5 Ingredient Baked Rotini: 5 ingredients is all you need to make a family pleasing meal that can stretch to easily feed a crowd.
My family spends most afternoons outside visiting with our wonderful neighbors.
The kids are playing catch, riding their scooters, or building a fort in the woods, while the parents sit and chat or walk behind the parade of bikes. It is truly a heavenly time that reminds me of storybook neighborhoods.
MY LATEST VIDEOS
As much as I enjoy that time in the fresh air building relationships, sharing community, and letting my kids play with their friends–it can interfere with my dinner plans. Often times, I find myself corralling my starving kids and realize dinner is NOT ready or even started yet.
I often resort to my slow cooker for dinner during the busy week, but sometimes I forget. Or have to rush out the door before I have time to set it and forget it.
Thankfully, I have many easy 30 Minute recipes that I resort to on those nights. One of our favorites is this easy baked pasta.
Easy 5 Ingredient Baked Rotini
Step by Step Instructions to Make Baked Rotini
I start my cooking my pasta while I prep a salad or veggies to serve along the pasta.
Then I just mix it with my favorite tomato sauce that I have stashed in my freezer (but any good quality jarred sauce works) and mix it with an egg, shredded cheese, and cottage cheese. The cottage cheese and egg give this dish a creamy texture that create an almost lasagna like taste.
Then I layer it into a large baking dish and top with more cheese.
While the rotini bakes, I help the kids shower and set the table. Sometimes I even shower myself!
Then we sit down as a family and dig into our pasta and savor the comfort–while often times in our PJs!
The best part is this dish makes such a large dish that I have leftovers to pack in thermos containers for lunch the next day!
I hope it becomes a go-to in your family as well!
Notes on Simple Baked Pasta Recipe
- If you don’t have cottage cheese, you can use ricotta cheese instead.
- If you have an egg allergy, this pasta dish works without it as well.
- Use any cheese you like–provolone, mozzarella, Parmesan, or cheddar.
- Be sure to use a good quality marinara or spaghetti sauce instead of plain tomato sauce to ensure flavor.
- Feel free to add in ground beef, sausage, or even pepperoni to this baked rotini for a heartier dish.
- Use Gluten-Free Pasta to make this a Gluten-Free Baked Rotini.
- Of course you can use ziti or rigatoni or even macaroni noodles as well in this pasta bake.
- Really get a heads start to dinner and prep this dish up to baking. Add 20 minutes to baking time if coming from fridge. You can also freeze for 2 months. Thaw out overnight before baking.
This pasta dish is great served with Kale and Apple Salad or Brussel Sprouts Caesar Salad or Homemade Garlic Bread.
If you like Baked Rotini you may also like these recipes:
Recipe for Baked Rotini
5 Ingredient Baked Rotini
Easy baked pasta dish that full of flavor and family pleasing and made with only 5 simple ingredients.
Ingredients
- 1 16 ounce whole wheat rotini noodles or ziti, rigatoni, etc
- 4 cups homemade or jarred spaghetti sauce
- 2 cups cottage cheese
- 1 egg whisked
- 2 cups shredded cheese mozzarella, cheddar, Parmesan or a mixture
Instructions
-
Preheat oven to 350 degrees.
-
Cook pasta according to package directions in salted boiling water.
-
Drain and mix together with 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 earlier up to baking. Add 20 minutes to baking time if coming from fridge.
Shashi at RunninSrilankan says
Kristen – forgetting to set the slow cooker is the story of ma life! So, spa quick meals like this are my jam! This baked rotini with cottage cheese is one I’m sure my daughter would LOVE – this is definitely going on my to-make list! Thanks so much, happy Monday and yay for storybook neighborhoods! 🙂
Kristen Chidsey says
Yes, LOVE quick meals and my wonderful neighborhood!
Ally's Sweet & Savory Eats says
Love easy meals like this girl! I am sharing on my FB page today.
On a side note – I’ve been thinking about you! Praying for healing and comfort from Iowa!
Kristen Chidsey says
Ah thank you so so much Ally–for the prayers and facebook share!
Alex Gaskill says
I love that you put cottage cheese in this! Talk about an extra protein boost. So good, Kristen! I’ll be making this for Alex and I soon. <3
Kristen Chidsey says
I hope you love it!
Jessica @ A Kitchen Addiction says
Love easy meals like this! Perfect for busy weeknights!
Kristen Chidsey says
Exactly!!
Platt College says
I really enjoy Italian food and this is super easy. Thanks for the recipe.
April says
Can u use something other than cottage cheese
Kristen Chidsey says
Absolutely April–ricotta cheese, cream cheese, or even crumbled tofu.
Rebecca says
I’m going to make this tonight for this weekend at the campground. It’s a great make ahead dinner that I can easily heat in our dreadful camper oven! 🙂 I am however going to use ricotta since I have someone who won’t eat the cottage. Great idea to mix it in. I myself am avid cook.. never really thought of that.
Thank you
Kristen Chidsey says
YAY!! I have used ricotta as well and it works great. And yes, this bumps up creaminess and protein all at once.
Cindy Brown says
Wow ! What a great tasty and easy recipe ! It takes pasta to the next level…if l could give it more than 5 stars l would ! I used grated marble cheese and the combination of ingredients was so creamy . It filled the small oval roast pan (no lid) that Ibaked it in . Served it with a side salad . It fed 4 hungry adults , 2 of which had seconds , and had enough leftovers for another sitting…so economical ! Rave reviews from everyone ! Thank you , thank you , thank you !! 😃
Kristen Chidsey says
This makes me so happy!!! We actually had it for dinner tonight too Cindy. I have one in my freezer at all times and I had been at a doctor’s appointment all day. It was the perfect answer.
Cath says
Do I bake this dish covered or uncovered?
Kristen Chidsey says
I bake uncovered Cath, as I like the cheese to bubble up and the pasta to have crisper edges. However, you can bake covered with foil if you would like a more “moist” pasta and then just uncover last 10 minutes for cheese to fully melt. Enjoy!
Cath says
Thanks for the quick reply. This is Ash Wednesday, so no meat here. This was so easy to assemble. Add a salad and garlic bread and voila there’s a rear meal even if it isn’t the beginning of Lent.😉
Cath says
Real!!!
Kristen Chidsey says
YAY!!!! That is exactly why I love this recipe so much–quick and easy! So glad you enjoyed!
Emily says
I know I’m late to the game, but curious if you could use Greek yogurt in this dish instead of the cottage cheese? Just don’t feel like running to the store, and that is what I have! 😀
Kristen Chidsey says
Hi Emily! You are never late to ask questions 🙂 And, as long as it is plain Greek yogurt it should work fine. I am all about using what you have on hand to save yourself time and money!
Melissa Palumbo says
can you just put the noodles in without cooking them? won’t they cook in the sauce?
Kristen Chidsey says
Hi Melissa, It is POSSIBLE to cook this casserole without pre-cooking the noodles, but it will change the directions drastically. You would need to add water to the sauce, cover TIGHTLY with foil, bake longer and even then the noodles will not be as soft. So I just do not recommend that. Sorry.