Rotini Bake

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.


Rotini Bake

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!



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