20 Delicious Cavatappi Recipes for Every Occasion

Busy weeknights, cozy weekends, or festive gatherings—whatever the occasion, cavatappi pasta is your versatile star! With its delightful corkscrew shape, it holds onto sauces and flavors like a dream, making every bite a joy. Dive into our roundup of 20 Delicious Cavatappi Recipes that promise to spice up your meals. Trust us, your fork will thank you!

Creamy Garlic Parmesan Cavatappi

Oh, the joys of a pasta dish that’s as fun to say as it is to devour! This Creamy Garlic Parmesan Cavatappi is the culinary equivalent of a warm hug, with its twisty noodles cradling a sauce so rich, it’ll make your taste buds do a happy dance.

Ingredients

• 12 oz cavatappi pasta
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it brown.
3. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Bring the mixture to a gentle simmer, then reduce the heat to low.
4. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with sea salt, freshly ground black pepper, and crushed red pepper flakes.
5. Add the cooked cavatappi to the skillet, tossing to coat the pasta evenly in the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
6. Remove from heat and garnish with chopped fresh parsley before serving.

Rich in flavor with a velvety texture, this dish is a showstopper when served in a warmed bowl, perhaps with a side of crusty bread to sop up every last drop of that glorious sauce.

Spicy Sausage and Cavatappi Skillet

Who knew that a skillet could become your best friend on a lazy Sunday? This Spicy Sausage and Cavatappi Skillet is here to prove that comfort food can be both easy to whip up and packed with flavors that dance on your palate.

Ingredients

• 1 tbsp clarified butter
• 1 lb spicy Italian sausage, casings removed
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup dry white wine
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1/2 cup heavy cream
• 8 oz cavatappi pasta, cooked al dente
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt to taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 1 minute.
2. Add spicy Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
3. Stir in diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Sprinkle crushed red pepper flakes into the skillet for an extra kick, stirring to combine.
5. Deglaze the pan with dry white wine, scraping up any browned bits, and let it reduce by half, about 2 minutes.
6. Pour in fire-roasted diced tomatoes and heavy cream, bringing the mixture to a gentle simmer.
7. Add cooked cavatappi pasta to the skillet, tossing to coat evenly in the sauce.
8. Fold in grated Parmesan cheese until melted and the sauce is creamy.
9. Garnish with chopped fresh basil and adjust salt to taste before serving.

Absolutely irresistible, this dish boasts a creamy texture with a spicy kick that’s balanced by the sweetness of the tomatoes. Serve it straight from the skillet for a rustic touch that’ll have everyone reaching for seconds.

Cavatappi with Roasted Red Pepper Sauce

Oh, the joys of twirling your fork into a bowl of cavatappi, those delightful corkscrew noodles that hold onto sauces like they’re afraid of commitment. Today, we’re dressing them up in a roasted red pepper sauce that’s so vibrant, it’ll make your taste buds throw a party.

Ingredients

• 1 lb cavatappi pasta
• 2 large red bell peppers, roasted and peeled
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh basil, chiffonade

Instructions

1. Preheat your oven to 425°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling them a breeze.
3. While the peppers cool, bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. In a blender, combine the peeled peppers, olive oil, garlic, heavy cream, Parmesan, and smoked paprika. Blend until smooth. Season with salt and black pepper to taste.
5. Heat a large skillet over medium heat. Add the sauce and simmer for 3 minutes, stirring occasionally. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Add the drained cavatappi to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
7. Garnish with fresh basil before serving.

Every bite of this dish is a harmonious blend of smoky, sweet, and creamy, with the cavatappi providing the perfect texture to carry the robust sauce. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to sop up every last drop of that glorious sauce.

Cheesy Cavatappi and Broccoli Bake

Feast your eyes on this gooey, glorious masterpiece that’s about to become your weeknight hero. Combining the whimsical twists of cavatappi with the humble charm of broccoli, this bake is a cheesy love letter to comfort food.

Ingredients

• 8 ounces cavatappi pasta
• 2 cups fresh broccoli florets, blanched
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1 1/2 cups sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 cup panko breadcrumbs
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the cavatappi according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
4. Gradually whisk in the warmed milk, ensuring no lumps remain. Cook for 3-4 minutes until the sauce thickens.
5. Stir in the garlic powder, onion powder, smoked paprika, and season with salt and pepper. Remove from heat.
6. Add the cheddar and Parmesan cheeses to the sauce, stirring until melted and smooth.
7. Combine the cooked pasta, blanched broccoli, and cheese sauce in the prepared baking dish, mixing gently to coat evenly.
8. In a small bowl, mix the panko breadcrumbs with olive oil and sprinkle over the pasta mixture.
9. Bake for 20-25 minutes, or until the top is golden and the sauce is bubbly.
10. Let the bake rest for 5 minutes before serving to allow the sauce to set slightly.

Absolutely irresistible, this bake boasts a creamy interior with a crispy, golden top. Serve it straight from the oven with a side of crisp greens for a contrast in textures, or dive in as is for the ultimate comfort experience.

Cavatappi Carbonara with Peas

Zesty and zippy, this Cavatappi Carbonara with Peas is the weeknight hero you didn’t know you needed. It’s like a hug in a bowl, but with more bacon and less awkwardness.

Ingredients

• 8 oz cavatappi pasta
• 4 slices thick-cut bacon, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup frozen peas, thawed
• 2 cloves garlic, minced
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1 tbsp extra-virgin olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the cavatappi pasta and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
3. In the same skillet with the bacon fat, add the minced garlic and cook until fragrant, about 30 seconds. Tip: Keep the heat medium to prevent the garlic from burning.
4. Reduce the heat to low. Quickly stir in the beaten eggs, ensuring they don’t scramble. Tip: The residual heat from the skillet will gently cook the eggs into a creamy sauce.
5. Immediately add the hot, drained pasta to the skillet, tossing to coat in the egg mixture. If the sauce seems too thick, gradually add the reserved pasta water until desired consistency is achieved.
6. Stir in the crispy bacon, thawed peas, Pecorino Romano, Parmigiano-Reggiano, black pepper, and salt. Toss everything together until the cheese is melted and the peas are heated through. Tip: The peas add a pop of color and sweetness, balancing the richness of the dish.
7. Serve immediately, garnished with additional grated cheese and black pepper if desired.

Kick back and savor the creamy, cheesy goodness of this dish, where the cavatappi’s corkscrew shape catches every bit of sauce. For a twist, try serving it with a sprinkle of red pepper flakes for a subtle heat that dances on the palate.

One-Pot Cavatappi with Tomato Basil Sauce

Zesty and zippy, this one-pot wonder is your ticket to a fuss-free dinner that’s bursting with flavor. Perfect for those nights when you’d rather spend time savoring than slaving over the stove.

Ingredients

• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1 lb cavatappi pasta
• 28 oz canned San Marzano tomatoes, crushed by hand
• 1 cup fresh basil leaves, torn
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Heat the extra-virgin olive oil in a large, heavy-bottomed pot over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and finely diced yellow onion, sautéing until translucent and fragrant, approximately 3 minutes.
3. Stir in the cavatappi pasta, ensuring each piece is lightly coated with the oil and onion mixture.
4. Pour in the hand-crushed San Marzano tomatoes, followed by 3 cups of water, bringing the mixture to a gentle boil.
5. Reduce heat to a simmer, cover, and cook for 12 minutes, stirring occasionally to prevent sticking.
6. Uncover, add the torn basil leaves, kosher salt, and freshly ground black pepper, stirring to combine.
7. Pour in the heavy cream, stirring gently until the sauce is creamy and evenly colored.
8. Sprinkle the freshly grated Parmigiano-Reggiano over the top, stirring until the cheese is melted and incorporated.
9. Remove from heat and let stand for 2 minutes to allow the sauce to thicken slightly.

Now, the moment of truth: dive into a bowl where the cavatappi’s corkscrew shapes cradle the rich, velvety tomato basil sauce, offering a perfect bite every time. For an extra touch of elegance, garnish with a few whole basil leaves and a drizzle of olive oil before serving.

Cavatappi Pasta Salad with Italian Dressing

Kick off your summer with a dish that’s as fun to say as it is to eat—cavatappi pasta salad with Italian dressing. This twisty, turny pasta is the life of the party, dressed to impress in a zesty, herby Italian dressing that’ll have your taste buds dancing.

Ingredients

• 12 oz cavatappi pasta
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh basil leaves, chiffonade
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup Parmesan cheese, shaved

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the cavatappi pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, sea salt, and black pepper in a small bowl to create the dressing. Tip: For a smoother dressing, emulsify the ingredients with a blender.
3. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming gummy.
4. Transfer the cooled pasta to a large mixing bowl. Add the cherry tomatoes, Kalamata olives, red onion, basil, and parsley. Pour the dressing over the salad and toss to coat evenly.
5. Gently fold in the shaved Parmesan cheese. Serve immediately or refrigerate for 1 hour to allow the flavors to meld. Tip: For an extra touch of elegance, garnish with additional basil leaves before serving.

Delight in the vibrant medley of textures and flavors—each forkful offers the perfect balance of chewy pasta, crisp vegetables, and creamy Parmesan. Serve it atop a bed of arugula for a peppery contrast or alongside grilled chicken for a protein-packed meal.

Lemon Butter Cavatappi with Shrimp

Get ready to twirl your fork into a dish that’s as lively as a summer day and as comforting as your favorite pasta night. This Lemon Butter Cavatappi with Shrimp is a zesty, creamy dream that’ll have you coming back for seconds before you’ve even finished your first plate.

Ingredients

• 8 oz cavatappi pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Zest and juice of 1 large lemon
• 1/4 tsp red pepper flakes
• Salt, to season
• Freshly chopped parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Once the butter melts, add the shrimp in a single layer. Cook for 2 minutes per side, until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the remaining 2 tbsp butter and 1 tbsp olive oil. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it reduce slightly, about 2 minutes.
5. Stir in the Parmesan cheese until melted and smooth. Add the lemon zest and juice, mixing well.
6. Return the cooked pasta and shrimp to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes until everything is heated through.
7. Season with salt to taste and garnish with freshly chopped parsley before serving.

Creamy, tangy, and with just the right amount of kick, this dish is a symphony of flavors that dances on the palate. Serve it with a crisp white wine and a side of crusty bread to sop up every last drop of that luxurious lemon butter sauce.

Cavatappi with Mushroom and Spinach Alfredo

Unbelievably creamy and packed with earthy flavors, this cavatappi dish is your ticket to a decadent weeknight dinner that feels anything but ordinary. With mushrooms and spinach swimming in a luxurious Alfredo sauce, it’s a veggie-packed pasta dream come true.

Ingredients

• 8 oz cavatappi pasta
• 2 tbsp clarified butter
• 8 oz cremini mushrooms, thinly sliced
• 2 cups fresh spinach, tightly packed
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp freshly grated nutmeg
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. In a large skillet, melt the clarified butter over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes, stirring occasionally.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in the spinach and cook until just wilted, about 2 minutes. Remove the skillet from heat and set aside.
5. In a medium saucepan, heat the heavy cream over medium-low heat until it begins to simmer, about 3 minutes. Whisk in the Parmesan cheese and nutmeg until the sauce is smooth and thickened.
6. Combine the cooked pasta, mushroom-spinach mixture, and Alfredo sauce in the skillet. Toss gently to coat everything evenly. Season with salt and pepper to taste.
7. Cook for an additional 2 minutes over low heat, allowing the flavors to meld together. Serve immediately.

Zesty and rich, this cavatappi with mushroom and spinach Alfredo boasts a velvety texture that clings perfectly to every twist of pasta. For an extra touch of elegance, garnish with a sprinkle of extra Parmesan and a twist of black pepper right before serving.

Baked Cavatappi with Three Cheeses

Let’s face it, we’re all secretly in a committed relationship with cheese, and this Baked Cavatappi with Three Cheeses is the ultimate love letter. It’s the kind of dish that makes you forget your name after the first bite—welcome to carb heaven with a cheesy twist.

Ingredients

• 1 pound cavatappi pasta
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon freshly grated nutmeg
• 1 1/2 cups sharp white cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1/2 cup Parmigiano-Reggiano cheese, finely grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the cavatappi according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux, ensuring it doesn’t brown.
4. Gradually whisk in the warmed milk and heavy cream, continuing to whisk until the mixture is smooth and begins to thicken, about 3-4 minutes.
5. Stir in the Dijon mustard, nutmeg, salt, and pepper. Remove from heat and fold in the cheddar, Gruyère, and half of the Parmigiano-Reggiano until the cheeses are fully melted and the sauce is velvety.
6. Combine the cooked cavatappi with the cheese sauce, ensuring each piece is lovingly coated, then transfer to the prepared baking dish.
7. Sprinkle the remaining Parmigiano-Reggiano and panko breadcrumbs evenly over the top for a crispy golden finish.
8. Bake for 20-25 minutes, or until the top is bubbly and gloriously browned. Let it rest for 5 minutes before serving to allow the sauce to set slightly.

Velvety, rich, and unapologetically indulgent, this dish is a textural dream with its creamy interior and crispy top. Serve it straight from the oven with a side of roasted veggies to pretend you’re being healthy, or go all in with a garlic bread companion for the ultimate comfort food experience.

Cavatappi with Pesto and Sun-Dried Tomatoes

Unbelievably easy yet ridiculously flavorful, this cavatappi dish is your ticket to a weeknight dinner that feels anything but ordinary. With a twist of pesto and a punch of sun-dried tomatoes, it’s like a vacation for your taste buds—no passport required.

Ingredients

• 12 oz cavatappi pasta
• 1/2 cup basil pesto, homemade or high-quality store-bought
• 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
• 2 tbsp extra-virgin olive oil
• 1/4 cup pine nuts, lightly toasted
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cavatappi pasta and cook according to package instructions until al dente, about 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium heat. Add the sun-dried tomatoes and sauté for 2 minutes until slightly softened.
4. Drain the pasta, reserving 1/2 cup of the pasta water, and add the pasta directly to the skillet with the sun-dried tomatoes.
5. Remove the skillet from heat and stir in the basil pesto, tossing to coat the pasta evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Season with sea salt and freshly ground black pepper, then gently fold in the toasted pine nuts and half of the Parmigiano-Reggiano cheese.
7. Transfer to serving dishes and sprinkle with the remaining cheese. Serve immediately.

Great textures and flavors abound in this dish—the cavatappi’s corkscrew shape holds onto the pesto beautifully, while the sun-dried tomatoes add a chewy, tangy contrast. For an extra touch of elegance, serve with a drizzle of aged balsamic vinegar.

Spicy Cavatappi Arrabbiata

Ever had one of those days where you’re craving something that punches you in the taste buds with flavor? Well, buckle up, because this Spicy Cavatappi Arrabbiata is about to take you on a ride through Flavor Town with a stop at Spiceville.

Ingredients

• 8 oz cavatappi pasta
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 28 oz canned San Marzano tomatoes, hand-crushed
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 cup Pecorino Romano cheese, freshly grated
• Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the cavatappi pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
3. Add the hand-crushed San Marzano tomatoes to the skillet. Simmer the sauce uncovered, stirring occasionally, until thickened slightly, about 10 minutes. Tip: For a smoother sauce, blend half of it before returning to the skillet.
4. Drain the pasta and add it directly to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Remove the skillet from heat. Stir in the chiffonade basil and half of the grated Pecorino Romano cheese, tossing until the pasta is evenly coated.
6. Serve immediately, garnished with the remaining Pecorino Romano cheese.

Craving satisfied? This dish delivers a perfect al dente bite with a sauce that’s robust and fiery, thanks to those red pepper flakes. For an extra kick, serve with a side of crusty bread to sop up every last bit of that spicy, cheesy goodness.

Cavatappi with Creamy Avocado Pesto

Yum, you’re in for a treat with this twist on a classic! Our Cavatappi with Creamy Avocado Pesto is like a hug in a bowl, blending the richness of avocado with the zing of fresh pesto for a dish that’s as vibrant as your personality.

Ingredients

• 8 oz cavatappi pasta
• 1 large ripe avocado, pitted and peeled
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup pine nuts, lightly toasted
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, combine the avocado, basil, pine nuts, olive oil, garlic, Parmesan, lemon juice, salt, and pepper in a food processor. Blend until smooth, scraping down the sides as needed. Tip: For a thinner consistency, gradually add reserved pasta water until desired texture is achieved.
3. Drain the pasta and return it to the pot. Add the avocado pesto and toss to coat evenly over low heat for 1 minute. Tip: The residual heat will enhance the flavors without cooking the avocado.

Perfectly creamy with a punch of freshness, this dish is a showstopper. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to scoop up every last bit of that glorious pesto.

Cavatappi and Meatball Casserole

Buckle up, food lovers, because we’re about to dive into a dish that’s as fun to say as it is to eat—cavatappi and meatball casserole. This twist on classic comfort food combines the whimsical spirals of cavatappi pasta with hearty, homemade meatballs, all baked to perfection under a blanket of melted cheese. It’s the kind of meal that makes you want to cancel your plans and stay in with a fork.

Ingredients

• 1 lb ground beef (80/20 blend for optimal juiciness)
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 12 oz cavatappi pasta
• 24 oz marinara sauce (homemade or high-quality store-bought)
• 2 cups shredded mozzarella cheese
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, combine the ground beef, panko breadcrumbs, milk, beaten egg, minced garlic, Parmesan cheese, salt, and pepper. Mix gently with your hands until just combined—overmixing can lead to tough meatballs.
3. Form the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet. You should have about 20 meatballs.
4. Bake the meatballs in the preheated oven for 15 minutes, or until they’re just cooked through. Tip: Baking the meatballs first ensures they hold their shape in the casserole.
5. While the meatballs bake, cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.
6. In the prepared baking dish, spread a thin layer of marinara sauce. Add the cooked pasta, remaining marinara sauce, and baked meatballs, gently tossing to combine.
7. Sprinkle the shredded mozzarella cheese evenly over the top. Tip: For a golden, bubbly cheese crust, place the casserole under the broiler for the last 2 minutes of baking.
8. Bake for 20 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
9. Let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly for the perfect consistency.

You’ll love the way the cavatappi’s nooks and crannies catch every bit of sauce, while the meatballs add a savory depth that’s downright irresistible. Serve this casserole with a crisp green salad and garlic bread for a meal that’s sure to become a weeknight hero.

Cavatappi with Butternut Squash and Sage

Oh, the joys of autumn flavors coming together in a dish that’s as fun to say as it is to eat! This cavatappi with butternut squash and sage is like a cozy sweater for your taste buds, blending creamy, nutty, and herby notes in every twisty bite.

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 12 oz cavatappi pasta
• 3 tbsp clarified butter
• 1/4 cup fresh sage leaves, thinly sliced
• 1/2 cup heavy cream
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 tsp freshly grated nutmeg
• Salt, to season

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced butternut squash with 1 tbsp clarified butter and a pinch of salt, then spread evenly on the baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
3. While the squash roasts, bring a large pot of salted water to a boil and cook the cavatappi according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. In a large skillet over medium heat, melt the remaining 2 tbsp clarified butter. Add the sage leaves and fry for 1 minute, or until crisp but not browned. Remove sage with a slotted spoon and set aside.
5. Reduce heat to low and add the heavy cream, Parmigiano-Reggiano, and nutmeg to the skillet, stirring until the cheese melts into a smooth sauce. Tip: If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
6. Add the drained pasta and roasted squash to the skillet, tossing gently to coat in the sauce. Season with salt as needed.
7. Garnish with the fried sage leaves before serving.

Now, this dish isn’t just a meal; it’s a textural masterpiece with the creamy sauce clinging to every nook of the cavatappi, the sweet squash adding a soft contrast, and the sage bringing a crispy, aromatic finish. Serve it in a hollowed-out mini pumpkin for an Instagram-worthy autumn tablescape that’ll have your guests swooning.

Cavatappi with Smoked Salmon and Dill

Today’s the day we ditch the dull and dive into a dish that’s as fun to say as it is to eat—Cavatappi with Smoked Salmon and Dill. Trust me, your taste buds are in for a rollercoaster of flavors that’ll have them doing backflips.

Ingredients

• 8 oz cavatappi pasta
• 1 tbsp extra-virgin olive oil
• 1 small shallot, finely minced
• 1/2 cup heavy cream
• 4 oz smoked salmon, thinly sliced
• 2 tbsp fresh dill, chopped
• 1/2 tsp lemon zest
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shallot and sauté until translucent, about 2 minutes.
3. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly, about 3 minutes, stirring occasionally.
4. Stir in the smoked salmon, dill, and lemon zest. Cook for another 2 minutes until the salmon is just warmed through. Tip: Avoid overcooking the salmon to keep it tender.
5. Drain the pasta and add it to the skillet along with the reserved pasta water and butter. Toss everything together until the pasta is evenly coated and the sauce is glossy. Tip: The pasta water helps the sauce cling to the noodles.
6. Season with salt and freshly ground black pepper to taste, then remove from heat.

Perfectly al dente cavatappi twirls in a creamy, dreamy sauce with smoky salmon and a pop of fresh dill. Serve it up in a warm bowl with a sprinkle of extra dill on top for a dish that’s as Instagram-worthy as it is delicious.

Cavatappi with Chicken and Sun-Dried Tomato Cream Sauce

Buckle up, buttercups, because we’re about to dive fork-first into a dish that’s as fun to say as it is to devour. This cavatappi with chicken and sun-dried tomato cream sauce is the culinary equivalent of a warm hug—if that hug was packed with flavor and had a slight obsession with pasta.

Ingredients

• 1 lb cavatappi pasta
• 2 boneless, skinless chicken breasts, cubed
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, salt, and black pepper. Cook until the chicken is golden brown and reaches an internal temperature of 165°F, about 6-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
4. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to soften.
5. Pour in the heavy cream, stirring constantly to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 3 minutes to thicken slightly.
6. Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until well coated in the sauce.
7. Remove from heat and stir in the grated Parmesan cheese and fresh basil until the cheese is melted and the basil is wilted.

Marvel at the creamy, tangy, slightly spicy masterpiece you’ve just created. The cavatappi’s corkscrew shape is perfect for trapping every last drop of that luxurious sun-dried tomato cream sauce, making each bite a flavor explosion. Serve it up with a side of crusty bread to sop up any remaining sauce, because let’s be real, you’re going to want every last drop.

Cavatappi with Roasted Garlic and Olive Oil

Ever find yourself in a pasta predicament, craving something that’s both comfortingly familiar and excitingly new? Look no further than this cavatappi dish, where roasted garlic and olive oil come together in a symphony of flavors that’ll make your taste buds dance the cha-cha.

Ingredients

• 1 pound cavatappi pasta
• 1/2 cup extra-virgin olive oil
• 1 head of garlic, roasted
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup freshly grated Parmigiano-Reggiano
• Sea salt, finely ground
• Freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. Bring a large pot of salted water to a rolling boil. Add the cavatappi and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, squeeze the roasted garlic into a small bowl and mash into a paste. Tip: For smoother incorporation, whisk the garlic paste with a bit of pasta water.
4. Drain the pasta, reserving 1 cup of pasta water. Return the pasta to the pot.
5. Over low heat, add the remaining olive oil, garlic paste, and red pepper flakes to the pasta, tossing to coat evenly. Tip: The residual heat will bloom the flavors of the red pepper flakes.
6. Gradually add the reserved pasta water, 1/4 cup at a time, until the sauce reaches your desired consistency.
7. Remove from heat and stir in the Parmigiano-Reggiano. Season with sea salt and black pepper to taste.
8. Garnish with chopped parsley before serving. Tip: For an extra crunch, top with toasted breadcrumbs.

Al dente cavatappi coated in a velvety, garlic-infused olive oil sauce offers a delightful chew and rich, umami depth. Serve it in warmed bowls with a side of crusty bread to sop up every last drop of that golden goodness.

Cavatappi with Spinach and Artichoke Sauce

Oh, the joys of finding a dish that’s as fun to say as it is to eat! Cavatappi with Spinach and Artichoke Sauce is like that one friend who’s always the life of the party—unapologetically bold, irresistibly creamy, and packed with enough green goodness to make you feel virtuous (even if you go back for seconds).

Ingredients

• 12 oz cavatappi pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Pecorino Romano cheese
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 5 oz fresh baby spinach
• 14 oz artichoke hearts, drained and chopped
• 1/2 cup reserved pasta water
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
3. Pour in the heavy cream, stirring constantly to combine with the garlic. Bring to a gentle simmer, then reduce heat to low.
4. Gradually whisk in the Parmesan and Pecorino Romano cheeses until the sauce is smooth and creamy. Tip: For an extra silky texture, grate the cheeses yourself instead of using pre-shredded.
5. Stir in the black pepper and red pepper flakes, adjusting the heat to maintain a gentle simmer.
6. Add the baby spinach and chopped artichoke hearts to the sauce, stirring until the spinach is just wilted, about 2 minutes. Tip: Fresh spinach works best here for its tender texture and vibrant color.
7. Toss the drained cavatappi into the skillet with the sauce, adding reserved pasta water as needed to reach your desired consistency. Tip: The starchy pasta water helps the sauce cling beautifully to each noodle.
8. Season with salt to taste, then serve immediately.

Lusciously creamy with a playful kick, this dish is a textural dream—chewy pasta, tender spinach, and hearty artichokes all swirled together in a velvety cheese sauce. Try serving it in a hollowed-out bread bowl for an extra dose of carb-loaded joy.

Cavatappi with Spicy Calabrian Chili Pasta

Alright, let’s dive into a dish that’s as fun to say as it is to eat—Cavatappi with Spicy Calabrian Chili Pasta. This twist on classic pasta night packs a punch with its fiery Calabrian chilies and twirlable cavatappi noodles, guaranteed to make your taste buds do a happy dance.

Ingredients

• 12 oz cavatappi pasta
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 cup Calabrian chili paste
• 1/2 cup heavy cream
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup reserved pasta water
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant and lightly golden, about 1 minute. Tip: Keep an eye on the garlic to avoid burning.
3. Stir in Calabrian chili paste and cook for 1 minute to meld flavors. Pour in heavy cream, stirring continuously until the sauce is smooth and slightly thickened, about 2 minutes.
4. Drain pasta, reserving 1/4 cup of pasta water. Add pasta to the skillet along with reserved water, Pecorino Romano, and salt. Toss vigorously to coat every noodle. Tip: The starchy pasta water helps the sauce cling to the noodles.
5. Remove from heat and stir in chopped parsley for a fresh, herby finish.

Heavenly is the first word that comes to mind when you twirl a forkful of this cavatappi—creamy, spicy, and utterly addictive. Serve it with a crisp white wine and a side of smug satisfaction for mastering such a flavorful dish.

Conclusion

Great news for pasta lovers! This roundup of 20 Delicious Cavatappi Recipes offers something for every occasion, from cozy family dinners to festive gatherings. Each dish promises to delight your taste buds and simplify your meal planning. We’d love to hear which recipes become your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy!

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