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Cavatini Pasta Recipe

Cavatini Pasta Recipe

"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
TOTAL TIME: Prep: 30 min. + simmering Bake: 35 min. YIELD:14 servings


  • 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 (8 ounces) shredded part-skim mozzarella cheese


  • 1. 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.
  • 2. 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).
  • 3. 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: 377 calories, 18g fat (8g saturated fat), 75mg cholesterol, 903mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 27g protein.

Reviews for Cavatini Pasta

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amygerman15 User ID: 6030819 185249
Reviewed Dec. 7, 2013

"Kids and hubby didn't like it."

damatriarch06 User ID: 5051490 186934
Reviewed Sep. 6, 2010

"This went fast at our table. It makes a lot so is great for when we have guests. It is easy to make. I subbed a can of crushed tomatoes and some real tomatoes from my garden to cut the amount of salt (hopefully!) and subbed Italian sausage for the pepperoni. Also, make sure you use the tastiest ground beef that you can find; I've made this twice already and it does make a big difference in the final product you turn out. Bon appetit!"

maggieaw User ID: 4163584 211294
Reviewed Jan. 7, 2010

"Yes this was a hit- I used ready made spaghetti sauce instead or paste-water and envelope of seasoning. The pepperoni sure added that YUM to the dish! No leftovers, so good comfort food and great for a hungry family."

webmom3 User ID: 766080 188116
Reviewed Dec. 11, 2009

"Easy to make and my very picky kids LOVED it and asked for more!"

PvW User ID: 163276 168293
Reviewed Oct. 7, 2009

"Man was going to try this recipe but take a look at the sodium for just a one cup serving. Can anyone give me a suitable substitute for the packaged seasonings."

troupe48 User ID: 4023719 103815
Reviewed Oct. 6, 2009

"Fairly simple to make. The pepperoni gives it a refreshing zest with the pasta! Chees melts down through the casserole! Makes a large amount!"

Shenandoah User ID: 3482342 127665
Reviewed Oct. 5, 2009

"This became a family favorite years ago. Since pasta now comes in a single package of different shapes, I use that now and if I'm in a hurry I use a favorite commercial spaghetti/pasta sauce."

rjay013 User ID: 4198141 187780
Reviewed Jun. 22, 2009

"This is very good"

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