Cheesy Pesto Baked Cavatelli with Zucchini & Mushrooms

Cheesy Pesto Baked Cavatelli

with Zucchini & Mushrooms

Group Created with Sketch. 40 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
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To create this satisfying pasta bake, you’ll mix sautéed veggies with tender bites of pasta, two kinds of melty cheese, and a dollop of herbaceous basil pesto. A layer of crispy breadcrumbs and a sprinkle of tangy romano cheese add more layers of delicious flavor and texture to this crowd-pleasing dish.

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fresh
ingredients
Cheesy Pesto Baked Cavatelli with Zucchini & Mushrooms
Title
  • 1 lb Fresh Cavatelli Pasta (Previously Frozen)
  • ½ lb Cremini Mushrooms
  • 2 cloves Garlic
  • 2 Zucchini
  • ⅓ cup Basil Pesto
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Cream
  • ¼ cup Panko Breadcrumbs
  • 2 oz Shredded Fontina Cheese
  • ¼ cup Grated Romano Cheese
  • 4 oz Fresh Mozzarella Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & season the breadcrumbs:
1 Prepare the ingredients & season the breadcrumbs:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Small dice the mozzarella. In a bowl, combine the breadcrumbs and 1 tablespoon of olive oil; season with salt and pepper.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. 

Brown the mushrooms:
3 Brown the mushrooms:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a large baking dish. Wipe out the pan. 

Cook the zucchini & assemble the casserole:
4 Cook the zucchini & assemble the casserole:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Shaking the bottle before opening, add the cream (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to the baking dish of cooked mushrooms. Add the cooked pasta, diced mozzarella, fontina, and pesto; season with salt and pepper. Carefully stir to combine and arrange in an even layer. Evenly top with the seasoned breadcrumbs

Bake the casserole & serve your dish:
5 Bake the casserole & serve your dish:

Bake the casserole 9 to 11 minutes, or until the breadcrumbs are lightly browned. Remove from the oven and let stand at least 2 minutes. Serve the baked casserole garnished with the romano. Enjoy! 

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Prepare the ingredients & season the breadcrumbs:
1 Prepare the ingredients & season the breadcrumbs:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Small dice the mozzarella. In a bowl, combine the breadcrumbs and 1 tablespoon of olive oil; season with salt and pepper.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. 

Cook the pasta:
Brown the mushrooms:
3 Brown the mushrooms:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a large baking dish. Wipe out the pan. 

4 Cook the zucchini & assemble the casserole:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Shaking the bottle before opening, add the cream (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to the baking dish of cooked mushrooms. Add the cooked pasta, diced mozzarella, fontina, and pesto; season with salt and pepper. Carefully stir to combine and arrange in an even layer. Evenly top with the seasoned breadcrumbs

Cook the zucchini & assemble the casserole:
Bake the casserole & serve your dish:
5 Bake the casserole & serve your dish:

Bake the casserole 9 to 11 minutes, or until the breadcrumbs are lightly browned. Remove from the oven and let stand at least 2 minutes. Serve the baked casserole garnished with the romano. Enjoy!