Baked Cavatappi with Veggies

by Vicki BrunsvoldTastemaker in Residence

1 lb cavatappi noodles
4 cups tomato sauce - such as marinara pasta sauce
1/2 tsp red pepper flakes
2 cups chopped spinach, sautéed
3 cups thinly sliced zucchini, sautéed
1 bulb thinly sliced fennel, sautéed
1-1/2 cups sliced mushrooms, sautéed  (optional)
1 cup chopped fresh basil
1 cup chopped Italian parsley
1 cup ricotta cheese
3 cups fontina cheese, shredded and divided
2 cups parmesan cheese, freshly grated and divided


  1. Preheat oven to 450°. 
  2. Boil pasta in salted water for 2-3 minutes less than label recommends to al dente, drain
  3. Bring sauce to boil, adding red pepper flakes, simmer 10-15 minutes
  4. Stir in chopped basil and parsley, then add veggies and mushrooms 
  5. Brush a 4 qt baking dish with olive oil. Toss cooked pasta with sauce and half of cheeses
  6. Pour into prepared dish and sprinkle remaining cheese over pasta
  7. Bake uncovered about 15 minutes or until browned, let rest 15 minutes before serving

Cook’s Notes

  1. Dish can be made ahead and gently warmed before serving.
  2. Great with grilled or sautéed sausages and grilled onions.