Baked Rotini

When it comes to cooking, I don’t know how to make small portions. This Baked Rotini was no exception. We had this for three nights in a row and did not mind one bit! Now, I’m not a leftovers kind of person. When it comes to leftovers, I am extremely picky. But I will be totally honest with you that this Baked Rotini was amazing all three days! This recipe is adapted from thepioneerwoman.com and boy am I glad I found it! If you are a pasta, cheese and meat sauce lover then you should make this. I promise you won’t regret it. 🙂

The ingredients you need are 1 pound of ground beef, 1 pound of Italian sausage, 3 cloves of minced garlic, 1 large finely chopped onion, two 14.5 oz. cans marinara sauce, one 28 oz. can diced tomatoes, 2 tsp Italian seasoning, salt, pepper, 1 pound of Rotini pasta (make it gluten free and use gluten free pasta!), 16 oz. bag of shredded mozzarella (2 cups will be used for your cheese mixture), one 15 oz. tub whole-milk ricotta, ½ cup shredded Parmesan cheese, ¼ cup finely grated Parmesan cheese, 2 TBSP of chopped fresh parsley and more for sprinkling and 2 eggs.

Brown the beef and Italian sausage over medium heat. Drain out almost all the fat, leaving a bit behind for moisture.

Add the minced garlic and chopped onion and continue to cook until the onion is translucent.

Add the diced tomatoes, marinara sauce, Italian seasoning and a good sprinkle of salt and pepper. Stir and bring heat down to a simmer. Allow it to simmer for 30 minutes.

About 20 minutes into the simmering, remove between 3 to 4 cups of the meat sauce and set aside.

Bring a large pot of water to a boil. Add the Rotini and cook for about 6-7 minutes or till not quite al dente. Once the pasta is done, drain it and rinse it under cold water to stop the cooking and cool it down. Drain and set aside.

Chop up the parsley and set aside. Preheat your oven to 375 degrees F.

In a large bowl, pour 2 cups of shredded mozzarella, ricotta, shredded Parmesan, finely grated Parmesan and parsley

Add the eggs, sprinkle of salt and sprinkle of pepper. Stir it together a few times. Do not mix it completely.

Pour the cooled pasta into the cheese bowl and toss to slightly combine. You will want those large clumps of cheese in there.

Pour the 3 to 4 cups of meat sauce in a large casserole or lasagna dish. Spread the cheese coated pasta over the meat sauce and then pour the remaining meat sauce over the coated pasta. Sprinkle the remaining mozzarella over the meat sauce (you can also add Parmesan cheese if you’d like).

Bake in the preheated oven for about 20 minutes or until it’s bubbling. Let it sit for at least 5 minutes. Sprinkle with the chopped parsley and serve.

You will enjoy every bite!

 

5.0 from 2 reviews
Baked Rotini
 
Recipe adapted from thepioneerwoman.com
Author:
Serves: 8-10
Ingredients
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 3 cloves garlic, minced
  • 1 large onion, finely chopped
  • Two 14.5 oz. cans marinara sauce
  • One 28 oz. can diced tomatoes
  • 2 tsp Italian seasoning
  • Salt
  • Pepper
  • 1 pound rotini
  • 16 oz. bag of shredded mozzarella. 2 cups will be used for the cheese mixture.
  • One 15 oz. tub whole-milk ricotta
  • ½ cup shredded parmesan
  • ¼ cup finely grated parmesan
  • 2 TBSP chopped fresh parsley, plus more for sprinkling
  • 2 eggs
Instructions
  1. Brown the beef and Italian sausage in a pot, over medium heat. Drain off almost all the fat, leaving a bit behind for moisture. Add the garlic and onion and continue to cook until onion is translucent.
  2. Add the diced tomatoes, marinara sauce, Italian seasoning and a sprinkle of salt and pepper. Stir and bring to a simmer. Simmer for 30 minutes. About 20 minutes into the simmering, remove between 3 to 4 cups of the meat sauce and set aside.
  3. Bring a large pot of water to a boil. Add the rotini and cook for about 6-7 minutes or till not quite al dente. Once pasta is done, drain it and rinse under cold water to stop the cooking and cool it down.
  4. Chop up the parsley and preheat oven to 375 degrees F
  5. In a large bowl, mix 2 cups of the shredded mozzarella, the ricotta, shredded Parmesan, finely grated parmesan, parsley, eggs and a sprinkle of salt and pepper. Stir together a few times. Don’t mix it completely.
  6. Pour the cooled pasta in the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps of cheese).
  7. Pour the 3 to 4 cups of meat sauce in a large casserole or lasagna dish.
  8. Spread the coated pasta over the meat sauce and then pour the remaining meat sauce over the coated pasta. Sprinkle the remaining mozzarella over the meat sauce (you can also add Parmesan cheese if you’d like).
  9. Bake in preheated oven for about 20 minutes or until it's bubbling. Let it sit for at least 5 minutes. Sprinkle with the chopped parsley and serve.

 

 

 

 

4 Thoughts to “Baked Rotini

  1. yesss! yumm!!! this looks SO good! saved to make this Sunday so I don’t have to cook on Mon&Tues which are always such busy days for us! thank YOU!!

    P.S. please share more recipe ideas that will give us delicious “leftovers” 😉

      1. it was SO delicious that there were only leftovers for the next day! we each had 2 servings lol so I’ll have to make a larger dish next time!!

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