The Best Cavatini Ever
Get ready to savor *The Best Cavatini Ever*, a hearty, family-friendly pasta bake loaded with bold Italian flavors and irresistible cheesy goodness. This crowd-pleasing recipe features a comforting blend of rotini and penne pasta tossed in a rich marinara and tomato sauce, studded with sautéed bell peppers, onions, and mushrooms for a flavorful veggie boost. The real stars are the savory trio of ground beef, Italian sausage, and pepperoni slices, giving every bite a meaty, satisfying kick. Topped with a generous layer of gooey mozzarella and sharp parmesan, this baked cavatini comes together in under an hour, making it perfect for weeknight dinners or potluck gatherings. Serve it hot and bubbly straight from the oven for a meal that feels like a warm hug on a plate. Perfect keywords: best baked cavatini, easy pasta bake, cheesy Italian dinner, hearty casserole recipe.
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Recipe Information
Ingredients
- 8 oz rotini pasta
- 8 oz penne pasta
- 1 lb ground beef
- 1 lb Italian sausage
- 6 oz pepperoni slices
- 24 oz marinara sauce
- 8 oz tomato sauce
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 1 cup sliced mushrooms
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 tsp Italian seasoning
- 0.5 tsp crushed red pepper flakes
- 2 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Cook the rotini and penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
In a large skillet over medium heat, add olive oil and sauté the diced onion, bell peppers, and mushrooms for 5 minutes until softened.
Add minced garlic to the skillet and cook for 1 minute until fragrant.
Add the ground beef and Italian sausage to the skillet. Cook until fully browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
Stir in the marinara sauce, tomato sauce, Italian seasoning, and crushed red pepper flakes. Let the sauce simmer for 10 minutes.
In a large mixing bowl, combine the cooked pasta, sauce mixture, and pepperoni slices. Gently toss until well mixed.
Transfer the pasta mixture into a large baking dish and spread it out evenly.
Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the cavatini cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.7 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 308 mg | 24% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
