OVERNIGHT ROTINI BAKE

Overnight Rotini Bake image

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