October 2, 2012

Baked Rotini

This recipe has evolved over the years, and has a special place in my heart.  This was the first recipe I really did well when I was first married, and the first one I tinkered with over time instead of following the cookbook version exactly.  It's definitely comfort food in my house: both comforting for me to make because it is so familiar, and comforting to eat all year long.  I know it's nothing groundbreaking, but I hope you enjoy it all the same!

  • 1/2 lb (1/2 box) rotini
  • 1 lb ground beef
  • 1/2 large onion, chopped
  • 2 garlic cloves, minced
  • 1 1/4 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • 24-oz jar pasta sauce

  1. Cook the pasta according to package directions.
  2. While the pasta cooks, brown the ground beef with the onion and garlic cloves in a large nonstick pan heated over medium heat.  You do not need to coat the pan in oil or nonstick spray; the beef provides its own grease to cook in.
  3. Preheat the oven to 375 degrees.
  4. When cooked, drain the pasta and transfer to a large bowl.
  5. When browned (5-7 minutes), drain the ground beef mixture and add to the large bowl.
  6. Stir together the pasta, ground beef, 1 cup of the mozzarella cheese, the Parmesan cheese, the pepper, and pasta sauce until evenly mixed.
  7. Pour the pasta mixture into a lidded 3-quart casserole dish.  Cover and cook at 375 degrees for 25 minutes.
  8. Remove lid, sprinkle with the remaining 1/4 cup of mozzarella cheese, cover again, and cook an additional 5 minutes or until the cheese is melted.
Serves 4-5

So ooey gooey and cheesy!!!

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