Cavatini Recipe

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My husband's aunt gave us this recipe, which I believe she found in the Wisconsin State Journal several years ago. This recipe makes 2 large pans, so it's great for feeding a crowd! I also love to make it and freeze one pan for later use~ it freezes VERY well!

pinch tips: How to Use a Meat Thermometer



45 Min


40 Min


1 lb
ground beef
1 lb
ground mild pork sausage or pork pizza sausage
medium onion, chopped
green pepper, chopped
3 1/2 oz
pkg. pepperoni slices, chopped
28 oz
can crushed tomatoes
26 1/2 oz
jar spaghetti sauce
16 oz
jar mild salsa
4 oz
can sliced mushrooms, drained
10 oz
pkg. pepperoncini peppers, drained and sliced
16 oz
medium shell pasta, cooked
1 c
grated parmesan cheese, divided
4 c
shredded mozzarella cheese, divided

Directions Step-By-Step

Cook ground beef, pork, onion, and green pepper in a large skillet over medium heat, stirring until meat browns and crumbles. Drain well; set aside.
Combine pepperoni, crushed tomatoes, spaghetti sauce, salsa, mushrooms, and pepperoncinis in a large bowl. Mix together. Stir in meat mixture and cooked pasta.
Spoon half of mixture into 2 lightly greased 11x7 inch baking dishes. Sprinkle EACH pan with 1/4 cup parmesan cheese and 1 cup of mozzarella cheese. Top with remaining pasta mixture.
Bake @ 350 degrees for 30 minutes or until heated through. Top with remaining cheeses, as done before. Bake an additional 5-10 minutes, until chees is melted.
NOTE: Unbaked casseroles may be frozen up to 3 months (freeze topping cheeses separately). Thaw in refrigerator 24 hours; let stand at room temperature for 30 minutes. Then bake at 350 degrees for 40 minutes, sprinkle with cheeses, bake an additional 5-10 minutes.

Also, I have used two 9x13 inch pans. Your layers will just be spread much thinner.

About this Recipe

Course/Dish: Beef, Pasta, Pork
Regional Style: Italian