Pasta For Lent

No matter if you celebrate Lent or not, are looking for meat-free dinners or not, this pasta bake is going to end up on your menu plant ASAP. How do I know? Because I am a busy mom who loves to be able to make dishes with short ingredient lists too, and if I have everything on hand already, even better. 

First let's talk about the inspo for this recipe. Those meat-free Friday meals so many of us have to plan during Lent. Let's face it, there is only so much fish and cheese pizza you can eat.  

Pasta bakes seem like a great alternative, but guess what I realized when I went back through my archives to share some on my Facebook page. Most of them, at least mine, contain meat of some sort. Ground beef, sausage, chicken, meatballs...our favorites seem to always have meat in them. Which during most of the year is no big deal, but if there are EMM loyalists out there looking for something meatless, they aren't going to much help. 

So why create a new dish and not just omit the meat from another? Well, for one, that's my job lol and two, because sometimes if you omit meat from a pasta bake, it isn't going to set up right because the liquid to protein ratio will be off. Nobody wants a soggy pasta supper. 

This is basically a grown up version of a dish my husband has been making for a quick weekend for our entire almost 21 year marriage; and also makes for our boys, whom love it. He literally boils a box of elbow macaroni, mixes it with a jar of pasta sauce (usually the cheapest kind he can find) and done. That's it. Maybe sprinkle with a little Parmesan at the table. 

I took that concept, made it a little more bougie with a nice flavored pasta sauce, penne pasta and added a ton of cheese. Why so much cheese? Because your kids will gobble this down when they see how ooey gooey it is. Oh, and talking about kids- if you have picky eaters who don't groove on the meat so much, how happy are they going to be to find out this is just noodles, sauce and cheese? 

Cheesy Baked Penne is super easy, super affordable and 100% delicious. It also happens to be one of those pastas that tastes great (almost better) the next day for lunch. 

If you are celebrating Lent, I hope this is helpful for you, but if you aren't, still give it a try on a night when you just can't handle complicated!

Can I use a different kind of pasta? 

Sure! Whatever you have on hand will work: elbows, rotini, ziti, shells, etc. 

Can I use a different kind of pasta sauce? 

Yep! I like the flavor of tomato & basil, but traditional or marinara would also work. Obviously if you're trying to go meat free, a meat flavored one not so much.

  Why 3-4 cups of cheese?

 I wanted to use all 4 cups I had, but decided 2 cups was a little too much for the top. But you can use whatever amount your family will like.

Best Tips

Look for a jarred sauce that says "thick" so it bakes up nicely. 

You could add veggies this as well: mushrooms, zucchini, eggplant, spinach. Be sure to precook them and drain off any extra liquid. 

An Italian blend cheese would work too. 

Add some dried red pepper flakes for a little spice. 

Store leftovers in an airtight container in the fridge for 2-3 days. Cover to reheat in microwave. 

Cheesy Baked Penne

2 (16 oz.) boxes penne

2 (24 oz.) jars tomato basil pasta sauce

1/2 tsp. garlic powder

1 tsp. Italian seasoning, extra for top

1/2 tsp. salt

1/4 tsp. pepper

3-4 cups shredded mozzarella cheese 

Preheat oven to 350. Grease a deep 9x13 baking dish. Boil pasta until al dente. In a large bowl combine pasta sauce and seasonings. When pasta is cooked, drain well. Add to sauce. Mix well. Add half pasta to bottom of baking dish. Sprinkle with 2 cups cheese. Add rest of pasta. Top with remaining cheese, either 1-2 cups. Sprinkle with extra Italian seasoning. Bake for 20-25 minutes until cheese is melted. Let stand 5 minutes before serving. 

More Pasta Bake Recipes To Try 

Baked Goulash

Lasagna Casserole

Cheesy Baked Tortellini 

Easy Baked Ziti  

Copycat Pizza Hut Cavatini 

Baked Spaghetti

Holiday Help

 This time of year your friendly food bloggers are filling your feeds with beautiful holiday desserts, festive cookies and candies, and delicious ideas to make your Christmas dinner the best one yet. Thank goodness for them! But since they have all of us covered on that front, I tend to take another approach. 

I don't have a new cookie technique to share or a secret to making that glazed ham even tastier on Christmas day but what I have to share might just take some stress out of the season. 

I always try to give you a recipe that can be used a couple different ways. Maybe you need a quick weeknight supper before you rush off to the next school holiday concert. Or perhaps you are planning on a houseful of guests this Christmas and you need inspiration on how to keep them fed beyond the main holiday meal. 

This year I have a super easy pasta bake that is a great hack when you are craving lasagna but not all the work that comes with it! Lasagna casserole hits all the same flavor notes, but can be on the table in less than an hour. 

I know how hectic and stressful the holiday season can be. Please remember it doesn't have to be! This time of year is supposed to be filled with joy, love, peace and those people who mean the most in the world to you. 

If you start to feel like you might pull your hair out, take a breath and take solace in the true reason for the season. The promise of a baby who came into this world to save us all. A king who was born in a stable. Love came down at Christmas and may it fill our hearts this year now more than ever. 

 

What kind of egg noodles should I use?

I like the wide ones for this casserole since they are boiled and then baked too. Anything smaller sometimes turns to mush in the oven. 

Can I make lasagna casserole ahead? 

While I haven't tried it, I think you could! Prepare recipe as stated and then chill in fridge, covered overnight. When ready to bake, remove from fridge and let come to room temp for about 20 minutes. Bake at 350 but for about 10-15 extra minutes. 

Can I use another meat? 

Sure! Italian sausage, mild or hot, and ground turkey or chicken would all work.

What if I don't like cottage cheese? 

The cottage cheese makes this extra creamy. If you don't want to use it, I would add another cup of ricotta or 1 cup of sour cream. 

Can I freeze lasagna casserole?

I never recommend freezing pasta bakes due to the noodles, but if it is something you do, then go for it!

 Best Tips:

If the chunks in the cottage cheese bother your family, mash it up with a fork or potato masher first.

I prefer whole milk ricotta over skim for a richer, creamier texture. 

An Italian blend shredded cheese would be a great swap for mozzarella. 

Sprinkle Parmesan on each layer for even more cheese. 

If using an Italian sausage, be sure to drain the grease very well. 

Do not over cook the noodles so they don't get mushy. 

 

Lasagna Casserole

8 oz. wide egg noodles

1 lb. ground beef

2 cups marinara sauce

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 cup whole milk ricotta

1 cup small curd cottage cheese

2 cups shredded mozzarella cheese

1 TBS fresh parsley, chopped, divided use

Salt and Pepper

Preheat oven to 350. Cook noodles until al dente. Drain well. In a large skillet brown beef. Drain if necessary. Add sauce and seasonings. In a large bowl combine cooked noodles, ricotta and cottage cheese. Mix well. Grease 9x13 baking dish. Add half noodle mixture. Top with half sauce. Sprinkle with half shredded cheese. Repeat layers. Top with rest of shredded cheese. Bake for 20-30 minutes until heated through and browned. Sprinkle with parsley and serve. 

My Go-To In A New Way

 Do you ever see those questions on Facebook "What's your go-to meal when you too tired to cook? Or money is tight? Or you have $20 and have to feed 5 people, what are you making?" I'm sure you have. Any time I read one, the same answer always pops into my head. Goulash. 

If you've been a fan here for any length of time, you know my recipe is about as easy as it comes, and isn't my recipe at all. It is how my mom made it, and her mom before her. It's simple, quick and cheap. Oh, and like I've said before, it is how my husband's grandma made it too, so it happens to be a recipe he grew up with as well. 

Goulash is one of those meals every family has a recipe for, and each one varies from the next. People will "throw down" that their way is the best,  and take it very seriously. What's funniest to me, is what we Americans call goulash almost always never is. Not in the traditional way that it began anyway. That's okay though, we can all have our favorite and call it whatever we want!

This version came to be when I wanted to make my go-to, but had some fresh mushrooms and shredded cheese I need to use up. (I HATE throwing food out!)  

I thought my basic goulash recipe could really be jazzed up with some sautéed mushrooms, ooey gooey mozzarella and baked in the oven. Boy was I right! This was DELISH! The boys couldn't eat it fast enough and it was even yummy warmed up the next day for my lunch. 

You could easily leave the mushrooms out, or maybe add some veggies you have in the crisper drawer that have been ignored a little too long. Zucchini, peppers or eggplant would be great too! 

Baked Goulash is a new twist on an old family favorite that might have happened on a whim, but will definitely become part of our regular rotation now. 

What Is Goulash?

Goulash is actually a Hungarian stew of meat and vegetables seasoned with paprika and other spices. The Americanized version varies a lot among families. Many of us consider goulash a pasta dish with elbow macaroni, ground beef and spaghetti sauce. Some people also refer to this as American Chop Suey!

What Kind Of Meat Goes In Goulash?

As stated above, ground beef is the #1 choice for many goulash recipes, but it is also a great one to swap for ground turkey or chicken to save a few calories! Pork sausage would be delicious in this recipe too! You could do plain, Italian or even hot for an extra kick.

What Kind Of Mushrooms?

I used sliced white button mushrooms because I had them on hand. Baby portobellos would also be very nice in this and hold up to baking very well. You can also substitute the mushrooms for other veggies if you wish.

What Kind Of Cheese?

Shredded mozzarella is perfect for this. Fresh or pre-shredded work fine. You could also use a shredded Italian cheese blend, pizza blend or even provolone.  

What Kind Of Pasta For Goulash?

Traditionally most of us make goulash with elbow macaroni, so I used that here too. Any short cut pasta would work though- small shells, rotini or even mini penne.

Baked Goulash

1 lb. elbow macaroni

1 lb. ground beef

8 oz. sliced white button mushrooms

1 (24 oz.) jar spaghetti sauce with meat

6 garlic cloves, minced

1 medium yellow onion, finely chopped

8 oz shredded mozzarella cheese

2 TBS grated Parmesan/Romano cheese 

1 TBS Italian seasoning

2 TBS olive oil

2 tsp. dried parsley

Salt and pepper

Preheat oven to 350. Cook macaroni until al dente. In a large skillet sauté mushrooms in olive oil over medium high heat until browned. Remove to plate. In same skillet brown beef with onion and garlic until no longer pink. Drain if necessary. Return mushrooms to skillet. Add spaghetti sauce and stir well. Season with Italian seasoning, salt and pepper. When pasta is cooked, drain well. Add to meat mixture. Grease 9x13 baking dish. In the bottom, add half of the pasta mixture. Top with 1 cup mozzarella cheese and Parmesan cheese. Layer in other half pasta mixture. Top with remaining mozzarella cheese. Bake for 20-25 minutes until heated through and cheese is melted. Sprinkle with parsley before serving.

 Best Tips

When sautéing mushrooms, don't add salt until they are very brown. Salt pulls moisture out of them and they will stem instead of getting brown with a rich flavor. 

Ground turkey or chicken could be used instead of ground beef. 

Use your favorite spaghetti sauce brand and flavor. 

We like a Parmesan and Romano blend, but plain Parm will work too. 

Serve with garlic bread, tossed salad, fresh fruit or a nice crusty baguette.

More Pasta Bake Recipes

Meatball Pasta Bake

 

Cheesy Baked Tortellini 

 

Easy Baked Ziti

 

Sausage Alfredo Pasta Bake 

 

Copycat Pizza Hut Cavatini

 

Rigatoni Pasta Bake  

Baked Chicken Tortellini Alfredo

 

Pizza Casserole 

 

Baked Spaghetti

Here Comes Cousin Eddie

Every year during the weeks leading up to Thanksgiving, I begin to think about all those families who will be traveling to see loved ones during the holiday season. From Turkey Day right up until Christmas, houses will fill up with holiday guests, and let's be honest, some might just camp out for the month between the two holidays! 

When I think of holiday house guests, thoughts of Cousin Eddie begin to conjure in my head. The infamous character from National Lampoon's Christmas Vacation gives a whole new meaning to "make yourself at home." He shows up uninvited, with the family and the ugliest RV known to man in tow, and declares they will be staying until the New Year. 

Obviously, most holiday company doesn't act like Eddie, but having extra people in the house, no matter how many or for how long, means more mouths to feed; and not just for the big holiday meal. If you're hosting, you will likely need to plan meals for a few days.

In that spirit, I always try to post "normal" meal ideas, making that planning just a little bit easier. Things to feed that crowd once the leftovers run out but don't keep you busy in the kitchen missing out on the fun. 

This Easy Baked Ziti is a pasta casserole that will wow the pickiest of eaters, is filled with layers of flavor, but still super simple to make. Perfect for a weeknight meal, or for those who like to do pasta during the holidays too.

If you have holiday company coming, start planning now so you aren't scrambling when they want to know "what's for supper" every day, for their extended stay!

 

Easy Baked Ziti

1 lb. ziti

1 lb. Italian sausage

1 medium yellow onion, finely chopped

2 garlic cloves, minced

1 (15 oz.) container whole milk ricotta cheese

1 egg

1/4 cup + 1 TBS grated Parmesan cheese

3 TBS chopped fresh parsley

1 (24 oz.) jar tomato basil pasta sauce

1 (4 oz.) can tomato sauce

1 (14 oz.) can petite diced tomatoes, with juice

2 tsp. Italian seasoning

1/2 cup water

2 cups shredded Mozzarella cheese

Salt and Pepper

Preheat oven to 375. In a large skillet, brown sausage with onion and garlic until no longer pink. Drain if necessary. Add diced tomatoes, water, pasta sauce and tomato sauce. Stir well. Add Italian seasoning, salt and pepper. Reduce heat and simmer for 10 minutes until thickened. While sauce simmers, cook pasta to al dente and drain well. In a medium bowl combine ricotta, egg, 1 cup mozzarella, 1/4 cup Parmesan, 2 TBS parsley, salt and pepper. Stir well. 

To assemble: Lightly grease 9x13 baking dish. Add 1 cup sauce to bottom of dish and spread evenly. Top with half ziti. Top with all ricotta mixture and spread evenly. Top with half sauce. Sprinkle with 1 TBS Parmesan cheese. Add other half ziti, top with remaining sauce and mozzarella. Bake for 30 minutes. Garnish with fresh parsley. 

 

Shared at Weekend Potluck

Lower Temperatures Mean Hearty Meals

 The past week has been quite the weather roller coaster here in northern Indiana. Last Monday we had temps in the 30's with the wind chill making it feel in the 20's. Oh, and we had snow. Not just flurries. Stick to the ground, have to scrape the car, measurable snow. So depressing. Fast forward to this weekend and we are looking at sunny skies and almost 80 degrees. (I'm not complaining since it is Trunk or Treat at our church/school and not having to wear 3 layers is a welcome change!)

When those temps took a nosedive though, I saw so many friends on Facebook talk about how they were craving something hearty and comforting for supper. Those two requirements always bring to mind pasta bakes to me, so I knew it was time to share this new one, so the next time mother nature decides to skip ahead on the seasons, we are ready!

This simple casserole is pretty effortless and can be on the table in under an hour after you get home and in out of the cold. Froze tortellini combined with fresh mushrooms and spinach in a creamy cheese sauce and baked to perfection. 

If your kids don't groove on spinach and mushrooms, switch out the veggies! It would be just as delicious with broccoli, asparagus or peas! 

If you're worried about no meat meaning not filling, don't be! I have some major eaters in this house and not one of them even noticed it was meat-free. They gobbled it down, asked for some more crusty bread and were full in no time. 

We are going into winter much quicker than I am ready for, but at least it gives me an excuse to cook more meals like this and enjoy every bite!

 

Spinach & Mushroom Tortellini Bake

1 (19 oz.) package frozen cheese tortellini

1 lb. button mushrooms, sliced

1 (6-8 oz.) bag fresh spinach, coarsely chopped

2 garlic cloves, minced

1/4 tsp. onion powder

1 stick butter, divided use

1 (12 oz.) can evaporated milk 

8 oz. Italian blend shredded cheese

8 oz. shredded mozzarella cheese

Salt and Pepper

Preheat oven to 350. Cook tortellini according to package directions and drain well. In a large skillet over medium high heat, heat 4 TBS butter and sauté mushrooms until brown. Season with garlic, salt and pepper. Add spinach and continue to sauté until spinach is wilted. Remove from skillet and set aside. In same skillet over medium heat combine remaining butter and milk. Bring to a gentle boil. Stir in Italian cheese until melted and smooth. Transfer cooked pasta to a large bowl. Add mushroom mixture and cheese sauce. Stir very well. Transfer to a greased 9x13 baking dish. Sprinkle with mozzarella cheese. Cover with foil and bake for 15 minutes. Uncover and bake for 10-15 minutes until cheese has melted and slightly browned. 

Second Week Busy Week

 Have you settled back into the school year routine? Are you struggling to find your groove? Either way, I see you. I feel you. I would say we are somewhere in the middle. 

Having one entering his senior year and all that comes with that, and the other beginning Kindergarten and the immense changes that brings has made the past two weeks especially busy and hectic.

For those wondering, the little guy rocked his first week of Kindergarten, and was more brave than we could have ever imagines. Yes, there were some tears (from both him and mommy) but at the end of every single day when I picked him up, he was smiling and full of stories. We couldn't be more proud of him!

His big brother is filling his days with classes, studying, theater and working. I keep telling him to try to savor as much of senior year as he can because it will go at the speed of light. 

This week we add in two meetings at the school, picture day, and a few other things. Like I've said before, I don't anticipate our schedules slowing down any time soon. 

Enter a simple, hearty pasta bake supper that can be on the table in about an hour. It is filled with cooked chicken (use some leftover or make it the day before!) Alfredo sauce, and broccoli. Yep, making sure the kids get some green stuff on their plate for that brain food they need! Oh, and let me make your day even more! The pasta and broccoli both go in the casserole frozen, saving you even more time on a busy day.

Baked Chicken Tortellini Alfredo will be one of those meals you make now because it's quick, and then again and again during the fall and winter months for comfort food on a cold day. 

If your back to school schedule has you pulling your hair out, stop stressing when it comes to dinner time. Take a breath and know you can still get a delicious meal on the table to enjoy while listening to all those stories from their day!

  

Baked Chicken Tortellini Alfredo

1 (19 oz.) bag frozen cheese tortellini

2 (15 oz.) jars Alfredo

1 (12 oz.) bag frozen broccoli florets

2 cups cooked, shredded chicken

1/2 cup chicken broth

1/2 cup shredded mozzarella cheese

1/2 tsp. Italian seasoning

1 tsp. dried parsley

Salt and pepper

Preheat oven to 425. Lightly grease 9x13 baking dish. In a large bowl combine chicken, frozen pasta and frozen broccoli. Add Alfredo sauce, broth, Italian seasoning, salt, pepper and stir well. Transfer to baking dish and cover tightly with foil. Bake for 45 minutes. Remove cover, top with mozzarella cheese and sprinkle with dried parsley. Bake 10 minutes until cheese melted and top is lightly browned.

Holiday Pasta

 If you've been a fan of this blog for more than 5 minutes you know about my deep love affair with pasta. You know I am a carb addict, and will find ways to put a pasta supper on the table any way I can- I don't care what form it is! 

In spite of the fact I could eat pasta every day, it has never been something I have served on a holiday. I know many families who do, and my mother in law served lasagna on Christmas Eve for years. But for me, we eat is so much on a "weeknight basis", I wanted a different meal on the holiday. 

If you do serve pasta as part of your Christmas Eve/Day celebration, today's recipe will make you extra holly jolly. Or maybe the hustle and bustle of the season has you worn out, and you are just trying to get supper on the table during the week and don't want to hear one complaint! This will take care of that too.

Frozen tortellini comes together with Italian sausage, and yes *gasp* jarred Alfredo sauce for a hearty, delicious pasta bake. 

Yes, homemade Alfredo sauce is super easy to make at home, and I stopped buying jarred years ago...if it's the star sauce of the recipe. (Here is my recipe if you've never made it!) What do I mean by that? Simple. If I am making a fettuccine or penne pasta with Alfredo sauce, I'm making it from scratch. But if it's being used inside a recipe, especially a casserole, I find the jarred to be a great help from the store. I especially love the brand they sell at Aldi and it's the only one I buy anymore. 

This is a hearty, filling meal for a cold night or to feed your holiday guests. Especially if you've got Cousin Eddie coming! You know the ones I mean- they come for presents and stay until the New Year! You know you're going to have to feed them 3 meals a day for days!

Pasta can definitely be holiday worthy; and if you're like me and usually don't plan on it, maybe this year it's time for something a little easier, but oh so delectable.

 

Cheesy Baked Tortellini

1 (32 oz.) bag frozen cheese tortellini

1 lb. mild Italian sausage

1 (24 oz.) jar marinara sauce

1 (15 oz.) Alfredo sauce

1 tsp. garlic powder

1 tsp. Italian seasoning

2 cups shredded Italian five cheese blend

Dried Parsley

Salt and Pepper  

Preheat oven to 400. In a large skillet brown sausage until no longer pink. Add both sauces, garlic powder and Italian seasoning well. Stir well. Add frozen tortellini and mix. Grease a 9x13 baking dish. Add half the tortellini mixture. Top with half shredded cheese. Repeat layers. Sprinkle with parsley. Spray a piece of aluminum foil with nonstick spray. Cover dish and bake for 30 minutes. Uncover and bake 10 additional minutes. 

 

Shared at Weekend Potluck

The Crazy That Is Weeknight Supper Time

 Have you entered the back to school rush? We are going into our second week, and I can honestly say, thus far it's been a pretty easy transition from summer time lazy days to the school time schedule. Don't get me wrong, that alarm ringing at 6:30 every morning isn't something I am going to welcome any time soon, and not having the teen home during the day is still something I don't enjoy, but for the most part we are easing into the school year without too much groaning. 

I'm not naive to the fact that this time of year is hard on so many. The little ones are exhausted after a long day, homework is a struggle, bedtime brings tears, after school activities have you running around, and on top of it all, everyone still wants fed! Doesn't matter what kind of day it was, come supper time, the one thing we can all agree on is we need a delicious and satisfying meal.

Pasta bakes are one of those things that seem to be universally loved. They are hearty, filling casseroles that can bring a family around the table. I have so many recipes for them, but never tire of finding new ones too! 

This Baked Spaghetti is my latest favorite one. It reminds me of something we could order at our favorite Italian restaurant. Don't freak out when you see in the ingredient list! Everything is easily found in your grocery store, and while it does take a few extra steps than "regular" spaghetti, it's 100% worth it! Plus, once you've prepped, it will be in the oven for about an hour, so that gives you some time to decompress and relax before sitting down to eat.  

If back to school has you pulling your hair out a little bit, please know you aren't alone! Parents everywhere feel your pain and are going through the exact some thing. Rest assured though, having some great meals you can turn to on those days when you just can't handle complicated will let you end any day, good or bad, on a high note!

 

 

 Baked Spaghetti

1 lb. thin spaghetti

1 lb. mild Italian sausage

1 medium white onion, diced

2 garlic cloves, minced

1 (24 oz.) jar pasta sauce with meat

2 eggs

1/2 tsp. seasoned salt

1/3 c. grated Parmesan cheese

5 TBS butter, melted

1 (15 oz.) container ricotta cheese

4 c. shredded mozzarella cheese

Black pepper

Italian seasoning

Preheat oven to 350. Grease a 9x13 baking dish. Cook pasta according to directions and drain. In a large skillet over medium high heat brown sausage with onions and garlic until no longer pink. Drain if necessary. Add pasta sauce, seasoned salt and pepper. Stir well. In a large bowl whisk together eggs, Parmesan and butter. When pasta is cooked and drained, add to egg mixture and toss to coat. Place half the spaghetti mixture in baking dish. Top with half the ricotta, half of the meat sauce and half of the mozzarella. Repeat layers. Cover with foil and bake 40 minutes. Uncover, sprinkle with Italian seasoning and bake 20 additional minutes. Let stand 10 minutes before serving. 

Shared at Weekend Potluck

 

When My Boy Asks

 My kids are so used to me planning diverse menus with many of their favorites every week, it isn't often they feel the need to request something, unless I ask them for input. But every once in a awhile, Alex will ask for me to make something he is craving, rather it be a beloved favorite or he wants me to try a new recipe. Such was the case when it comes to the new pasta bake I'm sharing today and boy am I glad he asked because it lead to something delicious and a recipe I am quite proud of! 

We are going on month 302 of this pandemic...or so it seems...and while I do think our family has adjusted to the things are the best we can, there are still moments I find us whining about things we miss. And that's okay. We all deserve to have a little whine now and again after what we have endured over the past year! Even my kids have truly stepped up to the challenge of "the new normal" better than I could have ever expected. 

My 4 year old will gladly wear his mask if I allow him to go into a store with me (which isn't often, and it helps the mask has either a panda or Baby Yoda on it!). My teenager goes to school every single day, in a mask, for 7-8 hours, without much complaint. He only gets to take it off when he eats lunch, which by the way is no longer with his friends, but in an assigned classroom where the food is brought to them and they eat at their desks. (I'm not complaining, our school has done an outstanding job at protocols this year and I'm so pleased we've been in-person with only a couple weeks of preventative remote since August!) But everyone is human, and sometimes a "oh I miss ___" will come out of one of our mouths. 

Alex's most recent lamenting was about buffets. Yes, we were a buffet loving family. We enjoyed a tasty Asian buffet, seafood buffet and the dinner buffet at our local Pizza Hut. In this case, it was the last one Alex was missing. No, not because of the all you can eat pizza, but instead the pasta they always served on it. He could eat plate after plate of their cavatini. I don't blame him, the other one they always had, a spaghetti with a white, cream cheese sauce makes me drool just thinking of it. (In case you're wondering, no it wasn't Alfredo. It was completely different, and it will be the next one I master!)

So when my oldest baby was sad because he had a hankering for this cavatini, and asked if I thought I might be able to come up with something similar, this mama had to try! Well, I don't want to pat myself on the back too much, but even I have to admit I hit it out of the park! 

This copycat is spot on! Both Alex and his dad couldn't get over just how close to the original it tasted. The boys was thrilled and I scored major mom points! 

This pasta casserole is sort of like a pizza, pasta combo so your kids will probably love it as much as mine! Maybe they have been asking you to try something new, and now you have your answer!

 Copycat Pizza Hut Cavatini

1 lb. rotini pasta, cooked to al dente

1 lb. mild Italian sausage

4 oz. pepperoni, chopped

1 medium white onion, finely chopped

1 red bell pepper, finely chopped

1 clove garlic, minced

1 TBS olive oil

2 (24 oz.) jars tomato and basil spaghetti sauce

1 1/2 c. shredded pizza blend cheese

2 TBS grated Parmesan/Romano cheese

1/4 tsp. dried red pepper

1 tsp. Italian seasoning

Salt and Pepper

Dried Parsley

Preheat oven to 350. While pasta cooks, brown sausage in large skillet. Drain well. Set aside. Wipe out skillet and add olive oil over medium high heat. Saute onion, bell pepper and garlic in oil until tender, about 5 minutes. When pasta is cooked, drain well. In a large bowl combine sauce, sausage, onion mixture, pasta, dried red pepper, Italian seasoning, salt and pepper. Stir well. Transfer half pasta mixture to a greased 9x13 baking dish. Sprinkle with Parmesan cheese, half pizza blend cheese and half pepperoni. Add other half pasta mixture, rest of pepperoni and top with pizza blend cheese. Bake for 45 minutes until brown and bubbly. Sprinkle with dried parsley before serving. 

 

Shared at Weekend Potluck