Ingredients for The Best Cavatini Ever
- Green Bell Pepper
- Yellow Onion
- 8 oz pepperoni (sliced)
- Fresh Mushrooms
- 2 tablespoons tomato paste
- 1 (15 ounce) can tomato sauce
- 2 cloves garlic (minced)
- Rigatoni Pasta
- Rotini Pasta
- Macaroni
- Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese
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How to Make The Best Cavatini Ever
- In a large saucepan, sauté 1 medium green bell pepper (chopped), 1 medium onion (chopped), 8 oz pepperoni (sliced), 8 oz mushrooms (sliced), 2 cloves garlic (minced) in 2 tablespoons olive oil until softened.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, and 2 tablespoons tomato paste. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- While the sauce simmers, preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add 1 pound cavatini pasta and cook for 8-10 minutes, or until al dente. Drain.
- In a large bowl, combine the cooked pasta with 15 ounces ricotta cheese, 8 ounces shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese. Mix well.
- In a greased 9x13 inch baking dish, layer half of the pasta mixture, followed by half of the sauce. Repeat layers, ending with the remaining sauce.
- Sprinkle the top with the remaining 2 ounces of mozzarella cheese.
- Bake for 30 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
64g
Fat
47g
Carbs
15g
