Rotini Basil Food

CHORIZO TOMATO ROTINI PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over medium-high heat.
• Cook chorizo until slightly crispy.
• Add the onions and cook until translucent.
• Add the beef, salt, and pepper, cooking until no pink is showing.
• Pour in the tomato sauce, and cook until sauce thickens.
• Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
• Enjoy!

BARILLA® GLUTEN FREE ROTINI WITH BASIL PESTO, ARUGULA, ROASTED TOMATOES AND CRISPY PROSCIUTTO

Steps:

• Pre-heat oven to 425 degrees F (215 C) and bring a large pot of water to a boil.
• Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper.
• Place on a sheet tray and roast in the oven for about 10 minutes.
• Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color.
• Add the roasted tomatoes, set aside.
• In a blender, combine the cheese and basil and season with salt and pepper. Blend well and add remaining oil while blending, set aside.
• Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce.
• Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto.

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.

LEMON-BASIL CHICKEN ROTINI

Steps:

• Cook rotini according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan., Add mushrooms and carrots to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, cream cheese and lemon juice; stir until cheese is melted., Drain rotini; add to vegetable mixture. Stir in chicken, peas, Parmesan cheese, basil, lemon zest, salt, pepper and red pepper flakes; heat through.

ROTINI WITH SUN-DRIED TOMATOES & BASIL

Steps:

• Cook pasta in a large pot of boiling salted water until tender but firm, 8- 10 minutes or according to package directions.
• Drain well, reserving 1/2 cup of the cooking liquid.
• Return pasta to pot.
• Add remaining ingredients including reserved liquid& toss to coat.
• Serve immediately as pasta waits for nobody!

BAKED ROTINI CASSEROLE

Steps:

• Preheat oven to 350°F. Grease a 9x13-inch baking dish and set it aside.
• Prepare and cook pasta according to the manufacturer's directions, cooking to al dente, or 2 minutes less than fully cooked. Drain pasta and return to warm stockpot. Add the prepared marinara sauce to the pasta. Stir and set aside.
• While the pasta is cooking, heat oil over medium in a 12-inch skillet. Slice sausage into ½-inch pieces. Brown sausage on both sides to create a crust, 5-6 minutes. Remove from the heat and set aside. Add the browned sausage to the prepared pasta and stir to combine.
• In a medium bowl, combine the ricotta cheese, egg, salt, dried basil, dried oregano, onion powder, garlic powder, and 2 oz Parmesan cheese. Stir to combine and set aside.
• Layer half of the prepared pasta in the baking dish. Evenly dollop the ricotta mixture over the pasta layer and spread to smooth. Add the remaining half of the pasta and spread it evenly. Top with mozzarella cheese and remaining 2 oz Parmesan cheese.
• Bake in the preheated oven until the cheese is beginning to brown and the casserole is bubbling, 45-55 minutes. Remove from the oven and serve.

ROTINI BAKE WITH TOMATOES AND CHEESE

Steps:

• Preheat the oven to 350 F.
• Serve hot. Enjoy.