Recipe for Cavatini Supreme: Layers of Pasta and Cheese Baked to Perfection

This baked pasta dish combines the best of Italian comfort food with layers of flavor and texture.

I developed this recipe to deliver perfect results every time, with tender pasta, rich meat sauce, and a blanket of melted cheese. The secret is in the layering technique and precise baking temperature.

Each bite offers a harmonious blend of al dente noodles, savory ground beef, and velvety cheese sauce. The top forms a golden crust that gives way to creamy layers beneath.

Ideal for family dinners or potlucks, this casserole feeds a crowd and reheats beautifully. The process is straightforward but yields impressive results.

Ingredients for Recipe for Cavatini Supreme

Layers of pasta, savory meat, and three cheeses make this dish unforgettable. Simple ingredients, big results.

The pasta is the foundation. Cavatini (short tube pasta) holds up well to baking and captures the sauce beautifully. For the meats, 80/20 ground beef and sweet Italian sausage provide the right balance of fat and flavor. Most grocery stores carry both—Whole Foods has excellent organic options. The ricotta should be whole milk for the creamiest texture, and avoid pre-shredded mozzarella (it won’t melt as smoothly).

No cavatini? Penne or rigatoni work just as well. Swap the sausage for ground pork or turkey if preferred. Fresh tomatoes can replace canned in a pinch, but you’ll need about 8-10 medium tomatoes for equivalent volume. For a vegetarian version, lentils or mushrooms make great meat substitutes. The cheese blend is flexible—provolone or fontina can stand in for mozzarella.

Assemble and bake immediately, or refrigerate the unbaked casserole for up to 24 hours. Leftovers keep in the fridge for 4-5 days and freeze beautifully for 3 months. Reheat covered in foil at 350°F until warmed through (add a splash of milk to revive the cheese).

Step-by-Step Instructions for Cavatini Supreme

Master these layers with precision and you’ll serve a dish that’s rich, hearty, and perfectly baked.

Step 1: Brown the Meats and Aromatics

Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1.5 lb ground beef and 0.5 lb Italian sausage (casings removed), breaking them up with a wooden spoon. Cook for 6-8 minutes until the meats are no longer pink and start to develop a deep brown crust.

Add the finely diced onion, finely diced green bell pepper, and minced garlic cloves. Sauté for 4-5 minutes until the vegetables soften and the onion becomes translucent. Stir in the 1 tsp salt and 0.5 tsp black pepper to season the mixture evenly.

Step 2: Build the Tomato Sauce Base

Reduce the heat to medium and stir in the 6 oz tomato paste. Cook for 2 minutes, allowing it to deepen in color and lose its raw edge. This step intensifies the umami flavor of the sauce.

Pour in the 28 oz crushed tomatoes (with juice) and add the 1 tsp dried basil and 1 tsp dried oregano. Stir well to combine, then simmer for 10 minutes until the sauce thickens slightly. The mixture should be rich and fragrant, with the herbs fully infused.

Step 3: Cook the Cavatini Pasta

While the sauce simmers, bring a large pot of salted water to a boil. Add the 16 oz cavatini pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta, reserving ½ cup of the starchy pasta water for later use.

The pasta should be firm to the bite, as it will continue cooking in the oven. Toss the drained cavatini with a small amount of the meat sauce to prevent sticking and set aside.

Step 4: Layer the Ingredients for Baking

In a large mixing bowl, combine the 15 oz ricotta cheese with ¼ cup of the 1 cup Parmesan cheese. Spread half of the meat sauce in the bottom of a 9×13-inch baking dish. Add half of the cooked cavatini pasta, then dollop half of the ricotta mixture over the pasta.

Sprinkle 4 oz mozzarella cheese evenly over the ricotta layer. Repeat the layers with the remaining meat sauce, cavatini, ricotta, and the last 4 oz mozzarella cheese. Top with the remaining ¾ cup Parmesan cheese.

Step 5: Bake to Golden Perfection

Preheat the oven to 375°F. Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbling.

Let the dish rest for 10 minutes before serving. This allows the layers to set, making it easier to portion. Each serving should showcase the perfect balance of cheesy, meaty, and saucy layers.

Creative Variations of recipe for cavatini supreme

Spicy Arrabbiata Twist

Add ½ tsp red pepper flakes to the meat sauce while simmering, and swap the crushed tomatoes for 28 oz San Marzano tomatoes crushed by hand. The heat builds gradually without overwhelming the creamy ricotta layer. I love this version for a little kick. 🌶️

Vegetable-Packed Version

Stir 2 cups chopped spinach and 1 cup diced zucchini into the meat sauce before layering. This adds freshness and color while keeping the dish hearty. The spinach wilts perfectly into the layers during baking.

Three-Meat Indulgence

Replace the sausage with ½ lb ground pork and add ¼ lb sliced pepperoni between the pasta layers. This creates a meat-lover’s dream with extra richness. The pepperoni crisps slightly on top.

Creamy Alfredo Swap

Replace the tomato sauce with 2 cups Alfredo sauce (homemade or Bertolli brand). Use fontina cheese instead of mozzarella for extra creaminess. This version feels decadent and kid-approved.

Breakfast Cavatini

Swap the meat sauce for 8 beaten eggs scrambled with the cooked pasta, then layer with crumbled breakfast sausage and cheeses. Bake as directed for a savory breakfast casserole. Perfect for brunch gatherings.

Greek-Inspired Layers

Add 1 tsp dried oregano and ½ tsp cinnamon to the meat sauce, then layer with crumbled feta alongside the ricotta. The cinnamon adds warmth that pairs beautifully with the tomato. 💫

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