Cheesy Cavatini Cassies Way 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.

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.

THREE CHEESE CAVATINI

Steps:

• Preheat oven to 350°F.
• Cook pasta according to package directions to "al dente".
• While pasta is cooking, saute mushrooms, onions and garlic in olive oil until tender, remove from heat to cool, do not drain.
• Combine cottage cheese, ricotta, egg, herbs and seasonings.
• Mix cooked pasta with sauce and sauteed onion mixture, and spoon half into bottom of 11x13-inch glass pan.
• Spoon cheese mixture on top of pasta, spreading evenly to the edges. Put 1/2 cup mozzarella on top of cheese mixture. Place sliced pepperoni on top of cheese, then spread remaining pasta/onion/mushroom mixture, then mozzarella cheese.
• Bake for 30-40 minutes, until cheese is browning and bubbly. Allow to rest at least 5 minutes before cutting.

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.

CAVATINI ITALIANO

Steps:

• In large sauce pan add all ingredients,but pasta and cheeses.
• Cover and simmer for 1 hour.
• Cook pasta (dente) about 10 minutes.Drain.
• Alernate pasta,meat sauce and cheeses into a 9x13 baking dish.
• Bake 350 degrees for 30 minutes.
• Let stand for 10 minutes before serving.
• Note-you may omit mushrooms,but you really need the onion and green pepper for a wonderful flavor -- .
• I have made this recipe again and substituted 1-can 26 1/2oz Del Monte Spaghetti sauce,1/2 cup red wine and 6 garlic cloves my family said it was as good if not better than orginial recipe.

CHEESY EASY CAVATINI * VENISON OPTIONAL

Steps:

• Boil pasta according to package instructions, drain and pour into 13x9 pan.
• While pasta is cooking, brown the meats; sprinkle with herbs, mixing well. Remove from heat.
• Mix spaghetti sauce (I use half home-made canned sauce and half from a store-can) with meat; add mushrooms and peppers; pour over pasta in pan.
• Sprinkle on the grated cheeses.
• Cover with foil or lid; bake for 30 minutes; remove foil and bake for 10-15 minutes more (crusty and bubbly).
• VARIATION: Add sliced black olives.
• VARIATION #2: Use leftover spaghetti-meat sauce.
• VARIATION #3: Leave out the ground meats and ONLY use pepperoni -- completely different taste to it!