Cheesy Easy Cavatini * Venison Optional

Ingredients

• 2 cups shell pasta, cooked & drained
• 2 cups rotini pasta, cooked & drained
• 1 lb ground venison or ground beef
• 1/2 lb ground pork or bulk sausage
• 1 tablespoon mixed Italian herbs (basil, oregano, parsley for starters)

• 1 (28 ounce) can spaghetti sauce (or 1 quart home-made)
• 3 1/2 ounces pepperoni, chopped

• 1 (4 ounce) can mushrooms, stem & pieces drained

• 1 (4 ounce) can green chili peppers (optional)
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese

Directions

1. 1

   Boil pasta according to package instructions, drain and pour into 13x9 pan.

2. 2

   While pasta is cooking, brown the meats; sprinkle with herbs, mixing well. Remove from heat.

3. 3

   Mix spaghetti sauce (I use half home-made canned sauce and half from a store-can) with meat; add mushrooms and peppers; pour over pasta in pan.

4. 4

   Sprinkle on the grated cheeses.

5. 5

   Cover with foil or lid; bake for 30 minutes; remove foil and bake for 10-15 minutes more (crusty and bubbly).

6. 6

   VARIATION: Add sliced black olives.

7. 7

   VARIATION #2: Use leftover spaghetti-meat sauce.

8. 8

   VARIATION #3: Leave out the ground meats and ONLY use pepperoni -- completely different taste to it!