Recipe by Samantha Czajka
"My mother combined these ingredients to make a wonderful and convenient meal. To complete the meal serve with breadsticks and steamed asparagus."
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1 (16 ounce) package
lean ground beef
ground black pepper
1 (28 ounce) jar
shredded mozzarella cheese
I guess it's about time that I rated this recipe since I've been using it for over a year!! I really love this pasta dish. It's easy to put together and it really stretches a pound of pasta when I have a bunch of hungry kids to feed (who are very happy when they find out we are having this). I did change just a couple of things. I omitted the onion because I'm too lazy to cut up an onion for just the few teaspoons called for in the recipe. I also omitted the salt and pepper because I didn't feel it needed it...I guess it depends on the flavor of which ever sauce you use. I lowered the temp of the oven to 350 degrees because it was sort of dry the first time I made it at 425 degrees. After I drain and rinse the pasta I put it back in the pan that I boiled it in, add the sauce and browned hamburg, then mix the whole thing together. I layer the pasta and cheese in an oblong casserole dish in the following way: 1/3 of the pasta mixture, 1/3 of the shredded mozzarella, another 1/3 of the pasta, followed by 1/3 of the cheese, then the last 1/3 of the pasta. I bake it for 20 min and then add the remaining cheese and return it to the oven for 5 minutes. It comes out almost like a "lazy man's" lasagne....YUMMY!!
This recipe was good but I felt used more cheese than needed, so I tried to keep it healthier by using less. Also added minced garlic to the beef and some italian seasonings as well....
It was very easy to make and everyone loved it. The only thing to note is that if an oblong pan is not used to bake it in, then 2 cups of moz. cheese is plenty instead of the 3 cups called for in the recipe. I passed the recipe on to a friend and they used a round casserole dish which was just too small of a diameter for that much cheese. But they still loved it!
This was very good. I did however add italian seasoning, minced garlic and a can of diced tomatoes with green chilies. I then placed a layer of the pasta in the dish, cheese, pasta and finally another layer of cheese.
This is a great easy no fuss meal when you are short on time or the pantry is almost bare. I used home made mushroom sauce and kept it the same otherwise. Thanks!
Very good recipe as is, and would also be good with some additions. I made it as is and everyone enjoyed it. I especially like it because it's made with things you have on hand even when it's the day before grocery shopping day! Thanks for a family-pleasing recipe!
Great recipe - I messed up and put too much onion, though. Still ate it all! Will definitely make again - thanks!
Very tasty, but lacks visual charm. If I were to serve this for guests I would, at the very minimum, put a sprig of something green and fresh for visual appeal.
* Percent Daily Values are based on a 2,000 calorie diet.
Rotini Pasta Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 173
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