Effortless Baked Rotini
What You’ll Need
1 (1 lb) box of Rotini pasta
1 tbsp butter
1 lb ground beef
1/2 yellow onion, diced
4 cloves of garlic, minced
2 jars of your favorite pasta sauce
1/4 cup Parmigiano Reggiano, grated
1 (8 oz) bag shredded mozzarella cheese
4 leaves basil, chopped
2 tbsp parsley, chopped
1 tbsp dried oregano
Salt and pepper
The How To:
Bring a pasta pot of heavily salted water to a boil over high heat
Add rotini pasta and cook according to package directions
Meanwhile, in a pan melt 1 tbsp of butter and brown meat over medium-high heat
Once the ground beef is browned, bring heat down to a medium. Add onion and garlic. Cook for 3-5 minutes or until onions are translucent. Add pasta sauce and cook until warmed through.
Drain pasta, immediately add Parmigiano Reggiano and mix until cheese has melted
Add mozzarella cheese to rotini and mix thoroughly
Pour ground beef mixture, basil, parsley and dried oregano over the rotini noodles. Salt and pepper to taste.
Mix until pasta is well coated. Check for seasoning, add extra salt and pepper if needed.
Pour in a 9×13 baking dish, coated with cooking spray
Top with a little more fresh grated Parmigiano Reggiano and bake at 400° for 10 minutes
Stir pasta immediately upon pouring it into boiling water. This will prevent the pasta from sticking to each other and the bottom of the pan.
Top with fresh chopped basil, parsley and fresh Parmigiano Reggiano.
Serve with salad and garlic bread.
Store in fridge for up to 3 days. This baked rotini also makes for a great freezer meal. Freeze for up to one month.
View the YouTube video here