Cavatelli

This cavatelli recipe is one that my mom made a lot when we were kids. It isn’t actually cavatelli noodles, so I don’t know why we call it that. Regardless, it is so good. The kids love it and it is super easy. We all love an easy recipe, right? The best part, is it freezes really well. I changed the recipe just a smidge from mom’s original recipe by adding salt, pepper, and garlic powder. Also, her recipe card didn’t say to add mozzarella on the top, but I know she used to put it on.

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I always make this recipe in two 8×8 pans instead of one 9×13. My family won’t eat a whole 9×13 pan at one meal and it usually goes to waste since my kids are not very good about eating left overs. It works out great to bake one 8×8 and freeze one. This way I have a meal ready in the freezer and we don’t waste any food. I use these anchor 8×8 pans and I love them. They were recommended to me by Thriving Home Blog.

Cavatelli

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5 from 1 review

• Author: Lisa
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

This cavatelli recipe is easy, delicious and freezer friendly.  It is a hit with the whole family.

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Ingredients

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• 1 pound ground beef
• 1 pound Italian sausage
• 2 teaspoons Italian seasoning, crushed in hand
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 8 oz taco sauce (we use mild, but hot would be good too if you like it spicier)
• 48 oz spaghetti sauce
• 16 oz medium shells pasta, you can substitute whatever pasta you would like
• 1 1/2 cups shredded mozzarella cheese

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Instructions

1. Preheat oven to 350 degrees farhenheit. Spray a 9×13, or two 8×8, pans with cooking spray.
2. Brown ground beef and italian sausage in a large skillet. Add Italian seasoning, sea salt, pepper, and garlic powder. Stir. Remove from heat and set aside.
3. Cook pasta al dente according to instructions on the package.
4. In a large bowl mix together taco sauce and spaghetti sauce. Add ground beef, Italian sausage, and pasta and stir until well combined.
5. Pour mixture into one 9×13 or two 8×8 pans. Top with mozzarella cheese. Bake for 35 minutes.

Notes

To Freeze: Do not bake. Put plastic wrap and lid on the pan or cover with plastic wrap and then foil. Then freeze.

When ready to bake: Thaw in refrigerator for at least 36 hours. Bake as instructed, adding 10 minutes to ensure it is heated through.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main dish