Real Recipes From Real Home Cooks ®


(3 ratings)
Recipe by
Jody Simon
Vancouver, WA

This is one of my favorite sensory memories. My Mom and I found this recipe and made it as a Sunday Dinner Treat. I have been cooking it every since and love it. Family and Friends go crazy and when I make it and now I have to take extra leftovers to work with me to share with my friends at lunch time. Mom is gone now, but this recipe still brings back some very fond memories everytime I cook it!!

(3 ratings)
yield 3 -4
prep time 30 Min
cook time 1 Hr 45 Min

Ingredients For cavatini

  • 1 lb
    ground beef
  • 1 lb
    italian sausage, mild
  • 1 md
    red bell pepper - chopped
  • 1 md
    onion - chopped
  • 1 pkg
    mini pepperoni rounds
  • 2 pkg
    mccormicks dried spaghetti mix - italian
  • 2 can
    6oz tomato paste
  • 5 can
    water blended with the tomato paste
  • 8 oz
    mozzarella cheese shredded
  • 1 c
    pasta shells
  • 1 c
    rotini pasta
  • 1 c
    macaroni, elbow

How To Make cavatini

  • 1
    Preheat Oven to 350 Degrees. Brown Beef and Sausage and Drain.
  • 2
    Add the Bell Pepper and Onion and cook until soft. Add spaghetti mix, tomato paste (blended with water), and pepperoni rounds. Simmer (1) Hour.
  • 3
    While Sauce is Simmering. Cook Pasta in salted water (add margarine to prevent sticking) until tender and drain. Add Sauce and Pasta together. Place in a 9x13 inch casserole dish. Top with Cheese and Bake at 350 degrees for 30-45 Minutes, or until Bubbly.
  • 4
    Serve with Garlic Bread for an Italian Treat.

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