Cavatini II

My Aunt Norma gave me this recipe, and my husband and I love it! Easy to substitute your favorite ingredients like a can of drained black olives.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 476 Calories

Ingredients

• 1 pound ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 cup macaroni
• 1 (6 ounce) can tomato paste
• 1 (32 ounce) jar spaghetti sauce
• 16 ounces fresh mushrooms, sliced
• 2 cups shredded mozzarella cheese, divided
• 1 clove garlic, peeled and minced
• 2 cups sliced and quartered pepperoni
• 1 cup rigatoni pasta
• 1 cup rotini pasta

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.

Step 4

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.

Step 5

Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.