Cavatini I

Cavatini I


"This is a great cavatini recipe. It makes two 9x13 inch pans. You can bake one, and freeze the other for later use."

Ingredients {{adjustedServings}} servings 491 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1040 mg
  • 42%

Based on a 2,000 calorie diet

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  1. In a small skillet, saute onions, green peppers, and mushrooms in butter or margarine. Set aside.
  2. Brown hamburger in a large skillet over medium heat. Drain. Mix in tomato sauce, pasta sauce, chopped ham, chopped chicken or turkey, pepperoni, salt, and red and black pepper. Add vegetable saute to hamburger mixture.
  3. Cook pasta according to package directions. Drain.
  4. Spread a little sauce over the bottom of two 9 x 13 inch pans. In each pan, place a layer of pasta, a layer of mozarella cheese, a hamburger sauce layer, a sprinkling of Parmesan cheese, and another layer of mozarella cheese. Repeat layers. Cover pans.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
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Reviews 40

  1. 53 Ratings


This is a really good recipe and WOW! Does it make ALOT! I must say it is a time consuming recipe (I mean, there is chicken, ham, beef etc..) but the result is tasty. Instead of using 2 lbs of ground beef, I used only one and then used a lb of italian sausage. Very good. I would recommend to any one esspecially if they are serving a large crowd (family reunions, graduation parties and so on) it feeds alot and everyone is sure to partake and enjoy!


This is my husband's most requested item from his catering menu and this is the recipe he uses - of course he's a dumper, not a measurer - but this is his guideline. People absolutely love this stuff!


A great base recipe. I found it by doing an ingredient search to use up some things around the kitchen. So, here is how I put it together. I roughly halved the recipe. I used red pepper instead of green, 10 oz. sliced fresh button mushrooms instead of canned, and when I was near done sauteing the above ingredients I made a well in the middle of the pan and cooked three raw chicken tenders thawed from my freezer. I used 1.25 lbs ground beef, 25 low-fat turkey pepperoni slices (layered in groups of five and sliced in quarters), instead of ham I used 4 oz. chopped kielbasa (did not cut amount in half). I threw all the sauce ingredients together and simmered while preparing 8 oz. Whole Wheat Rotini pasta. For the layers, I used some open red sauce from my fridge to coat the bottom of the pan, then pasta, sauce, cheese (used about 10 oz mozzarella and used the whole 2 tbl of parm). A perfect dish to leave for your family to reheat when your away!!