Cheesy, creamy and delicious baked cavatelli is studded with bacon and olives. All this satisfying pasta dish needs is a nice green salad on the side.
1 lb. cavatelli, cooked
8 oz. bacon, cooked and crumbled into 1⁄2-in. pieces
3⁄4 cup green olives, coarsely chopped
1 1⁄2 cups heavy cream
1 1⁄2 cups milk
2 cups gruyère cheese
- In a large bowl, tosscavatelli with bacon, olives, cream and milk. Season to taste.
- Divide pasta into individual gratin dishes. Sprinkle with cheese. Bake at 350° F. for 25 min. until cheese is browned on top and liquid is completely absorbed.
- Let sit 5 min. before serving.