Weeknight Cavatini Recipe

This quick and easy Italian casserole is a delicious way to use up leftover pasta! Our Weeknight Cavatini boasts incredible flavor that belies its simplicity. It's become a beloved birthday tradition in our family, and the make-ahead option makes it perfect for busy weeknights. Enjoy this comforting and flavorful dish, perfect for using up those oddly shaped pasta scraps hiding in your pantry. Freezes beautifully for up to 3 months!

Prep Time 20 mins
Cook Time 60 mins
Calories 756.1 kcal
Protein 80g
Rating 4.3 (3 Reviews)
Weeknight Cavatini 40

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Weeknight Cavatini

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How to Make Weeknight Cavatini

  1. Preheat oven to 350°F (175°C).
  2. Bring 5 quarts of salted water to a boil in a large pot. Add pasta and cook al dente according to package directions.
  3. While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside.
  4. Add sliced mushrooms to the skillet and sauté until browned, about 5-7 minutes. Add to the bowl with the sausage.
  5. Wipe out the skillet with a paper towel.
  6. Return sausage and mushrooms to the skillet. Add marinara sauce; heat through.
  7. In a deep (9x13 inch) casserole dish, spread a thin layer of sauce on the bottom.
  8. Layer half of the cooked pasta over the sauce.
  9. Top with half of the pepperoni and half of the mozzarella cheese.
  10. Repeat layers: sauce, remaining pasta, remaining pepperoni, remaining mozzarella cheese.
  11. Sprinkle chopped basil evenly over the top.
  12. Bake for 30-35 minutes, or until bubbly and lightly browned on top.

Nutrition Information (Approximate per serving)

Sodium

62 g

Sugar

12g

Fat

113g

Carbs

9g

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