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A serving of cheesy baked pasta with spiral noodles, meat sauce, and melted cheese being lifted from a baking dish.
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5 from 8 ratings

Cheesy Baked Rotini Pasta Casserole

This rotini pasta bake is a hearty, cozy weeknight dinner with curly pasta that traps every bit of saucy goodness. One pan, simple ingredients and ridiculously easy to make!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes, Pastas, Side Dishes
Cuisine: American, Italian, Mediterranean
Diet: Halal, Hindu, Kosher, Low Calorie, Vegetarian
Keyword: pasta bake, pasta casserole, rotini pasta
Diet: Vegetarian
Occasion: Birthdays, Christmas, Game Day, Thanksgiving, Valentine's Day
Time: 45 minutes or less
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 1 lb rotini pasta 453 g
  • 2 cups cottage cheese 450 g
  • 1 24-oz jar marinara sauce 680 g
  • ½ cup pesto
  • 1 tsp each garlic powder, onion powder, Italian seasoning
  • ½ tsp each salt and pepper
  • 1 8-oz package mozzarella cheese 226 g
  • ½ cup fresh grated Parmesan 40 g

Instructions

  • Pasta: Cook 1 lb rotini pasta according to package instructions, stopping 2 minutes before al dente (pasta will still be a little hard on the inside when you bite it).
    Preheat oven to 350°F (176°C).
    A white colander filled with cooked rotini pasta sits on a red tiled surface.
  • Stir: In a large bowl, gently fold together drained pasta, 2 cups cottage cheese, 1 24-oz jar marinara sauce, ½ cup pesto, 1 tsp each garlic powder, onion powder, Italian seasoning, and ½ tsp each salt and pepper, along with half of the 8-oz package mozzarella cheese.
    A bowl on a red tiled surface contains uncooked pasta, shredded cheese, cottage cheese, pesto, tomato sauce, grated parmesan, and pepper, with a black spoon resting inside.
  • Assemble: Lightly grease a 9x13-inch casserole dish. Spoon the pasta mixture into the dish. Top with the remaining mozzarella cheese and ½ cup fresh grated Parmesan. Cover tightly with aluminum foil.
    A rectangular baking dish filled with an unbaked casserole topped with a generous layer of shredded cheese on a red tiled surface.
  • Bake: Bake for 20 minutes. Remove the foil covering, increase the temperature to 400°F (204°C), and continue cooking until the top is golden in spots and melty, about 10 minutes.
    A close-up of a baked pasta dish with rotini, ground meat, tomato sauce, and melted cheese, garnished with chopped parsley in a rectangular casserole dish.

Video

Notes

Leftovers will last up to 5 days in an airtight container in the fridge. You can also freeze this dish for up to a month—just let it thaw before baking.
To make it ahead, assemble your pasta bake, wrap or cover it, and stick it in the fridge overnight. When you're ready, remove it from the fridge and bake as directed.
To make a gluten-free pasta bake, use any gluten-free pasta instead of the rotini.

Nutrition

Serving: 1serving | Calories: 495kcal | Carbohydrates: 58.7g | Protein: 30.8g | Fat: 14.2g | Cholesterol: 37mg | Sodium: 1111mg | Potassium: 109mg | Fiber: 3.4g | Sugar: 7.6g | Calcium: 456mg | Iron: 3mg
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