Three Cheese Rotini Bake Recipes

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Cook rotini as directed on package. Drain.
• Meanwhile, melt margarine in large saucepan over medium heat. Add garlic; cook and stir 30 to 60 seconds. Stir in flour and pepper; cook and stir until mixture is bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat. Reserve 1 tablespoon each American and mozzarella cheese for top. Add remaining cheeses to sauce; stir until melted.
• Add cooked rotini to cheese sauce; stir gently to coat. Pour into sprayed casserole. Sprinkle with reserved cheeses.
• Bake at 350°F. for 20 to 25 minutes or until bubbly around edges.

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:

• In large skillet, heat oil over medium-high heat; saute onion and garlic until softened and translucent, about 3 minutes. Add beef; cook, breaking up with spoon, until no longer pink, in about 10 minutes. Stir in tomato sauce and mushrooms; reduce heat to medium and simmer until thickened, about 10 minutes. Meanwhile, in large pot of boiling salted water, cook pasta for 2 minutes less than package instructions indicated (pasta will be slightly undercooked). Drain, return to pot. Toss together pasta, meat sauce, 2 cups of the mozzarella cheese and 2 tablespoons of the parmesan cheese. Spread in 13x9-inch casserole dish; sprinkle with remaining mozzarella and parmesan cheeses. Bake in 350°F oven until cheese is melted and pasta is bubbly, about 30 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
• Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake in preheated oven for 30 minutes, or until bubbly.

Steps:

• Heat oven to 350*. Spray 2-quart casserole with non-stick spray.
• Cook rotini as package directs. Drain.
• Meanwhile, melt butter in large saucepan over medium heat. Add garlic; cook and stir about 30 to 60 seconds.
• Stir in flour and pepper; cook and stir until bubbly.
• Gradually add milk, stirring constantly, until mixture boils and thickens.
• Remove from heat.
• Reserve 1 tablespoon each of American and Mozzarella cheeses to top.
• Add remaining cheeses to sauce; stir until melted.
• Add cooked rotini to cheese sauce; stir to gently coat.
• Pour into sprayed casserole. Sprinkle with reserved cheeses.
• Bake at 350* for 20-25 minutes or until bubbly around edges.

Steps:

• Heat oven to 375°F. Cook and drain pasta as directed on package. Return to saucepan.
• Stir remaining ingredients except bread crumbs and butter into pasta. In ungreased 2-quart casserole, spread pasta mixture. In small bowl, mix bread crumbs and butter; sprinkle around edge of casserole.
• Bake uncovered 25 to 30 minutes or until hot and bubbly.

Steps:

• Cook Rotini according to package directions.
• In saucepan over medium/low heat melt butter; stir in flour, salt, pepper and garlic powder till smooth.
• Slowly stir in milk; bring to a boil and stir till thickened.
• Remove from heat and add both cheeses and lemon juice stirring until cheese is melted.
• Combine cheese sauce with the Rotini.
• Sprinkle with Parsley or Paprika to garnish.