Easy Baked Rotini
Made with only 5 key ingredients, and minimal effort, this easy baked rotini recipe delivers a cheesy, gooey, kid-friendly meal that can feed a large crowd on a budget.
Servings: 8
Ingredients
- 16 ounces rotini noodles
- 28 ounces spaghetti sauce or marinara
- 16 ounces cottage cheese full-fat, or reduced-fat (not fat-free)
- 2 cups mozzarella cheese divided
- 1 large egg whisked
- 1 cup mozzarella cheese shredded *used in 2 steps
Instructions
- Preheat oven to 350℉ (175℃).
- Bring a large pot of water to a rapid boil. Once boiling, add in 1 tablespoon of kosher salt and the rotini noodles. Cook the noodles for 1-2 minutes less than the package suggests--just shy of al dente, stirring occasionally. Drain pasta, reserving ½ cup of the cooking liquid.
- Place the cooked rotini in a large mixing bowl. Add the prepared spaghetti sauce, ½ cup of reserved cooking liquid, cottage cheese, and half the mozzarella cheese. Stir to combine, then add the whisked egg into the pasta, mixing again to combine.
- Pour the pasta mixture into a large 9-by-13-inch casserole dish or a 3-quart casserole dish and top with the remaining cheese.
- Bake uncovered for 30 minutes, or until the cheese is bubbly and the casserole is warmed through.
Video
Notes
Rotini Noodles: Whole wheat, regular, or gluten-free rotini noodles can be used. In place of rotini, feel free to use ziti, rigatoni, or penne noodles.
Add Meat: Feel free to add ground beef, sausage, or even pepperoni to this baked rotini for a heartier dish.
Cheese: Feel free to use a mixture of mozzarella and parmesan or even an Italian-blend of cheese.
Spices: Feel free to add up to 1 teaspoon each of garlic powder, dried oregano, and Italian seasoning.
Cottage Cheese: Choose cottage cheese by ingredients, not just fat content. For the smoothest, creamiest results, use 2% or 4% small-curd cottage cheese made with simple ingredients (milk, cream, and salt). Do not use fat-free cottage cheese. In place of cottage cheese, ricotta cheese can be used.
Egg-Free: Simply omit the egg from the casserole and be sure your noodles are egg-free.
Storage: Allow the pasta bake to cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a heat-safe plate, covered with a damp paper towel, in the microwave in 60-second intervals until warmed through.
Make-Ahead: Pasta Bake can be assembled up to baking, covered, and refrigerated up to 24 hours in advance. Remove from the fridge while the oven preheats and bake at 350 degrees F for 50 minutes.
Freeze the Casserole: Assemble the rotini casserole up to baking in a freezer-safe/oven-safe baking dish. Cover with 2 layers of foil and freeze for up to 2 months. To bake from frozen, remove one layer of foil and bake at 350 degrees for 1 hour. Remove foil and bake for an additional 15-20 minutes, or until warmed through.
Nutrition
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
