Cavatappi Casserole

By khojnicki

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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

Details

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.