This post is going to be pretty short. To be honest, I forgot to type it up earlier this week, and it’s now Saturday. Whoops.
Earlier this week I made and photographed a very simple baked rotini dish. It’s not fancy, but it was delicious. I don’t know about you, but I really love when the pasta gets crunchy at the top layer. So to begin, get together your cast of characters. I made this fast so that I could send some to work with my mom, so I don’t have a photo of the ingredients. It was just Vegetable Rotini (the kind made from spinach, but you could use tricolor as well), marinara sauce (or as my mother calls it, red gravy), and shredded mozzarella cheese.
First, cook your pasta. You could also add some vegetables to it. Sliced or diced tomatoes, green, kalamata, or black olives, broccoli florets, or spinach would work really well. If you’re adding those, prepare them as well.
Next, preheat your oven to 350. While that’s preheating, finish cooking your pasta/veg. When they’re cooked, spread the pasta into a large baking dish in as thin a layer as you can. If you’re adding vegetables or tomatoes spread those in this layer.
Cover the pasta/veg with your marinara, and then top that with your shredded mozzarella. You could also put on some shredded parmesan, but I didn’t have any already shredded. Pop it in the oven for 20-25 minutes, and then let it cool for about three minutes. Nom at will.
I also made a quick printable pdf of the recipe in case anyone wanted to take it into the kitchen with them without having to worry about getting electronics dirty. Click here or on the image above to get it: Baked Rotini Printable