I researched what a Cavatini should be as there are so many variants on the internet. A true Cavatini is made of 3 types of meat, usually a minced beef and 2 Italian salami meats, 3 types of pasta and 3 cheeses.

Serves 4-6


  • 500g minced beef
  • 440g jar spaghetti sauce (ragu)
  • 80g salami (I used Ventricina & Milano)
  • 200g mozzarella – cut into chunks
  • 75g grated parmesan
  • 100g grated cheddar
  • 1 green pepper – chopped
  • 1 medium onion – chopped
  • 200g mushrooms – chopped
  • 400g can Italian chopped tomatoes
  • 100g Farfalle pasta
  • 100g Rotini pasta
  • 150g Macaroni


  1. Preheat oven to 180C.
  2. Add 3 types of pasta into a large saucepan of salted boiling water. Cook for 15 minutes. Drain and set aside.
  3. In a large frying pan or skillet, brown mince and drain fat.
  4. Add onion, pepper and mushrooms. Cook for 3 minutes.
  5. Add ragu sauce and chopped Italian tomatoes, stir and simmer for 10 minutes.
  6. Add the pastas and stir until combined. Add half the grated cheese and stir.
  7. Into the base of a greased ovenproof dish, pour in half of the pasta and meat mixture and press down gently.
  8. Place on top a layer of alternating salami’s.
  9. Sprinkle over the other half of the grated cheese.
  10. Pour the rest of the pasta and meat mixture on top of the salami and cheese.
  11. Top with the mozzarella chunks and cover with tin foil to avoid pasta drying. Place in oven for 20mins.
  12. Remove from oven and remove tin foil. Sprinkle with parmesan cheese and put back in the oven for another 5-7 minutes.
  13. Remove from heat and allow to stand for 10 minutes before serving with salad or garlic bread.