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Cavatini II

By: RUMOUR

"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."

Rate/Review | Read Reviews (127)

Prep Time:
30 Min

Cook Time:
1 Hr 30 Min

Ready In:
2 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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
1/4 cup grated Parmesan cheese

Directions

In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.