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Cavatini Pasta

 Cavatini Pasta
"This 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
14 ServingsPrep: 30 min. + simmering Bake: 35 min.


  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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 (8 ounces) shredded part-skim mozzarella cheese


  • 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,

2 of 2

Cavatini Pasta (continued)

Directions (continued)

  • uncovered, for 10-12 minutes or until tender; drain. Stir into
  • tomato sauce. Transfer to a greased 13-in. x 9-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. Yield: 14 servings.
Nutritional Facts: 1 cup equals 377 calories, 18 g fat (8 g saturated fat), 75 mg cholesterol, 903 mg sodium, 27 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.