Baked Rotini With Ham Food

5 INGREDIENT BAKED ROTINI

Steps:

• Preheat oven to 350 degrees.
• Cook pasta 1-2 minutes less than package directions in salted boiling water. Drain pasta, reserving 1/2 cup cooking liquid.
• Mix cooked pasta and reserved cooking liquid together with the sauce, cottage cheese, egg, and 1 cup of shredded cheese.
• Pour into a large 9x13 pan or casserole dish and top with remaining cheese.
• Bake for 30 minutes, or until cheese is bubbly.
• Alternatively, you can prep this dish up to baking. Cover and refrigerate for up to 3 days before baking. Add 20 minutes to baking time if coming from fridge.

BAKED ROTINI WITH HAM

Steps:

• Cook rotini according to package directions; drain and return to pan. Stir in Alfredo sauce, milk, mozzarella, ham, Italian seasoning, and pepper.
• Transfer rotini mixture to four 7 to 8 ounce au gratin dishes or ramekins or a 1 1/2-quart au gratin dish. Sprinkle with Parmesan cheese. Cover and chill for up to 24 hours.
• To serve, preheat oven to 350°. Cover with foil and bake for 25 to 30 minutes for the individual dishes or about 45 minutes for the casserole dish or until mixture is heated through. Let stand for 10 minutes. Stir before serving.

ROTINI PASTA WITH SMOKED HAM, VEGETABLES AND 3 CHEESES

Steps:

• Cook pasta in large pot of boiling water until tender but still firm to bite.
• Meanwhile, melt butter in heavy large skillet over medium heat.
• Add ham, carrot zucchini, and mushrooms; saute until vegetables are crisp-tender, about 3 minutes.
• Add cream and simmer until slightly thickened, about 3 minutes.
• Combine cheeses in small bowl.
• Add to sauce by handfuls, stirring until melted after each addition.
• Stir in nutmeg.
• Drain pasta.
• Add to sauce and toss to coat.
• Transfer pasta and sauce to large bowl.
• Sprinkle with additional parmesan cheese and parsley and serve.

HAM AND BROCCOLI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.
• Thaw the broccoli in a microwave oven until you can break it apart into small pieces.
• Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.
• Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.

BAKED ROTINI

Steps:

• Cook first 3 ingredients in a large skillet over medium heat, until beef is no longer pink; drain and return to skillet.
• Stir in crushed tomatoes and next 7 ingredients; bring to a boil.
• Reduce heat, and simmer, stirring occasionally, 20 minutes.
• Stir in rotini and cheese.
• Spoon into a lightly greased 13x9 inch baking dish.
• Bake at 350 degrees for 35 minutes.

ROTINI PASTA BAKE

Steps:

• In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
• Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
• In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
• In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.

BAKED ROTINI PASTA WITH RICOTTA PESTO

Steps:

• Puree the basil leaves, almonds, garlic and salt together in a food processor.
• With motor running, gradually add the olive oil thru the feeder tube.
• Stir in 2 tablespoons of the Parmesan cheese and set aside.
• Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.
• In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.
• Add the pasta and toss to blend.
• Pour into a 1 1/2 quart shallow baking dish and top with the remaining 2 tablespoons of Parmesan and the rest of the mozzarella.
• Bake at 350° for 30 minutes or until cheese is melted and bubbly.