Cavatini I Recipe -
Cavatini I Recipe

Cavatini I

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"This is a great cavatini recipe. It makes two 9x13 inch pans. You can bake one, and freeze the other for later use."

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Ingredients Edit and Save

Original recipe makes 12 - 20 servings Change Servings


  1. In a small skillet, saute onions, green peppers, and mushrooms in butter or margarine. Set aside.
  2. Brown hamburger in a large skillet over medium heat. Drain. Mix in tomato sauce, pasta sauce, chopped ham, chopped chicken or turkey, pepperoni, salt, and red and black pepper. Add vegetable saute to hamburger mixture.
  3. Cook pasta according to package directions. Drain.
  4. Spread a little sauce over the bottom of two 9 x 13 inch pans. In each pan, place a layer of pasta, a layer of mozarella cheese, a hamburger sauce layer, a sprinkling of Parmesan cheese, and another layer of mozarella cheese. Repeat layers. Cover pans.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

This is a really good recipe and WOW! Does it make ALOT! I must say it is a time consuming recipe (I mean, there is chicken, ham, beef etc..) but the result is tasty. Instead of using 2 lbs of ground beef, I used only one and then used a lb of italian sausage. Very good. I would recommend to any one esspecially if they are serving a large crowd (family reunions, graduation parties and so on) it feeds alot and everyone is sure to partake and enjoy!

Most Helpful Critical Review
May 30, 2003

This was a lot of work for what turned out to be pretty much an "italian casserole" of sorts. My husband was unimpressed, and although the flavor was good, it was just too much effort with too little pay off.


53 Ratings

Nov 02, 2006

This is my husband's most requested item from his catering menu and this is the recipe he uses - of course he's a dumper, not a measurer - but this is his guideline. People absolutely love this stuff!

Nov 05, 2005

A great base recipe. I found it by doing an ingredient search to use up some things around the kitchen. So, here is how I put it together. I roughly halved the recipe. I used red pepper instead of green, 10 oz. sliced fresh button mushrooms instead of canned, and when I was near done sauteing the above ingredients I made a well in the middle of the pan and cooked three raw chicken tenders thawed from my freezer. I used 1.25 lbs ground beef, 25 low-fat turkey pepperoni slices (layered in groups of five and sliced in quarters), instead of ham I used 4 oz. chopped kielbasa (did not cut amount in half). I threw all the sauce ingredients together and simmered while preparing 8 oz. Whole Wheat Rotini pasta. For the layers, I used some open red sauce from my fridge to coat the bottom of the pan, then pasta, sauce, cheese (used about 10 oz mozzarella and used the whole 2 tbl of parm). A perfect dish to leave for your family to reheat when your away!!

Jul 13, 2003

Some recipes require a good deal of preparation time with little pay off. To the contrary, this Cavatini offers an exceptional reward for the time invested. Though it takes some time, there isn't anything particularly difficult about it. As others have done, I cut the recipe in half and still had a heaping mound of food. It came out of the oven piping hot with a golden brown topping. I received rave reviews from my family. We didn't even need a side dish ... just a little Italian bread and butter. For kids and adults alike, for a hearty, unbelievably tasty meal - check this one out!!!

Mar 10, 2009

Gave this a "4" ONLY because of our personal preferences (felt it needed more pasta, some garlic and the chicken was lost in the final results). But still totally enjoyable and a great base to "tweak"! Thank you.

May 23, 2006

This was very tasty, I thought the combination of the meats seemed very strange but to my surprise was delicious. As others said it is quite a bit of a time consuming recipe to prepare but does make a lot. The only thing I changed was I added more pasta & sauce, it just didn't seem like enough pasta for all of the meat involved & I used fresh mushrooms rather than canned.

Jul 13, 2003

My husband and I loved this recipe. It was so rich and cheesy. My little girl didn't think much of it, but 7 year old children can be pretty finicky. This is a definite keeper!!!


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  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 1040 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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