Cavatappi in Marinara

Candace Reid

Cavatappi in Marinara

Cavatappi is a pasta noodle that looks like a ridged spiral, the same thickness as elbow. This dish is pretty similar to what I do for Spaghetti or other marinara pasta dishes. the actual proper term for this is a Ragout (ragoo) because I used meat in the sauce but Ragout only looks cool in the title when you use the word Elk in front of it. This can obviously be made vegetarian without meat and vegan without the meat and cheese. Its also easy because the tomatoes are canned. The fun part is you get to choose how much garlic you want or Oregano to taste making it custom for you!


• 1.5 pounds ground beef
• 1 lb Cavatappi Pasta Noodles
• 4 cloves fresh garlic finely chopped
• 1 small onion, chopped
• 1 Large can crushed tomatoes
• 1 Large can stewed tomatoes
• 1 small can tomato paste
• 1 TSP Dried Oregano
• 1 bay leaf
• Sea Salt and Cracked Black Pepper as needed


1. Sweat the garlic and onions in 1 TBS olive oil. Add the beef, brown and drain off the fat.

2. Get the pasta on and ready to boil for 7 minutes; meanwhile..

3. Add the tomatoes spices and bay leaf to the hamburger and bring it to a boil, then simmer for 10 minutes. Remove bay leaf!

4. Add drained pasta to tomato sauce in a large pot and set that on low heat while you stir it all together.

5. Finish with some shredded Mozzarella if desired.

Click here for a printable version of this recipe.

Candace is the mom of three and currently a full time culinary student at Lansing Community College. Her future plans include becoming a certified chef and food photographer.

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