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Overnight Rotini Bake

Overnight Rotini Bake
  • Prep 20 min
  • Total 9 hr 15 min
  • Servings 8
Fix and forget this tasty make ahead Italian casserole. A little work the night before and you have yourself a no-fuss, no-muss cheesy beef-and-pasta dinner.
November 8, 2012

Ingredients

  • 1 1/2 lb (750 g) lean ground beef
  • 1 large onion, chopped (1 cup/250 mL)
  • 1 large bell pepper, chopped (1 cup/250 mL)
  • 2 large cloves garlic, finely chopped
  • 1 can (28 oz/796 mL) Muir Glen Organic crushed tomatoes, undrained
  • 2 cups (500 mL) hot water
  • 1 pouch (1 ounce) onion soup mix (from 2 pouch package)
  • 1 tsp (5 mL) Italian seasoning
  • 3 cups (750 mL) uncooked rotini or fusilli (corkscrew) pasta
  • 1 1/2 cups (375 mL) shredded Italian cheese blend or mozzarella cheese

Steps

  • 1
    Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
  • 2
    Cook beef, onion, bell pepper and garlic in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.
  • 3
    Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
  • 4
    Heat oven to 375ºF. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.

  • Substitution: Use ground turkey instead of ground beef, if you prefer.

Nutrition Facts

Serving Size: 8 Servings (1 1/4 Cups Each)
Calories
390
Total Fat
16g
Saturated Fat
7g
Cholesterol
60mg
Sodium
610mg
Total Carbs
35g
Dietary Fiber
3g
Protein
27g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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