This is a traditional baked cavatelli with cheese. You can also make a meat version for meat lovers also and layer this like a lasagna without Ricotta or with it.
One thing I like to do at the end is broil the top of the cheese to get it crispy. If you bake it to get it crispy it takes too long and I am not fond of mushy pasta. If you are then bake it longer.
Homemade Cavatelli Recipe click here or use 2 packages store bought cooked to package instructions drained
Traditional Sunday Sauce Recipe or use 3 jars store bought
1 small container whole milk Ricotta Cheese add salt, pepper and parsley with 1 tablespoon granulated garlic and 3 tablespoons grated cheese
whole milk mozzarella slices 1 pound
Optional: crushed meatballs and sausage place in between the layering of pasta
In a heavy duty 13 x 9 pan place some of the cooked and drained cavatelli on the bottom. Spread with around 1 cup sauce. Using a large spoon drop in random parts on to dollops of Ricotta as shown in the photo. Sprinkle with grating cheese, mozzarella slices and repeat using the layering method using more sauce until the pasta is gone ending with, mozzarella slices topped with more grated cheese. granulated garlic, salt, pepper and parsley. Bake around 30 minutes until cheese melts, then broil on HI for two minutes to brown cheese watching carefully not to burn. Serve with garlic bread.