Rotini Bake

Rotini Bake


1 onion, chopped
1/2 red or green bell pepper, diced (optional)
2 garlic cloves, finely chopped

1 lb ground beef

1 can (28 ounce) crushed tomatoes
1/2 cup water
1 tablespoon parsley
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Italian seasonings
1 teaspoon chili powder

1 box (12 ounce) tri-color Rotini pasta
2 cups Ricotta
1/4 cup Romano cheese
1 cup shredded cheddar cheese
1 egg
2 teaspoons parsley
1/4 teaspoon basil

1/3 cup water

1/4 cup Romano cheese
1 cup Mozzarella cheese



I a medium pot cook onion and bell pepper in a little olive oil and/or margarine until onions are clear

Add garlic and ground beef; cook until beef is no longer pink

Stir in crushed tomatoes, 1/2 cup water, parsley, sugar, salt, black pepper, Italian seasonings and chili powder; bring to a boil. Turn down heat and allow to simmer for 1 hour.

Mix together Ricotta, Romano, Cheddar, egg, parsley and basil

Cook Rotini according to directions on package; drain and toss with cheese mixture

Place 3/4 cup of the meat sauce in a large (at least 9 x 9 inch) baking dish; mix in 1/3 cup water

Place pasta and cheese mixture on top of sauce in baking dish

Spread at least 1 cup of meat sauce over the top; be sure to cover the entire top of pasta

Cover with foil and Bake at 325 degrees for 45 minutes

Sprinkle 1/4 cup Romano cheese and 1 cup Mozzarella cheese evenly.

Place back in the oven, uncovered, until cheese has melted (approx 5 min)

Allow to sit 5-10 minutes before serving





An old traditional pasta dish for us! :) And one that we always look forward to. I most often use regular Rotini, but the tri-colored Rotini adds some fun and color to the dish. :)