Saturday, February 13, 2010
I've touched on a variation of this recipe before, but I wanted to share cavatini in it's "normal" form instead of in the variation that I talked about previously.
I basically make cavatini like a lasagna. I boil the noodles (my favorite is Campanelle) about half way and layer in a cheese mixture and sauce. I usually do two layers of each. (You can also do a layer or two of pepperoni, if you want, but we prefer it without.)Then, I cover it with foil and bake at 350 for approximately an hour and 15 minutes or until bubbly.
For the cheese mixture I use --
1 big tub of cottage cheese
1 8 oz bag Italian blend cheese
About a half cup of Parmesan cheese
A few shakes of parsley, garlic, oregano and basil, salt and pepper
I also make my own sauce sometimes, but I'm finding I can get jarred organic Ragu on sale with a coupon for cheaper than I can make it.
We reallllllly love recipe around here. It's so easy, and it freezes super well. Plus, the leftovers are even better!
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