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This recipe for CAVATINI, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Allie Bourgeois
Added: Friday, June 29, 2007


1 lbs. Ground beef
cup chopped onion
cup chopped bell pepper
1 - 8 oz. Can tomato sauce
1 tsps. Salt
tsps. Pepper
tsp. Oregano
tsp. Basil
About 1 cups small shell pasta, uncooked
Sliced pepperoni
Mozzarella cheese
1- 32oz. Jar Italian style spaghetti sauce

Brown meat and drain. Add onions and bell pepper and continue to cook until vegetables are soft.

Stir tomato sauce, salt, pepper, oregano and basil into meat mixture.

Cook pasta in boiling, salted water. Drain.

In a 9x13 casserole dish sprayed with vegetable cooking spray, layer the cooked pasta, meat mixture, sliced pepperoni and mozzarella cheese.

Pour spaghetti sauce over the layers. Bake uncovered at 350 degrees for about 40 minutes.




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