The Pioneer Woman Tasty Kitchen
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Cavatini

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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12
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Description

An easy to make Italian-style casserole. This has been one of my favorite meals since I was a kid!

Ingredients

  • 3 cups Uncooked Elbow Noodles
  • 1 pound Ground Beef
  • 1  Onion, Chopped
  • 1  Green Pepper, Chopped
  • ½ cups Sliced, Canned Mushrooms
  • 1 cup Sliced Ripe Olives
  • 1 can (15 Oz. Size) Tomato Sauce
  • 1 can (15 Oz. Size) Stewed Italian-style Tomatoes, Undrained
  • 1 Tablespoon Sugar
  • 2 Tablespoons Dried Italian Seasonings
  • 1 teaspoon Salt
  • 1 teaspoon Garlic Powder
  • 2 cups Part Skim Mozzarella Cheese

Preparation

Cook noodles according to package directions until just almost done. Drain, rinse, and set aside.

Preheat oven to 350ºF.

Meanwhile, brown ground beef in Dutch oven or large stock pot. Drain thoroughly.

While beef is draining, add onion and green pepper to pot. Saute for about 8 minutes or until beginning to soften. Add mushrooms and saute another 2 minutes.

Return beef to pot and stir in olives, tomato sauce, stewed tomatoes, sugar, Italian seasoning, salt, and garlic powder. Stir to combine.

Stir in noodles and simmer about 5 minutes.

Pour into a 9×13-inch baking dish that has been sprayed with cooking spray. Top with mozzarella cheese and bake for about 10 minutes or until cheese is bubbly.

One Comment

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busha on 3.9.2012

Change 3 pounds of elbows to 3 cups.

2 Reviews

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jessswan on 3.19.2012

This was pretty good overall, but the next time I make it, I’ll use more beef. We didn’t end up getting 12 servings out of it, as we had to make the servings a bit bigger to satisfy hungry appetites! We didn’t use the mushrooms or olives, as we don’t care for them. We’ll definitely make it again, though, with just a few modifications. Thanks for sharing!

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Kyra on 3.9.2012

Great recipe with several items I keep stocked in the pantry. I cut the recipe in half and it still filled a 9×13 dish to the top!

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