Cheesy Rotini Bake Recipe
Transform simple spiral pasta into a towering, scoopable casserole of molten perfection. By folding ricotta cheese directly into the marinara, you create a vibrant, creamy pink sauce that bubbles violently in the oven beneath a heavy canopy of mozzarella.
Ingredients
The Sturdy Canvas: 1 pound dry rotini pasta (the tight spirals are mandatory for trapping the thick sauce).
The Creamy Core: 1 large jar (24 oz) premium marinara sauce and 1 cup whole milk ricotta cheese.
The Melty Crown: 2 cups freshly shredded mozzarella cheese and ¼ cup grated Parmesan.
The Aromatic Finish: 1 tsp garlic powder and 1 tsp dried basil.
Instructions
The Oven and Pasta Prep: Preheat your oven to 190°C (375°F). Boil the rotini in salted water strictly until al dente (it must remain firm to survive the oven bake). Drain well.
The Pink Sauce Emulsion: In a massive mixing bowl, vigorously whisk the marinara sauce, ricotta cheese, garlic powder, and dried basil together until the ricotta is completely integrated and the sauce turns a beautiful, velvety pink.
The Heavy Toss: Dump the cooked rotini directly into the pink sauce. Use a large rubber spatula to fold the mixture aggressively until every single spiral is flooded with cheese and sauce.
The Strategic Build: Pour the entire mixture into a lightly greased 9x13-inch baking dish, spreading it evenly edge-to-edge. Blanket the casserole completely with the shredded mozzarella and Parmesan.
The Golden Bake: Bake uncovered for 20 to 25 minutes. Watch for the edges to bubble aggressively and the mozzarella to melt into a spectacular, golden-brown crust. Let it rest for 5 minutes before serving.
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