Type what you have

Ingredients

• ✓ cavatappi
• mayonnaise
• lemon juice
• honey
• garlic powder
• salt
• black pepper
• tuna
• celery
• red onion
• pea
• parsley
• green olive
• lemon juice
• egg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
2. 2 To make the dressing: Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper together in a medium bowl. Set aside.
3. 3 Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top.

By Matthew Francis

Ingredients

• ✓ cavatappi
• butter
• flour
• milk
• gouda cheese
• cheddar cheese
• swiss cheese
• parmesan cheese
• bread crumb
• truffle oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 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.
3. 3 While the pasta is cooking, melt butter in a large pot over medium-low heat. Whisk flour into melted butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk in 2 cups milk until smooth. Stir in remaining milk, increase the heat to medium-high, and cook, whisking constantly, until thick and almost boiling, 5 to 10 minutes.
4. 4 Add Gouda, Cheddar, Swiss, and 1 cup Parmesan; stir until cheeses melt and sauce is smooth. Fold in cooked cavatappi until coated. Pour mixture into the prepared baking dish.
5. 5 Stir remaining 1/2 cup Parmesan cheese and bread crumbs together in a small bowl; sprinkle over cavatappi mixture, then drizzle truffle oil over top.
6. 6 Bake in the preheated oven until sauce is bubbling and topping is golden, about 30 minutes. Cool for 10 minutes before serving.

By Hilary van Santen

Ingredients

• ✓ cavatappi
• ground turkey
• italian seasoning
• salt
• black pepper
• tomato basil soup
• tomato
• basil
• garlic
• oregano
• green bell pepper
• goat cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain; return to the pot and set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir turkey with Italian seasoning, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat.
4. 4 Combine browned turkey, cooked pasta, 1 can of tomato soup, diced tomatoes, and chopped green pepper in a bowl.
5. 5 Place one layer of the pasta mixture in the bottom of a 9x13-inch pan. Spread 1/3 of the 2nd can of tomato soup over this layer; add 1/3 of the crumbled goat cheese, and 1/4 cup mozzarella cheese. Repeat with second and third layers of pasta, ensuring that the top layer is completely covered with mozzarella.
6. 6 Bake in the preheated oven until heated through and cheese is melted and browned on top, 20 to 30 minutes.

By Melissa

Ingredients

• ✓ cavatappi
• broccoli
• olive oil
• salt
• black pepper
• garlic powder
• lemon juice
• parmesan cheese
• pesto
• lemon juice
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
2. 2 Spread out broccoli florets on the prepared baking sheet and drizzle with about 2 tablespoons olive oil. Shift broccoli florets around so they are lightly coated with oil. Season with salt, pepper, and garlic powder.
3. 3 Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
4. 4 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, about 8 minutes.
5. 5 Remove roasted broccoli from oven and toss with remaining 1 tablespoon olive oil and lemon juice until all florets are lightly coated. Sprinkle with 1 to 2 tablespoons Parmesan cheese to taste.
6. 6 Drain cooked pasta and return to the pot. Keep stove on low heat and mix in pesto. Add roasted broccoli and mix until well combined. Serve pasta in bowls with extra Parmesan cheese.

By chri103