Baked Cavatini Recipes

CAVATINI II

Steps:

• 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.

CAVATINI PASTA

Steps:

• In a Dutch oven, cook the beef, onions and pepper over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, mushrooms, pepperoni, sauce mix and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour., Meanwhile, for pasta, bring water to a boil in a large saucepan. Add macaroni and pastas. Return to a boil, stirring occasionally. Cook, uncovered, for 10-12 minutes or until tender; drain. Stir into tomato sauce. Transfer to a greased 13x9-in. baking dish (dish will be full)., Bake at 350° for 30 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

BAKED CAVATINI

Steps:

• Preheat oven to 350*.
• Grease or Spray a 9x13 casserole dish and set aside.
• Mix all ingredients and pour into the casserole dish then bake for 30 minutes or until the cheese has melted.
• Note: Sugar takes out the bitter taste of the tomatoes, but can be omitted.
• Serve with a Salad and French Bread and Enjoy.
• This can also be made ahead and frozen for up to a week in advance.

BAKED CAVATAPPI WITH ARTICHOKES AND FENNEL

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the cavatappi until very al dente, 2 to 3 minutes less than the label directs; drain.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
• Stir the ricotta into the sauce, then add the artichoke hearts and fennel.
• Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.

BAKED CAVATAPPI WITH SAUSAGE

Steps:

• Preheat the oven to 500˚ F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon.
• Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce.
• Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes.
• Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta.

CAVATINI

Steps:

• 1. Combine all ingredients.
• 2. Put into large baking pan and top with cheese.
• 3. Bake in 450-degree oven until cheese is melted and slightly browned.

PIZZA HUT CAVATINI COPYCAT

Steps:

• Cook noodles according to box directions.
• Heat sauce & combine with cooked hamburger and cooked sausage.
• In a 11 X 13 pan, sprayed with Pam cooking spray, layer noodles and sauce. Top layer with pepperoni, onions and green peppers, mushrooms and cheeses. Make about 3 layers and top with cheese.
• Bake at 350 degrees for about 45 minutes or until cheese is melted.

EASY CAVATINI

Steps:

• Chop the onion and green pepper.
• Cook pastas together; drain well.
• Saute beef, onion, and green pepper until beef is no longer pink and vegetables are soft. Add the pepperoni and heat thoroughly. Drain excess grease.
• Add spaghetti sauce and simmer 5 minutes.
• Spray a 3-qt casserole with cooking spray. Put 1/2 of the pasta in the casserole. Spoon 1/2 of the meat sauce mixture over the pasta. Spoon the container of cottage cheese over the sauce. Sprinkle with 1/2 of the mozzarella cheese.
• Top with the remaining pasta, then sauce, then mozzarella cheese.
• Bake at 350 degrees for 30-35 minutes.