When you want to amaze your family with a home-cooked pasta recipe on weeknights but don't have a lot of time, this easy and quick cavatini is a terrific choice to consider cooking. In addition to that, what could be simpler than a bowl of pasta? This is the simplest and most well-liked recipe that we have available. This dish calls for only a few basic ingredients and is extremely kid-friendly due to its ease of preparation. Because it is my favourite dish, I make sure to keep some of it in the kitchen at all times in case an unexpected guest shows up. Everyone has a favourable opinion of him. Whenever I prepare something, I always make two times as much as is strictly required as a matter of practise. To put it more succinctly, it's an excellent choice for a cosy lunch at home. When the salad, brownies, and garlic bread are brought out, the meal is said to be finished. In my rendition, I use ground beef, pepperoni, rotini noodles, canned spaghetti sauce, mozzarella cheese, and Parmesan cheese. And with that, I'll bring an end to this discussion. This dish was conceptualised after a salad that was offered at Pizza Hut's salad bar in the 1970s and 1980s. Unfortunately, I didn't have a recipe to follow. Although these vegetables are already included in the spaghetti sauce, you can further customise the dish by chopping onions, mushrooms, bell peppers, and garlic and adding them to the dish on your own. You have the option of omitting the ground beef entirely, substituting it with ground beef or Italian sausage containing spaghetti sauce, or leaving it out totally. Even though omitting the pepperoni could save some time, it is not something I would advocate doing because the pepperoni is what gives this casserole its distinctive flavour. 
If you enjoy things on the spicier side, you can try adding an eighth of a teaspoon of crushed red pepper to the dish. Additional flavour can be achieved by including one teaspoon of oregano, one teaspoon of basil, one teaspoon of parsley, and one teaspoon of garlic salt. I wholeheartedly endorse cavatini as a fantastic example of a traditional Italian dish because of its low cost, simplicity of preparation, and suitability for feeding children. Don't worry about being let down because you won't have that problem. In place of the typical gluten-free pasta that I make, I prepared Ronzoni Gluten Free Grind Noodles. To tell you the truth, I seriously doubt that anyone would be able to tell the difference between the two! Every time I prepare it, people are quick to let me know how much they enjoy eating it. One of our family's all-time favourite main courses is cavatini, and it likely always will be. When my children were younger, they always looked forward to eating this dish because it was a mainstay on our family's dinner table. Cavatini is a type of pasta dish that is often made with ground beef, good pepperoni, and noodles. These ingredients are typically cooked together in spaghetti sauce and then topped with cheese after the dish has been completed. Despite the fact that roti noodles are my go-to, I've had fantastic success in substituting farfel (bow tie), penne, ziti, and really any other type of noodle that happens to be in my pantry at the time. Each and every one of them performs just as described. I made use of all of these available resources. I utilised the remainder of a jar of spaghetti sauce that I had used for another recipe in order to fulfil the requirements for a recipe that called for 48 ounces of sauce. 
In a prior stage of the process, I had already prepared the ground beef in a skillet. The fat-free proportion that I utilise ranges from 93 to 96 percent. When necessary, dump the liquid from the container. Before utilising noodles, they need to be boiled first. The gluten-free diet that I've been following in its traditional form has been modified. (Because gluten-free noodles are slightly more delicate than traditional noodles, you need to be extra careful not to overcook them when preparing them. It is recommended that they be cooked to a doneness that is spot on. Drain. Combine the cooked ground beef with the spaghetti sauce and combine thoroughly. Include sausage. I pulled mine out of the freezer just after it was finished cooking so that the pepperoni would still be somewhat chilly even though it was room temperature. Combine all of the ingredients by sifting or whisking them. Spray a glass baking dish that is 9 by 13 inches in size with cooking spray. After the cavatini mixture has been prepared, the dish should be finished off with it. Add some freshly grated Parmesan cheese as a garnish before serving. Because I was out of pure Parmesan, I used a combination of six different kinds of Italian cheese instead. In order to prevent the noodles from drying out, fold them up and wrap them in aluminium foil (otherwise the noodles will dry out). To bake till bubbling, it should take around 30 minutes; however, the precise time may vary based on the quantity as well as the size of the pot that is used. 
The next stage, which must be completed before the dish can be removed from the oven, is to sprinkle the surface with grated mozzarella cheese. Continue to keep in the oven for a further five to ten minutes, or until the cheese has melted. If you remove the pan from the oven before the cheese has finished melting, you can prevent it from becoming overcooked. Cavatini are a delicious delicacy that are perfect for giving to children. When I am in charge of preparing dinner for a group of teenagers, this is almost usually the dish that I serve them. Cavatini is a delectable dessert that will tantalise your taste senses. You are free to use whatever spaghetti sauce strikes your fancy. Elements 1x2x3x
- One pound of lean ground beef that has been cooked, drained, and seasoned (93–96%)
a jar of spaghetti sauce with a capacity of 32 ounces, such as Pergo's or another brand of your choosing
- Eight ounces of regular noodles, which should be cooked, drained, and rinsed before using (I used gluten-free spaghetti instead).
- Three ounces of pepperoni that has been sliced
- Parmesan cheese, grated, up to a half cup's worth
- Mozzarella cheese, grated, 4–6 ounces (to taste) (to taste)
instructions
- In a large mixing bowl, combine cooked ground beef, cooked pepperoni, cooked noodles, and prepared spaghetti sauce.
Then, set the mixture inside of a baking dish that is sprayed with cooking spray and measures 8 by 12 inches.
- Cover the surface with a generous amount of freshly grated parmesan cheese.
- Wrap with aluminium foil.
- Place the mixture into an oven that has been prepared to 350 degrees and bake for about 30 minutes, or until the mixture starts to boil.
Sixth, following an additional five minutes of boiling, sprinkle mozzarella cheese over the top and continue heating until the cheese melts. Seven, before serving, wait anywhere from five to 10 minutes to allow the flavours to meld together. Degrees Note: You may want to include a half of a chopped green bell pepper, a half of a chopped medium onion, and 4 ounces of chopped fresh mushrooms in your recipe. If you want more flavor, you can slice the mushrooms and drain the liquid that is contained within them. There is also the option to purchase spaghetti sauce that already has these components included in it. Take care not to overcook or overdry the cheese that is on top of the dish. In all seriousness, all you really need is five minutes to melt the mozzarella to the consistency that you want. Note: Whenever I prepare this dinner, I always make a double batch of the recipe and bake it in a dish that is comparable to the one that is used for lasagna. Numerous producers have decreased the capacity of their jars of spaghetti sauce to 24 ounces in order to realise cost savings. Due to the fact that the noodles will soak up such a large portion of the sauce, this recipe asks for a total of 32 ounces of spaghetti sauce. 
It is important to remember that gluten-free noodles are more likely to break than traditional ones, so you shouldn't cook them for an excessively long period of time. You need to keep cooking them until they are absolutely solid when you bite into them.