Baked Cavatappi


One of the things I love about baked pasta is that it’s easy and it’s a comfort food. This dish can be made vegetarian by omitting the meat or by adding soy crumbles as a replacement. I used cavatappi (<< my auto-correct wants to change that to catnapping) pasta because I love the shape and texture. It has small ridges that grip the pasta sauce and cheese which makes each bite more flavorful. It’s also fun to say  cavvvv-aaa-tappi now try that with a southern accent. But you can use any tubular pasta with this bake, penne, ziti and even macaroni. This is a kid approved recipe, 3 out of 3 said YUM!


  • 1 lb of pasta
  • 1 lb ground meat (turkey or beef)
  • 1 full jar of pasta sauce
  • 8 oz of ricotta cheese
  • 1 cup of mozzarella cheese
  • black pepper, basil, parsley, chopped garlic, Italian seasoning


1. Cook pasta until firm but not completely done. The pasta will fully cook while baking. 2. Brown meat, drain if necessary and season well with black pepper and Italian seasoning. Mix with pasta sauce and allow the flavors to infuse.


3. In a large bowl mix ricotta cheese, chopped garlic, basil, black pepper and Italian seasoning. Mix well with cooked pasta and add one large heaping spoon about 3/4 cup of sauce. cavatappi2

4. Lightly coat a large casserole dish with olive oil, spoon 1/4 cup of pasta sauce at bottom of pan. Spread pasta mix evenly in casserole dish. Top with remaining pasta sauce, cheese and parsley (optional).  Bake on 375 for 20 minutes or until brown and bubbly.


Thank you for reading my blog and allowing me to share my recipes and food journal with you. When you do something out of love, you don’t count the cost.


  1. Mostly Cloudy
    Apr 11, 2014

    Thus dish looks absolutely delicious! I have seen this type of pasta before I just didn’t know the name, so thank you for the new information.

    • Erica
      Apr 11, 2014

      It works very well for this dish. I hope you try this recipe!

      • Mostly Cloudy
        Apr 11, 2014

        I’ll see about making it this Saturday, and report back on my success.

  2. Renee
    Apr 11, 2014

    This will be dinner as soon as I get back to GA. Thanks Erica for the recipe.

    • Erica
      Apr 11, 2014

      You are welcome and I hope you all enjoy it. As you can see it’s easy and there’s plenty for leftovers.

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