Baked kavatappi pasta with artichokes and fennel – detailed cooking recipe. Share with friends: 
Photo of the dish: Lisa Shin Time: 1 hour. 20 minutes. Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr kavatappi pasta (round)
- 2 tbsp. l olive oil, and more for lubricating the mold
- 4 cloves of garlic, cut into slices
- A pinch of dried pepper flakes
- 1200 gr. pickled plum-shaped tomatoes or cherry tomatoes with pickle, mash tomatoes
- 4 large sprigs of basil
- 1 tbsp. ricotta cheese or cottage cheese
- 1.5 tbsp. chopped frozen artichokes, thaw
- 1.5 tbsp. sliced fennel bulbs fried in oil
- 3 tbsp. diced mozzarella cheese
- 1 tbsp. finely grated pecorino romano or parmesan cheese
Recipes with similar ingredients: kavatappi pasta, garlic, pepper red cereal, plum tomatoes, cherry tomatoes, basil, cheese ricotta, cottage cheese, Artichokes, fennel onion, mozzarella cheese, cheese pecorino romano, parmesan cheese
Recipe preparation:
- Preheat the oven to 230 ° C. Bring to a boil in a pan salt water. Add kavatappi paste and cook until half cooked, 2 – 3 min., Drain the water.
- Heat olive oil in a large pan. Add garlic, pepper flakes and fry until golden brown. Add tomatoes with brine, 1 tbsp. water, basil and cook, until the sauce thickens, about 15 minutes Remove basil and salt the sauce over to taste. (Or, heat 4 tbsp. Of ready-made tomato sauce.)
- Add ricotta, artichokes and fennel to the sauce, mix.
- Lubricate a baking dish with a volume of 3-4 l. Mix pasta with sauce and half mozzarella and pecorino cheese. To lay out pasta in prepared form and sprinkle with the remaining cheese. Bake kavatappi pasta in a preheated oven until golden color for 15 minutes
