Costa Cavatappi Pasta, 5 Pounds, 4 Per Case

Costa Cavatappi Pasta delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Pasta salads: Toss chilled cavatappi with vegetables, olives, cheeses, and vinaigrette; the corkscrew shape holds dressing and small mix-ins in every bite.
Baked pasta dishes: Layer with marinara, ricotta, and mozzarella for casseroles that retain structure and sauce distribution through oven time.
Heavy cream and cheese sauces: Pair with Alfredo, carbonara, or four-cheese sauces where the ridged spirals carry thick coatings that smoother shapes would shed.
Soup and brodo: Add to minestrone or chicken broth; the compact coil stays intact in liquid longer than flat or straight cuts.
Pasta bars and buffet service: Serve as a sturdy base shape that reheats well and maintains al dente texture under heat lamps.

Who Would Benefit

• Restaurants and trattorias running Italian entrees or pasta specials
• Caterers preparing large-batch pasta salads for events and gatherings
• Institutional kitchens in schools, hospitals, and corporate cafeterias
• Food service directors sourcing consistent durum wheat pasta at scale
• Delis and market food counters offering prepared pasta salads to go

Product Highlights

• Corkscrew cavatappi shape with ridged surface for superior sauce adherence
• Made from Montana-grown durum wheat by Pasta Montana
• 5-pound units, 4 per case, 20 pounds total for high-volume kitchens
• Firm texture that holds up to baking, reheating, and extended holding
• Consistent cook times batch to batch for reliable kitchen planning

Preparation & Use

Bring a large pot of salted water to a rolling boil. Add cavatappi and stir occasionally to prevent sticking. Cook 8 to 10 minutes for al dente or 10 to 12 minutes for fully tender. Drain immediately; if holding for service, toss with a small amount of oil to prevent clumping. For baked applications, undercook by approximately 2 minutes so the pasta finishes in the oven without over-softening. One pound of dry cavatappi yields roughly 2.5 pounds cooked, sufficient for 4 to 5 standard entrée portions.

Common Applications

Cavatappi is a staple shape in Italian-American restaurant menus for baked ziti-style casseroles, cold tri-color pasta salads on deli bars, and creamy one-pot skillets. Its spiral form also works well in Mediterranean grain-bowl concepts where pasta replaces rice or farro, and in kid-friendly mac and cheese programs where the fun shape drives plate appeal.