Gina's Cavatini

"This is my own recipe. I was so tired of leftover pasta that was dry! This is pretty saucy when it's first baked, so have some yummy garlic bread to catch every drop. The leftovers are delish! I don't really measure the peppers and onions, but I think the measurements are pretty close."
 
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Ready In:
1hr 30mins
Ingredients:
10
Serves:
8-10
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ingredients

  • 16 ounces mostaccioli pasta (can use whatever you like)
  • 16 ounces Italian sausage (casing removed)
  • 0.5 (8 ounce) package pepperoni, snipped with kitchen shears
  • 23 cup chopped green pepper (I use a combo of colors)
  • 12 cup chopped onion (more if you like)
  • 12 teaspoon salt
  • 12 teaspoon ground pepper
  • 2 (26 ounce) jars ragu chunky garden-style spaghetti sauce
  • 23 cup whipping cream
  • 8 ounces shredded mozzarella cheese
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directions

  • Cook pasta until al dente; drain.
  • Meanwhile, cook Italian sausage with peppers and onion until sausage is browned, breaking sausage up with a spoon.
  • In a large bowl, combine, sausage mixture, salt, pepper and spagetti sauce.
  • Blend in whipping cream.
  • Add drained pasta and mix well.
  • Spray a 13x9-inch baking dish with cooking spray.
  • Add pasta mixture and cover with shredded cheese.
  • Cover with foil and bake at 350° for 1 hour or until bubbly.
  • Remove foil and bake an additional 10 minutes or until cheese is lightly browned.

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RECIPE SUBMITTED BY

<p>My name is Gina. I live in Indiana and am married to a wonderful guy. I have 3 children, 1 granddaughter and another grandbaby on the way. I love animals, especially dogs, spending time with my family, flower gardening and especially cooking! I have a large cookbook collection and am constantly trying out new recipes on my always-willing family.</p>
 
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