Baked Homemade Ricotta Cavatelli in a Mascarpone Cheese Sauce

Inspired by a dish at Carmine's on Rush in Chicago, Handmade Italian Ricotta Cavatelli is tossed in a mascarpone tomato sauce and then topped with cheese and baked.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 436kcal

Author Meghan

Ingredients

For the Homemade Cavatelli:

3 cups all purpose or gluten free flour 1 pound
½ teaspoon salt
16 ounces ricotta cheese 1 pound
2 large eggs lightly beaten

For the Casserole:

8 ounces mascarpone cheese
24 ounces pasta sauce such as Rao's Marinara
grated Parmesan cheese
8 slices mozzarella or Provolone cheese or enough to cover the dish
olive oil for greasing baking dish

Instructions

Make the Cavatelli:

Put 2 ½ cups of the flour into a bowl and toss with the salt. Make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. The gluten free flour likely will not need more than the 2 ½ cups.
½ teaspoon salt, 16 ounces ricotta cheese, 2 large eggs
On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature in a bowl covered with plastic wrap, for 30 minutes.
Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough in the bowl with plastic wrap), on a lightly floured surface, roll the dough into a rope, around ¼-inch to ½-inch in diameter.
With a knife, cut the rope into ½-inch to 1-inch pieces, depending on the size pasta you prefer. With your index and middle fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself.
Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes. Meanwhile, bring a saucepan of water to a boil.
Salt the water, and add the pasta. Cook until the cavatelli are al dente. They are done when they float to the top, about 3 to 4 minutes.
Drain the cavatelli, then proceed to assemble the casserole.

Assemble the Dish:

Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish or cast iron pan with olive oil.
In a large saucepan, melt mascarpone cheese over medium heat. Stir in pasta sauce. Season with a little Parmesan cheese, if desired.
24 ounces pasta sauce, 8 ounces mascarpone cheese, grated Parmesan cheese
Add ricotta cavatelli to sauce and stir to coat. Transfer to greased 9x13-inch baking dish. Top with mozzarella slices.
8 slices mozzarella or Provolone cheese
Bake until cheese is melted, approximately 20 minutes.

Notes

Source: Cavatelli adapted from FoodNetwork; Casserole inspired by the Cavatelli al Forno at Carmine's

You may freeze the cavatelli after boiling for use at another time.

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