1 lb ground beef
1 lb pork sausage or turkey sausage*
3 oz 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
5 tablespoons nutritional yeast
12 drops Frank’s hot sauce
1/2 teaspoon salt
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.
*Be sure that all of your ingredients are labeled gluten-free!