Copycat Pizza Hut Cavatini Supreme. Delicious, easy.
Pepperonis, Italian sausage, 2 types of cheese, sauce simmered with blend of spices, and touch of veggies.
Pizza Hut Cavatini was a favorite of mine growing up. I grew to like it more than the pizza! I remember how exciting it was to go to the buffet (do they still do that?), get your soda, and soak up the ambience. The little shakers of parmesan and red pepper on the table. The smell of pizza in the air making your mouth water.
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.
Why isn’t this a standard dish at every Pizza Hut?
I love making this dish for our household. Not only does it taste delicious, it makes a very large dish full. For a family of four, it’s two nights dinner. (and yes, it re-heats very well). And it’s easy. Very easy.
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
Ingredients
- 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 white 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 red pepper flakes
- 1/8 tsp. ground black 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
Instructions
- 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.
I’ve been thrilled with the results of this recipe! It’s continually being pinned even years later. Even better- I’ve had readers make it and say they love it. I have a quick question for you, my dear readers? Would you like to see more pasta dishes? Because I think this might be the only one (besides Classic Baked Macaroni & Cheese). Just comment below!
I am from the Midwest and loved Cavatini. We grew up eating chili that some people refer to as goulash. It is simply tomato juice, hamburger and macaroni.
Yeah, I grew up in Iowa. I think I vaguely remember it, but wasn’t sure.