Search thousands of recipes reviewed by home cooks like you.

Cavatini II

Cavatini II

  • Prep

  • Cook

  • Ready In

RUMOUR

My Aunt Norma gave me this recipe, and my husband and I love it! Easy to substitute your favorite ingredients like a can of drained black olives.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1235 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.
  2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Mix together pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan. In a 9x13 inch baking dish, alternate pasta and cheese mixture and sauce mixture, ending with sauce. Top with remaining mozzarella.
  5. Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Kaye Lynn
161
5/10/2007

This is an excellent cavatini! Changes: I use much less pepperoni and add 1 lb of Italian sausage. I cook the onion, green pepper, and mushrooms with the sausage and add a can of sliced black olives, drained. I use rotini pasta only and mix it in with the meat sauce, I hate naked pasta. I mix the ricotta and 2 cups mozzerella together and add a beaten egg. Then put half the pasta mixture in the pan, then half the cheese mixture, the remaining pasta and then remaining cheese. I put an additional cup of mozzerella on top and sprinkle with Parmesan. Add garlic toast and a bottle of red wine and you've got a festive and FUN dinner. Bueno!

RUMOUR
92
11/16/2004

I'm Janice, the submitter of this recipe. Just wanted you folks to know that you can add 2 more cups of pasta to stretch this recipe (as it was originally written). Howled when I read the comment about taking off the plastic wrap of the pepperoni...did the same thing the very first time I made it!!!

ESHRAUGER
61
8/11/2007

If I could give this more stars I would, my husband and I loved this!!! I added a pound of Italian sausage. I really liked how the cheesy mixture sticks to the noodles. Sooooo good! It took me about 1 hour and 30 minutes to assemble everything. I like to pick meals that allow me to cook once on the weekend and then take leftovers to lunch. I get tired of taking sandwiches. This will make a great leftover. Thank you for the great recipe.