35 Delicious Cascatelli Recipe Creations

You’ve discovered cascatelli, haven’t you? This exciting new pasta shape with its ruffled edges and perfect sauce-catching ridges is about to become your kitchen’s new star. Whether you’re craving quick weeknight dinners, impressive comfort food, or fresh seasonal creations, we’ve gathered 35 mouthwatering recipes that showcase cascatelli’s incredible versatility. Get ready to be inspired—your next favorite pasta dish is waiting in this delicious collection!

Hearty Mushroom and Spinach Cascatelli

Zesty doesn’t begin to describe this pasta revolution. Grab your cascatelli and transform humble mushrooms into a creamy, garlicky masterpiece that’ll have everyone begging for seconds. This dish proves comfort food can be both luxurious and ridiculously easy.

Ingredients

– 8 ounces dried cascatelli pasta
– 2 tablespoons rich extra-virgin olive oil
– 3 cloves fresh garlic, thinly sliced
– 12 ounces cremini mushrooms, sliced ¼-inch thick
– 5 ounces fresh baby spinach
– ½ cup heavy cream
– ½ cup grated Parmesan cheese
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried cascatelli pasta and cook for exactly 9 minutes until al dente.
3. Reserve 1 cup pasta water before draining.
4. Heat 2 tablespoons rich extra-virgin olive oil in a large skillet over medium-high heat.
5. Add 12 ounces sliced cremini mushrooms in a single layer and cook undisturbed for 4 minutes until golden brown.
6. Flip mushrooms and cook another 3 minutes until tender.
7. Push mushrooms to one side and add 3 cloves thinly sliced fresh garlic to the empty space.
8. Cook garlic for 45 seconds until fragrant but not browned.
9. Add 5 ounces fresh baby spinach and toss continuously for 2 minutes until wilted.
10. Pour in ½ cup heavy cream and bring to a gentle simmer.
11. Stir in ½ cup grated Parmesan cheese until melted and smooth.
12. Add cooked cascatelli directly to the skillet.
13. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats pasta.
14. Finish with 2 tablespoons unsalted butter, 1 teaspoon kosher salt, and ½ teaspoon freshly cracked black pepper.
15. Toss vigorously for 1 minute until glossy and emulsified.

A symphony of textures awaits—the cascatelli’s ruffled edges trap every drop of creamy mushroom sauce, while wilted spinach adds earthy balance. Serve immediately in shallow bowls, topped with extra Parmesan and a crack of pepper for that perfect restaurant-quality finish at home.

Spicy Sausage and Bell Pepper Cascatelli

Ready to revolutionize your pasta night? Roast those bell peppers until they’re blistered and sweet, then toss them with spicy Italian sausage and cascatelli—the sauce-grabbing pasta shape that’s pure genius. This dish delivers bold, fiery flavor in every single bite.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 2 large red bell peppers, sliced into thin strips
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 12 oz cascatelli pasta
• 2 tbsp rich extra virgin olive oil
• 1/2 cup dry white wine
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tsp crushed red pepper flakes
• Kosher salt to taste

Instructions

1. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb spicy Italian sausage, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned and crumbled.
3. Transfer the cooked sausage to a plate, leaving 1 tbsp of drippings in the skillet.
4. Add 1 large yellow onion and 2 large red bell peppers to the skillet, seasoning with a pinch of kosher salt, and sauté for 8-10 minutes until softened and lightly charred.
5. Stir in 3 cloves minced garlic and 1 tsp crushed red pepper flakes, cooking for 1 minute until fragrant.
6. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the skillet, and simmer for 2-3 minutes until reduced by half.
7. Meanwhile, bring a large pot of salted water to a rolling boil and cook 12 oz cascatelli pasta according to package directions until al dente.
8. Reserve 1/2 cup of pasta water before draining the cascatelli.
9. Return the cooked sausage to the skillet with the vegetable mixture.
10. Add the drained cascatelli and 1/4 cup of reserved pasta water to the skillet, tossing to combine.
11. Stir in 1/4 cup freshly grated Parmesan cheese until the sauce clings to the pasta.
12. Fold in 1/4 cup chopped fresh parsley and adjust seasoning with kosher salt if needed.

Just served, this dish boasts a perfect balance: the cascatelli’s ruffled edges trap the spicy sausage and sweet pepper sauce in every forkful. Juicy, savory, and with a kick of heat from the red pepper flakes, it’s a weeknight hero that feels gourmet. Try topping it with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish.

Creamy Garlic Parmesan Cascatelli

A pasta revolution just landed in your kitchen. This creamy garlic parmesan cascatelli delivers restaurant-quality indulgence in under 30 minutes—prepare for your new obsession.

Ingredients

– 8 oz cascatelli pasta
– 4 tbsp rich European-style butter
– 6 cloves fresh garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated parmesan cheese
– 1/4 tsp freshly cracked black pepper
– 1/4 tsp sea salt flakes
– 2 tbsp chopped fresh Italian parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz cascatelli pasta and cook for exactly 9 minutes until al dente.
3. Reserve 1/2 cup pasta water before draining, then set pasta aside.
4. Melt 4 tbsp rich European-style butter in a large skillet over medium heat.
5. Add 6 cloves minced fresh garlic and sauté for exactly 60 seconds until fragrant but not browned.
6. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
7. Gradually whisk in 1 cup freshly grated parmesan cheese until completely melted and smooth.
8. Season sauce with 1/4 tsp sea salt flakes and 1/4 tsp freshly cracked black pepper.
9. Add cooked cascatelli to the sauce, tossing to coat thoroughly.
10. Stir in 2-3 tbsp reserved pasta water to achieve a silky, clinging consistency.
11. Fold in 2 tbsp chopped fresh Italian parsley just before serving.
12. Plate immediately while hot.

Zigzagging ridges cradle every drop of that velvety garlic-parmesan sauce, creating the ultimate forkful. The cascatelli’s unique shape provides satisfying chew while the creamy coating delivers bold umami richness. Try topping with crispy pancetta or serving alongside roasted asparagus for a complete meal that’ll have everyone asking for seconds.

Basil Pesto and Sun-Dried Tomato Cascatelli

Pasta night just got a major upgrade. This basil pesto and sun-dried tomato cascatelli combines vibrant green pesto with tangy sun-dried tomatoes—creating a restaurant-worthy dish in under 30 minutes. Grab your fork and get ready for flavor fireworks.

Ingredients

– 8 oz dried cascatelli pasta
– 1 cup fresh basil leaves
– ½ cup grated parmesan cheese
– ⅓ cup pine nuts
– 2 garlic cloves
– ½ cup rich extra-virgin olive oil
– ½ cup oil-packed sun-dried tomatoes
– 1 tsp coarse sea salt
– Freshly cracked black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Toast pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, shaking the pan frequently to prevent burning.
3. Combine fresh basil leaves, toasted pine nuts, garlic cloves, and parmesan cheese in a food processor.
4. Pulse the mixture 8-10 times until coarsely chopped.
5. Slowly drizzle in extra-virgin olive oil while the processor runs until a smooth pesto forms.
6. Add cascatelli pasta to the boiling water and cook for 9 minutes until al dente.
7. Reserve ½ cup of starchy pasta water before draining.
8. Drain the pasta thoroughly and return it to the warm pot.
9. Stir in the fresh pesto until every piece of cascatelli is coated.
10. Add chopped sun-dried tomatoes and toss to distribute evenly.
11. Gradually add reserved pasta water, 2 tablespoons at a time, until the sauce reaches your desired consistency.
12. Season with coarse sea salt and freshly cracked black pepper.

Dive into those ruffled edges that trap every bit of herby pesto. The sun-dried tomatoes add chewy texture and tangy bursts that cut through the richness. Serve it warm with extra parmesan shavings or chill it for a next-level pasta salad.

Lemon Herb Grilled Chicken Cascatelli

Tired of boring chicken dinners? Transform your weeknight meal with this vibrant Lemon Herb Grilled Chicken Cascatelli. This dish combines juicy grilled chicken with cascatelli’s unique ruffled texture that catches every bit of zesty sauce perfectly.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 8 oz cascatelli pasta
– 2 lemons, freshly squeezed
– 3 cloves garlic, finely minced
– 1/4 cup extra virgin olive oil
– 2 tbsp fresh rosemary, finely chopped
– 1 tsp coarse sea salt
– 1/2 tsp cracked black pepper
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Place chicken breasts between two sheets of parchment paper and pound to an even 1/2-inch thickness using a meat mallet.
3. Whisk together fresh lemon juice, minced garlic, extra virgin olive oil, and chopped rosemary in a medium bowl.
4. Reserve 2 tablespoons of the lemon herb marinade in a small bowl for later use.
5. Add chicken breasts to the remaining marinade, ensuring complete coverage, and let rest for 15 minutes at room temperature.
6. Add cascatelli pasta to the boiling water and cook for 9-10 minutes until al dente.
7. Preheat grill to medium-high heat (450°F) and lightly oil the grates.
8. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and grill marks appear.
9. Drain pasta, reserving 1/2 cup of starchy pasta water.
10. Return drained pasta to the warm pot and toss with reserved lemon herb marinade.
11. Thin the sauce with 1/4 cup of reserved pasta water until it clings to the pasta.
12. Slice grilled chicken against the grain into 1/2-inch strips.
13. Arrange sliced chicken over the dressed cascatelli in serving bowls.
14. Garnish with grated Parmesan cheese and fresh parsley.

A perfect harmony of textures awaits—the cascatelli’s ruffled edges cradle the bright lemon sauce while the juicy chicken adds smoky depth. Serve this immediately with crusty bread to soak up every drop, or chill leftovers for an incredible cold pasta salad the next day.

Rich Beef and Red Wine Cascatelli

Just when you thought pasta couldn’t get more luxurious—this rich beef and red wine cascatelli will absolutely blow your mind. Juicy short ribs braise for hours in bold cabernet until fork-tender, then cling to every ridge of the cascatelli’s unique shape. Seriously, this is the cold-weather comfort dish you’ll crave all season long.

Ingredients

• 2 lbs bone-in beef short ribs
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups full-bodied cabernet sauvignon
• 1 cup rich beef stock
• 2 tbsp extra virgin olive oil
• 1 lb dried cascatelli pasta
• 1 tbsp tomato paste
• 1 tsp coarse kosher salt
• ½ tsp freshly cracked black pepper
• 2 sprigs fresh thyme
• 1 bay leaf
• ¼ cup chopped fresh parsley

Instructions

1. Pat the beef short ribs completely dry with paper towels.
2. Season all sides of the ribs generously with coarse kosher salt and freshly cracked black pepper.
3. Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs for 4-5 minutes per side until deeply browned.
5. Remove the ribs and set aside—leave the rendered fat in the pot.
6. Add the finely diced yellow onion and cook for 6-8 minutes until softened and golden.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add 1 tbsp tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
9. Pour in 2 cups full-bodied cabernet sauvignon, scraping up all the browned bits from the bottom.
10. Add 1 cup rich beef stock, 2 sprigs fresh thyme, and 1 bay leaf.
11. Return the seared short ribs to the pot, ensuring they’re submerged in liquid.
12. Bring to a simmer, then cover and transfer to a 325°F oven for 3 hours.
13. Remove the pot from the oven—the meat should pull apart easily with a fork.
14. Shred the beef, discarding bones and any large fat pieces.
15. Skim excess fat from the sauce and simmer uncovered for 15 minutes to thicken.
16. Meanwhile, cook 1 lb dried cascatelli in salted boiling water for 9-10 minutes until al dente.
17. Reserve ½ cup pasta water before draining.
18. Toss the cooked cascatelli with the beef sauce, adding pasta water as needed to coat.
19. Stir in ¼ cup chopped fresh parsley just before serving.

Make no mistake—this isn’t your average pasta. The cascatelli’s ridges trap every drop of that deeply reduced wine sauce, while the shredded beef melts into each bite. Serve it family-style in a warm bowl, maybe with a crusty baguette for sopping up the extra sauce. Honestly, it’s the kind of meal that turns an ordinary Tuesday into something seriously special.

Vegan Cashew Alfredo Cascatelli

Pulse your pasta game with this creamy vegan cashew Alfredo cascatelli. Soak raw cashews overnight for ultimate silkiness, then blend into a sauce that clings perfectly to those ruffled cascatelli ridges. This dairy-free dream delivers restaurant-quality richness in under 30 minutes.

Ingredients

• 1 cup raw unsalted cashews
• 12 oz dried cascatelli pasta
• 3 cloves fresh garlic
• 2 tbsp nutritional yeast flakes
• 1 tbsp fresh lemon juice
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper
• ¼ tsp freshly grated nutmeg
• 2 tbsp extra virgin olive oil
• ¼ cup reserved pasta water
• 2 tbsp chopped fresh parsley

Instructions

1. Soak 1 cup raw unsalted cashews in hot water for 15 minutes to soften for blending.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add 12 oz dried cascatelli pasta and cook for 9-11 minutes until al dente.
4. Reserve ¼ cup of the starchy pasta water before draining.
5. Drain the soaked cashews and add to a high-speed blender.
6. Peel and mince 3 cloves fresh garlic directly into the blender.
7. Add 2 tbsp nutritional yeast flakes, 1 tbsp fresh lemon juice, 1 tsp fine sea salt, ½ tsp freshly cracked black pepper, and ¼ tsp freshly grated nutmeg.
8. Blend on high for 60-90 seconds until completely smooth and creamy.
9. Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat.
10. Pour the cashew sauce into the skillet and warm for 2-3 minutes, stirring constantly.
11. Gradually whisk in the reserved pasta water until the sauce reaches your desired consistency.
12. Add the drained cascatelli pasta to the skillet and toss to coat thoroughly.
13. Garnish with 2 tbsp chopped fresh parsley before serving.

Silky sauce clings to every cascatelli ridge, creating the perfect sauce-to-pasta ratio in each bite. The nutritional yeast delivers that classic Parmesan umami while fresh lemon brightens the rich cashew base. Serve immediately with extra black pepper or top with toasted breadcrumbs for added crunch.

Four Cheese and Truffle Oil Cascatelli

A pasta dish that’ll make your taste buds throw a party. Four Cheese and Truffle Oil Cascatelli combines creamy indulgence with earthy luxury—no fancy restaurant required. Get ready to impress with minimal effort and maximum flavor.

Ingredients

• 1 pound dried cascatelli pasta
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup crumbled Gorgonzola cheese
• 1/2 cup shredded Fontina cheese
• 1/4 cup ricotta cheese
• 2 tablespoons unsalted butter
• 2 cloves minced garlic
• 1 tablespoon white truffle oil
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add dried cascatelli pasta to the boiling water.
3. Cook pasta for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
4. Reserve 1/2 cup of pasta water before draining.
5. Melt unsalted butter in a large skillet over medium heat.
6. Add minced garlic and sauté for 1 minute until fragrant but not browned.
7. Pour heavy cream into the skillet and bring to a gentle simmer.
8. Whisk in freshly grated Parmesan cheese until completely melted and smooth.
9. Add crumbled Gorgonzola cheese and stir until incorporated.
10. Fold in shredded Fontina cheese until the sauce is creamy and uniform.
11. Dollop ricotta cheese into the sauce and gently swirl without fully mixing.
12. Season sauce with sea salt and freshly ground black pepper.
13. Add drained pasta to the cheese sauce along with 1/4 cup reserved pasta water.
14. Toss continuously for 2 minutes until pasta is well-coated and sauce clings to ridges.
15. Drizzle white truffle oil over the pasta and toss once more to distribute.
16. Garnish with chopped fresh parsley before serving.

Rich, velvety cheese clings to every ridged curve of the cascatelli, while the truffle oil adds an earthy depth that cuts through the richness. The combination creates a luxurious mouthfeel with pockets of creamy ricotta surprise. Serve immediately in warm bowls with extra truffle oil drizzle for those who want an extra aromatic punch.

Zesty Lemon and Asparagus Cascatelli

Just when you thought pasta couldn’t get better—meet your new spring obsession. Jazz up your dinner rotation with this vibrant, citrus-kissed cascatelli that’s ready in under 30 minutes. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

• 8 ounces dried cascatelli pasta
• 1 pound fresh asparagus spears
• 2 juicy lemons
• 3 tablespoons rich extra virgin olive oil
• 3 cloves aromatic garlic
• ½ cup freshly grated Parmesan cheese
• ¼ cup toasted pine nuts
• 1 teaspoon flaky sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Snap off the tough ends of your fresh asparagus spears and slice them into 1-inch pieces on the diagonal.
3. Add the dried cascatelli pasta to the boiling water and cook for exactly 9 minutes until al dente.
4. While pasta cooks, mince 3 cloves of aromatic garlic until finely chopped.
5. Zest both juicy lemons using a microplane, then juice them to yield ¼ cup fresh lemon juice.
6. Heat 3 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
7. Sauté the minced garlic for exactly 60 seconds until fragrant but not browned.
8. Add the asparagus pieces to the skillet and cook for 4-5 minutes until bright green and tender-crisp.
9. Drain the cooked pasta, reserving ½ cup of starchy pasta water.
10. Transfer the drained cascatelli directly into the skillet with asparagus.
11. Pour in the fresh lemon juice and ¼ cup of reserved pasta water, tossing vigorously to create a glossy sauce.
12. Sprinkle in the lemon zest, ½ cup freshly grated Parmesan cheese, ¼ cup toasted pine nuts, 1 teaspoon flaky sea salt, and ½ teaspoon freshly cracked black pepper.
13. Toss everything together for 2 minutes until the cheese melts and the sauce clings to every pasta ridge.

Dive into those perfectly ridged cascatelli catching all the zesty lemon sauce. Each bite delivers a satisfying crunch from the asparagus and toasted pine nuts against the creamy Parmesan backdrop. Serve it family-style in a big bowl or plate it up with extra lemon wedges for squeezing at the table.

Bacon and Broccoli Cheddar Cascatelli

Brace yourself for the ultimate comfort food upgrade. This bacon and broccoli cheddar cascatelli combines crispy, salty bacon with tender broccoli florets in a velvety sharp cheddar sauce that clings perfectly to those ruffled pasta edges. Get ready to ditch boring weeknight dinners forever.

Ingredients

– 8 ounces cascatelli pasta
– 6 slices thick-cut applewood smoked bacon, chopped
– 2 cups fresh broccoli florets
– 2 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 2 cups freshly shredded sharp cheddar cheese
– 1/2 teaspoon garlic powder
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cascatelli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, place chopped bacon in a cold skillet and turn heat to medium.
4. Cook bacon for 6-8 minutes, stirring frequently, until crispy and browned.
5. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons bacon fat in the skillet.
6. Add broccoli florets to the skillet with bacon fat and sauté over medium-high heat for 4-5 minutes until bright green and slightly tender.
7. Remove broccoli from skillet and set aside with bacon.
8. Melt unsalted butter in the same skillet over medium heat.
9. Whisk in all-purpose flour and cook for 1 minute until golden and fragrant, creating a roux.
10. Gradually pour in whole milk while whisking constantly to prevent lumps.
11. Bring sauce to a gentle simmer and cook for 3-4 minutes until thickened enough to coat the back of a spoon.
12. Reduce heat to low and stir in freshly shredded sharp cheddar cheese until completely melted and smooth.
13. Season sauce with garlic powder, smoked paprika, and freshly ground black pepper.
14. Drain cooked cascatelli and immediately add to the cheese sauce.
15. Fold in reserved bacon and broccoli until evenly distributed throughout the pasta.
16. Serve immediately while hot and creamy.

Perfectly al dente cascatelli catches every bit of that velvety cheddar sauce, while the crispy bacon adds salty crunch against tender broccoli florets. Plate this beauty in shallow bowls and watch the cheese pull stretch for days—it’s seriously Instagram-worthy comfort food that actually delivers on flavor.

Classic Marinara and Mozzarella Cascatelli

Brace yourself for the most satisfying pasta experience. This cascatelli with marinara and fresh mozzarella delivers perfect sauce pockets in every bite. Get ready to make your new favorite weeknight dinner.

Ingredients

– 8 ounces cascatelli pasta
– 2 tablespoons rich extra-virgin olive oil
– 3 cloves garlic, thinly sliced
– 28 ounces crushed San Marzano tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1 teaspoon kosher salt
– 8 ounces fresh mozzarella cheese, torn into chunks
– 1/4 cup fresh basil leaves

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cascatelli pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add sliced garlic and cook for 1 minute until fragrant but not browned.
5. Pour in crushed tomatoes, oregano, red pepper flakes, and salt.
6. Simmer sauce for 15 minutes, stirring occasionally, until slightly thickened.
7. Reserve 1/2 cup pasta water before draining the cooked cascatelli.
8. Tip: The starchy pasta water helps emulsify the sauce for better coating.
9. Add drained pasta directly to the skillet with marinara sauce.
10. Toss pasta with sauce over low heat for 2 minutes, adding splashes of reserved pasta water as needed.
11. Tip: Don’t rinse the pasta—the surface starch helps sauce cling perfectly.
12. Remove skillet from heat and fold in torn mozzarella chunks.
13. Let rest for 1 minute to allow cheese to soften but not fully melt.
14. Tip: Fresh mozzarella creates creamy pockets when added off the heat.
15. Garnish with fresh basil leaves just before serving.

Creamy mozzarella melts into the sauce pockets of the cascatelli, creating the ultimate texture experience. The bright tomato sauce balances perfectly with the rich cheese. Try serving it family-style with garlic bread for dipping into any extra sauce.

Roasted Red Pepper and Goat Cheese Cascatelli

Just when you thought pasta couldn’t get more addictive. Juicy roasted red peppers meet tangy goat cheese in this cascatelli masterpiece that’ll have everyone begging for seconds.

Ingredients

– 1 pound cascatelli pasta
– 3 large jarred roasted red peppers, patted dry and sliced into strips
– 8 ounces creamy goat cheese, crumbled
– 3 tablespoons rich extra virgin olive oil
– 4 cloves garlic, thinly sliced
– 1/4 cup fresh basil leaves, torn
– 1 teaspoon crushed red pepper flakes
– 1/2 cup reserved starchy pasta water
– Kosher salt for seasoning

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add cascatelli pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup of the starchy pasta water before draining the pasta.
4. Heat extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add thinly sliced garlic and cook for 1 minute until fragrant but not browned.
6. Stir in roasted red pepper strips and crushed red pepper flakes, cooking for 2 minutes to warm through.
7. Add drained cascatelli pasta directly to the skillet, tossing to coat in the oil mixture.
8. Remove skillet from heat and immediately stir in crumbled goat cheese.
9. Gradually add reserved pasta water, 2 tablespoons at a time, stirring continuously until a creamy sauce forms.
10. Fold in torn basil leaves just before serving.
Heavenly texture meets bold flavor in every forkful—the cascatelli’s ruffled edges catch the creamy sauce perfectly while the roasted peppers add smoky sweetness. Serve this beauty family-style with crusty bread for soaking up every last drop, or top with extra basil for a fresh finish.

Seafood Marinara Cascatelli Delight

Unleash your inner chef with this seafood sensation that’s about to break the internet. Transform basic pasta night into a coastal masterpiece with perfectly cooked cascatelli cradling every drop of saucy goodness. Get ready for your kitchen to smell like a seaside trattoria in under 30 minutes.

Ingredients

– 8 ounces cascatelli pasta
– 2 tablespoons rich extra virgin olive oil
– 4 cloves garlic, thinly sliced
– 1/2 teaspoon crushed red pepper flakes
– 1/2 pound large wild-caught shrimp, peeled and deveined
– 1/2 pound fresh sea scallops
– 1 (28-ounce) can San Marzano crushed tomatoes
– 1/4 cup dry white wine
– 1/4 cup fresh basil leaves, torn
– 1 teaspoon coarse sea salt
– Freshly grated Parmigiano-Reggiano for serving

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cascatelli pasta and cook for exactly 9 minutes until al dente.
3. Drain pasta, reserving 1/2 cup starchy pasta water.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add sliced garlic and red pepper flakes, sautéing for 45 seconds until fragrant.
6. Pat shrimp and scallops completely dry with paper towels.
7. Sear scallops for 2 minutes per side until golden brown crust forms.
8. Remove scallops and add shrimp, cooking for 90 seconds per side until pink.
9. Pour white wine into skillet, scraping up browned bits with a wooden spoon.
10. Add crushed tomatoes and coarse salt, simmering for 8 minutes.
11. Return seafood to sauce, folding gently to combine.
12. Stir in cooked pasta and 1/4 cup reserved pasta water.
13. Toss everything together until sauce clings to every pasta ridge.
14. Turn off heat and stir in torn basil leaves.

Make every bite count with cascatelli’s unique sauce-trapping ridges delivering explosive tomato-seafood flavor in perfect harmony. The plump scallops and tender shrimp create textural contrast against the al dente pasta, while the spicy garlic undertones keep you coming back for more. Serve immediately with a snowfall of freshly grated Parmigiano-Reggiano for maximum indulgence.

Olive Tapenade and Feta Cascatelli

Just discovered the pasta shape that’s about to break the internet. Cascatelli’s ridges are begging for this briny, creamy situation. Get ready for your new obsession.

Ingredients

– 8 ounces dried cascatelli pasta
– 1 cup Kalamata olive tapenade
– 4 ounces crumbled feta cheese
– 2 tablespoons rich extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup finely chopped fresh parsley
– 1/2 teaspoon cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried cascatelli pasta to the boiling water.
3. Cook for exactly 9 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander, reserving 1/4 cup of starchy pasta water.
5. Return the drained pasta to the warm pot off the heat.
6. Add 1 cup Kalamata olive tapenade and toss to coat every ridge.
7. Pour in 2 tablespoons rich extra-virgin olive oil while tossing continuously.
8. Drizzle 1 tablespoon freshly squeezed lemon juice over the pasta.
9. Sprinkle 4 ounces crumbled feta cheese evenly throughout.
10. Add 1/4 cup finely chopped fresh parsley and 1/2 teaspoon cracked black pepper.
11. Toss everything together until well combined, adding reserved pasta water 1 tablespoon at a time if needed to create a silky sauce.
12. Serve immediately while the pasta is still warm.

Gloriously textured with cascatelli’s perfect sauce-trapping ridges clinging to that briny olive tapenade. The creamy feta melts slightly into the warmth, creating pockets of salty goodness against the bright lemon finish. Serve this beauty straight from the pot with crusty bread for dipping into any remaining sauce.

Conclusion

Zesty, versatile, and utterly delicious—these 35 Cascatelli recipes prove this fun pasta shape is a game-changer for any home cook. Whether you’re craving cozy classics or bold new flavors, there’s something here to inspire your next kitchen adventure. We’d love to hear which recipes you try—drop a comment with your favorites and share your creations by pinning this article on Pinterest!

Lorraine Koller