Cheesy Easy Cavatini * Venison Optional

Debber's Note:

Loaded with cheese, sauce, meats, and pasta--probably on Heaven's menu, too! Great way to use that ground venison burger.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8-10

Yield: 1.0 13x9 pan

• 2 cups shell pasta , cooked & drained
• 2 cups rotini pasta , cooked & drained
• 1 lb ground venison or 1 lb ground beef
• ½ lb ground pork or ½ lb bulk sausage
• 1 tablespoon mixed Italian herbs (basil, oregano, parsley for starters)
• 1 (28 ounce) can spaghetti sauce (or 1 quart home-made)
• 3 ½ ounces pepperoni , chopped
• 1 (4 ounce) can mushrooms , stem & pieces drained
• 1 (4 ounce) can green chili peppers (optional)
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese

Directions:

1. Boil pasta according to package instructions, drain and pour into 13x9 pan.
2. While pasta is cooking, brown the meats; sprinkle with herbs, mixing well. Remove from heat.
3. Mix spaghetti sauce (I use half home-made canned sauce and half from a store-can) with meat; add mushrooms and peppers; pour over pasta in pan.
4. Sprinkle on the grated cheeses.
5. Cover with foil or lid; bake for 30 minutes; remove foil and bake for 10-15 minutes more (crusty and bubbly).
6. VARIATION: Add sliced black olives.
7. VARIATION #2: Use leftover spaghetti-meat sauce.
8. VARIATION #3: Leave out the ground meats and ONLY use pepperoni -- completely different taste to it!

Reviews

[Jockey]

Really different kind of dish. I used venison sausage (on the spicy side) and instead of the spaghetti sauce - green chili peppers I used tomatoes with chilies (just what I had to work with). I used all rotini pasta. Had some left overs but not for long. Reheated well and was gone. Thanks!