Rating: 4.56 stars
188 Ratings
  • 5 star values: 129
  • 4 star values: 40
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
2 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.

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  • 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.

Nutrition Facts

476 calories; protein 24.2g; carbohydrates 36.6g; fat 25.9g; cholesterol 66.5mg; sodium 1234.7mg. Full Nutrition
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Reviews (138)

Most helpful positive review

Rating: 5 stars
05/10/2007
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! Read More
(173)

Most helpful critical review

Rating: 2 stars
01/30/2012
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 flop because there was no where near enough sauce and I didn't trust my instincts but followed the recipe instead. I wound up with a pan full of very dry baked ziti-ish stuff. If I make this again I will definitely double the non-meat part of the sauce. I will also leave out the ricotta because it was terrible in this. Perhaps instead I'll add cream cheese. Read More
(6)
188 Ratings
  • 5 star values: 129
  • 4 star values: 40
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
05/10/2007
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! Read More
(173)
Rating: 5 stars
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!!! Read More
(101)
Rating: 5 stars
08/11/2007
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. Read More
(62)
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Rating: 5 stars
03/04/2006
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. Thanks!! Read More
(28)
Rating: 4 stars
06/01/2005
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! If I made this again I would add extra-sharp Cheddar to the cheese mixture - it was just a little bit on the bland side. Thanks for the recipe Janice! Read More
(27)
Rating: 5 stars
01/09/2003
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. Read More
(26)
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Rating: 5 stars
01/21/2004
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. Read More
(19)
Rating: 5 stars
01/22/2003
This was FABULOUS!! My whole family LOVED this I can't wait to make it again...I didn't change a thing!! Thanks! Read More
(18)
Rating: 5 stars
02/08/2006
Delicious! The pepperoni adds enough spice to ensure a good kick. Although I found the recipe only made enough for 6 servings. Read More
(13)
Rating: 2 stars
01/30/2012
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 flop because there was no where near enough sauce and I didn't trust my instincts but followed the recipe instead. I wound up with a pan full of very dry baked ziti-ish stuff. If I make this again I will definitely double the non-meat part of the sauce. I will also leave out the ricotta because it was terrible in this. Perhaps instead I'll add cream cheese. Read More
(6)