Cheesy Baked Rotini Pasta Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
40 mins
-
Servings
4 -6 servings
-
Calories
916 kcal
-
Course
Main Course
-
Cuisine
Italian
Cheesy Baked Rotini Pasta Recipe
Report
Easy Cheesy Baked Rotini Pasta Recipe (Italian)- It's a cheesy pasta bake packed with delicious vegetables in a homemade tomato sauce- a family dinner made easy for busy weeknights!
Share:
Ingredients
- 1 package rotini pasta 500 g (sub for penne or rigatoni)
- 3 cups mixed vegetables chopped about the same size (e.g. bell peppers, zucchini, broccoli, cherry tomatoes, peas, eggplant, mushrooms, fresh spinach, etc, sautéed, of choice
- 10 lices mozzarella cheese or 2 cups shredded mozzarella, deli
- 1 cup Parmesan Cheese grated; aka parmigiano
- 4 cups sugo al pomodoro or marinara sauce
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes optional for added spice
- 1 teaspoon oregano chopped, fresh
- 1 tablespoons basil chopped, fresh
- salt to taste
- black pepper to taste
- basil optional, fresh leaves, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Sauté the Vegetables: Heat the olive oil over medium heat in a large skillet. Add the minced garlic and sauté for about 1 minute until fragrant. Add the mixed sautéed vegetables and cook for 8-10 minutes until they are softened and a bit browned. Season with salt, pepper, oregano, and basil. Add the prepared tomato sauce and simmer for an additional 5 minutes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 1-2 minutes less than the package directions since it will continue to cook in the oven.
- Drain Pasta and add to Veggie Sauce: Drain the cooked pasta and add to the pan with veggies; mix until well combined.
- Layering: Add half of the cooked rotini pasta mixture in an even layer in a large baking dish. Top with half of the mozzarella and parmigiano cheese. Repeat the layers with the remaining pasta and cheeses.
- Baking: Place the baking dish in the oven and bake for 15-20 minutes until the cheese is melted and bubbly.
- Serve: Once baked, remove the dish from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired. Scoop portions and serve your delicious cheesy baked rotini pasta!
Notes
- Top Tips
- Cook pasta to "al dente": Boil the pasta slightly less than fully cooked as it will continue cooking during baking.
- Seasoning: Season each component (pasta, sauce, veggies) adequately to ensure well-balanced flavors in the final dish.
- Cheese Variety: Combine different types of cheeses for a more complex flavor and gooey texture.
- Cheese Coverage: Ensure even cheese coverage to prevent over-browning in some areas. You can add cheese layers in between the pasta and on top.
- Foil Covering: Cover with foil during the initial baking to prevent excessive browning, then remove the foil for the last few minutes to achieve a golden crust.
Nutrition Information
Show Details
Calories
916kcal
(46%)
Carbohydrates
113g
(38%)
Protein
45g
(90%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Cholesterol
73mg
(24%)
Sodium
2030mg
(85%)
Potassium
1350mg
(29%)
Fiber
9g
(36%)
Sugar
15g
(30%)
Vitamin A
2104IU
(42%)
Vitamin C
34mg
(38%)
Calcium
742mg
(74%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 916 kcal
% Daily Value*
| Calories | 916kcal | 46% |
| Carbohydrates | 113g | 38% |
| Protein | 45g | 90% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 73mg | 24% |
| Sodium | 2030mg | 85% |
| Potassium | 1350mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 2104IU | 42% |
| Vitamin C | 34mg | 38% |
| Calcium | 742mg | 74% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
