Easy Rotini Casserole Recipes

ROTINI CHICKEN CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt., Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

ROTINI CASSEROLE

Steps:

• Preheat oven to 350 f.
• Cook pasta.
• Brown Sausage in Olive Oil.
• Drain on paper towel.
• When pasta is done, drain.
• don't rinse.
• While Pasta is still hot stir in Cheddar, Butter, and 1 Egg.
• Spread 1/2 of the Pasta mix in a large greased casserole dish.
• Pour 1 cup of Spaghetti Sauce evenly over pasta mix.
• Combine Cottage Cheese, 1 Egg, Salt, and Pepper.
• Spread mixture evenly over casserole.
• Spread Sausage evenly over cottage cheese mix.
• Spread remaining Pasta mix over Sausage.
• Pour 1 cup Spaghetti Sauce over Pasta mix.
• Sprinkle Mozzarella on top.
• Bake 50 min.
• Remove from oven.
• Sprinkle Parmesan on top, return to oven.
• Bake 10 min. more
• Remove, cover with loose foil tent, let rest 10 min.
• Serve.
• NOTE- If prepared the night before add 25 min, to the cooking time.
• NOTE- Be sure the dish can stand the sudden tempertaure change.

ROTINI PASTA BAKE

Steps:

• In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
• Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
• In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
• In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.

ROTINI AND CHICKEN CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
• Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

CHEESY CHICKEN AND ROTINI CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta as directed on package.
• In pan, mix pasta, chicken, frozen vegetables, soup and broth. Bake uncovered 35 to 40 minutes or until bubbly around edges.
• Top with tomatoes. Sprinkle with onions and cheese. Bake uncovered about 3 minutes or until cheese is melted.

CHICKEN ROTINI STOVETOP CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
• Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
• In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

EASY ROTINI CASSEROLE

Steps:

• 1. Cook pasta 1 to 2 minutes less than package directions.
• 2. Mix cooked pasta and sauce together. In a medium bowl, mix ricotta cheese, egg, 1 cup mozzarella cheese and 1/2 cup parmesan cheese.
• 3. Spread 1/2 pasta and sauce into a 9 X 13 inch pan. Spread ricotta over pasta Spread remaining pasta over ricotta. Cover with foil; bake 25 minutes at 400 degrees. Remove foil; sprinkle with remaining cheeses. Bake 5 minutes.
• 4. Make ahead; prepare recipe as directed but do not bake. Cover with plastic wrap, then foil. Refrigerate. Remove plastic wrap; replace foil. Bake as directed, adding 10 more minutes

ROTINI CASSEROLE

Steps:

• 1st Day: In Dutch Oven combine lean ground beef with Half of finely chopped onions, mushrooms, but All of the green pepper & garlic. Sprinkle liberally with black pepper & Basil. (Granulated garlic can be substituted for fresh garlic. Sprinkle generously) Easiest way to mix is mash into big patty, cut in 4 pieces & stack up. Mash flat & repeat, 3 or 4 times. Cut in 4 for easy flipping, and cook, covered, in bottom of the Dutch oven. Refrigerate for next day in a covered container.
• 2nd Day: In Dutch Oven add rinsed Spinach to ½ inch water. Bring water to boil to steam the spinach for a few minutes. Holding 2 forks in one hand scoop spinach into pyrex bowl. Cut mass into 1 inch grid pattern.
• Add water to that used for spinach. Bring to boil & cook rotini. Don't overcook or it will be too soft. Scoop out with slot spoon into 1 or 2 roasting pans or baking dishes. It should cover the bottom(s) of baking dish(es).
• Pour in pasta sauce and cottage cheese. Stir until mixed.
• Cut meat into bite size chunks and poke into pasta. (Freeze any extra for next batch.) Add gobs of cut up spinach. and chunks of mushrooms, poking them into the mix.
• Topping: Smooth the other half of finely chopped mushrooms and onions over the top. Add grated or sliced OLD White Cheddar. ( I like a lot more cheese than is good for me.).
• Bake at 350 degrees Fahrenheit until thoroughly heated and cheese has melted, at least 30 minute
• This can be refrigerated, cut into squares, and microwaved on the plates. Will keep for a few days in fridge. Keep covered with plastic wrap. Serve with salad & maybe garlic bread.