Overnight Rotini Bake

My in-laws came over Sunday for dinner and I knew we were going to be gone all day and thought this would work perfect. PERFECT it was!! I am a younger, rookie cook and this turned out awesome. My father-in-law ate half of the pan! I made it up the morning of, and didn't have it marinade the full 8 hours, but still turned out great. For dessert I made the Warm Caramel Apple Cake (http://www.bettycrocker.com/recipes/warm-caramel-apple-cake/7cf74064-7e6d-48d4-976f-b8d1dd1c170c) and that was also like heaven. This meal was a hearty home run for the cold fall weather and would definitely make both again! Thanks Betty :)

Well okay, it was certainly quick and easy to make. But the end result was just "meh"...not terrible or inedible...just nothing special. After 45 minutes in the oven it still seemed a bit soupy, so I put it in uncovered for another 10 minutes which firmed it up nicely, then added the mozzarella for 5 minutes. It smelled good...but it really had no strong flavor profile. It didn't really taste Italian. It tasted exactly like what it was: tomato sauce, meat, pasta and cheese. I agree with the reviewer below that the rotini was really soft and squishy. I think what this recipe needs is a good hit of Worcestershire sauce or red wine vinegar to wake it up. Overall, if I make it again I'll definitely add more spices to give it a bit more personality.