Cavatini II recipe

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Ingredients

1 green bell pepper, chopped
1 yellow onion, chopped
2 cups sliced and quartered pepperoni
16 ounces fresh mushrooms, sliced
1 (6 ounce) can tomato paste
1 (32 ounce) jar spaghetti sauce
1 clove garlic, peeled and minced
1 cup rigatoni pasta
1 cup rotini pasta
1 cup macaroni
1 pound ricotta cheese
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

Nutrition Info

476 calories
carbohydrate: 36.6 g
cholesterol: 66.5 mg
fat: 25.9 g
fiber: 4.4 g
protein: 24.2 g
saturatedFat: 10.3 g
servingSize: -
sodium: 1234.7 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.

  2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente, drain.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Mix together pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan. In a 9x13 inch baking dish, alternate pasta and cheese mixture and sauce mixture, ending with sauce. Top with remaining mozzarella.

  5. Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.

Recipe Yield

12 servings

Recipe Note

My Aunt Norma gave me this recipe, and my husband and I love it! Easy to substitute your favorite ingredients like a can of drained black olives.

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