Ingredients:
4 cups uncooked assorted pasta, cooked al dente
2 pounds ground round
2 tablespoons oil
1 1/2 packages onion soup mix
28 ounces stewed tomatoes, sliced
1 Can V-8 juice - (6 oz)
1 jar Prego meat-flavored spaghetti sauce - (16 oz)
1/2 cup grape jelly
Mozzarella cheese slices
Provolone cheese slices
Cooking Directions:
Brown the meat in oil. Crumble with a fork, browning until the pink color disappears. Turn heat to low. Add remaining ingredients, except cheese.
Stir lightly to combine. Allow sauce to cook, uncovered about 20 minutes, but do not let it boil.
Alternate layers of cooked pasta, the sauce and slices of mozzarella and half the provolone sufficiently to fill individual au gratin dishes - or small oven-proof serving dishes.
This recipe yields 6 servings.
4 comments:
i worked at ph years ago when this was a hot menu item...that recipe isn't even close!
Has to be someone's idea of a joke because this is not correct by any means.
I had cavatini many times at Pizza Hut and this is so not it. Ugh. I make my own version but since it's a "secret" I am not going to tell you what all is wrong with your version. But that's no Pizza Hut cavatini!
I was a manager at pizza hut and this is definitely nowhere near what the recipe is. This recipe just sounds disgusting.
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