Tired of dinner dilemmas? Craving something utterly satisfying, packed with flavor, and surprisingly wholesome? Get ready to say hello to your new weeknight hero: the Creamy Cavatelli with Sausage & Broccoli Bake! This isn’t just another pasta dish; it’s a hug in a bowl, a vibrant medley of tender cavatelli, savory turkey sausage, bright green broccoli, and a luscious, cheesy sauce that will have everyone clamoring for seconds. Forget bland and boring; we’re diving headfirst into pure delicious comfort that’s also smart for you. Let’s get cooking!

Why You’ll Love This Recipe

Prepare to fall head over heels for the Creamy Cavatelli with Sausage & Broccoli Bake for these four irresistible reasons:

Ultimate Comfort Food: Imagine tender cavatelli swimming in a rich, creamy, cheesy sauce, perfectly complemented by savory sausage. It’s the kind of dish that warms you from the inside out, making it perfect for cozy evenings.

Wholesome & Balanced: This recipe cleverly sneaks in vibrant broccoli florets and opts for leaner hot Italian turkey sausage, offering a delicious balance of protein, carbs, and veggies without compromising on flavor. It’s comfort food you can feel good about!
Quick & Easy Weeknight Meal: With a total time of just 40 minutes, this dish is a lifesaver for busy evenings. Minimal prep and straightforward steps mean you can have a gourmet-tasting meal on the table in no time.

Explosion of Flavor: From the spicy kick of the turkey sausage to the aromatic garlic and onion, the herbaceous notes of basil and oregano, and the decadent blend of Gouda and Parmesan, every spoonful is a journey of delicious tastes and textures.

Ingredients with Measurements

🍝 1 pound cavatelli
🥦 5 cups broccoli florets, uncooked
🫒 1 tablespoon olive oil
🍖 1 pound bulk hot Italian turkey sausage (for a healthier option)

🧅 1 small onion, chopped
🧄 4-6 cloves garlic, minced
🌾 1/4 cup all-purpose flour
bouillon 2 cups low-sodium chicken broth
🥛 2 cups half-and-half (or milk whisked with 1 TBS cornstarch for a lighter sauce)
顆粒 1 teaspoon chicken bouillon (granulated, crushed cube, or base)
🌿 1 tsp dried basil
🍃 1 tsp dried parsley
🧂 1/2 tsp salt
🌿 1/2 tsp dried oregano
🌶️ 1/4 teaspoon black pepper
🧀 6 ounces (1 ½ packed cups) freshly shredded Gouda (or cheddar)

🧀 1/2 cup freshly grated Parmesan cheese
🌿 Fresh parsley for garnish (optional)

Detailed Step-by-Step Directions on How to Make the Recipe

Follow these easy steps to bring your Creamy Cavatelli with Sausage & Broccoli Bake to life:

Prepare Broccoli: Get a large pot of salted water to a rolling boil. Add your broccoli florets and let them cook for just 2 minutes. Immediately scoop out the broccoli with a sieve or slotted spoon and plunge it into an ice bath. This stops the cooking process and locks in that beautiful bright green color.
Cook Cavatelli: Use that same pot of water, bringing it back to a boil. Add the cavatelli and cook it until it’s al dente (firm to the bite), making sure to follow the package instructions. Cavatelli can take a bit longer, so stir occasionally to prevent sticking. Before you drain it, remember to reserve 1 cup of the starchy pasta water – it’s a secret weapon for perfect sauce consistency! Drain the pasta thoroughly. If you’re not mixing it into the sauce right away, a small drizzle of olive oil will keep it from clumping.

Brown Sausage: In a large saucepan, braiser, or Dutch oven, heat the olive oil over medium-high heat. Add your turkey sausage and cook, breaking it up with a spoon, until it’s fully browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a plate, leaving any delicious drippings behind in the pan.
Sauté Aromatics: If your pan looks a little dry, add just a tiny splash more olive oil. Toss in the chopped onions and cook them until they’re soft and translucent, which usually takes about 5 minutes. Stir in the minced garlic and sauté for just another 30 seconds until you can smell its wonderful fragrance. Sprinkle in the all-purpose flour and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
Simmer Sauce: Reduce the heat to low. Slowly whisk in the low-sodium chicken broth, followed by the half-and-half (or your lighter milk and cornstarch mixture). Keep stirring continuously, making sure to scrape up all those flavorful brown bits from the bottom of the pan until your sauce is wonderfully smooth. Stir in the chicken bouillon, dried basil, dried parsley, salt, dried oregano, and black pepper, along with the cooked sausage. Increase the heat slightly and let the sauce simmer for 5-10 minutes, stirring often, until it thickens to your desired consistency.

Melt Cheeses: Turn the heat down to low again. Now, start adding your shredded Gouda and grated Parmesan cheese, a handful at a time. Let each addition fully melt into the creamy sauce before adding the next, ensuring a smooth, luxurious cheesy finish.
Combine & Serve: Add the cooked cavatelli and your vibrant blanched broccoli to the sauce, stirring gently until everything is perfectly coated in that rich, creamy goodness. If the sauce seems a bit too thick, gradually stir in some of that reserved pasta water until it reaches your ideal consistency. Give it a taste and adjust the seasoning with extra salt and pepper if needed. For a final flourish, garnish with fresh parsley before serving, if you like.

Detailed Different Ways You Can Present the Recipe and How to Serve It

Elevate your Creamy Cavatelli with Sausage & Broccoli Bake from a simple dinner to a delightful experience with these presentation and serving ideas:

Classic Family Style: Serve directly from your beautiful Dutch oven or braiser at the table. This invites a rustic, communal feel and keeps the dish warm for longer.
Individual Servings: For a more elegant touch, spoon the pasta into individual serving bowls or shallow pasta plates. This works especially well for dinner parties.
Garnish Galore:
- Fresh Herbs: A sprinkle of freshly chopped parsley (as suggested), basil, or chives adds a pop of color and freshness.
- Extra Cheese: A final dusting of freshly grated Parmesan or a few shaves of Gouda right before serving enhances both flavor and visual appeal.
- Chili Flakes: For those who love an extra kick, a pinch of red pepper flakes adds a spicy flourish.
- Citrus Zest: A tiny bit of lemon zest grated over the top can brighten the entire dish.
Accompaniments:
- Crusty Bread: A warm, crusty baguette or focaccia is perfect for soaking up every last drop of that creamy sauce.
- Simple Green Salad: A light, crisp salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
- Garlic Bread: A classic pairing that never disappoints!
Make it a “Bake”: While the recipe title includes “Bake,” the instructions lead to a stovetop dish. To truly make it a bake, transfer the combined pasta and sauce to a greased baking dish, top with a little extra cheese (like mozzarella or breadcrumbs for texture), and bake at 375°F (190°C) for 15-20 minutes, or until bubbly and golden. This is great for meal prepping or a slightly crispier finish!

How You Can Store It and How Long Does It Last

Got leftovers of your delicious Creamy Cavatelli with Sausage & Broccoli Bake? Fantastic! Here’s how to store them to enjoy later:

Refrigeration:
- Allow the pasta dish to cool completely before storing.
- Transfer the cooled pasta into an airtight container.
- Store in the refrigerator for up to 3-4 days. The sauce may thicken slightly, and the pasta will absorb more sauce over time.
Freezing:
- While possible, dishes with creamy sauces and pasta can sometimes change texture after freezing and thawing (the sauce might separate slightly, and the pasta can become a bit softer). However, for convenience, it’s an option.
- Transfer cooled portions into freezer-safe airtight containers or heavy-duty freezer bags.
- Label with the date. It can be stored in the freezer for up to 2-3 months.
- Thaw overnight in the refrigerator before reheating.

Reheating:
- Microwave: For individual portions, place in a microwave-safe dish, cover loosely, and heat on medium power, stirring occasionally, until heated through. You might need to add a splash of milk or broth to loosen the sauce.
- Stovetop: For larger amounts, transfer to a saucepan over medium-low heat. Add a splash of milk, half-and-half, or chicken broth and stir gently while heating until warmed through and the sauce is creamy again.
- Oven: If you prefer to reheat in the oven (especially if it was a true “bake”), place in an oven-safe dish, add a splash of liquid, cover with foil, and bake at 300-325°F (150-160°C) for 15-25 minutes, or until hot and bubbly. Remove foil for the last few minutes if you want to crisp up the top.

FAQs Sections

Can I use a different type of pasta?
Absolutely! While cavatelli is fantastic for capturing the creamy sauce, you can easily substitute with other medium-sized pasta shapes like orecchiette, penne, rigatoni, or even rotini. Just cook according to package directions.

Can I use different vegetables?
Yes! This recipe is versatile. Instead of or in addition to broccoli, you could add spinach (stir in at the end until wilted), bell peppers (sauté with onions), mushrooms (sauté with onions), or even peas (add with pasta). Asparagus would also be lovely.
Is turkey sausage essential, or can I use pork?
You can definitely use bulk hot Italian pork sausage if you prefer. The turkey sausage is suggested for a healthier option, but pork sausage will also work wonderfully and add a richer flavor to the dish. Adjust cooking time as needed.
What can I substitute for Gouda cheese?
Cheddar cheese is already suggested as an alternative in the recipe. Other great creamy, melting cheeses like Monterey Jack, Fontina, or even a blend of mozzarella and provolone would also be delicious.

Can I make this recipe gluten-free?
Yes, to make it gluten-free, simply use your favorite gluten-free cavatelli (or other pasta shape) and ensure your chicken broth and bouillon are certified gluten-free. Substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch for thickening (use 1.5-2 tablespoons of cornstarch mixed with cold water to make a slurry before adding).
How can I make the sauce lighter?
The recipe already provides an excellent lighter option: whisk 1 tablespoon of cornstarch into 2 cups of milk (skim or 2%) and use this mixture instead of half-and-half. This will still create a creamy sauce with fewer calories and less fat.
Can I make this dish ahead of time?
You can prepare components ahead of time. Cook the sausage and blanch the broccoli a day in advance. You can also cook the pasta. However, for the best texture and creamy sauce, it’s best to combine everything just before serving. If fully assembled and then reheated, the pasta may become softer.

Why blanch the broccoli?
Blanching the broccoli ensures it cooks quickly and remains crisp-tender and vibrant green. It prevents it from getting mushy when added to the hot sauce and helps retain its nutrients and appealing color.
What’s the purpose of reserved pasta water?
Reserved pasta water is a chef’s secret weapon! The starch in the water helps to emulsify the sauce, making it incredibly smooth and glossy, and also helps it cling better to the pasta. It’s used to adjust the sauce’s consistency if it becomes too thick.
How do I prevent the pasta from sticking if not combining immediately?
After draining your cooked cavatelli, toss it with a small drizzle of olive oil. This light coating will prevent the pasta strands from clumping together if you’re not adding them to the sauce right away.

Creamy Cavatelli with Sausage & Broccoli Bake

Wholesome pasta, savory turkey, vibrant broccoli, creamy sauce: pure delicious comfort.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 6 servings

Equipment

Large Pot
Sieve or Slotted Spoon
Ice Bath
Large Saucepan, Braiser, or Dutch Oven
Whisk

Ingredients

1 pound cavatelli
5 cups broccoli florets uncooked
1 tablespoon olive oil
1 pound bulk hot Italian turkey sausage for a healthier option
1 small onion chopped
4-6 cloves garlic minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
2 cups half-and-half or milk whisked with 1 TBS cornstarch for a lighter sauce
1 teaspoon chicken bouillon granulated, crushed cube, or base
1 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
1/2 tsp dried oregano
1/4 teaspoon black pepper
6 ounces freshly shredded Gouda 1 ½ packed cups; or cheddar

1/2 cup freshly grated Parmesan cheese
Fresh parsley for garnish (optional)

Instructions

Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for just 2 minutes. Quickly remove the broccoli using a sieve or slotted spoon and plunge it into an ice bath to stop the cooking and keep it bright green.
Use the same pot of water, bringing it back to a boil. Add the cavatelli and cook until it’s al dente (firm to the bite), following the package instructions. This can take a while, so stir occasionally. Before draining, make sure to reserve 1 cup of the pasta water. Drain the pasta thoroughly. If you’re not adding it to the sauce immediately, toss it with a small drizzle of olive oil to prevent sticking.
In a large saucepan, braiser, or Dutch oven, heat the olive oil over medium-high heat. Add the turkey sausage and cook, breaking it up with a spoon until it’s completely browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a plate, leaving any drippings in the pan.

If the pan appears dry, add a tiny bit more olive oil. Add the chopped onions and cook until they soften, about 5 minutes. Stir in the minced garlic and sauté for another 30 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
Reduce the heat to low. Slowly whisk in the low-sodium chicken broth, followed by the half-and-half (or your milk mixture). Stir continuously, scraping up any flavorful brown bits from the bottom of the pan, until the sauce is smooth. Stir in the chicken bouillon, dried basil, dried parsley, salt, dried oregano, and black pepper, along with the cooked sausage. Increase the heat slightly and simmer the sauce for 5-10 minutes, stirring often, until it thickens to your liking.
Reduce the heat to low. Stir in the shredded Gouda and grated Parmesan cheese, a handful at a time, allowing each addition to fully melt into the creamy sauce before adding more.

Add the cooked cavatelli and blanched broccoli to the sauce, stirring until everything is well coated. If the sauce seems too thick, gradually add some of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving, if desired.

Notes

Wholesome pasta, savory turkey, vibrant broccoli, creamy sauce: pure delicious comfort. Fresh parsley for garnish (optional).
Nutrition per serving:
Calories: N/A
Total Carbs: N/A
Net Carbs: N/A
Fats: N/A
Protein: N/A

Best Creamy Cavatelli with Sausage & Broccoli Bake