I have never been too big on leftovers, but lately I’ve been including one leftover night in my weekly meal plan just to give me a little more time to spend with Milo on the days he goes to preschool. Although I don’t love the idea of serving my family something that was cooked previously, they don’t seem to mind too much, so I guess it’s okay…as long as I don’t do it more than once a week!
This rotini bake is pretty simple and not fancy at all. It’s perfect for a weeknight meal paired with a nice, green salad! And if you’re into the whole leftovers thing, it keeps great for a day or two in the fridge.
1lb whole grain rotini pasta
1lb ground beef
1 28oz jar of marinara sauce (my favorite is Newman’s)
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 15oz container ricotta cheese
1/2 cup of pasta water
2 cups mozzarella cheese
salt and pepper
Preheat oven to 350 F. Cook pasta until al dente (save a 1/2 a cup of the pasta water!) and brown beef in a skillet. In a large bowl or in the pot you cooked the pasta in, combine the pasta, beef, tomato sauce, basil, parsley, ricotta cheese, water, and salt and pepper. Pour mixture into a large casserole dish. Mine was 3.75 qt and was up to the top. Top with mozzarella. Bake for 20 minutes. This will serve 6 in one sitting, or 3 for two nights!