Pizza Hut Cavatini was a favorite of mine growing up. I grew to like it more than the pizza! So I was amazed to discover that when I say ‘cavatini’ to the average person, the response I invariably get is ‘huh?’ I had NO IDEA that it was only a few Pizza Huts in the midwest that served this dish.
Pepperonis, Italian sausage, two types of cheese, sauce simmered with spices. Why wouldn’t this be a standard dish at every Pizza Hut?
Side note: When my husband takes it into work for lunch, people call it “goulash”? What in the world is goulash? It sounds like a Russian prison camp. And why would you insult my beloved Pizza Hut cavatini recipe by calling it that?
Well, if you haven’t had cavatini before, you are in for a treat. If you have had Pizza Hut cavatini before, I actually think mine is a slight improvement on the original. But I’m probably biased.
One last note: buy extra pepperoni. Feel free to eat liberally while prepping the dish. It makes the entire experience better.
Pizza Hut Cavatini
- 1 lb Italian sausage, hot
- 1 cup green pepper thinly sliced, approximately 2" long
- 1 cup red pepper thinly sliced, approximately 2" long
- 3/4 cup onion chopped
- 6 oz. mushrooms chopped
- 4 oz spiral noodles
- 4 oz shell noodles
- 4 oz wheel noodles
- 1 & 1/2 tsp. Italian seasoning
- 1/4 tsp. oregano
- 1/8 tsp. garlic powder
- 1 pinch crushed red pepper
- 1/8 tsp. pepper
- 1/2 tsp. salt
- 48 oz. spaghetti sauce Prego is best
- 8 oz. pepperoni slices
- 5 oz. Parmesan cheese shredded
- 8 oz mozzarella cheese shredded
Mise en place. Brown ground Italian sausage until 90% cooked. Drain. Press out excess grease with a paper towel if desired.
Add peppers, onions, and mushrooms and cook for another 2 minutes, stirring often. Add sauce and spices. Bring to a slight boil. Remove from heat. Set aside.
Cook pastas according to package directions. Rinse in cool water. Drain. Set aside.
Spray a 9” x 13” casserole dish (glass is best with this recipe) with non-stick spray. Layer 1/3 of the pasta, spoon on 1/3 of sauce. Top with 1/3 of the pepperoni and then 1/3 of the cheese.
Repeat layers: pasta, sauce, pepperoni, cheese.
Bake at 350° for 45 minutes or until mixture is bubbly and cheese is melted. Check after 30 minutes and cover if browning too quickly.
For those who follow my website religiously, you might have seen this recipe before. This is actually an improved version…so give it a try.
(keeping below images because they’re linked off-site. Please forgive)
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