This Easy Baked Cavatelli Pasta with Butter Lettuce Salad Is the Perfect Dinner
This isn’t just any baked pasta situation.
What makes this one stand out is the sauce. It starts with tomato paste that gets cooked down until it deepens in flavor (don’t rush this part — it’s where the magic happens). Then it’s layered with garlic, herbs, a splash of red wine, and finished with cream and Parmesan to round everything out.
So instead of a basic red sauce, you get something that’s:
- a little richer
- slightly creamy
- deeply flavorful without being complicated
And because cavatelli has those little ridges and curves, every bite grabs onto that sauce perfectly. No bland pasta bites here.
🍷 A Little Trick That Makes a Big Difference
Let’s talk about the red wine for a second.
You don’t need anything fancy, but adding just a small amount helps lift all those flavors you built in the pan. It pulls up all the caramelized bits from the bottom (aka flavor gold) and adds a subtle depth that makes the sauce taste like it simmered all day… even though it didn’t.
If you’ve ever felt like your pasta sauce was “missing something,” this is usually it.
🔥 The Secret to a Better Baked Pasta
The key here is to slightly undercook your pasta before baking.
Because once it goes into the oven, it’s going to keep soaking up that sauce. If it’s already fully cooked, you risk it turning too soft. But if you pull it just a minute or two early? It finishes perfectly in the oven and stays tender with just the right bite.
Also — don’t skip saving a little pasta water. That starchy liquid helps loosen the sauce and makes everything cling together in the best way.
🧈 Let’s Not Forget the Salad
Now listen… I will never tell you that you have to serve a salad.
But with this pasta? You’re going to want it.
Butter lettuce is soft, delicate, and just slightly sweet, which makes it the perfect contrast to a rich baked dish like this. It cuts through the heaviness and makes the whole meal feel lighter and more complete.
It’s the difference between:
“I’m full.”
and
“That was SUCH a good dinner.”
🏡 When to Make This
This is one of those recipes that fits into real life so easily.
Make it when:
- you want a cozy weeknight dinner that feels a little special
- you’re feeding your family and need something reliable
- you have people coming over but don’t want to overthink it
- or honestly… when you just want pasta and something warm and comforting
Because sometimes that’s reason enough.
Baked Cavatelli
Ingredients
- 16 ounces cavatelli pasta
- 3 tablespoons unsalted butter
- 1 4.46-ounce tube tomato paste
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried minced onion
- 1/4 cup dry red wine
- 1 about 15 oz bottle or can tomato passata or crushed tomatoes
- 1 teaspoon sugar
- 2/3 cup heavy cream
- 1/3 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper to taste
- Mozzarella cheese for topping
Instructions
- Preheat oven to 425°F. Bring a large pot of salted water to a boil and cook the cavatelli until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet or braiser over medium heat, melt the butter. Add the garlic and cook for about 30–60 seconds until fragrant.
- Stir in the tomato paste, Italian seasoning, and dried minced onion. Cook, stirring frequently, for 4–5 minutes until the tomato paste deepens in color and becomes slightly caramelized.
- Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes.
- Add the tomato passata (or crushed tomatoes) and sugar. Stir and let the sauce simmer for 8–10 minutes, until slightly thickened.
- Stir in the heavy cream and Parmesan until smooth and combined. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce along with a splash of reserved pasta water. Toss to coat, adding more pasta water as needed until the sauce is glossy and clings to the pasta.
- Transfer to a baking dish if needed, top with mozzarella cheese, and bake for about 10 minutes, or until melted and bubbly.
- Serve immediately.
Butter Lettuce Salad with Homemade Vinaigrette
Ingredients
Salad
- Butter leaf lettuce or romaine
- Shaved radishes
- Julienned carrots
- Sourdough croutons
- Crumbled bacon
- Freshly grated Parmesan
Vinaigrette
- 1 shallot very finely minced
- Juice of 1 lemon
- 1/4 cup white wine vinegar
- 1 tablespoon stone ground or whole grain mustard
- 1 tablespoon honey
- 1 cup avocado oil
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the minced shallot, lemon juice, and white wine vinegar. Stir and let it sit for about 15 minutes to mellow the sharpness of the shallot. (Thank you Chef Reilly, for this tip!!!)
- Add the mustard and honey, whisking until fully combined.
- Slowly stream in the avocado oil while whisking continuously until the dressing is smooth and emulsified. Season with salt and pepper to taste.
- In a large bowl, add the butter lettuce along with radishes, carrots, croutons, bacon, and Parmesan.
- Drizzle with vinaigrette and toss gently until everything is evenly coated. Serve immediately.
Notes
- The vinaigrette can be made ahead and stored in the fridge for up to 1 week. Just give it a good shake or whisk before using.
- This dressing works on so many salads, so don’t be surprised if you start keeping a jar of it in your fridge at all times.
