THREE-CHEESE ROTINI BAKE
Think there's no such thing as too much cheese? You'll flip over this classy twist on mac-and-cheese, with colored rotini pasta.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 595, Carbohydrate 58 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 1/2 Cups, Sodium 830 mg, Sugar 9 g
ROTINI PASTA BAKE
My mother combined these ingredients to make a wonderful and convenient meal. To complete the meal serve with breadsticks and steamed asparagus.
Provided by Samantha Czajka
Categories Main Dish Recipes Pasta
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 55.2 g, Cholesterol 56.4 mg, Fat 19.2 g, Fiber 4.5 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 978.3 mg, Sugar 11 g
ROTINI IN RICH MEAT SAUCE
Cook your pasta while preparing meat sauce, and you can turn this into a 30 minute meal. That simple! :) Enjoy. Pol Martin Cookbook
Provided by daisygrl64
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- heat olive oil in saute pan over medium heat, add onion, garlic and celery, cook for 6 minutes.
- add basil, parsely and wine, cook for 1 minute.
- add both meats and season. cook for 6 minutes over medium heat, stir twice during cooking.
- add tomatoes, tomato paste, sugar and thyme, season with salt and pepper and cook for 18 minutes over low heat.
- mix with hot pasta and serve with grated cheese.
Nutrition Facts : Calories 331.1, Fat 18.8, SaturatedFat 6.2, Cholesterol 79.5, Sodium 148.8, Carbohydrate 14.9, Fiber 3.7, Sugar 8.6, Protein 21.6
ROTINI CHICKEN CASSEROLE
Pasta dishes are a favorite in our family. I changed the original recipe to suit our tastes...and we all think this comforting casserole is delicious. I like to accompany it with a tossed green salad. -Ruth Lee of Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 341 calories, Fat 7g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
BAKED BAKED TRI COLOR ROTINI WITH HOMEMADE MEAT SAUCE
Steps:
- Start by making the sauce, use an 8 quart stockpot over medium heat and pour in olive oil, add red pepper flakes and whole garlic cloves and simmer until clove soften and start to turn light brown. Add onion and saute for about 5-7 minutes. Add the diced tomatoes stir together and add 1/2 of the seasonings. Bring to a steady simmer and let it reduce for about 20 minutes. Take an immursion blender and blend together all the ingredients into a nice thick sauce. Add the tomato sauce and the other half of the ingredients and stir. Let this simmer for a couple of hours stirring occasionally. Brown the ground beef; work in batches if necessary. Season the meat with plenty of kosher salt, freshly ground black pepper and oregano. Drain and divide meat in half. Cook the pasta in three pound batches in boiling salted water; drain and rinse with cold water. In a very large mixing bowl add half the pasta, sauce and meat and mix together. Divide into two half pans and repeat this step with the other half of pasta, meat and sauce. Lastly cover the pasta generously with shredded mozerella and put under broiler for 5 minutes.
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