Being gluten-free and dairy-free can sometimes feel like you’re missing out on some favorites but with this delicious Gluten-free and Dairy-free Cavatini you won’t miss out anymore with cavatini! With three different types of gluten-free pasta and three different types of meat this hearty dish will quickly become a family favorite. The dairy-free sauce on top adds a creamy touch that gives this cavatini extra flavor.
This recipe does take a few steps to come together but they aren’t complicated and it’s so worth it!
Let’s make Gluten-Free and Dairy-free Cavatini!
Contents of This Post
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You can use any type of gluten-free pasta but traditionally cavatini has three different types of pasta. I chose elbow, penne, and a small lasagna pasta. Measure out 1 1/2 cups of each pasta and cook together in a large pot of boiling water with a couple of pinches of salt. You will only need to boil the pasta for 5 minutes. (It will finish cooking in the oven.) Drain pasta.
While the pasta is cooking brown the ground beef and sausage together in a large skillet or dutch oven. Drain off excess fat.
Preheat the oven to 350°. Place the cooked pasta in a 9 x 13-inch casserole dish.
Take 2 cups of the spaghetti sauce and pour over the pasta.
Pour the remaining spaghetti sauce into a large mixing bowl and mix in the cooked ground beef and sausage, pepperoni slices, basil, and oregano.
In a medium size bowl mix together the mayonnaise, almond milk, eggs, nutritional yeast, hot sauce, and salt. Then spoon evenly over the meat mixture.
Bake the cavatini at 350° for 35- 40 minutes or golden brown.
Serve and enjoy!
We love to serve Canyon Bakehouse Gluten Free Everything Bagels with our cavatini. Look at your local grocery store for them at a much lower price than those featured on Amazon.
Gluten-Free & Dairy-Free Cavatini
- Yield: 10 servings
- Category: Dinner
Ingredients
1 lb ground beef
1 lb pork sausage or turkey sausage*
3 0z pepperoni*
2 jars (24 oz.) spaghetti sauce*
2 teaspoons basil
1 teaspoon oregano
8 cups water
2 pinches salt
1 1/2 cups each uncooked gluten-free elbow pasta, penne pasta, spiral or tiny lasagna pasta for a total of 4 1/2 cups
1 cup mayonnaise*
1/2 cup unsweetened almond, cashew, or coconut milk
2 eggs
5 tablespoons nutritional yeast
12 drops Frank’s hot sauce
1/2 teaspoon salt
Instructions
In a large skillet or dutch oven brown the ground beef and sausage. Drain off grease.
Meanwhile, bring water to a boil in a large pot. Add pasta and 2 pinches salt. Return to a boil, stirring occasionally. Cook uncovered for 5 minutes. Drain. (They will finish cooking in the oven.)
Preheat oven to 350°.
Place the cooked pasta in a 9 x 13-inch casserole dish.
Take 2 cups of the spaghetti sauce and pour evenly over the pasta.
Pour the remaining spaghetti sauce into a large mixing bowl and mix in the cooked ground beef and sausage, pepperoni slices, basil, and oregano.
Mix the mayonnaise, 2 eggs, milk, nutritional yeast, hot sauce, and salt.
Bake the cavatini at for 35-40 minutes or golden brown.
Notes
*Be sure that all of your ingredients are labeled gluten-free!
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