Cavatappi Casserole

By khojnicki

Ingredients

• 1 lb cavatappi, cooked
• Artichoke hearts
• Fennel
• Mozzarella
• Pecorino
• 1 c fresh ricotta cheese
• 4 sliced garlic cloves
• Pinch red pepper flakes
• 28 oz. can plus 15 oz. can crushed tomatoes
• 1 c water
• 4 large basil sprigs
• Salt

Preparation

Step 1

Cook pasta.

Roast fennel. Heat artichokes through.

Make sauce.

Combine pasta, sauce, fennel, artichokes and cheese and bake in a casserole dish until cooked and bubbly.