Baked Cavatappi with Italian Sausage

Baked Cavatappi with Italian Sausage


(0 votes) 0 0

Corkscrews of cavatappi pasta have been baked with tender slices of sweet Italian sausage and a homemade marinara sauce in this hearty dish. We recommend garnishing your casserole with a sprinkling of finely-chopped basil leaves before serving.

Shared by

Serving Size / Yield

8-10 servings


  • 2 Tbs. Olive Oil
  • 1 lb. Sweet Italian Sausages, sliced
  • 1 Medium Onion, chopped
  • 2 Garlic Cloves, chopped
  • 2 tsp. Dried Oregano
  • 2 tsp. Dried Basil
  • 1 28 oz. can Crushed Tomatoes
  • 1 Tbs. Honey
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 1 lb. package Cavatappi Pasta, cooked al dente and drained
  • 2 C. Shredded Mozzarella Cheese

Our Readers Also Loved


Preheat oven to 375 degrees. Lightly grease a 9x13" baking dish with nonstick cooking spray. Warm the olive oil in a large saucepan over medium-high heat. Place the sausage slices in the saucepan and cook until tender. Add the chopped onion, garlic, oregano, and basil, and cook until onions are tender and garlic is fragrant. Stir in crushed tomatoes and honey, plus salt and pepper as needed. Bring sauce to a boil, stirring continuously, then reduce heat to low. Let sauce simmer for 30 minutes, stirring occasionally. Stir in the cavatappi pasta. Pour the pasta and sauce into the prepared baking dish. Sprinkle with mozzarella. Bake for 30 minutes until dish is warmed through and cheese has melted.

Around The Web