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Baked Ricotta Cavatelli in Mascarpone Sauce Recipe

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This recipe for Baked Ricotta Cavatelli in Mascarpone Sauce is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 batch Handmade 8-Finger Ricotta Cavatelli
23 ounces pasta sauce or Lucia's all'Arrabbiata Pasta Sauce
8 ounces mascarpone cheese (note, only use if not using Lucia's all'Arrabbiata recipe)
Grated Parmesan cheese
8 slices Mozzarella cheese or enough to cover the dish
Olive oil for greasing baking dish
Directions:
Directions:
Preheat oven ot 400. Note, if not using Lucia's all'Arrabbiata recipe, in large saucepan, melt Mascarpone cheese over medium heat). Add pasta sauce to the saucepan and heat. Or, if using Lucia's all'Arrabbiata sause, heat in large sauce pan. Season with little Parmesan cheese, if desired. Add cooked Ricotta cavatelli to sauce and stir to coat. Transfer to 13x9 inch baking dish that has been lightly greased with olive oil. Top with Mozzarella slices. Bake until cheese has melted.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 mins

 

 

 

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