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A pasta bake may be hands-down the most comforting casserole one can make. I will claim that a casserole can be anything that is layered in a baking dish and turned into an entire meal all in one. This baked rotini casserole gives whispers of lasagna without too much effort. Full of flavor, the best part is the time can be cut down by using your favorite jarred red sauce.
While many of my recipes include meat, this is one where meat is optional. The casserole can easily be vegetarian by eliminating the sausage. A casserole is meant to be easy to make and easy to customize for each family or individual.
Baked Rotini Casserole Ingredients
- Rotini pasta has so many swirled edges that really hold onto the sauce. This way, each piece of pasta is packed full of flavor. Make sure to cook the pasta to al dente, which means slightly underdone, so the pasta really absorbs the sauce.
- Italian sausage has the ideal mixture of sweet, spice, and herbs. You can opt for a sweeter or spicier variety to fit your liking.
- Marinara sauce is the major flavor in this casserole. I often use my own homemade marinara sauce, but any store-bought version will work perfectly.
- Whole milk ricotta adds a creamy richness to the casserole. Trust me: a layer of the ricotta may become your favorite part. For the most flavor, choose whole milk ricotta if possible.
- Eggs are often what bind ingredients together. And in this recipe, one egg added to the ricotta layer is just enough to help it all hold together.
- Dried basil and dried oregano are often in the pantry, but tend to be forgotten. The fact of the matter is that they have so much flavor! There’s no need to buy fresh, especially at this time of the year.
- Parmesan cheese, with its salty, iconic flavor, acts almost like a seasoning. And it’s very welcome!
- Mozzarella cheese is the finishing touch. Mozzarella easily melts over the casserole and is best when it just begins to brown. Browning means that there’s even more flavor!
The full amount of each ingredient can be found in the recipe card below.
If you’re looking to save even more time, make this casserole the day before serving so it’s ready to pop in the oven. Remember: storing the unbaked casserole in the refrigerator will require a longer baking time since it will be colder than when freshly made.
Casseroles are a staple because they offer an entire meal without all of the separate dishes. The leftovers are great for taking to work, school, or simply eating for the next few evenings.
More Comfort Food
- Easy homemade goulash
- Pork pot roast
- Loaded baked potato soup
- Pizza casserole
- Beef shepherd’s pie
- Beef enchiladas
- Make sure to check out all of my comfort food recipes.
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Baked Rotini Casserole
Ingredients
- 16 oz rotini pasta
- 1 tbsp olive oil
- 12 oz Italian sausage (about 4 links)
- 4 cups marinara sauce
- 15 oz whole milk ricotta
- 1 large egg
- ½ tsp kosher salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 4 oz Parmesan cheese grated
- 8 oz shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and set it aside.
- Prepare and cook pasta according to the manufacturer's directions, cooking to al dente, or 2 minutes less than fully cooked. Drain pasta and return to warm stockpot. Add the prepared marinara sauce to the pasta. Stir and set aside.16 oz rotini pasta, 4 cups marinara sauce
- While the pasta is cooking, heat oil over medium in a 12-inch skillet. Slice sausage into ½-inch pieces. Brown sausage on both sides to create a crust, 5-6 minutes. Remove from the heat and set aside. Add the browned sausage to the prepared pasta and stir to combine.1 tbsp olive oil, 12 oz Italian sausage (about 4 links)
- In a medium bowl, combine the ricotta cheese, egg, salt, dried basil, dried oregano, onion powder, garlic powder, and 2 oz Parmesan cheese. Stir to combine and set aside.15 oz whole milk ricotta, 1 large egg, ½ tsp kosher salt, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp onion powder, 4 oz Parmesan cheese, 1 tsp garlic powder
- Layer half of the prepared pasta in the baking dish. Evenly dollop the ricotta mixture over the pasta layer and spread to smooth. Add the remaining half of the pasta and spread it evenly. Top with mozzarella cheese and remaining 2 oz Parmesan cheese.8 oz shredded mozzarella cheese, 4 oz Parmesan cheese
- Bake in the preheated oven until the cheese is beginning to brown and the casserole is bubbling, 45-55 minutes. Remove from the oven and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Wow Kaleb was that baked rotini casserole ever great. I just finished baking it and it is definitely a keeper. The only change I made was that I used hot Italian sausage , some crushed red pepper flakes and a mix of provolone and mozzarella cheese. I also used Parmesan as well. Everything else was perfect. People should absolutely try this. Thanks for the recipe!!!
Could I use cottage cheese instead of ricotta? I’m unable to eat ricotta. I wanted to see if the recipe would still work.
This is the second time I am making this. I am an American, living in Australia and these Italian American casseroles remind me of home. They have NOTHING like this here. Lasagna is very different-more like actual Italian lasagna. Anyway, this recipe and all your recipes are so delicious, Kaleb. Thank you for being a refreshing voice from home. Thx-Lara 😊
It was good but I found it to be too dry. Might try to use a jar & a half next time of the sauce
I saw enjoy your recipes and videos. I was born and raised in Mn and love a good casserole.
Watching you reminds me of my grandson and that makes my day.
I just read your rotini recipe. It sounds quite delicious. I was wondering could I substitute cooked chicken for the sausage?
Had some leftover Rotini noodles so I found this recipe online. Haven’t eaten it yet. Still cooking. I will update comments after we eat
Kaleb…..Made my Italian bake last night, mine is very similar except I add Kale and Zucchini……but this time I added your ricotta cheese layer. GAME CHANGER!!!!!!! So so good! Been so much fun watching you grow with Wyse Guide over these past 5 years!!!!! Having you as part of my day is such a joy.
Love love your Facebook page. Your recipes are bursting with flavor and your personality is a joy to watch. Feel like I’m your neighbor next door watching you cook. Thank you for all the tips on various subjects. God bless.
Mine is in the oven now, but I wanted to confirm something, do you really only use 8oz of ricotta? I had a 15 oz container and used about 2/3 and it seemed like barely enough. Will wait and see how it comes out. Now I have to figure out what to do with a few ounces of ricotta 🙂