Wednesday, August 17, 2011

Baked Garden Rotini

Okay, I know that's a pretty lame title, and it doesn't sound very exciting, but trust me...this pasta bake is really yummy.  Just a head's up, it's also really hearty, so make it when your family is super hungry.  The cheapie green-can Parmesan is best in this, so feel free to pinch the pennies here.

Baked Garden Rotini

1 lb. garden rotini, cooked
1/2 cup butter or margarine
3/4 cup heavy cream or 1 can evaporated milk
1 tsp. garlic powder
1/4 cup Parmesan cheese
15 oz.  Spaghetti sauce (I use half one of those big Hunts cans, and save the rest for pizza sauce)
6 to 8 oz. mozzarella cheese

Cook and drain the pasta.  Melt margarine with the cream over medium heat.  Add the garlic powder and heat until just boiling.  Cover and simmer for 10 minutes.  Add in the pepper to taste, Parmesan, and Spaghetti sauce.  Mix with the pasta and spread into a 9 x 13 casserole dish.  Top with the mozzarella.  Bake at 350 degrees for 20 minutes or until the cheese is melted and just beginning to brown.

1 comment:

  1. This looks perfect for a cold, fall evening after soccer!