Cavatini Italiano Recipes

CAVATINI PASTA

Cavatini Pasta image

This cavatini recipe has been in my family as long as I can remember, and it is still a favorite. I love to make it when we have company; it's always a hit -Russ Palmer, Saranac, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 14 servings.

Number Of Ingredients 14

Ingredients

2 pounds ground beef
2 medium onions, chopped
1 medium green pepper, chopped
6 garlic cloves, minced
4 cups water
1 can (12 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
1 package (3-1/2 ounces) sliced pepperoni
2 envelopes spaghetti sauce mix
1 teaspoon Italian seasoning
PASTA:
8 cups water
1 cup each uncooked elbow macaroni, bow tie pasta and medium pasta shells
2 cups shredded part-skim mozzarella cheese

Steps:

In a Dutch oven, cook the beef, onions and pepper over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, mushrooms, pepperoni, sauce mix and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour., Meanwhile, for pasta, bring water to a boil in a large saucepan. Add macaroni and pastas. Return to a boil, stirring occasionally. Cook, uncovered, for 10-12 minutes or until tender; drain. Stir into tomato sauce. Transfer to a greased 13x9-in. baking dish (dish will be full)., Bake at 350° for 30 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 903mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.

CAVATINI II

Cavatini II image

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.

Provided by Jan O'Leary Merzlak

Categories Main Dish Recipes Pasta

Time 2h10m

Yield 12

Number Of Ingredients 13

Ingredients

1 green bell pepper, chopped
1 yellow onion, chopped
2 cups sliced and quartered pepperoni
16 ounces fresh mushrooms, sliced
1 (6 ounce) can tomato paste
1 (32 ounce) jar spaghetti sauce
1 clove garlic, peeled and minced
1 cup rigatoni pasta
1 cup rotini pasta
1 cup macaroni
1 pound ricotta cheese
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

Steps:

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.

Nutrition Facts : Calories 476 calories, Carbohydrate 36.6 g, Cholesterol 66.5 mg, Fat 25.9 g, Fiber 4.4 g, Protein 24.2 g, SaturatedFat 10.3 g, Sodium 1234.7 mg, Sugar 10.7 g

CAVATINI

Cavatini image

I found this recipe several years ago in Southern Living magazine and it is wonderful! My Mom really loves this so I always have to make it for her on special occasions. This really makes a HUGE amount...but the ingredients could easily be cut in half. Better yet, one dish could be frozen for later use. Enjoy!

Provided by Dreamgoddess

Categories Pork

Time 55m

Yield 2 11x7 inch dishes

Number Of Ingredients 13

Ingredients

1 lb ground beef
1 lb mild pork sausage
1 onion, chopped
1 small green pepper, chopped
1 (3 1/2 ounce) package pepperoni slices, chopped
1 (28 ounce) can crushed tomatoes
1 (26 1/2 ounce) jar spaghetti sauce
1 (16 ounce) jar mild salsa
1 (4 ounce) can sliced mushrooms, drained
10 ounces pepperoncini peppers, drained and sliced
16 ounces shell pasta, cooked
1 cup grated parmesan cheese
4 cups shredded mozzarella cheese

Steps:

Cook the beef, sausage, onion and green pepper until brown.
Drain and set aside.
Mix the pepperoni, tomatoes, spaghetti sauce, salsa, mushrooms and salad peppers.
Stir into the meat mixture.
Add the cooked pasta shells.
Spoon 1/2 of the mixture into 2 greased 11x7 inch baking dishes.
Combine the two cheeses and divide the amount in half.
Take one half of the cheese and sprinkle on top of the meat in each dish.
Take the remaining 1/2 of the meat mixture and cover the cheese in the two dishes.
Bake at 350 degrees for 30 minutes.
Top each dish with the remaining 1/2 of the cheese.
Bake 5 more minutes or until cheese is bubbly.

Nutrition Facts : Calories 3669.5, Fat 192.7, SaturatedFat 81.4, Cholesterol 596.4, Sodium 10441.9, Carbohydrate 279.3, Fiber 22.6, Sugar 72.9, Protein 203.2