Cavatini Pasta
TOTAL TIME: Prep: 30 min. + simmering Bake: 35 min.
YIELD: 14 servings.
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
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
Directions
-
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.
Nutrition Facts
1 cup: 377 calories, 18g fat (8g saturated fat), 75mg cholesterol, 903mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 27g protein.
© 2024 RDA Enthusiast Brands, LLC