Type what you have

Ingredients

• ✓ cavatappi pasta
• olive oil
• roma tomato
• carrot
• onion
• red bell pepper
• zucchini
• garlic
• italian seasoning
• salt
• red pepper flakes
• cheese blend

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread out tomatoes, carrots, onion, bell pepper, zucchini, and garlic on a baking sheet and drizzle with olive oil. Sprinkle with Italian seasoning, salt, and crushed red pepper.
3. 3 Roast in the preheated oven until vegetables are soft, 30 to 35 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain pasta, reserving about 1/2 cup pasta water.
5. 5 Transfer cooked vegetables to a high-speed blender (such as a Vitamix®)
6. 6 Blend on high until vegetables are smooth, 30 to 45 seconds. Thin vegetable puree with reserved pasta water if desired.
7. 7 Toss pasta with vegetable sauce. Sprinkle with cheese and serve immediately.

By thedailygourmet

Ingredients

• ✓ cavatappi pasta
• salad dressing
• sour cream
• pickle juice
• white sugar
• honey dijon mustard
• salt
• garlic salt
• black pepper
• celery
• sweet onion
• red bell pepper
• cheddar cheese
• ham
• egg
• tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, and drain again. Set aside until completely cooled.
2. 2 Combine salad dressing, sour cream, pickle juice, sugar, Dijon mustard, salt, garlic salt, and black pepper in a large bowl. Stir in celery, onion, bell pepper, Cheddar cheese, ham, eggs, and tuna, then stir in cooled cavatappi until well combined. Refrigerate for at least 3 hours, stirring occasionally.

By Corrine Blevins

Ingredients

• ✓ cavatappi pasta
• foil
• black pepper
• salt
• cheddar cheese
• cheddar cheese
• chicken broth
• all-purpose flour
• butter
• chicken thigh
• cayenne pepper
• garlic powder
• pepper
• salt
• paprika
• brown sugar
• chili powder

Instructions

1. 1 Preheat grill to medium-high.
2. 2 Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside.
3. 3 Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap® Non-Stick Foil. Generously sprinkle Memphis-style rub on all sides of the chicken, gently pressing it down.
4. 4 Wrap up the chicken thighs in the foil. Repeat with the remaining chicken thighs.
5. 5 Place foil-wrapped chicken thighs onto the grill.
6. 6 Cover the grill and grill the chicken thighs for 15 to 20 minutes (longer or shorter depending on thickness of chicken) until tender and juices run clear or meat thermometer reads 165 degrees F. After the chicken is cooked through, carefully place the foil packet on a large plate. Carefully open foil with a pair of tongs and then, if desired, place chicken thighs directly onto grill to get nice grill marks and some char.
7. 7 Let chicken thighs rest for 15 to 20 minutes or until cool enough to handle. Chop chicken into pieces.
8. 8 Boil a pot of water, add the pasta and cook until al dente, about 10 to 12 minutes depending on the pasta shape you use. Drain.
9. 9 Melt butter in a large skillet over medium-high heat. Whisk in flour and chicken broth. Let thicken for 3 to 5 minutes. Add cheeses to the skillet and stir with a spatula until melted and smooth.
10. 10 Add the pasta to the cheese sauce and stir to incorporate.
11. 11 Add the chicken pieces to the mac 'n cheese and stir to incorporate. Season with salt and pepper to taste.

By Reynolds KitchensR

Ingredients

• ✓ cavatappi pasta
• bacon
• tomato
• processed cheese food

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain.
3. 3 While the pasta is cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not yet crisp, about 10 minutes. Drain bacon slices on paper towels and then cut into small, bite-sized pieces.
4. 4 Mix pasta, bacon, crushed tomatoes, and processed cheese together in a large bowl. Transfer to a baking dish.
5. 5 Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

By Susan Falcone Daquino

Ingredients

• ✓ cavatappi pasta
• butter
• olive oil
• shallot
• garlic
• habanero pepper
• heavy cream
• tomato
• all-purpose flour
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes.
2. 2 While the pasta is cooking, melt butter with olive oil in a skillet over medium heat. Add shallot, garlic, and habanero pepper; cook and stir until lightly browned and fragrant, about 2 minutes. Remove from the heat.
3. 3 Bring cream to a simmer in a saucepan over medium heat. Stir in shallot mixture and tomato, then mix in flour and black pepper. Simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese. Remove from the heat and let sit until pasta is finished.
4. 4 Drain pasta. Serve pasta on plates and ladle sauce over top.

By Stefanie Magee Magnuson

Ingredients

• ✓ cavatappi pasta
• sour cream
• mayonnaise
• parmesan cheese
• dill weed
• white wine vinegar
• sugar
• black pepper
• salt
• garlic powder
• lemon
• celery
• salmon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, drain again, and allow to cool.
2. 2 Whisk sour cream, mayonnaise, Parmesan cheese, dill, white wine vinegar, sugar, pepper, salt, garlic powder, and lemon zest together.
3. 3 Mix pasta and celery together in a large mixing bowl. Pour in dressing mixture and toss to coat. Gently stir in salmon pieces. Chill for at least 4 hours before serving.

By SunnyDaysNora

Ingredients

• ✓ cavatappi pasta
• mayonnaise
• albacore tuna
• black olive
• celery
• onion
• kosher salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl.
2. 2 Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.

By karabear8317

Ingredients

• ✓ cavatappi pasta
• lemon juice
• red bell pepper
• bay leaf
• rosemary
• caraway seed
• thyme
• worcestershire sauce
• garlic
• paprika
• red wine
• beef broth
• fire-roasted diced tomato
• salt
• black pepper
• ground beef
• onion
• olive oil

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes.
2. 2 Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary, and bay leaves. Reduce heat to medium and simmer until reduced to a thick, stew-like consistency, about 45 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes.
4. 4 Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.

By Phil C

Ingredients

• ✓ cavatappi pasta
• water
• salt
• olive oil
• onion
• garlic
• ground beef
• tomato sauce
• chili powder
• cumin
• black bean
• black pepper

Instructions

1. 1 Bring water to a boil in a large pot; add salt. Pour cavatappi into the boiling water and cook until tender but firm to the bite, 10 to 12 minutes; drain and rinse cavatappi.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and transparent, 5 to 10 minutes. Increase heat to medium-high and stir ground beef into onion mixture. Cook and stir until ground beef is browned and crumbly, 5 to 10 minutes. Drain excess grease and return skillet to heat.
3. 3 Mix tomato sauce, chili powder, and cumin into ground beef mixture; cook, stirring occasionally, until tomato sauce is heated through, about 3 minutes. Stir cavatappi into meat sauce until evenly coated; add black beans and pepper. Cook and stir over medium-low heat until flavors have blended, about 5 minutes.

By Mat Myers