Easy Rotini Casserole Food

ROTINI CHICKEN CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt., Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

ROTINI AND CHICKEN CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
• Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

OVERNIGHT ROTINI BAKE

Steps:

• Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
• Cook beef, onion, bell pepper and garlic in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.
• Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.

CHEESY CHICKEN AND ROTINI CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta as directed on package.
• In pan, mix pasta, chicken, frozen vegetables, soup and broth. Bake uncovered 35 to 40 minutes or until bubbly around edges.
• Top with tomatoes. Sprinkle with onions and cheese. Bake uncovered about 3 minutes or until cheese is melted.

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.

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.

ROTINI CASSEROLE

Steps:

• Preheat oven to 350 f.
• Cook pasta.
• Brown Sausage in Olive Oil.
• Drain on paper towel.
• When pasta is done, drain.
• don't rinse.
• While Pasta is still hot stir in Cheddar, Butter, and 1 Egg.
• Spread 1/2 of the Pasta mix in a large greased casserole dish.
• Pour 1 cup of Spaghetti Sauce evenly over pasta mix.
• Combine Cottage Cheese, 1 Egg, Salt, and Pepper.
• Spread mixture evenly over casserole.
• Spread Sausage evenly over cottage cheese mix.
• Spread remaining Pasta mix over Sausage.
• Pour 1 cup Spaghetti Sauce over Pasta mix.
• Sprinkle Mozzarella on top.
• Bake 50 min.
• Remove from oven.
• Sprinkle Parmesan on top, return to oven.
• Bake 10 min. more
• Remove, cover with loose foil tent, let rest 10 min.
• Serve.
• NOTE- If prepared the night before add 25 min, to the cooking time.
• NOTE- Be sure the dish can stand the sudden tempertaure change.

CREAMY CHICKEN AND ROTINI CASSEROLE

Steps:

• Preheat oven to 350F.
• Lightly spray a 9x13" pan with cooking spray and set aside.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8-10 minutes or until al dente; drain.
• Melt butter in a saucepan over medium heat.
• Add flour a tablespoon at a time and stir until smooth.
• Gradually stir in milk.
• Bring to a low boil, and cook for one minute, stirring constantly.
• Remove from heat and stir in cheddar cheese until melted.
• Stir in cream cheese and until melted.
• Add wine, and season with mustard, nutmeg and salt.
• Pour cooked noodles in pan.
• Layer chicken pieces over the noodles.
• Pour sauce over the chicken.
• In a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
• Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling.
• Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening.
• Allow to cool slightly before serving.