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Cavatini II

Jan O'Leary Merzlak

"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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2 h 10 m servings 476 cals
Original recipe yields 12 servings


  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1235 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 136
  1. 186 Ratings

Most helpful positive review

This is an excellent cavatini! Changes: I use much less pepperoni and add 1 lb of Italian sausage. I cook the onion, green pepper, and mushrooms with the sausage and add a can of sliced black ol...

Most helpful critical review

Perhaps my expectations were too high. I was hoping for that delicious dish I remember Pizza Hut serving when I was a kid. Unfortunately, this didn't come close. I ended up with an expensive f...

Most helpful
Most positive
Least positive

This is an excellent cavatini! Changes: I use much less pepperoni and add 1 lb of Italian sausage. I cook the onion, green pepper, and mushrooms with the sausage and add a can of sliced black ol...

I'm Janice, the submitter of this recipe. Just wanted you folks to know that you can add 2 more cups of pasta to stretch this recipe (as it was originally written). Howled when I read the commen...

If I could give this more stars I would, my husband and I loved this!!! I added a pound of Italian sausage. I really liked how the cheesy mixture sticks to the noodles. Sooooo good! It took me a...

My family loved this recipe. The only change I made was I browned some ground beef and added it to the sauce. Made with Italian Herb bread I from this site and served with a nice salad. Thank...

This is a great recipe for using up those 'nearly empty' boxes of pasta that hang around in the cupboard - I used small shells, macaroni and campanelle. It's also incredibly easy, and tasty too!...

The pasta in this casserole has a great creamy texture, and the sauce is great- especially the pepperoni. Cottage cheese worked well as a substitution for the ricotta.

love this recipe. i always make two so i can freeze one for later. you will find this recipe very easy to adapt. often i will make a veg. version with zuccini and mushrooms. *****

This was FABULOUS!! My whole family LOVED this, I can't wait to make it again...I didn't change a thing!! Thanks!

Delicious! The pepperoni adds enough spice to ensure a good kick. Although I found the recipe only made enough for 6 servings.