Mexican Rotini Casserole Recipes

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:

• 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.

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.

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.

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.

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.