Ingredients for Weeknight Cavatini
- 1 pound spicy pork sausage
- 8 ounces sliced button mushrooms
- 2 (24 ounce) jars tomato and basil pasta sauce
- 1 (12 ounce) package pasta
- 3 ounces sliced pepperoni
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried basil
- 1 tablespoon olive oil
- 5 quarts water
- Salt, for pasta water
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How to Make Weeknight Cavatini
- Preheat oven to 350°F (175°C).
- Bring 5 quarts of salted water to a boil in a large pot. Add pasta and cook al dente according to package directions.
- 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.
- Add sliced mushrooms to the skillet and sauté until browned, about 5-7 minutes. Add to the bowl with the sausage.
- Wipe out the skillet with a paper towel.
- Return sausage and mushrooms to the skillet. Add marinara sauce; heat through.
- In a deep (9x13 inch) casserole dish, spread a thin layer of sauce on the bottom.
- Layer half of the cooked pasta over the sauce.
- Top with half of the pepperoni and half of the mozzarella cheese.
- Repeat layers: sauce, remaining pasta, remaining pepperoni, remaining mozzarella cheese.
- Sprinkle chopped basil evenly over the top.
- 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