Cavatini Pasta

Cavatini pasta is like a delicious mash-up of pizza and pasta that will have everyone fighting over the leftovers—except there won’t be any. Packed with layers of beefy goodness, gooey mozzarella and a sauce so rich it should have its own bank account. This dish is a one-way ticket to comfort food heaven. Plus, it’s absurdly easy to throw together, even on a weeknight when you’re low on energy but high on cravings.

Cavatini Pasta Ingredients

• Ground beef: Adds hearty flavor and texture to make the dish more filling and satisfying.
• Onions: Chopped onions lend a slight sweetness and enhance the overall flavor complexity as they cook.
• Green pepper: The chopped green pepper provides a mild, vegetal crunch that contrasts with the softer pasta.
• Garlic: Minced garlic adds a rich and aromatic depth that intensifies the sauce’s savory notes.
• Water: Helps to dilute the tomato paste to create the sauce while allowing it to simmer and thicken over time. It’s also used to boil the pasta.
• Tomato paste: This concentrated form of tomatoes creates a rich and tangy base for the sauce and helps it thicken as it cooks.
• Mushroom stems and pieces: Provide an earthy umami flavor and add texture to the sauce.
• Sliced pepperoni: Adds a bold and spiced flavor and a hint of smokiness to the dish.
• Spaghetti sauce mix: A convenient blend of seasonings that enhances the sauce with a variety of Italian herbs and spices.
• Italian seasoning: A premade or homemade Italian seasoning blend infuses the dish with a classic Italian herb flavor, balancing the richness of the meat and sauce.
• Elbow macaroni, bow tie pasta and medium pasta shells: Each pasta shape adds a different texture and holds the sauce in unique ways for a varied eating experience.
• Mozzarella cheese: Melts into a creamy and gooey topping that adds richness and indulgence to the finished dish.

Directions

Step 1: Cook the beef mixture

In a large Dutch oven, cook the ground beef, chopped onions and green pepper over medium heat. Stir occasionally, breaking up the beef with a spoon until the meat is no longer pink, about eight to ten minutes. Drain any excess grease. Add the minced garlic and cook for one more minute and stir frequently to prevent burning.

Step 2: Make the sauce

Stir in 4 cups of water, tomato paste, mushrooms, pepperoni, spaghetti sauce mix and Italian seasoning. Bring the mixture to a boil and then reduce the heat to low. Simmer the sauce uncovered for one hour and stir occasionally to prevent sticking and to allow the flavors to meld.

Step 3: Prepare the pasta and bake

While the sauce simmers, bring 8 cups of water to a boil in a large saucepan. Add the macaroni, bow tie pasta and pasta shells. Cook uncovered, stirring occasionally for ten to twelve minutes or until the pasta is tender. Drain the pasta and stir it into the prepared tomato sauce. Transfer the pasta mixture to a greased 13×9-inch baking dish, filling it completely. Bake at 350°F for 30 minutes. Sprinkle the shredded mozzarella cheese evenly on top and then bake for an additional five to ten minutes or until the cheese is melted and bubbly.

Jonathan Melendez for Taste Recipes

Cavatini Pasta Variations

• Swap the pasta shapes: Use rotini, spiral pasta or penne instead of the elbow macaroni, bow tie pasta and shells to change up the texture and help hold more of the sauce in each bite.
• Add vegetables: Stir in cooked zucchini, spinach or bell peppers to increase the nutritional value and add extra flavor and texture to the dish.
• Make it spicy: Incorporate red pepper flakes into the sauce to give the dish a kick of heat.
• Use sausage: Replace the ground beef with Italian sausage for a richer and spicier flavor that pairs well with the tomato sauce.
• Add more cheese: Stir in ricotta or cottage cheese before baking or top the dish with a blend of mozzarella, Parmesan and provolone for a cheesy, gooey finish.

How to Store Cavatini Pasta

Let the pasta cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to four days and reheated in the oven or microwave when ready to serve.

Can you freeze cavatini pasta?

Yes, you can freeze cavatini pasta for up to three months. Just make sure it has cooled completely before transferring it to an airtight container or wrapping it tightly in aluminum foil. Thaw it in the refrigerator overnight for best results when you’re ready to eat.

How do you reheat cavatini pasta?

Cover it with foil and bake in a 350° oven for 20 to 30 minutes until heated through. You can also microwave individual portions for two to three minutes if you’re short on time, stirring halfway through to ensure even heating.

Cavatini Pasta Tips

Jonathan Melendez for Taste Recipes

Can you use ground turkey instead of ground beef in cavatini pasta?

Yes, ground turkey is a great substitute for ground beef if you want a lighter version of the dish. You may need to add a little extra seasoning to boost the flavor since turkey is milder in taste compared to beef.

What is the best way to keep cavatini pasta from drying out during reheating?

Add a splash of water or a little extra sauce over the top before covering it with foil to prevent cavatini from drying out while reheating. This will help retain moisture and keep the pasta from becoming dry.

Can you use whole wheat pasta for cavatini pasta?

Yes, whole wheat pasta can be used in place of regular pasta for a healthier option. It will give the dish a slightly nuttier flavor and a heartier texture that pairs well with the rich sauce.

What side dishes pair well with cavatini pasta?

Cavatini pasta pairs well with a variety of side dishes that balance out its richness. A simple green salad with a tangy vinaigrette helps cut through the hearty sauce and cheese. You could also serve roasted vegetables, like broccoli.