Recipes and Cooking Baked Cavatelli 3.5 (2) Baked pasta is one of our favorite dishes when we're craving Italian, and this baked cavatelli always satisfies. Plenty of diced tomatoes and fresh baby spinach help give this cheesy, saucy dish a veggie-filled boost. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 14, 2012 Print Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 40 mins Total Time: 65 mins Servings: 10 Jump to Nutrition Facts Ingredients 8 ounce dried cavatelli pasta (about 3 -1/2 cups) 1 12 ounce package frozen cooked and crumbled ground meat substitute (soy protein) or 12 ounces Italian-flavor cooked chicken sausage, chopped ½ cup chopped green onions (4) 2 teaspoon fennel seeds, crushed ½ teaspoon crushed red pepper 2 14.5 ounce cans fire-roasted diced tomatoes, undrained 1 24-26 ounce jar roasted garlic pasta sauce 1 5 ounce package fresh baby spinach, chopped 1 ½ cup shredded part-skim mozzarella cheese (6 ounces) Directions Preheat oven to 375°F. Cook pasta according to package directions. Drain well. Meanwhile, in a 4- to 6-quart Dutch oven cook ground meat substitute, green onions, fennel seeds, and crushed red pepper over medium heat for 5 minutes. Add diced tomatoes, pasta sauce, and spinach; stir until spinach wilts. Remove from heat. Stir in 1 cup of the mozzarella cheese. Stir in the cooked pasta. Spoon into a 3-quart casserole. Cover with foil. Bake for 25 minutes. Uncover. Sprinkle the remaining 1/2 cup cheese on top. Bake, uncovered, for 15 to 20 minutes more or until cheese is lightly browned. Tips This recipe has added heat from crushed red pepper and fire-roasted diced tomatoes. If you want to take the heat down a notch, reduce the crushed red pepper or use regular canned diced tomatoes. Individual Dishes: For larger servings in individual dishes, prepare as directed through Step 2. Divide pasta mixture among six 14- to 18-ounce individual baking dishes. Cover with foil. Bake for 20 minutes. Uncover. Sprinkle with the remaining 1/2 cup cheese. Bake about 10 minutes more or until cheese is lightly browned. Makes 6 servings.Nutrition facts per serving: 368 cal., 29 g pro., 52 g carbo., 8 g total fat (3 g sat. fat), 15 mg chol., 8 g fiber, 10 g sugar, 1,100 mg sodium. Daily Values: 75% vit. A, 54% vit. C, 37% calcium, 29% iron. Print Nutrition Facts (per serving) 221 Calories 5g Fat 31g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 221 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 9mg 3% Sodium 660mg 29% Total Carbohydrate 31g 11% Total Sugars 6g Protein 17g Vitamin C 19.5mg 98% Calcium 222.1mg 17% Iron 3.1mg 17% Potassium 87mg 2% Folate, total 84.7mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.