Best Baked Rotini Casserole Recipes

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5 INGREDIENT BAKED ROTINI



5 Ingredient Baked Rotini image

5 ingredients is all you need to make this Easy Baked Rotini Pasta! This Easy Pasta Bake is a kid friendly casserole that can feed a large crowd on a budget.

Provided by Kristen Chidsey

Categories     Main Course

Time 40m

Number Of Ingredients 6

16 ounces rotini noodles (or ziti, rigatoni, etc)
1/2 cup reserved pasta liquid
4 cups homemade or jarred spaghetti sauce
2 cups cottage cheese
1 egg (whisked)
2 cups shredded cheese (mozzarella, cheddar, Parmesan or a mixture)

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta 1-2 minutes less than package directions in salted boiling water. Drain pasta, reserving 1/2 cup cooking liquid.
  • Mix cooked pasta and reserved cooking liquid together with the sauce, cottage cheese, egg, and 1 cup of shredded cheese.
  • Pour into a large 9x13 pan or casserole dish and top with remaining cheese.
  • Bake for 30 minutes, or until cheese is bubbly.
  • Alternatively, you can prep this dish up to baking. Cover and refrigerate for up to 3 days before baking. Add 20 minutes to baking time if coming from fridge.

Nutrition Facts : Calories 400 kcal, Carbohydrate 54 g, Protein 22 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 1034 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

ROTINI AND CHICKEN CASSEROLE



Rotini and Chicken Casserole image

This is a total comfort food casserole that even the kids will love.

Provided by Michelle W

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package rotini pasta
2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) package frozen green peas, thawed and drained
⅓ cup milk
1 (10.75 ounce) can condensed Cheddar cheese soup
2 cups shredded Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon pepper

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. Preheat oven to 350 degrees F (175 degrees C.)
  • Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
  • Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

Nutrition Facts : Calories 501.4 calories, Carbohydrate 37.1 g, Cholesterol 105.4 mg, Fat 23.3 g, Fiber 4.2 g, Protein 35.9 g, SaturatedFat 14 g, Sodium 935.1 mg, Sugar 5.6 g

THREE-CHEESE ROTINI BAKE



Three-Cheese Rotini Bake image

Think there's no such thing as too much cheese? You'll flip over this classy twist on mac-and-cheese, with colored rotini pasta.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

8 oz. (3 cups) uncooked rainbow rotini (spiral pasta)
3 tablespoons margarine or butter
1 garlic clove, minced
1/4 cup all-purpose flour
1/4 teaspoon pepper
2 cups milk
4 oz. (1 cup) shredded American cheese
4 oz. (1 cup) shredded mozzarella cheese
1 oz. (1/4 cup) crumbled blue cheese

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Cook rotini as directed on package. Drain.
  • Meanwhile, melt margarine in large saucepan over medium heat. Add garlic; cook and stir 30 to 60 seconds. Stir in flour and pepper; cook and stir until mixture is bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat. Reserve 1 tablespoon each American and mozzarella cheese for top. Add remaining cheeses to sauce; stir until melted.
  • Add cooked rotini to cheese sauce; stir gently to coat. Pour into sprayed casserole. Sprinkle with reserved cheeses.
  • Bake at 350°F. for 20 to 25 minutes or until bubbly around edges.

Nutrition Facts : Calories 595, Carbohydrate 58 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 1/2 Cups, Sodium 830 mg, Sugar 9 g

ROTINI CHICKEN CASSEROLE



Rotini Chicken Casserole image

Pasta dishes are a favorite in our family. I changed the original recipe to suit our tastes...and we all think this comforting casserole is delicious. I like to accompany it with a tossed green salad. -Ruth Lee of Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 14

2-3/4 cups uncooked tricolor rotini or spiral pasta
3/4 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups fat-free milk
1 package (16 ounces) frozen Italian-blend vegetables
1 cup shredded reduced-fat cheddar cheese
2 tablespoons minced fresh parsley
1-1/4 teaspoons dried thyme
1 teaspoon salt
2/3 cup crushed cornflakes

Steps:

  • Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt., Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 341 calories, Fat 7g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

OVERNIGHT ROTINI BAKE



Overnight Rotini Bake image

Fix and forget this tasty make-ahead Italian casserole. A little work the night before and you've got yourself a no-fuss, no-muss cheesy beef-and-pasta dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h15m

Yield 8

Number Of Ingredients 10

1 1/2 pounds lean ground beef
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 cup)
2 large cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes, undrained
2 cups hot water
1 envelope (1 ounce) onion soup mix (from 2-ounce package)
1 teaspoon Italian seasoning
3 cups uncooked rotini or fusilli (corkscrew) pasta (9 ounces)
1 1/2 cups shredded Italian cheese blend or mozzarella cheese (6 ounces)

Steps:

  • Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
  • Cook beef, onion, bell pepper and garlic in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.
  • Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 60 mg, Fiber 3 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 610 mg

ROTINI PASTA BAKE



Rotini Pasta Bake image

My mother combined these ingredients to make a wonderful and convenient meal. To complete the meal serve with breadsticks and steamed asparagus.

Provided by Samantha Czajka

Categories     Main Dish Recipes     Pasta

Yield 8

Number Of Ingredients 7

1 (16 ounce) package rotini pasta
½ pound lean ground beef
1 teaspoon diced onion
1 teaspoon salt
¼ teaspoon ground black pepper
1 (28 ounce) jar spaghetti sauce
3 cups shredded mozzarella cheese

Steps:

  • In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
  • Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
  • In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
  • In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 55.2 g, Cholesterol 56.4 mg, Fat 19.2 g, Fiber 4.5 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 978.3 mg, Sugar 11 g

ROTINI BAKE WITH TOMATOES AND CHEESE



Rotini Bake With Tomatoes and Cheese image

This rotini casserole with cheese and tomatoes makes a nice side dish or meatless entrée for any night of the week.

Provided by Diana Rattray

Categories     Entree     Side Dish     Dinner     Pasta

Time 40m

Number Of Ingredients 9

8 ounces rotini pasta, cooked al dente and drained per package directions
1 tablespoon olive oil
1/2 cup onion, chopped
1 (14.5-ounce) can diced tomatoes, undrained
2 cloves garlic, finely minced
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
1 dash freshly ground black pepper
1 1/2 cups shredded mozzarella cheese, divided

Steps:

  • Preheat the oven to 350 F.
  • Serve hot. Enjoy.

Nutrition Facts : Calories 240 kcal, Carbohydrate 25 g, Cholesterol 21 mg, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, Sodium 541 mg, Sugar 4 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROTINI CASSEROLE



Rotini Casserole image

This is great to prepare the night before, cover with plastic wrap, store in the frige and bake the next night after work. I don't remember where it came from and then of course it evolved as time passed. Before the computer, I didn't keep records, I kept notes, without a filing system.

Provided by Pierre Dance

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

3 cups rotini pasta, cooked
2 -3 tablespoons olive oil
1 lb Italian sausage (mix and match hot and mild to taste)
1 cup sharp cheddar cheese, grated
1/4 cup butter, at room temperature
1 egg, lightly beaten
2 lbs low fat cottage cheese or 2 lbs ricotta cheese
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups spaghetti sauce
1 lb mozzarella cheese, grated
1/2 cup parmesan cheese or 1/2 cup romano cheese, grated

Steps:

  • Preheat oven to 350 f.
  • Cook pasta.
  • Brown Sausage in Olive Oil.
  • Drain on paper towel.
  • When pasta is done, drain.
  • don't rinse.
  • While Pasta is still hot stir in Cheddar, Butter, and 1 Egg.
  • Spread 1/2 of the Pasta mix in a large greased casserole dish.
  • Pour 1 cup of Spaghetti Sauce evenly over pasta mix.
  • Combine Cottage Cheese, 1 Egg, Salt, and Pepper.
  • Spread mixture evenly over casserole.
  • Spread Sausage evenly over cottage cheese mix.
  • Spread remaining Pasta mix over Sausage.
  • Pour 1 cup Spaghetti Sauce over Pasta mix.
  • Sprinkle Mozzarella on top.
  • Bake 50 min.
  • Remove from oven.
  • Sprinkle Parmesan on top, return to oven.
  • Bake 10 min. more
  • Remove, cover with loose foil tent, let rest 10 min.
  • Serve.
  • NOTE- If prepared the night before add 25 min, to the cooking time.
  • NOTE- Be sure the dish can stand the sudden tempertaure change.

Nutrition Facts : Calories 819.5, Fat 49.2, SaturatedFat 22.9, Cholesterol 171.2, Sodium 2090, Carbohydrate 42.2, Fiber 2.2, Sugar 9.3, Protein 50.1

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



Beef and Mozzarella Baked Rotini Recipe - (4/5) image

Provided by gmbeckett

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic
1 pound lean ground beef
4 cups tomato sauce
1 package rotini
3 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 pound mushrooms, sliced

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



Baked Rotini image

Make and share this Baked Rotini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 small onion, chopped
1 small green pepper, chopped
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon dry crushed red pepper
8 ounces rotini pasta, cooked
3 cups shredded mozzarella cheese

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.

BAKED ROTINI WITH HAM



Baked Rotini With Ham image

Make and share this Baked Rotini With Ham recipe from Food.com.

Provided by mailbelle

Categories     Ham

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces dried tricolor rotini pasta
1 (16 -17 ounce) jar alfredo sauce
1/2 cup milk
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup cooked ham, chopped
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon ground black pepper
1/4 cup grated parmesan cheese

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.

Nutrition Facts : Calories 346.2, Fat 9.9, SaturatedFat 4.9, Cholesterol 36.7, Sodium 211.3, Carbohydrate 44.6, Fiber 1.8, Sugar 1.2, Protein 18.5

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