Rotini Pasta Bake

I made this as written using minor changes. I used a box of gluten free rotini, this was 12oz not 16oz. I also used ground turkey instead of beef. I will also note that my jar of spaghetti sauce was 24oz as most pasta sauces are (Raos, ragu, prego, store brand, etc were all 24oz). I did not add 4 more oz of sauce. I did finely chop 1 teaspoon of onion although I questioned it, was it supposed to be onion powder or dried minced onion maybe? As written this is a good base recipe, it is essentially a slightly doctored up spaghetti recipe that's flavor will largely depend on the type of sauce you use. The proportions and temp just need some tweaking. For instance, the .5lb of ground meat was not enough for the amount of pasta so I used the full 1lb package. Then 2 cups of cheese was more than adequate to top the pasta, if you like it super cheesy go for that 3rd cup or stir in a cup with the pasta and then top with the other 2. Then 350 should be fine for baking, I baked it at 425 for 25 total minutes and it dried the dish out a bit. It was a super simple recipe to throw together that would be good for busy nights.

I used super veggie rotini (our fave) and added a little fresh Parmesan on top! We love it!

This recipe is so easy and delicious, although I changed a bit of it. Instead of ground beef or turkey I used cut up chicken breast, and substituted the spaghetti sauce for Alfredo sauce. As a healthier alternative, I used whole wheat pasta and it was fabulous. Thank you for this recipe!