Creamy Cavatappi (Tuscan Mac N’ Cheese)

Creamy Cavatappi (Tuscan Mac N’ Cheese)
Source: The American Diabetes Association Vegetarian Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

Cavatappi or corkscrew pasta captures the fresh shredded basil and creamy white beans in this Mediterranean version of a classic American favorite.

This recipe from The American Diabetes Association Vegetarian Cookbook, by Steven Petusevsky. To order directly from the American Diabetes Association, click here.

  • Prep time
    5 min
  • Cook time
    13 min
  • Servings
    12 Servings
  • Serving size
    1/12 recipe
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1/12 recipe
  • Amount per serving Calories 215

  • Total Fat 6g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol less than 5mg
  • Sodium 50mg
  • Total Carbohydrate 32g
    • Dietary Fiber 2g
    • Total Sugars 1g
  • Protein 8g
  • Potassium 140mg
  • Phosphorus 105mg


  • cavatappi pasta
    1 lbs
  • quality extra virgin olive oil
    3 1/2 tbsp
  • Juice of 1 fresh lemon
  • basil (finely shredded)
    1 bunch
  • Parmesan-Reggiano cheese (shaved or micro-planed)
    1/4 cup
  • cannellini beans with liquid
  • Salt and red chili flakes, to taste
  • fresh mozzarella (diced small)
    1/2 cup
  • lemon zest (finely shredded)


  1. Cook pasta al dente, drain but DO NOT RINSE.

  2. Place pasta back into the pot it was cooked in.

  3. Add all remaining ingredients, adding the mozzarella last. Stir well to combine and top with lemon zest.