Baked rotini casserole
Since some parts of the country are getting snow, wind, and storms, I think a comforting rotini casserole is appropriate. Rotini with sausage and a layer of creamy ricotta is the perfect dish for a winter day. If you’re in warmer climates, don’t worry: you will still be happy with this!
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 egg
– 1/2 tsp 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
Method
– 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.
– While the pasta is cooking, heat oil over medium in a 12-inch skillet. Slice sausage into 1/2-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.
– 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.
– 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.
– 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.
