This cavatelli pasta dinner is loaded with sausage, spinach and most importantly flavour. I finish it off with creamy fontina and mozzarella cheese. It's creamy and delicious one-dish meal that's perfect for any night! I hope you’ll give it a try and let me know how you liked it!
212 ounce packages frozen classic ricotta Cavatelli pasta
12ozItalian sausage meat crumbled and pan cooked into crispy pieces
9ozbaby spinach
4tbspbaby spinach
4cloves garlic minced
1tbspBetter Than Bouillon chicken base
2cupschicken or vegetable stock
2tbspchicken or vegetable stock
1tbspfresh oregano chopped or (1/2 tsp dried)
1tbspfresh parsley chopped or (1 tsp dried)
1tspsalt
½tsppepper
1cupfontina cheese cut into small cubes
½cupfresh mozzarella cubed
½cupParmesan grated for serving
1
Melt butter in a 4 quart pot on medium high heat, add the chopped garlic and sauté for a few minutes, constantly stirring. Add chicken base, chicken stock, olive oil, and all of the seasonings whisking occasionally as the sauce thickens and cooks for about 3-5 minutes.
Using a slotted spoon transfer the crispy and cooked sausage to the sauce and reduce the heat to medium heat, stirring occasionally.
2
Meanwhile cook the Cavetelli pasta for 5–6 minutes in a large pot of boiling water with salt, (when the pasta floats to the top, they’re cooked.) Reserve some pasta water and then drain, add to the sauce and simmer for 2 to 3 minutes to let the sauce coat the pasta.
Turn the heat off, stir in the fresh spinach and gently mix together. Add the fontina and mozzarella cheese and mix together. Place the lid on for a couple of minutes to help the cheese melt. Stir gently and add the reserve pasta water if needed.
3
Transfer to a serving bowl and sprinkle with grated Parmesan cheese. Serve with a loaf of bread or garlic bread.
212 ounce packages frozen classic ricotta Cavatelli pasta
12ozItalian sausage meat crumbled and pan cooked into crispy pieces
9ozbaby spinach
4tbspbaby spinach
4cloves garlic minced
1tbspBetter Than Bouillon chicken base
2cupschicken or vegetable stock
2tbspchicken or vegetable stock
1tbspfresh oregano chopped or (1/2 tsp dried)
1tbspfresh parsley chopped or (1 tsp dried)
1tspsalt
½tsppepper
1cupfontina cheese cut into small cubes
½cupfresh mozzarella cubed
½cupParmesan grated for serving
Directions
1
Melt butter in a 4 quart pot on medium high heat, add the chopped garlic and sauté for a few minutes, constantly stirring. Add chicken base, chicken stock, olive oil, and all of the seasonings whisking occasionally as the sauce thickens and cooks for about 3-5 minutes.
Using a slotted spoon transfer the crispy and cooked sausage to the sauce and reduce the heat to medium heat, stirring occasionally.
2
Meanwhile cook the Cavetelli pasta for 5–6 minutes in a large pot of boiling water with salt, (when the pasta floats to the top, they’re cooked.) Reserve some pasta water and then drain, add to the sauce and simmer for 2 to 3 minutes to let the sauce coat the pasta.
Turn the heat off, stir in the fresh spinach and gently mix together. Add the fontina and mozzarella cheese and mix together. Place the lid on for a couple of minutes to help the cheese melt. Stir gently and add the reserve pasta water if needed.
3
Transfer to a serving bowl and sprinkle with grated Parmesan cheese. Serve with a loaf of bread or garlic bread.
