pepperoni bottom baked cavatappi with gouda cheese
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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
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30pepperoni slices
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8 ozdry cavatappi pasta
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2 Tbspmargarine
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2 Tbspall purpose flour
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1 1/4 cheavy cream
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3/4 chalf and half
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2 tsphoney mustard
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1 Tbspsea salt mixed with black pepper
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8 ozgouda cheese, grated and divided
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4 Tbspgrated Parmesan cheese, divided
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1/4 cmelted margarine
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2 Tbsppizza seasoning
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3/4 cpanko bread crumbs
How To Make pepperoni bottom baked cavatappi with gouda cheese
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1Preheat oven to 350 degrees F.
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2Coat a 2-quart ceramic baking dish with cooking spray. Add pepperoni slices.
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3Cook cavatappi pasta according to package directions; drain.
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4In 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.
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5Stir 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.
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6Stir in honey mustard and sea salt/black pepper to taste.
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7Stir 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.
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8Remove from heat. Add cooked cavatappi pasta and toss to coat.
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9Transfer to a prepared baking dish. Sprinkle remaining gouda and Parmesan cheeses evenly on top.
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10In a small bowl, combine melted margarine, bread crumbs and pizza seasoning; toss well with a fork until small clumps form.
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11Evenly spinkle over the casserole. Bake for about 35 minutes, or until golden brown. Serve immediately.
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