Cavatappi with Sugo and Meatballs

1. 1

   Preheat the oven to 400.

2. 2

   Cook cavatappi in a large pot of boiling, salted water until slightly underdone, 8 to 9 minutes (always a bit less than package directions).

3. 3

   While the pasta is cooking, pour the sugo in the skillet and heat it slowly.

4. 4

   Butter the bottom and sides of the baking dish with 2 tablespoons of the butter.

5. 5

   Drain the cooked cavatappi in a colander, shake off excess water, and dump it into the pan.

6. 6

   Toss pasta and sauce briefly until coated, then fold in the meatball slices for a minute or so to heat them.

7. 7

   Turn off the heat, sprinkle on 2/3 cup of the grated cheese and 1 cup of the shredded cheese, and fold in.

8. 8

   Drop the remaining butter in bits on the pasta, fold in quickly, and turn everything into the baking dish.

9. 9

   Spread the pasta level in the dish; sprinkle the remaining shredded cheese all over and then the remaining grated cheese.

10. 10

    Bake, uncovered, for 30 minutes, or until the top is crusty and nicely colored.

* Per serving · 4 servings · Values may vary.

No additional tips available.