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Overnight Rotini Bake

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By Betty Crocker Kitchens
Updated Sep 30, 2009
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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.

Overnight Rotini Bake

  • Prep Time 20 min
  • Total 9 hr 15 min
  • Servings 8
  • Ingredients 10
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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

  • Step 
    1
    Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
  • Step 
    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.
  • Step 
    3
    Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
  • Step 
    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.

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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