Cheesy Rotini Bake
If you're looking for an incredible weeknight meal option, this easy Cheesy Rotini Bake is a great option! It is on the table in under an hour, everyone loves it, and you can decide if you want to make it from scratch or sub in a jarred sauce.
Cheesy Rotini Bake Recipe
Pasta is on our menu pretty regularly, and this recipe is one of my favorites. You can use leftover spaghetti sauce, or make it entirely homemade. This is also a great one to make for easy meal prep, as the leftovers reheat really well.
Why You'll Love This Dish
- Big Family Appeal - This is a classic baked pasta dinner with flavors most people already love.
- Straightforward Prep - The sauce is simple, the pasta is easy to handle, and the oven does the finishing work.
- Great For Leftovers - It reheats nicely for lunch or a second dinner later in the week.
- Pantry-Friendly - Most of the ingredients are easy staples you may already have on hand.
- Cheesy And Hearty - Mozzarella brings the stretch, parmesan adds savory depth, and the beef makes it filling.
- Easy To Customize - You can tweak the sauce texture, change the cheese blend, or add extra herbs to fit your taste.
Get all of my Pasta Recipes!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lean Ground Beef - Brings hearty flavor and plenty of substance to the sauce. Ground turkey or Italian sausage can work if you want a different profile.
- Salt - Seasons the beef and helps build a fuller overall flavor.
- Black Pepper - Adds mild heat and balance without taking over the dish.
- Garlic Powder - Gives the meat mixture a steady garlic base that spreads through the sauce.
- Onion Powder - Adds savory depth and rounds out the seasoning blend.
- Fresh Garlic - Brings sharper, fresher garlic flavor than powdered garlic alone.
- Yellow Onion - Adds sweetness and body to the sauce as it cooks down.
- Extra Virgin Olive Oil - Helps carry the flavors and gives the sauce a richer finish.
- San Marzano Tomatoes - Give the sauce a deeper tomato taste and a smoother, more balanced feel.
- Crushed Tomatoes Or Tomato Sauce - Crushed tomatoes give more texture. Tomato sauce makes the bake a bit smoother.
- Italian Seasoning - Adds the familiar herb note that ties the whole dish together.
- Sugar, Optional - Helps soften sharp tomato acidity if needed.
- Baking Soda, Optional - A small pinch can mellow acidic tomatoes and smooth out the sauce.
- Rotini Pasta - The spiral shape grabs sauce and cheese really well, making it a strong pick for baked pasta.
- Shredded Mozzarella Cheese - Melts into that gooey top layer that makes baked pasta so satisfying.
- Shredded Parmesan Cheese - Adds salty, nutty depth and helps the cheese topping taste fuller.
Try my Spaghetti and Meatballs!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Brown The Beef - Cook the ground beef with salt, pepper, garlic powder, onion powder, minced garlic, and diced onion until browned and fragrant. Drain any excess fat.
- Build The Sauce - Stir in the olive oil, San Marzano tomatoes, crushed tomatoes or tomato sauce, and Italian seasoning. Add the sugar and baking soda if needed, then simmer gently.
- Cook The Pasta - Boil the rotini in well-salted water until slightly under al dente. Drain so it can finish cooking in the oven.
- Assemble The Bake - Mix the pasta with the sauce and transfer it to a large baking dish. Top evenly with mozzarella and parmesan.
- Bake Until Hot And Bubbly - Bake at 350°F for 20 to 30 minutes, until the casserole is heated through and the cheese is melted and bubbling.
Try my Chicken Alfredo Bake, too!
Recipe FAQ
Yes. You can assemble the full dish earlier in the day, cover it, and refrigerate it before baking. If it goes into the oven cold, it may need a few extra minutes. For the best texture, keep the pasta a little firm during boiling so it holds up well after chilling.
Let the bake cool, then transfer leftovers to an airtight container or cover the baking dish tightly. Store in the refrigerator for up to 4 days. The pasta will continue to absorb some sauce as it sits, so leftovers may be a bit thicker the next day.
You can reheat individual portions in the microwave or warm larger amounts in a 350°F oven until heated through. A splash of water or extra tomato sauce can help loosen the texture if the pasta has absorbed a lot of moisture in the fridge.
Yes. Bake it first, cool it, then wrap it well and freeze. You can freeze the whole casserole or individual portions. Thaw in the refrigerator before reheating for the most even texture.
Ground turkey, ground chicken, or Italian sausage all work well here. Sausage will give the bake a stronger seasoned flavor, and turkey keeps it a bit lighter.
Yes. Provolone, fontina, Monterey Jack, or an Italian blend can work in place of part of the mozzarella. Keep some parmesan in the mix if you can, since it adds a stronger savory edge.
Baking soda lowers acidity. It reacts with the acid in the tomatoes, which can make the sauce taste less tart. You may notice a little foaming right after it is stirred in. That reaction is normal. A very small pinch can take the edge off a sauce that tastes too bright or harsh.
Try my Aglio e Olio!
Serve This With...
More Recipes Using Marinara
- Meatball Marinara
- Shrimp Marinara
- Blackstone Chicken Parmesan Meatballs
- Blackstone Meatball Subs
- Traeger Baked Tortellini
- Traeger Baked Ziti
- Lasagna Stuffed Shells
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Cheesy Rotini Bake
This easy cheesy rotini bake is one of my favorite meals to make for the family! Whether you make the sauce from scratch or use a jarred sauce, this is a great weeknight meal and is perfect for meal-prep too.
Ingredients
Sauce
- 1 pound lean ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 2 tablespoons extra virgin olive oil
- 28-ounce can San Marzano Tomatoes
- 15-ounce can crushed tomatoes or tomato sauce
- 1 tablespoon Italian Seasoning (lightly dried Gourmet Garden)
- ½ teaspoon sugar (optional)
- ½ teaspoon baking soda (optional)
The Rest
- 1 pound rotini pasta
- 4 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
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Instructions
- Add the ground beef, seasonings, garlic, and onion, to a large high-sided skillet or pot over medium-high heat. Brown the meat and drain off any excess fat at the end.
- Add the olive oil to the ground beef along with the tomatoes. Reduce the heat to medium / medium-low and bring to a simmer. Add the Italian seasoning, along with the sugar and baking soda, if using. Let the sauce simmer while you prepare the rest of the ingredients.
- Put a pot of well-salted water on the stove to boil. Preheat your oven to 350°F.
- When the water comes to a boil, cook the pasta 2 minutes less than what the package calls for on the low end. You want them slightly under al dente. Drain.
- Mix the pasta and the sauce and place into a large baking dish. Top with the mozzarella and parmesan cheese, and put in the oven.
- Let bake for 20-30 minutes, or until everything is hot, bubbly, and the cheese is melted.
- Serve hot with your favorite sides. We like garlic bread and a nice caesar salad with ours.
Notes
Want to hit the easy button? Use a jar of Rao's in place of the tomatoes, Italian herbs, sugar, and baking soda.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1043Total Fat: 60gSaturated Fat: 31gUnsaturated Fat: 29gCholesterol: 206mgSodium: 2418mgCarbohydrates: 43gFiber: 3gSugar: 6gProtein: 82g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
