Best 7 Baked Cavatappi With Smoked Ham And Fontina Recipes

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Baked cavatappi with smoked ham and fontina is a delectable dish that offers a symphony of flavors and textures. The cavatappi pasta, a corkscrew-shaped pasta, bakes in a creamy sauce infused with the smokiness of ham and the richness of fontina cheese. Each bite is a delightful journey that will tantalize your taste buds and leave you craving more. Whether you're cooking for your family or entertaining guests, this baked pasta dish is a guaranteed crowd-pleaser.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED FONTINA



Baked Fontina image

Provided by Ina Garten

Categories     appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

  • Preheat the broiler and position the oven rack 5 inches from the heat.
  • Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
  • Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

FONTINA HAM STROMBOLI



Fontina Ham Stromboli image

"Pesto seasons these savory meat- and cheese-stuffed slices that my family and friends love. The loaves freeze well-baked or unbaked." -Nancy Piano, Nevada City, California

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 loaves (8 servings each).

Number Of Ingredients 10

1 large onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 loaves (1 pound each) frozen bread dough, thawed
1/2 cup prepared pesto, divided
2 teaspoons dried basil
1/2 pound sliced deli ham
1/2 pound thinly sliced prosciutto or additional deli ham
1/2 pound sliced fontina cheese
1/4 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Cool completely., On two greased baking sheets, roll each loaf of dough into a 16-in. x 10-in. rectangle. Spread each with 2 tablespoons pesto; sprinkle with onion mixture and basil. Arrange the ham, prosciutto and fontina cheese over each rectangle to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under., Brush with remaining pesto and sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing.

Nutrition Facts : Calories 314 calories, Fat 14g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 915mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

BAKED CAVATAPPI WITH SMOKED HAM AND FONTINA



Baked Cavatappi with Smoked Ham and Fontina image

An upscale macaroni and cheese. Delicate flavor, has been popular with kids and adults. Recipe is from an Antonio's pasta bag.

Provided by DJM70

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

8 ounces fresh mushrooms, thinly sliced
4 tablespoons unsalted butter
1 tablespoon sherry wine
1 lb cavatappi pasta
1/4 cup all-purpose flour
3 cups milk (may use low fat)
1 pinch grated nutmeg
salt and pepper
5 ounces Fontina cheese, in julienne strips
8 ounces smoked ham, coarsely chopped

Steps:

  • Bring 6 quarts of salted water to a boil.
  • Meanwhile, saute mushrooms in 1 tbs.
  • butter over medium heat for two minutes.
  • Add Sherry, stir for 1 minute and remove mushrooms from heat.
  • Cook the cavatappi in the boiling water until al dente and drain.
  • While pasta is cooking, melt 3 tbs.
  • butter in a saucepan over medium heat.
  • Add the flour and whisk until smooth.
  • Gradually add milk and continue whisking.
  • Stir over heat until sauce thickens, about 10 minutes.
  • Remove from heat and add sauteed mushrooms, nutmeg, salt and pepper.
  • Butter a large ovenproof dish, and arrange 1/3 of the cavatappi in the dish.
  • Top with 1/3 of the cheese and ham and spoon on 1/3 of the sauce.
  • Repeat the layers two more times, ending with sauce.
  • Bake in a preheated 350 degree oven until heated through and bubbly, about 20 to 30 minutes minutes.
  • (Casserole may also be refrigerated and baked later. Increase baking time to 30 minutes for a chilled casserole.) (DJM notes: use a dish smaller and a little deeper than a basic 9x13.).

BAKED CAVATAPPI WITH SAUSAGE



Baked Cavatappi with Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces cavatappi or other corkscrew pasta
12 ounces loose lean turkey sausage
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 large clove garlic, grated
2 teaspoons herbes de Provence
1 28-ounce can crushed tomatoes
Freshly ground pepper
1 cup part-skim ricotta cheese
1/2 cup shredded Italian cheese blend
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 romaine lettuce heart, chopped

Steps:

  • Preheat the oven to 500˚ F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon.
  • Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce.
  • Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes.
  • Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta.

CAVATAPPI WITH ROASTED BROCCOLI AND PESTO



Cavatappi with Roasted Broccoli and Pesto image

A light entree incorporating broccoli and cavatappi. You can add chicken if you like and more to fill you up with fewer calories.

Provided by chri103

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 30m

Yield 3

Number Of Ingredients 10

1 small head Broccoli, raw
3 tablespoons olive oil, divided, or more as needed
salt and freshly ground black pepper to taste
1 ½ teaspoons garlic powder, or to taste
1 (16 ounce) package cavatappi (corkscrew macaroni)
1 tablespoon lemon juice
4 tablespoons freshly grated Parmesan cheese, or to taste
3 tablespoons pesto
1 tablespoon lemon juice
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
  • 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.
  • Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 810.4 calories, Carbohydrate 122.6 g, Cholesterol 12.3 mg, Fat 26 g, Fiber 8.4 g, Protein 27.7 g, SaturatedFat 5.3 g, Sodium 276.8 mg, Sugar 2.2 g

PESTO CAVATAPPI



Pesto Cavatappi image

Delicious, easy pesto cavatappi recipe. Perfect for busy weeknights.

Provided by andmee

Categories     Pesto Pasta

Time 25m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package cavatappi pasta
1 tablespoon olive oil
1 medium tomato, diced
½ cup dry white wine
¼ cup heavy cream
1 cup store-bought pesto
1 cup shredded Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
  • Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
  • Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.

Nutrition Facts : Calories 458 calories, Carbohydrate 45.4 g, Cholesterol 29 mg, Fat 22.3 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 7.7 g, Sodium 398 mg, Sugar 3 g

CREAMY CAVATAPPI & CHEESE



Creamy Cavatappi & Cheese image

Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that's delectable with the smoky topping. -Barbara Colucci, Rockledge, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 15

6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
1 tablespoon hot pepper sauce
4 cups 2% milk
6 cups shredded sharp cheddar cheese
1 cup cubed Velveeta
3 green onions, chopped
TOPPINGS:
1/2 cup panko bread crumbs
3 thick-sliced bacon strips, cooked and coarsley crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional

Steps:

  • Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.

Nutrition Facts :

Tips:

  • Use a variety of cheeses to create a flavorful and complex dish. Smoked ham, fontina, and Parmesan cheeses are all great options.
  • Don't overcook the pasta. Cook it al dente so that it still has a slight bite to it.
  • Use a large baking dish so that the pasta has plenty of room to spread out and cook evenly.
  • Bake the pasta until it is golden brown and bubbly. This will ensure that the pasta is cooked through and the cheese is melted and gooey.

Conclusion:

Baked cavatappi with smoked ham and fontina is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover ham. The pasta is cooked in a creamy sauce made with smoked ham, fontina cheese, and Parmesan cheese. It is then baked until it is golden brown and bubbly. This dish is sure to be a hit with your family and friends.

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