Baked Rotini Casserole

Delight in the comfort and flavor of a Baked Rotini Casserole, a hearty dish that combines tender rotini pasta, savory meat sauce, and layers of gooey melted cheese. This casserole is a perfect blend of textures and tastes, baked to golden perfection for a satisfying and family-friendly meal.

Start by boiling rotini pasta until al dente, ensuring it retains a slight bite. Drain the pasta and set it aside while you prepare the meat sauce. In a skillet, brown ground beef or Italian sausage, infusing it with aromatic garlic and onions. Add tomato sauce, crushed tomatoes, Italian herbs, and a pinch of red pepper flakes for a hint of warmth. Simmer the sauce to let the flavors meld, creating a robust and savory base.

Combine the cooked rotini with the meat sauce, ensuring the pasta is well-coated in the flavorful mixture. This step ensures that every bite is infused with the delicious essence of the meat sauce. Assemble the casserole by layering the saucy rotini in a baking dish. Generously sprinkle a blend of shredded mozzarella and Parmesan cheese over each layer, creating a gooey and golden topping that will bubble and crisp as it bakes.

Bake the Rotini Casserole in the oven until the cheese is melted and bubbly, and the edges are golden brown. The irresistible aroma of baked pasta and savory sauce will fill your kitchen, signaling the casserole’s readiness.


  • 454 grams rotini (elbow or spaghetti can be substituted)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon garlic (minced from the jar)
  • 1 medium green bell pepper
  • 1 medium onion (white or yellow)
  • 227 grams mushrooms, sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 liter bowl containing grated cheese (Mozzarella, Italian Blend, or Cheddar)
  • 60 ml cup containing sour cream
  • 794 grams red pasta sauce
  • 3/4 liter bowl containing grated cheese (Mozzarella, Italian Blend, or Cheddar)


  1. Using a hand blender or immersion blender, blend the garlic, olive oil, and butter until smooth.
  2. Bring water to a boil, add salt and pasta, and cook according to instructions.
  3. Grease a 9 x 12 pan with 2 tablespoons of butter.
  4. Dice the green pepper and onion. Slice the mushrooms.
  5. Heat the garlic oil in a pan and sauté peppers, onions, and mushrooms over medium heat for 3-4 minutes.
  6. Drain pasta and set aside.
  7. Add the ground beef. Add salt and pepper, breaking the beef into small bites. Continue cooking until beef is no longer pink, then drain off excess fat.
  8. Add the jar of pasta sauce and reheat.
  9. While the meat sauce cooks, add the softened cream cheese, sour cream, and cottage cheese to a medium mixing bowl. Use a hand mixer to blend until well mixed.


  1. Layer 1/2 of the pasta in a baking dish, add cheese mixture, and smooth evenly over the pasta.
  2. Add the rest of the pasta, followed by the red meat sauce.
  3. Cover the dish with foil and bake for 20 minutes (you can spray oil on the foil to prevent sticking).
  4. Remove foil, add grated cheese on top, and return to the oven for 10-15 minutes until the cheese is melted.
  5. Let it rest for 5 minutes before serving.

Serve the Baked Rotini Casserole hot, straight from the oven, garnished with fresh basil or parsley for a burst of color and freshness. This comforting casserole is a crowd-pleaser, perfect for family dinners or potluck gatherings, offering a medley of flavors and textures that will leave everyone coming back for seconds.

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