Rotini Pasta With Smoked Ham Vegetables And 3 Cheeses 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.

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.

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.

PASTA WITH CARAMELIZED ONIONS, CABBAGE, AND SMOKED HAM

Steps:

• Cook bacon in heavy large skillet over medium-high heat until bacon is brown and crisp. Transfer bacon to paper towel and drain. Crumble bacon. Measure drippings from skillet; add enough vegetable oil to measure 1/4 cup and return mixture to skillet. Add onions and caraway seeds and sauté until onions are dark brown, about 25 minutes. Add cabbage and ham and sauté until cabbage wilts, about 8 minutes.
• Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
• Add bacon, onion mixture, and cheese to pasta. Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes. Season pasta to taste with salt and pepper and serve.

CHEESY ROTINI PASTA

Steps:

• 1. In a large skillet over medium heat, saute garlic in oil until tender, about 2 minutes.
• 2. Stir in basil, sugar, and crushed tomatoes; season with salt and pepper and cook 15 to 20 minutes, until slightly thickened.
• 3. While sauce is cooking; cook pasta according to the directions on the box.
• 4. Mix pasta and sauce in a bowl, top with cheese. Serve with a salad and carrot sticks.

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.