Cheesy Easy Cavatini * Venison Optional

• 2 cups shell pasta, cooked & drained
• 2 cups rotini pasta, cooked & drained
• 1 lb ground venison or 1 lb ground beef
• 12 lb ground pork or 12 lb bulk sausage
• 1 tablespoon mixed Italian herbs (basil, oregano, parsley for starters)
• 1 (28 ounce) can spaghetti sauce (or 1 quart home-made)
• 3 12 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

1. Boil pasta according to package instructions, drain and pour into 13x9 pan.
2. While pasta is cooking, brown the meats; sprinkle with herbs, mixing well.
3. Remove from heat.
4. 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.
5. Sprinkle on the grated cheeses.
6. Cover with foil or lid; bake for 30 minutes; remove foil and bake for 10-15 minutes more (crusty and bubbly).
7. VARIATION: Add sliced black olives.
8. VARIATION #2: Use leftover spaghetti-meat sauce.
9. VARIATION #3: Leave out the ground meats and ONLY use pepperoni -- completely different taste to it!

shell pasta, rotini pasta, ground venison, ground pork, mixed italian herbs, spaghetti sauce, pepperoni, mushrooms, green chili peppers, cheddar cheese, mozzarella cheese

Taken from www.food.com/recipe/cheesy-easy-cavatini-venison-optional-208591 (may not work)