Cheesy Pesto Baked Cavatelli with Zucchini & Mushrooms
Meal of the Month

Cheesy Pesto Baked Cavatelli

with Zucchini & Mushrooms

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • add Boneless Chicken Breast Pieces
    add 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • add Hot Italian Pork Sausage
    add 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage View recipe
  • Keep it Vegetarian
    I don't want to make any changes to my meal
    • Keep it Vegetarian

    From the Test Kitchen

    To create this satisfying pasta bake, you’ll mix sautéed veggies with tender bites of fresh cavatelli pasta, two kinds of melty cheese, and a dollop of herbaceous basil pesto. A layer of crispy breadcrumbs and a sprinkle of tangy parmesan cheese add more layers of delicious flavor and texture to this crowd-pleasing dish.

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
    fresh
    ingredients
    Cheesy Pesto Baked Cavatelli with Zucchini & Mushrooms
    Title
    • 1 lb Fresh Cavatelli Pasta (Previously Frozen)
    • ½ lb Mushrooms
    • 2 cloves Garlic
    • 2 Zucchini
    • ⅓ cup Basil Pesto
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Cream
    • ¼ cup Panko Breadcrumbs
    • 4 oz Fresh Mozzarella Cheese
    • 2 oz Fontina Cheese
    • ¼ cup Grated Parmesan Cheese
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Cheesy Pesto Baked Cavatelli

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; 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. Grate the fontina on the large side of a box grater. 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, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly.

    Cook the pasta
    Brown the mushrooms
    3 Brown the mushrooms

    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 a drizzle 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. Add the cream. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to the baking dish of browned mushrooms. Add the cooked pasta, diced mozzarella, grated 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 and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked casserole garnished with the parmesan. Enjoy!

    Browse Steps
    1 of 5