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Italian food has always been popular in the average household, and for a good reason! It’s comforting, flavorful and uses simple ingredients that you’re bound to have in your fridge and pantry.
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Easy Italian Recipe: Baked Italian Cavatappi Pasta

This creamy and cheesy pasta is a grown-up version of mac and cheese. Also called corkscrew pasta, cavatappi noodles are delicious on their own or served as a side at your next family dinner. I used a homemade cheese sauce to take this recipe over the top!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients

For the Pasta

  • 1/2 pound uncooked cavatappi pasta
  • 2 teaspoons olive oil

For the Cheese Sauce

  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ¼ cup milk any kind
  • 3/4 cup heavy cream
  • 1/4 teaspoon salt plus more for adding to the water and cook the pasta
  • 1/8 teaspoon black pepper
  • 2 ½ cups shredded cheddar cheese divided
  • optional chopped parsley for serving

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 you see bubbles on the surface. Then continue cooking for 2 more 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.
  • Sprinkle the optional chopped parsley, and serve hot with your favorite veggie or salad.

Notes

  • Use the high-quality block cheese and shred it by yourself. Avoid pre-shredded cheese as it won’t melt properly.
  • When making the roux, make sure the milk is cold before adding to the butter and flour mixture. This will prevent the flour from clumping.