cavatini
(2 ratings)
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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!
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(2 ratings)
prep time
45 Min
cook time
40 Min
Ingredients For cavatini
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1 lbground beef
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1 lbground mild pork sausage or pork pizza sausage
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1medium onion, chopped
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1green pepper, chopped
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3 1/2 ozpkg. pepperoni slices, chopped
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28 ozcan crushed tomatoes
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26 1/2 ozjar spaghetti sauce
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16 ozjar mild salsa
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4 ozcan sliced mushrooms, drained
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10 ozpkg. pepperoncini peppers, drained and sliced
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16 ozmedium shell pasta, cooked
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1 cgrated parmesan cheese, divided
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4 cshredded mozzarella cheese, divided
How To Make cavatini
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1Cook ground beef, pork, onion, and green pepper in a large skillet over medium heat, stirring until meat browns and crumbles. Drain well; set aside.
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2Combine pepperoni, crushed tomatoes, spaghetti sauce, salsa, mushrooms, and pepperoncinis in a large bowl. Mix together. Stir in meat mixture and cooked pasta.
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3Spoon 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.
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4Bake @ 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.
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5NOTE: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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