Recipe by HAPPYSTITCHER
"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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green bell pepper, chopped
2 (4.5 ounce) cans
sliced mushrooms, drained
lean ground beef
1 (15 ounce) can
1 (32 ounce) jar
cooked and cubed chicken
sliced pepperoni sausage
crushed red pepper flakes
salt to taste
ground black pepper to taste
mozzarella cheese, shredded
grated Parmesan cheese
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!
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.
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!
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!!
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!!!
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.
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.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 265
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