The only thing better than the stuffed crust pizza at Pizza Hut was the cavatini. Served in a piping hot dish, it was everything you’ve ever dreamed of in Italian comfort food: cheese, sausage, cheese, noodles… and did we mention, cheese?
Fortunately, even though you can’t order cavatini anymore, you can whip it up yourself—and it’s (almost) as easy as tossing everything in a casserole dish and putting it in the oven. The next time you get that craving for something smothered in saucy, meaty, cheesy goodness, follow the copycat recipe below.
(Or try one of these other 75 pasta casseroles that are just as delicious!)
How to Make Cavatini
Ingredients
- 1 package (16 ounces) penne pasta
- 1 pound ground beef
- 1 pound bulk Italian pork sausage
- 1-3/4 cups sliced fresh mushrooms
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 cans (14-1/2 ounces each) Italian diced tomatoes
- 1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce
- 1 jar (16 ounces) chunky mild salsa
- 1 package (8 ounces) sliced pepperoni, chopped
- 1 cup shredded Swiss cheese, divided
- 4 cups shredded part-skim mozzarella cheese, divided
- 1-1/2 cups shredded Parmesan cheese, divided
- 1 jar (24 ounces) three-cheese spaghetti sauce
Step 1: Prep the Pasta
You’ve gotta boil the noodles before you put everything together—and just one box of pasta goes a long way in this recipe. Cook the penne according to the directions on the package, then drain. If you want to experiment with different noodles, browse this guide to pasta shapes from rotini to orecchiette.
Step 2: Make the Meat
Use the time while the pasta’s cooking to get your meat and veggie mixture ready. In a Dutch oven, cook the beef, sausage, mushrooms, onion and green pepper over medium heat until the meat is no longer pink. Then drain.
Step 3: Mix It All Together
Add the drained pasta to the meat mixture. Stir in the tomatoes, spaghetti sauce, salsa and pepperoni. Psst: You can also make your own sauce for the cavatini. Try this Italian sausage sauce recipe or this garlicky sauce.
Step 4: Assemble the Casseroles
Preheat your oven to 350°. Then divide half the pasta mixture between two greased 13×9-in. baking dishes. Sprinkle each with 1/4 cup of Swiss cheese, 1 cup of mozzarella cheese and 1/3 cup of Parmesan cheese.
Next, spread 3/4 cup of the three-cheese spaghetti sauce over each. Top it all with the remaining pasta mixture and three-cheese spaghetti sauce before sprinkling with the remaining cheeses.
Step 5: Bake ‘Til Bubbly
Cover the cavatini and bake until bubbly, about 25 minutes. Then uncover and bake until the cheese is melted, about 10 minutes longer.
Editor’s Tip: To turn this into a freezer-friendly dish, cover the unbaked casserole and freeze it for up to three months. When you’re ready to eat it, let it thaw in the refrigerator overnight and remove it about 30 minutes before baking. Bake the cavatini at 350°, covered, for 45 minutes. Uncover it and bake another 10 minutes or until the cheese is melted.
Want more copycat pasta recipes? Here are 15 of our all-time favorites from some of your go-to restaurants.
Inspired by: Penne Rosa at Noodles & Company
I reworked this recipe from an original that called for vodka and heavy whipping cream. My friends and family had a hard time believing a sauce this rich, flavorful and creamy could be light. —Margaret Wilson, Hemet, California
Get Our Recipe: Blushing Penne Pasta
Homemade RavioliI love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
Cajun Chicken & PastaThis kicked-up pasta dish is a family favorite and my most-requested recipe. It's easy to adapt too. Substitute shrimp for the chicken, add your favorite veggies and adjust the spice level to your family's taste—you can't go wrong! —Dolly Kragel, Sloan, Iowa
Inspired By: Pasta Da Vinci at The Cheesecake FactoryI fell in love with this dish at the restaurant and experimented until I could duplicate it at home. What's so nice is that the sauce can be made ahead and be refrigerated or frozen. Now you can have a delicious copycat Cheesecake Factory pasta da Vinci on a weeknight. —Trisha Kruse, Eagle, Idaho
Best LasagnaWant to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
Easy Ziti BakeI enjoy making this baked ziti recipe for family and friends. It's easy to prepare, and I like to get creative with the sauce. Sometimes I might add my home-canned tomatoes, mushrooms or vegetables. —Elaine Anderson
New Galilee, Pennsylvania
Morel Mushroom RavioliMy friend and I enjoy mushroom hunting. The exercise and fresh air, along with the beauty of the outdoors is invigorating. I came up with this recipe to use up the bounty of our harvest. The dish is easy, yet elegant. It's absolutely delicious. —Kelly Knoblock, Emmett, Idaho
Speedy Chicken MarsalaThis is one of my favorite dishes to order in restaurants, so I created a version that I could make in a flash on a weeknight at home. —Trisha Kruse, Eagle, Idaho
Inspired by: Spinach and Cheese Ravioli at The Old Spaghetti FactoryThis entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli—straight from the bag without boiling or thawing—saves so much time.—Susan Kehl, Pembroke Pines, Florida
Meat Sauce for SpaghettiHere's a thick, hearty meat sauce for spaghetti for a filling feast. When I'm in a hurry, I make this slow-cooker recipe in an electric frying pan instead. —Mary Tallman, Arbor Vitae, Wisconsin
Garlic Lemon ShrimpYou'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. —Athena Russell, Greenville, South Carolina
White Cheddar Mac & CheeseMy mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia
Quick CarbonaraCarbonara is a dinnertime classic, but my version cuts down on the time it takes to make. Loaded with ham, bacon, olives, garlic and Parmesan, it certainly doesn't skimp on flavor. —Carole Martin, Tallahassee, Florida
Best Spaghetti and MeatballsOne evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
Three-Cheese Meatball MostaccioliWhen my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan
