Cavatini II Recipe -
Cavatini II Recipe

Cavatini II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs 10 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
May 10, 2007

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 olives, drained. I use rotini pasta only and mix it in with the meat sauce, I hate naked pasta. I mix the ricotta and 2 cups mozzerella together and add a beaten egg. Then put half the pasta mixture in the pan, then half the cheese mixture, the remaining pasta and then remaining cheese. I put an additional cup of mozzerella on top and sprinkle with Parmesan. Add garlic toast and a bottle of red wine and you've got a festive and FUN dinner. Bueno!

Most Helpful Critical Review
Jan 30, 2012

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 flop because there was no where near enough sauce and I didn't trust my instincts, but followed the recipe instead. I wound up with a pan full of very dry baked ziti-ish stuff. If I make this again, I will definitely double the non-meat part of the sauce. I will also leave out the ricotta because it was terrible in this. Perhaps, instead, I'll add cream cheese.

Nov 16, 2004

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 comment about taking off the plastic wrap of the pepperoni...did the same thing the very first time I made it!!!

Aug 11, 2007

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 about 1 hour and 30 minutes to assemble everything. I like to pick meals that allow me to cook once on the weekend and then take leftovers to lunch. I get tired of taking sandwiches. This will make a great leftover. Thank you for the great recipe.

Mar 04, 2006

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. Thanks!!

Jun 01, 2005

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! If I made this again, I would add extra-sharp Cheddar to the cheese mixture - it was just a little bit on the bland side. Thanks for the recipe, Janice!

Jan 09, 2003

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.

Jan 21, 2004

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. *****


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  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 1235 mg
  • 49%

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

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