Recipe for...Baked Cavatelli


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Baked Cavatelli This recipe is rated : 0 Recipe Ingredients 2 1/2 cups dried cavatelli or wagon-wheel macaroni (about 7 ounces) 12 ounces fresh mild or hot Italian sausage links, sliced 1/2 inch thick 3/4 cup chopped onion 2 cloves garlic, minced 1 (15 ounce) can tomato sauce 1 (14 ounce) jar spaghetti sauce 1 cup shredded mozzarella cheese, divided 1 teaspoon dried Italian seasoning, crushed 1/4 teaspoon pepper Cooking Procedures Cook cavatelli about 12 minutes or until al dente. Drain well. In a large skillet, cook the sausage, onion and garlic until sausage is brown; remove from skillet. Drain fat. In a large mixing bowl stir together tomato sauce, spaghetti sauce, 1/2 cup mozzarella cheese, Italian seasoning and pepper. Add the cooked pasta, sausage and onion mixture. Toss gently to combine. Spoon mixture into a 2-quart casserole. Bake, covered, in a 375 degree F oven for 25 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese. Bake for 5 to 10 minutes more or until heated through. Yield: 6 servings	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: the barn-yard. When marketing, see that your chickens have flexible bones, that a duck's bill is not too hard to the touch, and that the feet are of a light yellow. You are sure, then, that both chickens and ducks are young. A young turkey has a more delicate skin than an old one ; nor are the flaps about its head of so dark a red. The barnyard pigeons, if young, have very small heads, thick bills, a light skin, and a delicate yellowish down about head and breast and underneath their wi
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