pepperoni bottom baked cavatappi with gouda cheese

Recipe by
raymond spencer
st bernard, LA

I created this new baked cavatappi recipe, filled with gouda cheese and with pepperoni on the bottom.

yield 6 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For pepperoni bottom baked cavatappi with gouda cheese

  • 30
    pepperoni slices
  • 8 oz
    dry cavatappi pasta
  • 2 Tbsp
    margarine
  • 2 Tbsp
    all purpose flour
  • 1 1/4 c
    heavy cream
  • 3/4 c
    half and half
  • 2 tsp
    honey mustard
  • 1 Tbsp
    sea salt mixed with black pepper
  • 8 oz
    gouda cheese, grated and divided
  • 4 Tbsp
    grated Parmesan cheese, divided
  • 1/4 c
    melted margarine
  • 2 Tbsp
    pizza seasoning
  • 3/4 c
    panko bread crumbs

How To Make pepperoni bottom baked cavatappi with gouda cheese

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat a 2-quart ceramic baking dish with cooking spray. Add pepperoni slices.
  • 3
    Cook cavatappi pasta according to package directions; drain.
  • 4
    In a large saucepan, melt margarine over low heat. Stir in flour to make a roux. Cook for about 1 minute, stirring constantly. Remove from heat.
  • 5
    Stir in heavy cream and half and half, return the pan to heat and cook over medium-low heat until the mixture begins to simmer. Cook for 1 minute to thicken, stirring constantly.
  • 6
    Stir in honey mustard and sea salt/black pepper to taste.
  • 7
    Stir in about 1 1/2 cups gouda cheese and 2 tablespoon Parmesan cheese and cook until the cheeses are melted, about 1 minute, stirring nearly constantly.
  • 8
    Remove from heat. Add cooked cavatappi pasta and toss to coat.
  • 9
    Transfer to a prepared baking dish. Sprinkle remaining gouda and Parmesan cheeses evenly on top.
  • 10
    In a small bowl, combine melted margarine, bread crumbs and pizza seasoning; toss well with a fork until small clumps form.
  • 11
    Evenly spinkle over the casserole. Bake for about 35 minutes, or until golden brown. Serve immediately.

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