Are you tired of the same old spaghetti or linguine recipes? Look no further! Today we’re diving into the world of Cascatelli, a type of pasta that’s gaining popularity for its unique shape and versatility. With its distinctive ridges and tubes, Cascatelli is perfect for trapping sauces and flavors, making it a dream come true for pasta lovers.
In this article, we’ll explore 20 mouth-watering Cascatelli recipes that will take your taste buds on a wild ride. From classic combinations like Creamy Garlic Parmesan to innovative twists like Lemon Butter Shrimp and Spinach and Ricotta Stuffed, there’s something for everyone in this list. Whether you’re a seasoned chef or just starting out, these recipes are sure to inspire you to get creative with your pasta dishes.
So grab your apron, fire up the stove, and let’s dive into the world of Cascatelli!
Creamy Garlic Parmesan Cascatelli
Elevate your pasta game with this rich and flavorful Creamy Garlic Parmesan Cascatelli recipe, featuring the unique texture of Cascatelli shells. This comforting dish is perfect for a cozy night in.
Ingredients:
– 8 oz Cascatelli pasta
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 3 cups heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook Cascatelli pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
4. Pour in heavy cream and bring mixture to a simmer. Reduce heat to low and let cook for 5-7 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Combine cooked pasta, creamy sauce, and toss to coat.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Tomato Basil Cascatelli
This recipe combines the sweetness of cherry tomatoes with the spiciness of red pepper flakes and the brightness of fresh basil, all wrapped up in a delicious cascatelli pasta dish.
Ingredients:
– 8 oz cascatelli pasta
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 tsp red pepper flakes
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook cascatelli pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add cherry tomatoes and red pepper flakes. Cook for 3-4 minutes or until tomatoes release their juices.
4. Stir in chopped basil leaves. Season with salt and pepper to taste.
5. Combine cooked pasta and tomato-basil mixture. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Butter Shrimp Cascatelli
Elevate your pasta game with this vibrant and flavorful recipe that combines succulent shrimp, tangy lemon butter, and hearty cascatelli pasta. This 15-minute dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz cascatelli pasta
– 1 lb large shrimp, peeled and deveined
– 2 tbsp unsalted butter
– 2 lemons, juiced (about 2 tbsp)
– 1/4 cup white wine (optional)
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook cascatelli pasta according to package instructions.
2. In a medium skillet, melt butter over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Remove shrimp from skillet and set aside. Add lemon juice, white wine (if using), and garlic powder to the skillet. Simmer for 1 minute.
4. Toss cooked pasta with lemon butter sauce, then top with cooked shrimp. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired. Serve immediately.
Cooking Time: 15 minutes
Pesto and Sun-Dried Tomato Cascatelli
In this recipe, the classic Italian combination of pesto and sun-dried tomatoes is perfectly paired with cascatelli pasta. This dish is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 8 oz cascatelli pasta
– 1/2 cup freshly made pesto (see our Pesto Recipe)
– 1/4 cup chopped sun-dried tomatoes
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook cascatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking liquid before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add pesto and cook for 1-2 minutes, stirring constantly, until heated through.
3. Add chopped sun-dried tomatoes to the skillet and stir to combine with pesto. Cook for an additional 30 seconds to 1 minute.
4. Add cooked cascatelli pasta to the skillet, tossing to combine with pesto and sun-dried tomatoes. If needed, add some reserved pasta cooking liquid to achieve desired consistency.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Roasted Garlic and Mushroom Cascatelli
Elevate your pasta game with this rich and savory dish featuring roasted garlic and mushrooms, perfectly paired with tender cascatelli pasta. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 12 oz cascatelli pasta
– 3-4 cloves of garlic, peeled and separated into individual bulbs
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss garlic bulbs with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. Cook cascatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
4. In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Add roasted garlic bulbs to the skillet with mushrooms. Stir to combine and cook for an additional 2-3 minutes.
6. Combine cooked pasta, mushroom-garlic mixture, and reserved pasta water (if needed). Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: approximately 30-40 minutes
Spinach and Ricotta Stuffed Cascatelli
Delight your taste buds with this creamy, cheesy take on classic pasta. This Spinach and Ricotta Stuffed Cascatelli recipe is a unique twist on traditional stuffed shells.
Ingredients:
– 12-16 cascatelli pasta
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cascatelli pasta according to package instructions until al dente. Drain and set aside.
3. In a bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each cooked cascatelli shell with the spinach-ricotta mixture.
5. Place stuffed shells in a baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Bacon and Pea Cascatelli Carbonara
This recipe puts a creative spin on the traditional Italian dish, incorporating crispy bacon and sweet peas into a rich and creamy sauce.
Ingredients:
– 12 oz cascatelli pasta
– 6 slices of bacon, diced
– 1 cup frozen peas
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
Instructions:
1. Cook the cascatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add the frozen peas to the same skillet and stir until thawed and heated through.
4. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
5. Add the cooked pasta to the egg mixture and toss until well coated.
6. Add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
7. Stir in the crispy bacon and peas. Season with salt and black pepper to taste.
Cooking Time: 20-25 minutes
Spicy Sausage and Kale Cascatelli
This hearty one-pot dish combines the savory flavor of spicy sausage with the nutritional benefits of kale, all wrapped up in a flavorful cascatelli pasta. Perfect for a weeknight dinner or weekend brunch.
Ingredients:
– 1 pound cascatelli pasta
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound spicy Italian sausage, sliced
– 2 cups curly kale leaves, stems removed and discarded
– 1 cup chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the cascatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the sliced sausage and cook until browned, about 5 minutes.
5. Add the kale leaves to the skillet and cook until wilted, about 2-3 minutes.
6. Add the chicken broth and reserved pasta water to the skillet. Stir to combine.
7. Combine cooked cascatelli pasta with the spicy sausage and kale mixture. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Artichoke Cascatelli
Elevate your pasta game with this flavorful and vibrant dish featuring cascatelli, a unique type of pasta shaped like small, twisted horns. This recipe combines the nutty flavor of sun-dried tomatoes with the tender sweetness of artichokes for a truly unforgettable meal.
Ingredients:
– 8 oz cascatelli pasta
– 2 cups sun-dried tomatoes, chopped
– 1 can (14 oz) artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook cascatelli pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped sun-dried tomatoes and artichoke hearts to the skillet. Cook for 2-3 minutes or until heated through.
4. Add cooked cascatelli pasta to the skillet, tossing to combine with tomato-artichoke mixture. If needed, add reserved pasta water to achieve desired consistency.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Brown Butter Sage Cascatelli
Transform your pasta game with this decadent recipe featuring brown butter, crispy sage leaves, and perfectly cooked cascatelli.
Ingredients:
– 12 oz cascatelli pasta
– 2 tbsp unsalted butter
– 1/4 cup brown sugar
– 2 sprigs fresh sage, chopped
– Salt, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cook cascatelli pasta according to package instructions until al dente.
3. In a large skillet, melt butter over medium heat. Add brown sugar and cook, stirring occasionally, until the mixture turns golden brown (about 5 minutes).
4. Remove the skillet from heat and stir in chopped sage leaves.
5. Combine cooked cascatelli pasta with brown butter sauce, tossing to coat evenly.
6. Season with salt to taste.
7. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time:
– Pasta cooking time: 8-10 minutes
– Brown butter preparation: 5 minutes
Roasted Red Pepper and Goat Cheese Cascatelli
A flavorful and elegant pasta dish that combines the sweetness of roasted red peppers with the creaminess of goat cheese, all wrapped up in a bed of tender cascatelli pasta.
Ingredients:
– 12 oz cascatelli pasta
– 2 large red bell peppers
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled goat cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the red bell peppers with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast the peppers in the oven for 30-40 minutes or until charred and tender.
4. Cook the cascatelli pasta according to package instructions until al dente.
5. Combine the roasted red peppers, goat cheese, and cooked pasta in a large bowl.
6. Toss gently to combine, seasoning with salt and pepper to taste.
7. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 45 minutes
Garlic Butter Lobster Cascatelli
This decadent pasta dish combines succulent lobster meat with garlic butter, fresh parsley, and a hint of lemon zest. A perfect treat for special occasions or a cozy night in.
Ingredients:
– 1 pound lobster meat (fresh or frozen)
– 12 oz cascatelli pasta
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 2 tablespoons freshly chopped parsley
– 1 tablespoon lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cascatelli pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
4. Add lobster meat to the skillet and cook for 2-3 minutes or until lightly pinked.
5. Stir in parsley, lemon zest, salt, and pepper.
6. Toss cooked pasta with lobster mixture.
7. Transfer the pasta to a baking dish and bake for 8-10 minutes or until heated through.
Cooking Time: 20-25 minutes
Caramelized Onion and Gorgonzola Cascatelli
Elevate your pasta game with this simple yet flavorful recipe combining caramelized onions, tangy Gorgonzola cheese, and tender Cascatelli pasta. This comforting dish is perfect for a cozy night in.
Ingredients:
– 8 oz Cascatelli pasta
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1/4 cup Gorgonzola cheese, crumbled
– 1 tsp dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook Cascatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a large skillet, caramelize onions over medium heat for 20-25 minutes or until golden brown, stirring occasionally.
4. Add crumbled Gorgonzola cheese and cook for an additional 2-3 minutes or until melted and combined with the onions.
5. Toss cooked pasta with caramelized onion mixture, adding reserved pasta water as needed to achieve a creamy consistency.
6. Season with salt, pepper, and thyme.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Pumpkin Sage Cascatelli with Crispy Pancetta
A seasonal twist on traditional pasta, this dish combines the sweetness of roasted pumpkin with the earthiness of sage and crispy pancetta. Perfect for a cozy fall evening.
Ingredients:
– 8 oz cascatelli pasta
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 4 slices pancetta, chopped
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook cascatelli pasta according to package instructions. Reserve 1 cup pasta water before draining.
3. In a large skillet, cook chopped pancetta over medium heat until crispy. Remove from heat and set aside.
4. Add remaining 1 tbsp olive oil to the skillet with pancetta drippings. Add chopped sage and sauté for 1-2 minutes or until fragrant.
5. Combine roasted pumpkin, cooked pasta, and pancetta mixture in a large bowl. Toss to combine, adding reserved pasta water if needed.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Mediterranean Olive and Feta Cascatelli
A flavorful and refreshing twist on traditional pasta, this Mediterranean-inspired recipe combines the brininess of feta cheese with the savory charm of olives.
Ingredients:
– 8 oz cascatelli pasta
– 1/4 cup pitted green olives, sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook cascatelli pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add sliced olives to the skillet and cook for an additional 2-3 minutes or until heated through.
4. Drain cooked pasta and add it to the skillet with the olive mixture. Toss to combine.
5. Sprinkle crumbled feta cheese over the pasta and toss again to distribute evenly.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Truffle Oil and Wild Mushroom Cascatelli
This recipe combines the earthy flavors of wild mushrooms with the luxurious richness of truffle oil, all wrapped up in a perfectly cooked cascatelli pasta dish.
Ingredients:
– 12 oz cascatelli pasta
– 2 cups mixed wild mushrooms (such as shiitake, cremini, and oyster)
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup truffle oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook cascatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
3. Add mixed wild mushrooms to the skillet, cooking until they release their moisture and start to brown, about 5-6 minutes.
4. Stir in truffle oil and season with salt and pepper to taste.
5. Add cooked cascatelli pasta to the skillet, tossing to combine with mushroom mixture. If needed, add reserved pasta cooking water to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spicy Arrabbiata Cascatelli
Spicy Arrabbiata Cascatelli Recipe
Experience the bold flavors of Italy with this spicy pasta dish featuring Cascatelli rigatoni, cherry tomatoes, garlic, and red pepper flakes. Perfect for those who enjoy a little heat in their meals!
Ingredients:
– 1 pound Cascatelli rigatoni
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 pint cherry tomatoes, halved
– 1/4 cup red pepper flakes
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook Cascatelli rigatoni according to package instructions until al dente. Reserve 1 cup pasta cooking water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add cherry tomatoes and red pepper flakes to the skillet. Cook for 5-7 minutes or until tomatoes release their juices and sauce thickens slightly.
4. Add reserved pasta cooking water to the skillet, stirring to combine.
5. Combine cooked Cascatelli rigatoni with tomato sauce. Season with salt and black pepper to taste.
6. Serve hot, topped with grated Parmesan cheese and chopped fresh basil leaves if desired.
Cooking Time: 20-25 minutes
Lemon Ricotta and Asparagus Cascatelli
A vibrant springtime pasta dish featuring bright citrus flavors, creamy ricotta, and tender asparagus.
Ingredients:
– 8 oz cascatelli pasta
– 2 cups fresh asparagus, trimmed
– 1/4 cup lemon ricotta mixture (see below)
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Lemon Ricotta Mixture:
– 8 oz whole-milk ricotta cheese
– 2 tbsp freshly squeezed lemon juice
– 1 tsp honey
– Salt to taste
Instructions:
1. Cook cascatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add asparagus and cook until tender, about 3-4 minutes. Season with salt and pepper.
3. In a separate bowl, combine lemon ricotta mixture ingredients. Mix well to combine.
4. Add cooked pasta to the skillet with asparagus. Toss to combine, adding reserved pasta water if needed.
5. Stir in lemon ricotta mixture until well combined. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time:
– Pasta cooking time: 8-10 minutes
– Asparagus cooking time: 3-4 minutes
Chicken Alfredo Cascatelli Bake
Transform chicken breasts, pasta, and a rich Alfredo sauce into a satisfying casserole that’s perfect for a weeknight dinner or special occasion. This recipe combines the best of both worlds: creamy sauce and crispy, golden-brown topping.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 oz Cascatelli pasta (or other short pasta)
– 2 cups Alfredo sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; set aside.
3. In a large skillet, cook chicken over medium-high heat until browned and cooked through.
4. Combine cooked pasta, Alfredo sauce, and cooked chicken in a 9×13-inch baking dish.
5. Sprinkle mozzarella and Parmesan cheese on top of the casserole.
6. Drizzle with olive oil and sprinkle with parsley.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Roasted Butternut Squash and Sage Cascatelli
Roasted Butternut Squash and Sage Cascatelli Recipe
Roasting brings out the natural sweetness in butternut squash, which pairs perfectly with the earthy flavor of sage. This side dish is a great accompaniment to your favorite fall or winter meals.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4-6 fresh sage leaves
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1/4 cup Cascatelli pasta (or other artisanal pasta)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel the butternut squash and cut it into 1-inch cubes.
3. In a bowl, toss the squash with olive oil, salt, and pepper until evenly coated.
4. Spread the squash on a baking sheet in a single layer. Roast for 30-40 minutes or until tender and caramelized.
5. While the squash is roasting, cook the Cascatelli pasta according to package instructions. Drain and set aside.
6. Once the squash is done, add the sage leaves to the baking sheet and toss with the roasted squash.
7. Combine the cooked pasta with the roasted squash and sage mixture.
Cooking Time: 40-50 minutes
Summary
Get ready to fall in love with Cascatelli pasta! This article brings you 20 mouthwatering recipes that showcase the versatility and flavor of this Italian favorite. From creamy garlic parmesan to spicy sausage and kale, these dishes are sure to satisfy any pasta lover’s cravings. Discover how to add bold flavors with pesto and sun-dried tomatoes, or keep it simple with a classic lemon butter shrimp dish. Whether you’re in the mood for something comforting and rich or light and refreshing, this collection has got you covered.
