Best 4 Bltc Cavatini Recipes

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Indulge in a culinary symphony of flavors with BLTC Cavatini, a delightful pasta dish that tantalizes your taste buds with every bite. This innovative recipe combines the classic flavors of a BLT sandwich with the comforting warmth of pasta, resulting in a harmonious blend of textures and flavors. Crispy bacon adds a smoky crunch, while juicy tomatoes, crisp lettuce, and creamy avocado provide a refreshing contrast. Tossed in a tangy dressing made with mayonnaise, sour cream, and Dijon mustard, this dish is sure to become a new favorite.

But that's not all! This article also features a collection of equally enticing recipes that will elevate your culinary repertoire. From the zesty Lemon Ricotta Pasta bursting with citrusy brightness to the hearty and comforting Sausage and Peppers Cavatini, each recipe offers a unique taste adventure. Whether you're craving a quick and easy weeknight meal or a show-stopping dish for a special occasion, you'll find inspiration and deliciousness within these pages. So, grab your apron, fire up the stove, and embark on a culinary journey that will leave your taste buds singing.

Here are our top 4 tried and tested recipes!

CAVATINI PASTA



Cavatini Pasta image

This cavatini recipe has been in my family as long as I can remember, and it is still a favorite. I love to make it when we have company; it's always a hit -Russ Palmer, Saranac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 14 servings.

Number Of Ingredients 14

2 pounds ground beef
2 medium onions, chopped
1 medium green pepper, chopped
6 garlic cloves, minced
4 cups water
1 can (12 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
1 package (3-1/2 ounces) sliced pepperoni
2 envelopes spaghetti sauce mix
1 teaspoon Italian seasoning
PASTA:
8 cups water
1 cup each uncooked elbow macaroni, bow tie pasta and medium pasta shells
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a Dutch oven, cook the beef, onions and pepper over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, mushrooms, pepperoni, sauce mix and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour., Meanwhile, for pasta, bring water to a boil in a large saucepan. Add macaroni and pastas. Return to a boil, stirring occasionally. Cook, uncovered, for 10-12 minutes or until tender; drain. Stir into tomato sauce. Transfer to a greased 13x9-in. baking dish (dish will be full)., Bake at 350° for 30 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 903mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.

CAVATINI II



Cavatini II image

My Aunt Norma gave me this recipe, and my husband and I love it! Easy to substitute your favorite ingredients like a can of drained black olives.

Provided by Jan O'Leary Merzlak

Categories     Main Dish Recipes     Pasta

Time 2h10m

Yield 12

Number Of Ingredients 13

1 green bell pepper, chopped
1 yellow onion, chopped
2 cups sliced and quartered pepperoni
16 ounces fresh mushrooms, sliced
1 (6 ounce) can tomato paste
1 (32 ounce) jar spaghetti sauce
1 clove garlic, peeled and minced
1 cup rigatoni pasta
1 cup rotini pasta
1 cup macaroni
1 pound ricotta cheese
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

Steps:

  • In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.
  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan. In a 9x13 inch baking dish, alternate pasta and cheese mixture and sauce mixture, ending with sauce. Top with remaining mozzarella.
  • Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.

Nutrition Facts : Calories 476 calories, Carbohydrate 36.6 g, Cholesterol 66.5 mg, Fat 25.9 g, Fiber 4.4 g, Protein 24.2 g, SaturatedFat 10.3 g, Sodium 1234.7 mg, Sugar 10.7 g

BLTC CAVATINI



BLTC Cavatini image

Bacon, Lettuce, Tomato, and Cheese Pasta with a light twist.

Provided by Monica Talley

Categories     Pasta Main Dishes

Yield 6

Number Of Ingredients 7

1 head romaine lettuce- rinsed, dried and chopped
½ pound bacon
5 roma (plum) tomatoes, chopped
½ cup freshly grated Asiago cheese
salt to taste
ground black pepper to taste
1 (16 ounce) package small seashell pasta

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Brown bacon until crisp. Drain off all but 2 tablespoons grease. Set bacon aside.
  • Return oil to frying pan, add lettuce. Cook for 2 to 3 minutes over medium-high heat. Add roma tomatoes. Cook for 2 additional minutes.
  • Toss vegetables with cavatini.
  • Crumble drained bacon. Sprinkle top of vegetables and pasta with bacon and shaved Asiago cheese. Add salt and pepper to taste.

Nutrition Facts : Calories 491.8 calories, Carbohydrate 58.5 g, Cholesterol 33.8 mg, Fat 21.6 g, Fiber 4.3 g, Protein 17.7 g, SaturatedFat 7.7 g, Sodium 435.3 mg, Sugar 4.5 g

BLINI WITH CAVIAR



Blini with Caviar image

These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h40m

Yield Makes about 4 dozen

Number Of Ingredients 9

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
1/2 cup warm water (110 degrees)
1 cup all-purpose flour
Coarse salt
1/2 cup low-fat buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, separated
Garnish: Creme fraiche and salmon or trout roe

Steps:

  • Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
  • Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
  • Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, andlet cool for 30 minutes. Garnish with creme fraiche and caviar.

Tips:

  • Cook the bacon and sausage until crispy: This will help to add flavor and texture to the dish.
  • Use a variety of vegetables: This will add color, flavor and nutrients to your dish.
  • Don't be afraid to experiment with different types of pasta: Cavatini is a great choice, but you could also use penne, macaroni or any other type of short pasta.
  • Make sure to season the dish well: Salt, pepper and garlic powder are all good choices.
  • Serve the dish immediately: This will ensure that the pasta is hot and the vegetables are still crisp.

Conclusion:

BLTC cavatini is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give BLTC cavatini a try.

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