Baked Cavatappi with Italian Sausage and Roasted Peppers

There’s something magical about a pasta bake that’s crispy on top and tender underneath. This baked cavatappi delivers on all fronts: curly pasta edges get crunchy in the oven, while the center stays perfectly toothsome. Add savory Italian sausage, sweet roasted bell pepper and a creamy pepper Jack sauce, then finish with golden panko breadcrumbs for the ultimate texture contrast.

Ready in just 35 minutes, this dish is perfect for busy weeknights when you crave comfort food without the long wait. The only hard part? Resisting the urge to dig in while it’s still bubbling hot.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed and thinly slice bell pepper.
2. Toss bell pepper on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Add sausage to opposite side of sheet and drizzle with olive oil. Roast on top rack until bell pepper is browned and tender and sausage is cooked through, 20-25 minutes.
3. Once water is boiling, add pasta to pot. Cook until al dente, 8-10 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
4. Melt 2 TBSP butter (3 TBSP for 4 servings) in pot used for pasta over medium-high heat. Stir in flour and garlic powder and cook, stirring, for 1 minute. Slowly whisk in milk, ½ cup reserved pasta cooking water (1 cup for 4) and stock concentrate until combined. Bring mixture to a boil, then remove from heat. Stir in cheese until melted. Season generously with salt and pepper.
5. Once sausage is done, remove from oven and let cool slightly. Transfer to a cutting board and slice on a diagonal into ½-inch-thick pieces. Add to pot with sauce along with bell pepper and pasta. Stir, adding splashes of reserved pasta cooking water as needed, until creamy. Season generously with salt and pepper. Transfer mixture to an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch dish).
6. Preheat broiler to high. In a small bowl, combine panko and a drizzle of olive oil. Season with salt and pepper, then sprinkle over pasta mixture. Broil on top rack until panko is golden brown, 2-3 minutes. (TIP: Watch carefully for any burning.) Drizzle with as much hot sauce as you like and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, rigatoni or shells works well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

You can assemble the pasta mixture in the baking dish, cover and refrigerate for up to 24 hours. Add the panko topping just before broiling.

What can I substitute for pepper Jack cheese?

Monterey Jack, mozzarella or a mild cheddar are good substitutes. For extra heat, add a pinch of red pepper flakes.