Italian Rotini Casserole Recipes

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.

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Preheat oven to 350 degrees.
• Remove sausage from casings. Cook sausage and onion in olive oil in a large, deep skillet, stirring ocassionally. Halfway through cooking add garlic, basil, oregano, salt and pepper. When chicken is cooked through and crumbles add chicken broth, tomato paste, red wine and bay leaf. Simmer for 10 minutes, stirring ocassionally.
• Begin to add cooked pasta, a little at a time, stirring well to coat pasta with sauce.
• Don't forget to take out the bayleaf!
• When all the pasta and sauce are mixed together, place mixture in lightly sprayed 9x13 casserole dish and top with grated mozarella cheese and then grated parmesan cheese.
• Bake uncovered for 30 minutes or until cheese is melted.
• After 30 minutes I usually place the dish under the broiler for a few minutes to brown the top a little bit.

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.

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.

Steps:

• Heat oven to 350°F. Grease 2-quart casserole. Cook and drain pasta as directed on package.
• In medium bowl, stir milk into Alfredo sauce; stir in 2 tablespoons basil, the cheese and 1 cup of the tomatoes. Pour mixture into casserole. Sprinkle with remaining tomatoes.
• Bake uncovered 30 to 35 minutes or until hot and bubbly. In small bowl, mix bread crumbs and 1 tablespoon basil; sprinkle over top.

Steps:

• Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
• Cook beef, onion, bell pepper and garlic in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.
• Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.