Baked Rotini is an easy cheesy dinner that is great to make ahead and will please the entire family.
There are days when I just need to prep dinner ahead and then toss it in the oven to cook while I move on to other things . On these hectic nights I love having this baked rotini assembled in the fridge and ready to bake right at dinner time.
Frequently Asked Questions About Baked Rotini
Can I use other pasta shapes
Yes! You can use any type of paste that you have on hand. I prefer a pasta that is round with ridges as it gives the pasta and sauce something to stick too.
Can I use homemade pasta sauce
I love keeping homemade sauce in my freezer to use for recipes like this. If you want to make a homemade sauce, I think that’s a great idea. The ingredients to make a homemade sauce are onions, garlic, basil, salt, pepper, sugar, butter, crushed tomatoes and water. I always start by sauteing my onions and garlic in olive oil, and then I add my other ingredients and simmler for at least one hour, but the longer it simmers the stronger the flavor becomes.
How Do You Store and reheat Baked Rotini
Store leftovers in the fridge for up to five days. I don’t like to freeze already cooked pasta as it tends to get a little mushy and in my house we have some texture issues. It does freeze well if you don’t mind the slight texture changes.
To reheat leftovers I like to place them in a glass or metal baking dish and reheat in the oven. You could also use the microwave.
Can I make this as a freezer meal
Yes you could make this recipe as a freezer meal. If you want to freeze it, assemble your baked rotini into a baking dish and wrap in foil and then plastic wrap before you bake. I always store this as a freezer meal unbaked. You can store your baked rotini in the freeze for up to 6 months.
Baked Rotini Ingredients
- 16 ounces rotini noodles
- 1 tablespoon salt
- ½ cup pasta water, reserved
- 4 cups spaghetti sauce
- 16 oz cottage cheese
- 1 egg whisked
- 2 cups (reserve 1 cup) mixture of shredded mozzarella, cheddar, Parmesan, Monterey Jack, (or 2 cups of your favorite cheese(es)!
- Parsley, fresh (optional for garnish)
How To Make
Step 1 . In a large pot, boil your water. Add one 1 tablespoon salt. Once your water is boiling, add in your noodles. Cook for 8 minutes (2 minutes less than the instructions on the packaging as you want your noodles to be al dente.)
Step 2. Preheat your oven to 350°.
Step 3. Drain your noodles, and make sure you reserve your water. Place your noodles back in the pot. Add in your spaghetti sauce. Pour your reserved pasta water into your empty jars. Shake well to remove any leftover sauce. Pour that sauce water into the pot. Mix well.
Step 4. Add in your egg, cottage cheese, and one cup of the shredded cheese mixture. Set aside the shredded cheese.
Step 5. Place your noodle mixture into a greased 9 x 13 pan. Spread evenly. Pour the remaining one cup of these shredded cheese to the top layer of your dish.
Step 6. Place your dish in the oven for about 25 minutes, or until the cheese is bubbly.
Step 7. Garnish with fresh parsley and/or Parmesan cheese! Enjoy!
Cooking Tips
- Swap Ricotta cheese for the cottage cheese for a more traditional meal
- Add one lb of ground beef or ground italian sausage to add more protein
What To Serve With Baked Rotini
I serve my baked rotini with a side salad and garlic knots. You could also serve a loaf of baked bread or a steamed vegetable on the side.
More Delicious Recipes
Baked Rotini
Equipment
- 9×13 baking dish
Ingredients
- 16 ounces rotini noodles
- 1 tablespoon salt
- ½ cup pasta water reserved
- 4 cups spaghetti sauce
- 16 oz cottage cheese
- 1 egg whisked
- 2 cups shredded mozzarella, cheddar, Parmesan, Monterey Jack,
- Parsley fresh (optional for garnish)
Instructions
- In a large pot, boil your water. Add one 1 tablespoon salt. Once your water in boiling, add in your noodles. Cook for 8 minutes (2 minutes less than the instructions on the packaging as you want your noodles to be al dente.)
- Preheat your oven to 350°.
- Drain your noodles, and make sure you reserve your water. Place your noodles back in the pot. Add in your spaghetti sauce. Pour your reserved pasta water into your empty jars. Shake well to remove any leftover sauce. Pour that sauce water into the pot. Mix well.
- Add in your egg, cottage cheese, and one cup of the shredded cheese mixture. Set aside the shredded cheese.
- Place your noodle mixture into a greased 9 x 13 pan. Spread evenly. Pour the remaining one cup of these shredded cheese to the top layer of your dish.
- Place your dish in the oven for about 25 minutes, or until the cheese is bubbly.
- Garnish with fresh parsley and/or Parmesan cheese! Enjoy!