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Pesto Baked Cavatelli
with Zucchini & Mushrooms
40 MIN
4 Servings
From the Test Kitchen
To create this satisfying pasta bake, you’ll mix sautéed veggies with tender bites of 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.
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Dietary Information
Vegetarian
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NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
Title
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1 lb Cavatelli Pasta
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½ lb Mushrooms
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2 cloves Garlic
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2 Zucchini
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⅓ cup Basil Pesto
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¼ tsp Crushed Red Pepper Flakes
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¼ cup Cream
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¼ cup Panko Breadcrumbs
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4 oz Fresh Mozzarella Cheese
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2 oz Fontina Cheese
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¼ cup Grated Parmesan Cheese
step-by-step
instructions
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.
3
Brown the mushrooms
In a large pan (nonstick, if you have one), heat a drizzle 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 (shaking the packet before opening). 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.
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!
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.
3
Brown the mushrooms
In a large pan (nonstick, if you have one), heat a drizzle 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 (shaking the packet before opening). 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.
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!
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