Cavatappi With Artichokes And Three Cheeses Recipes

BAKED CAVATAPPI WITH ARTICHOKES AND FENNEL

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the cavatappi until very al dente, 2 to 3 minutes less than the label directs; drain.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
• Stir the ricotta into the sauce, then add the artichoke hearts and fennel.
• Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.

CAVATAPPI WITH ARTICHOKES AND THREE CHEESES

Steps:

• Bring a large pot of well-salted water to a boil over high heat. From the lemon, grate 1-1/2 tsp. of zest and squeeze 1 Tbs. of juice; set aside. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen artichokes, red pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until the artichokes are goldenbrown, 3 to 4 minutes. Remove from the heat and stir in 3 Tbs. of the chives, the mint, and the lemon zest. Meanwhile, cook the cavatappi according to package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice, and 1/4 cup of the water until smooth. Gently stir in the artichoke mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese. nutrition information (per serving): Calories (kcal): 650; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 15; Protein (g): 22; Monounsaturated Fat (g): 8; Carbohydrates (g): 74; Polyunsaturated Fat (g): 1.5; Sodium (mg): 730; Cholesterol (mg): 65; Fiber (g): 8;