Casserole dish with baked rotini pasta
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4.5 from 28 votes

5 Ingredient Baked Rotini

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. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 400kcal
Author: Kristen Chidsey


  • 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


  • 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 sauce 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 up to baking. Cover and refrigerate for up to 3 days before baking. Add 20 minutes to baking time if coming from fridge.


  • Whole wheat, regular, or gluten free noodles can be used. 
  • Feel free to add in ground beef, sausage, or even pepperoni to this baked rotini for a heartier dish.
  • In place of cottage cheese, ricotta cheese can be used.
  • Omit the egg if you need this to be an egg free pasta bake (just be sure to check your noodles for eggs as well!) 
  • Pasta Bake can be assembled up to baking and frozen for up to 2 months. To bake from frozen, bake covered with foil at 350 degrees for 1 hour. Remove foil and bake for an additional 15-20 minutes, or until warmed through. 


Calories: 400kcal | Carbohydrates: 54g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 1034mg | Potassium: 627mg | Fiber: 3g | Sugar: 8g | Vitamin A: 830IU | Vitamin C: 8.6mg | Calcium: 220mg | Iron: 2.3mg