Cavatini - Cyber Recovery Social Network Forums

08-06-2006, 01:03 PM

1 pound ground beef
1 pound mild pork sausage
1 medium onion, chopped
1 green pepper, chopped
1 (3 1/2 ounce) package pepperoni slices, chopped
1 (28 ounce) can crushed tomatoes
1 (26 1/2 ounce) can spaghetti sauce (I use Ragu)
1 (16 ounce) jar mild salsa
1 (4 ounce) can sliced mushrooms, drained
1 (10 ounce) jar pepperoncini salad peppers, drained and sliced
1 (16 ounce) package seashell macaroni, cooked
1 cup grated Parmesean cheese
4 cups (16 ounces) shredded mozzarella cheese

Cook first 4 ingredients in a large skillet over medium heat, stirring until meat browns and crumbles. Drain well; set aside.

Combine chopped pepperoni and next 5 ingredients in a large bowl; stir in meat mixture and pasta shells.

Spoon half of the past mixture into 2 lightly greased 11 x 7 x 1 1/2 inch baking dishes; sprinkle each casserole with 1/4 cup Parmesean cheese and 1 cup mozzarella chese. Top with remaining pasta mixture.

Bake at 350 degrees F for 30 minutes or until heated. Top with remaining cheeses. Bake an additional 5 minutes. Yield: 6 servings per casserole.

NOTE: Unbaked casseroles may be frozen up to three months (freeze chesses for topping separately.) Thaw casseroles in the refrigerator 24 hours; let stand at room temp 30 minutes. (NOTE: BE CAREFUL WITH THIS! I just let it thaw in the refrig. longer. Too afraid of spoilage in the extreme heat.) Bake at 350 degrees F for 40 minutes; sprinkle with cheeses. Bake 5 additional minutes.

flickchic · 08-07-2006, 08:43 AM

m m mmmmmmmm.......I love italian based foods, we are all big on salamis and pepperonis here at home.

08-06-2006, 01:03 PM	#1
cassie Guest Posts: n/a	Cavatini 1 pound ground beef 1 pound mild pork sausage 1 medium onion, chopped 1 green pepper, chopped 1 (3 1/2 ounce) package pepperoni slices, chopped 1 (28 ounce) can crushed tomatoes 1 (26 1/2 ounce) can spaghetti sauce (I use Ragu) 1 (16 ounce) jar mild salsa 1 (4 ounce) can sliced mushrooms, drained 1 (10 ounce) jar pepperoncini salad peppers, drained and sliced 1 (16 ounce) package seashell macaroni, cooked 1 cup grated Parmesean cheese 4 cups (16 ounces) shredded mozzarella cheese Cook first 4 ingredients in a large skillet over medium heat, stirring until meat browns and crumbles. Drain well; set aside. Combine chopped pepperoni and next 5 ingredients in a large bowl; stir in meat mixture and pasta shells. Spoon half of the past mixture into 2 lightly greased 11 x 7 x 1 1/2 inch baking dishes; sprinkle each casserole with 1/4 cup Parmesean cheese and 1 cup mozzarella chese. Top with remaining pasta mixture. Bake at 350 degrees F for 30 minutes or until heated. Top with remaining cheeses. Bake an additional 5 minutes. Yield: 6 servings per casserole. NOTE: Unbaked casseroles may be frozen up to three months (freeze chesses for topping separately.) Thaw casseroles in the refrigerator 24 hours; let stand at room temp 30 minutes. (NOTE: BE CAREFUL WITH THIS! I just let it thaw in the refrig. longer. Too afraid of spoilage in the extreme heat.) Bake at 350 degrees F for 40 minutes; sprinkle with cheeses. Bake 5 additional minutes.

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08-07-2006, 08:43 AM	#2
flickchic Registerd User Join Date: Jun 2006 Location: central wheatbelt, western australia Posts: 1,157	m m mmmmmmmm.......I love italian based foods, we are all big on salamis and pepperonis here at home.