Need an easy dinner recipe? Cavetini supreme is an old family tradition I turned in to a new family dinner recipe. This baked pasta recipe is quick and easy to make thanks to Ragu sauce.
I grew up in a very small town on the western side of Michigan. At the time our restaurant options for eating out were fairly limited. My sisters and I loved to eat out at Pizza Hut. We went maybe twice a year and it was a big deal. My dad didn’t much care for the pizza there so he always ordered the Cavetini Supreme, a baked pasta dish. I thought he was crazy for ordering it, but that was his dish. Since then Cavetini Supreme has been taken off the menu and in fact very few sit down Pizza Huts even remain. But this pasta dish always makes me think of my dad and our tradition of special family dinners out.
The ingredients for cavetini are probably all in your house already. Pasta, ground beef, onions, cheese and of course, sauce. I had no idea that Ragu now has an organic sauce! I had to give it a try. Did you know that Ragu is actually an old family recipe. It is the family recipe of Assunta Cantisano. She started making her sauce in her kitchen in upstate New York, which is where my husband went to college. Assunta sold her sauce to her neighbors and one thing led to another and now it’s in grocery stores everywhere. Talk about a working mom making it big. Ragu is free of high fructose corn syrup and preservatives. It’s perfect for a baked pasta recipe like cavetini.
The original cavetini had three pastas in it – rotini, shell and wagon wheels. I couldn’t find the wagon wheels so I just went with rotini and shells.
Cook the pasta and prepare the ground beef mixture. Get out a really big mixing bowl and add all the ingredients except the cheese. Don’t forget your favorite Ragu sauce! Gently mix it all together to combine. I only used 1 jar of Ragu Organic sauce and I wish I’d used 1 1/2 to 2 jars. I wanted it a little saucier. But start with one jar and see how you like it.
Bake for about 25-30 minutes. I used a round casserole dish but next time. I’ll use a 9 x 13 pan. I had leftover mix (which I froze) and I wanted the cheese to be more spread out. So I’d suggest using the baking dish instead. Toss a salad while the pasta bakes for an easy side dish. Once the cheese is melted and gooey on top, it’s ready to eat.
My 6 year old son said this is the best pasta ever! I told him it was his grandpa’s favorite pasta dish and my son said it’s his too. An old family tradition passed on to the next generation right in my own kitchen.