Baked Rotini
- Servings: 8
- Prep: 20
- Cook Time: 50
Baked rotini corkscrew pasta tossed with zesty tomato sauce, meat, and melted cheese, it's the perfect comfort food for any occasion.
SHARE RECIPE
INGREDIENTS:
| 16 oz | San Giorgio® Rotini |
| 1 lb | ground beef |
| 1 each | onion, chopped |
| 1 each | green bell pepper, chopped |
| 1 each | garlic clove, minced |
| 28 oz | diced tomatoes, undrained |
| 6 oz | tomato paste |
| 4 oz | sliced mushrooms, undrained |
| 1 tsp | salt |
| 1/2 tsp | fresh basil leaves |
| 1/2 tsp | oregano leaves, crushed |
| 1/4 tsp | garlic powder |
| 1/4 tsp | crushed red pepper flakes |
| 2 cups | reduced fat shredded mozzarella cheese |
DIRECTIONS:
- Prepare pasta according to package directions; drain.
- In medium skillet, combine ground beef, onion and green pepper. Cook until beef is brown and green pepper is tender; drain. Stir in next 9 ingredients. Bring to a boil. Reduce heat; simmer 20 minutes.
- Combine cooked pasta and meat sauce; mix well.
- Layer 1/2 the mixture into a 2-quart baking dish; top with 1 cup mozzarella. Repeat layers with remaining mixture and cheese.
- Bake in 350ºF oven until hot, 20 to 30 minutes.
