Easy Baked Rotini
Comforting baked rotini with cottage cheese and marinara for an easy family casserole.
Servings: 8 servings
Ingredients
- 16 ounces rotini noodles
- 28 ounces spaghetti sauce or marinara
- 16 ounces cottage cheese full-fat or reduced-fat (not fat-free)
- 1 cup mozzarella cheese shredded (use in two steps; 1 cup for the mixture)
- 1 large egg whisked
- 1 cup mozzarella cheese shredded (use in two steps; 1 cup for topping)
- 1 tablespoon kosher salt for pasta water
- 1/2 cup reserved pasta cooking liquid optional, to loosen sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water to a rapid boil and add 1 tablespoon kosher salt.
- Add 16 ounces rotini and cook until about 1–2 minutes shy of the package al dente time, stirring occasionally.
- Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta in a colander.
- In a large mixing bowl, combine drained rotini with 28 ounces spaghetti sauce (or marinara), 1/2 cup reserved cooking liquid, 16 ounces cottage cheese, and 1 cup shredded mozzarella; stir to combine and let cool slightly.
- Stir the whisked large egg into the pasta mixture until evenly incorporated.
- Transfer the mixture to a greased 9x13-inch (or 3-quart) baking dish and evenly sprinkle the remaining 1 cup shredded mozzarella over the top.
- Bake for 30 minutes, or until the cheese is bubbly and the casserole is heated through.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- 9x13-inch baking dish (or 3-quart casserole)
- Measuring cup
- Whisk
- Spoon
Notes
- Whole wheat, regular, or gluten-free rotini can be used.
- Swap rotini for ziti, rigatoni, or penne if desired.
- Add cooked ground beef, sausage, or pepperoni for a meatier dish.
- Mix mozzarella with parmesan or an Italian cheese blend if preferred.
- Do not use fat-free cottage cheese; ricotta can be substituted.
- Omit the egg for an egg-free version if needed.