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Title:
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Cavatini Casserole |
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Date:
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07/14/2007 13:24:59 |
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Posted by:
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KitchenWitchCooks |
1 1/2 pounds lean ground beef
1 medium onion, chopped
1 green bell pepper, chopped - we prefer red bell or a mix of both
1 package spaghetti sauce seasoning mix
1 large stick pepperoni, sliced
1 can sliced mushrooms
1/2 cup each, 3 different types of pasta; shells, wheels, penne, etc.
15 ounce can tomato sauce
1 cup water
6 ounces mozzarella, grated
6 ounces Cheddar cheese, grated
Preheat oven to 350F degrees and reserve a 9 inch by 13 inch ovenproof baking dish or pan. In a large skillet over medium heat, brown the ground beef with the onion and green pepper. Drain any excess liquid and reserve. Add spaghetti seasoning mix to the browned meat and blend. Add pepperoni and mushrooms and blend again. Meanwhile, prepare the pastas as directed on the package and drain. Combine the cooked pastas with the ground beef mixture in the baking pan. Add tomato sauce and water; stir to combine. Add most of the cheeses and stir again, sprinkling the remaining cheeses over the top of the casserole. Bake for about 30 minutes, uncovered. Serve warm in pasta bowls with a sprinkling of Parmesan cheese, if desired.
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My Comments:
This is a wonderful recipe - everyone likes it when I make it. You can use any leftover pastas that you want and as many types as you want. When I make this dish, I don't use spaghetti sauce seasoning mix - I flavor my ground meat with salt, pepper, parsley, garlic and fennel. Since I usually have homemade sauce canned in the pantry, after I add the pepperoni and mushrooms, I add the sauce with the pasta (I don't need the tomato sauce and water) and for the cheeses we prefer a mix of Parmigiano-Reggio, Asagio, provolone, mozzarella, Fontina - a mix of any of these. I am quite sure your favorite jarred sauce would work just fine!rnrnServe with fresh made garlic bread or bruschetta and a large antipasto!
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