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Overnight Rotini Bake

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Overnight Rotini Bake
  • Prep Time 20 min
  • Total Time 9 hr 15 min
  • Servings 8
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Fix and forget this tasty make-ahead Italian casserole. A little work the night before and you’ve got yourself a no-fuss, no-muss cheesy beef-and-pasta dinner.

Ingredients

1 1/2
pounds lean ground beef
1
large onion, chopped (1 cup)
1
large bell pepper, chopped (1 cup)
2
large cloves garlic, finely chopped
1
can (28 ounces) crushed tomatoes, undrained
2
cups hot water
1
envelope (1 ounce) onion soup mix (from 2-ounce package)
1
teaspoon Italian seasoning
3
cups uncooked rotini or fusilli (corkscrew) pasta (9 ounces)
1 1/2
cups shredded Italian cheese blend or mozzarella cheese (6 ounces)

Directions

  • 1 Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
  • 2 Cook beef, onion, bell pepper and garlic in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.
  • 3 Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
  • 4 Heat oven to 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.
Tips  

Use ground turkey instead of ground beef, if you prefer.

Start with precooked ground beef, either plain or Italian-seasoned, to trim prep time.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
145
)
Daily Value
Total Fat
16g
(
Saturated Fat
7g
)
Cholesterol
60mg
Sodium
610mg
Total Carbohydrate
35g
(
Dietary Fiber
3g
)
Protein
27g
Daily Value*:
Iron
18%
18%
Exchanges:
2 Starch; 1 Vegetable;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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