Cavatappi with Pepperoni

Italian Entrée
50 min.
6 Servings
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Known for its shape, cavatappi—the Italian word for corkscrew—is a twisted pasta that masquerades as pizza in this delicious baked recipe that you can whip up in less than an hour!


  • 1 lb. pkg. Market District no. 67 semolina cavatappi
  • 1 jar (24 oz.) Del Grosso™ three cheese spaghetti sauce
  • 1 can (14.5 oz.) Dei Fratelli® diced petite tomatoes
  • 1 pkg. (6 oz.) Giant Eagle sliced pillow pack pepperoni, divided
  • 2 cups Giant Eagle shredded Italian 6 cheese blend, divided
  • 1 cup Giant Eagle part skim Ricotta cheese
  • ½ bunch fresh parsley


   Prep Time: 5 min. • Cook Time: 45 min.

Preheat oven to 450°F. Bring a large pot of water to a boil and cook the pasta according to package directions. In another pot, bring the spaghetti sauce and diced tomatoes to a boil, reduce heat, and then simmer 10 minutes. Add the cooked pasta to the tomato mixture along with half the pepperoni and half the Italian cheese mix.

Transfer the pasta to a 9x13-inch baking dish and top with the remaining pepperoni and Italian cheese mix. Place in oven and bake until golden brown and bubbly, about 25 minutes.

Remove from the oven and top with dabs of Ricotta and parsley sprigs.

Approximate Nutritional Information (Per serving): Calories 690, Fat 27g, Sat Fat 12g, Trans Fat 0g, Cholesterol 50mg, Sodium 1350mg, Total Carbohydrate 74g, Fiber 7g, Sugars 11g, Protein 34g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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