Rotini Pasta Bake Casserole (High Protein)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
495 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Italian, American
Rotini Pasta Bake Casserole (High Protein)
Description
The casserole begins with cooking rotini pasta until just short of al dente, keeping a slight firmness. The pasta is mixed with cottage cheese, marinara sauce, pesto, garlic powder, onion powder, Italian seasoning, salt, pepper, and half of the shredded mozzarella. This blend ensures creamy, herbaceous sauce coats the noodles evenly.
The mixture is assembled into a casserole dish, topped with the remaining mozzarella and fresh grated Parmesan, then covered with foil and baked. Removing the foil near the end allows the cheese on top to brown lightly and become melty, creating a golden crust that contrasts with the creamy interior.
Leftover pasta bake stores well refrigerated up to five days or can be frozen for about a month. For gluten-free diets, substituting gluten-free pasta is possible. Preparing the dish ahead by assembling and refrigerating, then baking when needed, fits well into meal planning.
Ingredients
- 1 lb rotini pasta 453 g
- 2 cups cottage cheese 450 g
- 1 oz jar marinara sauce 680 g
- ½ cup pesto
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 oz package mozzarella cheese 226 g
- ½ cup Parmesan Cheese 40 g, fresh grated
Instructions
- Pasta: Cook 1 lb rotini pasta according to package instructions, stopping 2 minutes before al dente (pasta will still be a little hard on the inside when you bite it).Preheat oven to 350°F (176°C).
- Stir: In a large bowl, gently fold together drained pasta, 2 cups cottage cheese, 1 24-oz jar marinara sauce, ½ cup pesto, 1 tsp each garlic powder, onion powder, Italian seasoning, and ½ tsp each salt and pepper, along with half of the 8-oz package mozzarella cheese.
- Assemble: Lightly grease a 9x13-inch casserole dish. Spoon the pasta mixture into the dish. Top with the remaining mozzarella cheese and ½ cup fresh grated Parmesan. Cover tightly with aluminum foil.
- Bake: Bake for 20 minutes. Remove the foil covering, increase the temperature to 400°F (204°C), and continue cooking until the top is golden in spots and melty, about 10 minutes.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze the pasta bake for up to one month; thaw before baking.
- For make-ahead convenience, assemble and refrigerate the dish overnight, then bake when ready.
- Use gluten-free pasta to make this pasta bake suitable for gluten-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 495kcal | 25% |
| Carbohydrates | 58.7g | 20% |
| Protein | 30.8g | 62% |
| Fat | 14.2g | 22% |
| Cholesterol | 37mg | 12% |
| Sodium | 1111mg | 46% |
| Potassium | 109mg | 2% |
| Fiber | 3.4g | 14% |
| Sugar | 7.6g | 15% |
| Calcium | 456mg | 46% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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