Weeknight Cavatini
Satisfy your craving for comfort food with this hearty and flavorful Weeknight Cavatini! This baked pasta dish is loaded with tender rotini, savory ground beef, zesty Italian sausage, and a medley of sautéed vegetables, all coated in a rich marinara sauce and seasoned with fragrant Italian spices. Topped with gooey mozzarella, sharp Parmesan, and a layer of crispy pepperoni, this casserole-style meal is baked to golden perfection in under an hour. Perfect for busy weeknights, this recipe is easy to make, versatile, and serves up a slice of nostalgia with every bite. Garnish with fresh parsley for a pop of color and extra flavor, and enjoy a family-friendly dinner that’s as irresistible as it is effortless.
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 2 tbsp Olive oil
- 1 lb Ground beef
- 1 lb Italian sausage
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 1 medium Green bell pepper
- 8 oz Mushrooms
- 24 oz Marinara sauce
- 1 tbsp Dried Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Mozzarella cheese
- 0.5 cups Parmesan cheese
- 1 cup Pepperoni slices
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the rotini pasta according to the package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage and cook until browned, breaking it into small crumbles as it cooks. Drain excess grease and set the meats aside.
In the same skillet, sauté the diced onion, minced garlic, chopped green bell pepper, and sliced mushrooms until softened, about 5 minutes.
Return the cooked meats to the skillet with the vegetables. Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Simmer on low for 5 minutes to blend flavors.
In a large mixing bowl, combine the cooked pasta with the meat and vegetable mixture. Mix until well coated.
Spread half of the pasta mixture into a greased 9x13-inch baking dish. Sprinkle 1 cup of mozzarella cheese and half of the Parmesan cheese over the layer.
Add the remaining pasta mixture, spreading it evenly. Top with the remaining mozzarella and Parmesan, then layer the pepperoni slices over the cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the cavatini rest for 5 minutes. Optionally, garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
5831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.8 g | 474% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 11826 mg | 514% | |
| Total Carbohydrate | 335.3 g | 122% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 47.0 g | ||
| Protein | 285.7 g | 571% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 880 mg | 68% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 5600 mg | 119% | |
*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.
