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!


★★★★★ 2 votes

45 Min
40 Min


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  • 1 lb
    ground beef
  • 1 lb
    ground mild pork sausage or pork pizza sausage
  • 1
    medium onion, chopped
  • 1
    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

How to Make Cavatini


  1. 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.
  2. Combine pepperoni, crushed tomatoes, spaghetti sauce, salsa, mushrooms, and pepperoncinis in a large bowl. Mix together. Stir in meat mixture and cooked pasta.
  3. 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.
  4. 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.
  5. 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.

Printable Recipe Card

About Cavatini

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

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