-
-
My review
Cavatini II
14
Jan O'Leary Merzlak
"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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 10 m servings 476Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 137187 Ratings
-
-
-
-
-
Most helpful positive review
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 ol...
Most helpful critical review
1/29/2012
Perhaps my expectations were too high. I was hoping for that delicious dish I remember Pizza Hut serving when I was a kid. Unfortunately, this didn't come close. I ended up with an expensive f...
Most helpful
Most positive
Least positive
Newest
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 ol...
11/15/2000
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 commen...
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 a...
3/4/2006
My family loved this recipe. The only change I made was I browned some ground beef and added it to the sauce. Made with Italian Herb bread I from this site and served with a nice salad. Thank...
6/1/2005
This is a great recipe for using up those 'nearly empty' boxes of pasta that hang around in the cupboard - I used small shells, macaroni and campanelle. It's also incredibly easy, and tasty too!...
4/20/2001
The pasta in this casserole has a great creamy texture, and the sauce is great- especially the pepperoni. Cottage cheese worked well as a substitution for the ricotta.
4/12/2003
love this recipe. i always make two so i can freeze one for later. you will find this recipe very easy to adapt. often i will make a veg. version with zuccini and mushrooms. *****
9/24/2002
This was FABULOUS!! My whole family LOVED this, I can't wait to make it again...I didn't change a thing!! Thanks!
2/7/2006
Delicious! The pepperoni adds enough spice to ensure a good kick. Although I found the recipe only made enough for 6 servings.