Cavatini Pasta

Total Time

Prep: 30 min. + simmering Bake: 35 min.


14 servings

Updated: Jun. 30, 2023
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


  • 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


  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.