Best Baked Rotini Recipes

BAKED ROTINI

Steps:

• Cook first 3 ingredients in a large skillet over medium heat, until beef is no longer pink; drain and return to skillet.
• Stir in crushed tomatoes and next 7 ingredients; bring to a boil.
• Reduce heat, and simmer, stirring occasionally, 20 minutes.
• Stir in rotini and cheese.
• Spoon into a lightly greased 13x9 inch baking dish.
• Bake at 350 degrees for 35 minutes.

BEEF AND MOZZARELLA BAKED ROTINI RECIPE - (4/5)

Steps:

• In large skillet, heat oil over medium-high heat; saute onion and garlic until softened and translucent, about 3 minutes. Add beef; cook, breaking up with spoon, until no longer pink, in about 10 minutes. Stir in tomato sauce and mushrooms; reduce heat to medium and simmer until thickened, about 10 minutes. Meanwhile, in large pot of boiling salted water, cook pasta for 2 minutes less than package instructions indicated (pasta will be slightly undercooked). Drain, return to pot. Toss together pasta, meat sauce, 2 cups of the mozzarella cheese and 2 tablespoons of the parmesan cheese. Spread in 13x9-inch casserole dish; sprinkle with remaining mozzarella and parmesan cheeses. Bake in 350°F oven until cheese is melted and pasta is bubbly, about 30 minutes.

BAKED ROTINI PASTA WITH RICOTTA PESTO

Steps:

• Puree the basil leaves, almonds, garlic and salt together in a food processor.
• With motor running, gradually add the olive oil thru the feeder tube.
• Stir in 2 tablespoons of the Parmesan cheese and set aside.
• Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.
• In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.
• Add the pasta and toss to blend.
• Pour into a 1 1/2 quart shallow baking dish and top with the remaining 2 tablespoons of Parmesan and the rest of the mozzarella.
• Bake at 350° for 30 minutes or until cheese is melted and bubbly.

BAKED BAKED TRI COLOR ROTINI WITH HOMEMADE MEAT SAUCE

Steps:

• Start by making the sauce, use an 8 quart stockpot over medium heat and pour in olive oil, add red pepper flakes and whole garlic cloves and simmer until clove soften and start to turn light brown. Add onion and saute for about 5-7 minutes. Add the diced tomatoes stir together and add 1/2 of the seasonings. Bring to a steady simmer and let it reduce for about 20 minutes. Take an immursion blender and blend together all the ingredients into a nice thick sauce. Add the tomato sauce and the other half of the ingredients and stir. Let this simmer for a couple of hours stirring occasionally. Brown the ground beef; work in batches if necessary. Season the meat with plenty of kosher salt, freshly ground black pepper and oregano. Drain and divide meat in half. Cook the pasta in three pound batches in boiling salted water; drain and rinse with cold water. In a very large mixing bowl add half the pasta, sauce and meat and mix together. Divide into two half pans and repeat this step with the other half of pasta, meat and sauce. Lastly cover the pasta generously with shredded mozerella and put under broiler for 5 minutes.

BAKED ROTINI WITH CHICKEN AND MUSHROOMS

Steps:

• First you cook the pasta.
• Unless you buy chicken breasts then you need to cook those first.
• Once the pasta is cooked drain it and pour it into a 9 x 13 baking pan.
• Then melt your butter in a bowl and mix in garlic salt to taste.
• Mix about 2/3 of the mushroom sauce in with the butter and garlic salt.
• Pour over the pasta.
• Drain your mushrooms and mix them and your chicken into your pasta.
• Smother the whole concoction in cheeses and pour the rest of the mushroom sauce over the top.
• Bake at 375 degrees for about 20 minutes or until the cheese is nicely melted.
• Serve.

BAKED ROTINI CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. 2. Prepare pasta according to directions on package. 3. Saute onions, green pepper and garlic until tender. 4. Add ground meat and cook until brown. 5. Stir in next 8 ingredients (from tomatoes to red pepper) and bring to boil. 6. Reduce heat and simmer for 20 minutes. 7. Drain pasta and mix into meat sauce. Pour mixture into casserole and top with shredded mozzarella. 8. Bake until hot, roughly 20-30 minutes.

BAKED ROTINI WITH HAM

Steps:

• Cook rotini according to package directions; drain and return to pan. Stir in Alfredo sauce, milk, mozzarella, ham, Italian seasoning, and pepper.
• Transfer rotini mixture to four 7 to 8 ounce au gratin dishes or ramekins or a 1 1/2-quart au gratin dish. Sprinkle with Parmesan cheese. Cover and chill for up to 24 hours.
• To serve, preheat oven to 350°. Cover with foil and bake for 25 to 30 minutes for the individual dishes or about 45 minutes for the casserole dish or until mixture is heated through. Let stand for 10 minutes. Stir before serving.

BAKED ROTINI WITH SAUSAGE AND SPINACH

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, crumble sausage into large nonstick skillet. Add onions; cook on medium heat 7 to 8 min. or until sausage is done, stirring frequently. Remove from heat. Stir in spinach.
• Drain pasta. Whisk eggs, milk, lemon zest and dry seasonings in large bowl until blended. Add Alfredo sauce, mozzarella and shredded Parmesan; mix well. Add pasta and sausage mixture; mix lightly.
• Combine bread crumbs and grated Parmesan. Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray; coat with bread crumb mixture, making sure bottom of pan is well coated with crumb mixture. Spoon pasta mixture into pan; press gently with back of spoon to pack pasta mixture into pan. Cover.
• Bake 35 to 40 min. or until heated through. Remove pan from oven; remove foil. Let pasta mixture stand in pan 10 min. Meanwhile, heat marinara sauce.
• Use rubber scraper to gently release pasta mixture from sides of pan; invert pan onto platter. Gently remove pan. Cut pasta ring into wedges. Serve with marinara sauce.