Baked Rotini Casserole
A hearty, cheesy, and comforting baked pasta casserole loaded with Italian sausage, marinara sauce, ricotta, and a blend of Parmesan and mozzarella. Perfect for family dinners and potlucks!
Ingredients:
16 oz rotini pasta
1 tablespoon olive oil
12 oz Italian sausage (about 4 links), sliced into ½-inch pieces
4 cups marinara sauce
15 oz whole milk ricotta cheese
1 large egg
½ teaspoon kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
4 oz (about 1 cup) grated Parmesan cheese, divided
8 oz (about 2 cups) shredded mozzarella cheese
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook rotini pasta according to package directions, cooking to al dente (or 2 minutes less than fully cooked). Drain pasta and return to pot. Add marinara sauce and stir to combine.
3. While pasta cooks, heat olive oil in a 12-inch skillet over medium heat. Add sliced Italian sausage and brown on both sides, about 5-6 minutes. Remove from heat and add to the pasta mixture. Stir to combine.
4. In a medium bowl, combine ricotta cheese, egg, salt, dried basil, dried oregano, onion powder, garlic powder, and 2 oz (about ½ cup) of the grated Parmesan cheese. Stir until well combined.
5. Layer half of the pasta mixture in the prepared baking dish.
6. Evenly dollop the ricotta mixture over the pasta layer and spread gently to smooth.
7. Add the remaining half of the pasta mixture and spread evenly.
8. Top with shredded mozzarella cheese and the remaining 2 oz (about ½ cup) of grated Parmesan cheese.
9. Bake for 45-55 minutes, until the cheese is beginning to brown and the casserole is bubbling.
10. Remove from oven and let rest for 5-10 minutes before serving.
Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes | Yield: 8 servings
Nutrition Facts (per serving):
Calories: 620 kcal | Protein: 32g | Carbohydrates: 58g | Fat: 28g | Fiber: 4g | Sugar: 8g | Sodium: 1120mg
