Looking for an easy and impressive pasta dish? Look no further than this creamy and cheesy Corkscrew Pasta with Cream Sauce. It’s delicious on its own or served as a side at your next family dinner. What’s more, this dish can be made ahead of time and reheated for a quick and easy weekday lunch.
The spiral shape of corkscrew pasta makes it the ideal noodle for this creamy pasta bake! The thick, cheesy sauce clings to the ridged corkscrew noodles, so every bite is filled with hearty flavor.
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What is Corkscrew Pasta?
Also called Cavatappi, corkscrew pasta is a variety of macaroni that’s distinguished by its unique spiral shape. This pasta is short, thin and ridged.
Ingredients for This Corkscrew Pasta Recipe
- Corkscrew Pasta: This tubular, spiral-shaped pasta is native to southern Italy. You can use corkscrew in hot, baked dishes as well as cold pasta salads. Your favorite sauce is sure to go well with this versatile noodle.
- Olive Oil: Use regular olive oil or extra-virgin olive oil.
- Unsalted Butter: Choose unsalted butter for this recipe so you don’t run the risk of having a salty end product.
- All-purpose Flour: You probably already have this versatile ingredient in your pantry. All-purpose flour is a must for creating a thick, creamy sauce.
- Milk: Any milk works for the recipe – just ensure that the milk is plain and without any additional flavoring.
- Heavy Cream: You don’t want to skip this key ingredient. Heavy cream brings your sauce together in that gooey consistency we all know and love. Heavy cream and heavy whipping cream are essentially the same thing.
- Salt & Pepper: We’re using simple seasonings in this recipe, so that the flavor of the cheese will be front and center.
- Cheese: We recommend using classic cheddar cheese for this creamy baked pasta recipe. You can buy pre-shredded cheese, but it’s well worth the effort to shred it yourself.
How to Cook Corkscrew Pasta
Step 1: Cook the Corkscrew Pasta
- Bring a large pot of water to a boil. When boiling, sprinkle some salt, and then add the pasta.
- Cook until al dente. Drain the pasta and drizzle with olive oil to keep it from sticking.
Step 2: Make the Cream Sauce
- Melt butter in a saucepan over medium heat. Add flour, salt, and pepper. Whisk and cook for 2 minutes.
- Gradually pour in the milk and heavy cream, stirring constantly. Lower the heat to medium-low and cook for a few minutes until the mixture is barely thickened.
- Remove from heat and add 1 cup shredded cheese. Stir until melted.
Step 3: Bake the Pasta
- Add the cooked pasta and toss to coat.
- Pour half of the mixture into the baking dish. Sprinkle 1/2 cup cheddar cheese over the top.
- Add the remaining mixture and sprinkle with the remaining cheese.
- Bake at 325 °F for 15-20 minutes or until the cheese has melted.
Other Ways to Use Corkscrew Noodles:
- Corkscrew Pasta Mac and Cheese: It’s a fun twist to the classic macaroni and cheese.
- Pesto Corkscrew: It’s a delicious Italian-inspired meal made with springy corkscrew pasta, creamy pesto sauce and freshly grated parmesan. Stir in mushrooms and diced tomatoes for an even heartier meal.
- Pasta Salad: This is a healthier way to enjoy corkscrew pasta. Look no further than this classic pasta salad, complete with fresh veggies, deli meats and Italian dressing.
Can I Make Corkscrew Pasta Ahead of Time?
This baked corkscrew recipe is ideal for meal planning because it can be made ahead of time and stores well in the fridge. Simply reheat in the microwave to enjoy whenever you’re ready!
How to Store Corkscrew Pasta with Cream Sauce
Your baked pasta can be stored in an airtight container in the fridge for 3-5 days. Why not make it on the weekend and enjoy it with your weeknight dinners? To maximize the shelf life of this dish, you can freeze it in airtight containers or freezer bags.
Corkscrew Pasta and Cream Sauce Recipe
Ingredients
- 1/2 lb uncooked cavatappi pasta
- 1/4 tablespoon olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cup milk any kind
- 3/4 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 ½ cups shredded cheddar cheese (divided)
Instructions
- Preheat oven to 325 °F. Grease a square baking dish and set aside.
Cook the Pasta
- Bring a large pot of water to a boil. When boiling, sprinkle some salt, and then add dried cavatappi pasta. Cook until al dente (About 1 minute less than the package directs).
- Drain the pasta and drizzle with olive oil to keep it from sticking. Set aside to cool while preparing cheese sauce.
Make the Cheese Sauce
- Melt butter in a saucepan over medium heat. Add flour, salt, and pepper. Whisk and cook for 2 minutes.
- Gradually pour in the milk and heavy cream, stirring constantly. Lower the heat to medium-low and cook for a few minutes until the mixture is barely thickened.
- Remove from heat and add 1 cup shredded cheese. Stir until melted.
Assemble and Bake
- Add the cooked cavatappi noodles and toss to coat.
- Pour half of the mixture into the baking dish. Sprinkle 1/2 cup cheddar cheese over the top.
- Add the remaining mixture and sprinkle with the remaining cheese.
- Bake for 15-20 minutes or until the cheese has melted.
- Serve hot with your favorite veggie or salad.
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