HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Sausage Cavatappi Bake
Pork Sausage Cavatappi Bake

Pork Sausage Cavatappi Bake

with Roasted Bell Pepper and Crispy Bread Crumbs

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We’ve said it before and we’ll say it again: food is better when topped with crispy bits. In this case, we’re taking a bubbly, cheesy, sausagey cavatappi dish to the next level. Once baked, cavatappi’s curly edges get crunchy, while the middle remains tender and toothsome (think that piece of lasagna your whole family fights over). This texture combo is the perfect candidate for a panko sprinkle, making all of our crispy topping dreams come true. Ready in just 35 minutes, the only difficult part of this recipe is waiting to dig in.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Green Bell Pepper

9 ounce

Italian Pork Sausage

6 ounce

Cavatappi Pasta


1 tablespoon



1 teaspoon

Garlic Powder

6.75 ounce



1 unit

Chicken Stock Concentrate

½ cup

Pepper Jack Cheese


¼ cup

Panko Breadcrumbs


1 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4561 kJ
Calories1090 kcal
Fat65 g
Saturated Fat27 g
Carbohydrate85 g
Sugar10 g
Dietary Fiber4 g
Protein39 g
Cholesterol150 mg
Sodium1420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Baking Dish
Small Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed, and thinly slice bell pepper.


Toss bell pepper on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Add sausage to opposite side of sheet and drizzle with olive oil. Roast on top rack until bell pepper is browned and tender and sausage is cooked through, 20-25 minutes.


Once water is boiling, add pasta to pot. Cook until al dente, 8-10 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.


Melt 2 TBSP butter (3 TBSP for 4 servings) in pot used for pasta over medium-high heat. Stir in flour and garlic powder and cook, stirring, for 1 minute. Slowly whisk in milk, ½ cup reserved pasta cooking water (1 cup for 4), and stock concentrate until combined. Bring mixture to a boil, then remove from heat. Stir in cheese until melted. Season generously with salt and pepper.


Once sausage is done, remove from oven and let cool slightly. Transfer to a cutting board and slice on a diagonal into ½-inch-thick pieces. Add to pot with sauce along with bell pepper and pasta. Stir, adding splashes of reserved pasta cooking water as needed, until creamy. Season generously with salt and pepper. Transfer mixture to an 8-by-8- inch baking dish (for 4 servings, use a 9-by-13-inch dish).


Preheat broiler to high. In a small bowl, combine panko and a drizzle of olive oil. Season with salt and pepper, then sprinkle over pasta mixture. Broil on top rack until panko is golden brown, 2-3 minutes. (TIP: Watch carefully for any burning.) Drizzle with as much hot sauce as you like and serve.