Rating: 3.5 stars
106 Ratings
  • 5 star values: 34
  • 4 star values: 19
  • 3 star values: 29
  • 2 star values: 13
  • 1 star values: 11

Looking for healthy casseroles? Look no further! Tastier than some healthy casserole recipes, this baked cavatelli is packed with veggies and protein -- but still has a little gooey cheese sprinkled on top.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

30 mins
15 mins
40 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Cook pasta according to package directions, omitting any salt or oil. Drain; set aside.

  • Meanwhile, in a very large skillet cook sausage, eggplant, mushrooms, sweet pepper, onion, and garlic over medium heat until sausage is browned and vegetables are just tender, stirring to break up sausage as it cooks. Drain off any fat. Add tomatoes, tomato sauce, dried basil (if using), dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Stir in fresh basil (if using) and fresh oregano (if using).

  • In a very large bowl stir together the pasta and sausage mixture. Spoon mixture into a 3-quart baking dish.

  • Bake, covered with foil, for 35 to 40 minutes or until heated through. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.

*Test Kitchen Tip:

For a less spicy pasta dish, use half regular ground turkey and half Italian turkey sausage.

Nutrition Facts

254 calories; fat 7g; cholesterol 34mg; saturated fat 3g; carbohydrates 30g; insoluble fiber 3g; sugars 6g; protein 17g; vitamin a 1020.4IU; vitamin c 28.3mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 84.7mcg; sodium 492mg; potassium 291mg; calcium 131.3mg; iron 1.6mg.