Cavatini Pizza Hut Recipe 445

PIZZA HUT CAVATINI COPYCAT

Make and share this Pizza Hut Cavatini Copycat recipe from Food.com.

Provided by Luvs 2 Cook

Categories < 4 Hours

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

Pizza Hut Cavatini Copycat image

Steps:

Cook noodles according to box directions.
Heat sauce & combine with cooked hamburger and cooked sausage.
In a 11 X 13 pan, sprayed with Pam cooking spray, layer noodles and sauce. Top layer with pepperoni, onions and green peppers, mushrooms and cheeses. Make about 3 layers and top with cheese.
Bake at 350 degrees for about 45 minutes or until cheese is melted.

Ingredients

1/2 lb pepperoni, sliced thin
1/4 lb spiral shaped pasta
1 green pepper, sliced thin
1/4 lb shell noodles
1 onion, sliced thin
1/4 lb wheel noodles
mushroom (optional)
8 ounces mozzarella cheese (shredded)
1/2 lb hamburger (browned)
8 ounces parmesan cheese (shredded)
1/2 lb Italian sausage (browned)
2 (32 ounce) jars spaghetti sauce, your choice

CAVATINI PIZZA HUT RECIPE - (4.4/5)

Provided by tjberens

Number Of Ingredients 10

Cavatini Pizza Hut Recipe - (4.4/5) image

Steps:

Melt margarine over medium high heat in a skillet. Add onions, peppers, and garlic powder. Sauté for about 4 minutes. Meanwhile, cook pasta according to box directions. Heat sauce and combine with cooked hamburger and cooked sausage. Lightly grease a 13 x 11-inch casserole dish or your individual pasta dishes. Place 1/2 of the cooked pasta in the dishes, followed by 1/2 the vegetables, 1/2 of the pepperoni and 1/2 sauce. Repeat another layer. Spread mozzarella cheese over top. Bake at 350°F for about 45 minutes or until cheese is melted.

Ingredients

1 large green bell pepper, diced
1 large onion, diced
2 ounces margarine, 1/2 stick
1 teaspoon garlic powder
1 pound assorted pasta, wheels, shells, spirals, ziti
1/2 pound pepperoni, sliced thin then cut in half
8 ounces mozzarella cheese, shredded
1/2 pound hamburger, browned
1/2 pound Italian sausage, browned
1 (16-ounce) jar meat flavored sauce

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