Cavatelli with Sausage and Spinach

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!

2 12 ounce packages frozen classic ricotta Cavatelli pasta

12 oz Italian sausage meat crumbled and pan cooked into crispy pieces

9 oz baby spinach

4 tbsp baby spinach

4 cloves garlic minced

1 tbsp Better Than Bouillon chicken base

2 cups chicken or vegetable stock

2 tbsp chicken or vegetable stock

1 tbsp fresh oregano chopped or (1/2 tsp dried)

1 tbsp fresh parsley chopped or (1 tsp dried)

1 tsp salt

½ tsp pepper

1 cup fontina cheese cut into small cubes

½ cup fresh mozzarella cubed

½ cup Parmesan grated for serving

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.

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.

Transfer to a serving bowl and sprinkle with grated Parmesan cheese. Serve with a loaf of bread or garlic bread.

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Cavatelli with Sausage and Spinach