Best 4 Cavatappi With Artichokes And Three Cheeses Recipes

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Indulge in the delightful flavors of spring with this delectable Cavatappi with Artichokes and Three Cheeses recipe, a culinary symphony that combines tender cavatappi pasta with the vibrant flavors of artichokes and a trio of melty cheeses. This dish is a true celebration of fresh flavors, where each ingredient plays a harmonious role. The artichokes lend a slightly nutty flavor and a tender-yet-crunchy texture, while the combination of Parmesan, Fontina, and Mozzarella cheeses creates a rich and gooey sauce that coats every noodle. Served with a sprinkling of fresh parsley, this dish is a delight for the senses and a feast for the soul.

In addition to the main Cavatappi with Artichokes and Three Cheeses recipe, this article also features a diverse collection of equally enticing dishes. From the classic Italian Spaghetti Aglio e Olio to the hearty and flavorful Tuscan Sausage and Kale Soup, there's something for every palate and occasion. Whether you're seeking a quick and easy weeknight meal or a special dish to impress your guests, this compilation of recipes has you covered.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED CAVATAPPI WITH SAUSAGE



Baked Cavatappi with Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces cavatappi or other corkscrew pasta
12 ounces loose lean turkey sausage
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 large clove garlic, grated
2 teaspoons herbes de Provence
1 28-ounce can crushed tomatoes
Freshly ground pepper
1 cup part-skim ricotta cheese
1/2 cup shredded Italian cheese blend
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 romaine lettuce heart, chopped

Steps:

  • Preheat the oven to 500˚ F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon.
  • Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce.
  • Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes.
  • Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta.

BAKED CAVATAPPI WITH ARTICHOKES AND FENNEL



Baked Cavatappi With Artichokes and Fennel image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6-8 servings

Number Of Ingredients 13

Kosher salt
1 pound cavatappi
2 tablespoons extra-virigin olive oil, plus more for brushing
4 cloves garlic, sliced
Pinch of red pepper flakes
1 28-ounce can plum tomatoes
1 15-ounce can plum tomatoes
4 large sprigs basil
1 cup fresh ricotta cheese
1 1/2 cups chopped frozen artichoke hearts, thawed
1 1/2 cups sliced fennel, sauteed
3 cups cubed fresh mozzarella cheese
1 cup freshly grated pecorino cheese

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the cavatappi until very al dente, 2 to 3 minutes less than the label directs; drain.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
  • Stir the ricotta into the sauce, then add the artichoke hearts and fennel.
  • Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.

CREAMY CAVATAPPI & CHEESE



Creamy Cavatappi & Cheese image

Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that's delectable with the smoky topping. -Barbara Colucci, Rockledge, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 15

6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
1 tablespoon hot pepper sauce
4 cups 2% milk
6 cups shredded sharp cheddar cheese
1 cup cubed Velveeta
3 green onions, chopped
TOPPINGS:
1/2 cup panko bread crumbs
3 thick-sliced bacon strips, cooked and coarsley crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional

Steps:

  • Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.

Nutrition Facts :

CAVATAPPI WITH ARTICHOKES AND THREE CHEESES



CAVATAPPI WITH ARTICHOKES AND THREE CHEESES image

Categories     Pasta

Number Of Ingredients 14

Kosher salt
1 lemon
1 Tbs. unsalted butter
1 Tbs. olive oil
1/2 cup chopped shallot
One 9-oz. package frozen artichoke hearts, cut into 1/4-inch slices while frozen
1/4 tsp. crushed red pepper flakes
Coarsely ground black pepper
1/3 cup thinly sliced chives
2 Tbs. thinly sliced fresh mint leaves
12 oz. cavatappi
1/2 cup mascarpone (4 oz.)
1/2 cup mild goat cheese (3 oz.)
1/2 cup finely grated Pecorino Romano; more for serving

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. From the lemon, grate 1-1/2 tsp. of zest and squeeze 1 Tbs. of juice; set aside. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen artichokes, red pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until the artichokes are goldenbrown, 3 to 4 minutes. Remove from the heat and stir in 3 Tbs. of the chives, the mint, and the lemon zest. Meanwhile, cook the cavatappi according to package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice, and 1/4 cup of the water until smooth. Gently stir in the artichoke mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese. nutrition information (per serving): Calories (kcal): 650; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 15; Protein (g): 22; Monounsaturated Fat (g): 8; Carbohydrates (g): 74; Polyunsaturated Fat (g): 1.5; Sodium (mg): 730; Cholesterol (mg): 65; Fiber (g): 8;

Tips:

  • Use high-quality ingredients: Fresh artichokes, flavorful cheeses, and a robust white wine will make all the difference in this dish.
  • Don't overcook the pasta: Cavatappi should be cooked al dente, with a slight bite to it.
  • Roast the artichokes to enhance their flavor: Roasting brings out the natural sweetness of artichokes and gives them a slightly smoky flavor.
  • Use a variety of cheeses: The combination of Parmesan, mozzarella, and fontina creates a rich and complex flavor.
  • Serve immediately: This dish is best enjoyed hot, right out of the oven.

Conclusion:

Cavatappi with Artichokes and Three Cheeses is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. With its creamy sauce, roasted artichokes, and variety of cheeses, this dish is sure to please everyone at the table. Whether you're a fan of Italian cuisine or simply looking for a new and exciting pasta dish to try, Cavatappi with Artichokes and Three Cheeses is definitely worth a try.

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