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.
Overnight Rotini Bake
- Prep Time 20 min
- Total 9 hr 15 min
- Servings 8
- Ingredients 10
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)
Instructions
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Step1Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
-
Step2Cook 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.
-
Step3Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
-
Step4Heat oven to 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.
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
2Tips from the Betty Crocker Kitchens
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