Overnight Rotini Bake

Overnight Rotini Bake

Fix and forget this tasty make-ahead Italian casserole. A little work the night before and you’ve got yourself a no-fuss, no-muss cheesy beef-and-pasta dinner.

Prep Time

20

Minutes

Total Time

9:15

Hrs:Mins

Makes

8

servings

1 1/2
pounds lean ground beef
1
large onion, chopped (1 cup)
1
large bell pepper, chopped (1 cup)
2
large cloves garlic, finely chopped
1
can (28 ounces) crushed tomatoes, undrained
2
cups hot water
1
envelope (1 ounce) onion soup mix (from 2-ounce package)
1
teaspoon Italian seasoning
3
cups uncooked rotini or fusilli (corkscrew) pasta (9 ounces)
1 1/2
cups shredded Italian cheese blend or mozzarella cheese (6 ounces)
  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 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.
Makes 8 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use ground turkey instead of ground beef, if you prefer.
Time Saver
Start with precooked ground beef, either plain or Italian-seasoned, to trim prep time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 145),
  • Total Fat 16g
    • (Saturated Fat 7g,),
  • Cholesterol 60mg;
  • Sodium 610mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 3g,
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.