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Overnight Rotini Bake

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Overnight Rotini Bake
  • Prep 20 min
  • Total 9 hr 15 min
  • Servings 8
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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.
Updated Sep 30, 2009

Ingredients

  • 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)

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 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use ground turkey instead of ground beef, if you prefer.
  • tip 2
    Start with precooked ground beef, either plain or Italian-seasoned, to trim prep time.

Nutrition

390 Calories, 16g Total Fat, 27g Protein, 35g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
18%
18%
Exchanges:
2 Starch; 1 Vegetable;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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