Name: Easy Cheesy Baked Rotini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb uncooked rotini noodles; 1 tablespoon salt (for cooking pasta); ½ cup reserved pasta water; 4–5 cups pasta sauce (about 1.5 jars, 24 oz each); 16 oz ricotta or cottage cheese; 1 egg, lightly beaten; 2 cups shredded cheese, divided (mozzarella, Parmesan, Monterey Jack, or cheddar); 2 teaspoons Italian seasoning or dried basil/oregano; Fresh parsley or basil for garnish (optional)

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This Easy Cheesy Baked Rotini is the ultimate comfort food with minimal effort. Made with just five main ingredients, it’s a hearty, cheesy, crowd-pleasing dish I love to throw together any night of the week. With tender pasta, rich sauce, creamy ricotta, and a golden cheesy top, it’s the kind of simple, feel-good meal I keep on regular rotation—especially when I don’t want to spend all evening in the kitchen.

Easy Cheesy Baked Rotini

Why You’ll Love This Recipe

I love this baked rotini because it checks all the boxes: simple, satisfying, family-approved, and endlessly customizable. It’s perfect for those busy nights when I want a warm homemade dinner but don’t want to deal with lots of prep or cleanup. I can even mix everything in the same pot I cook the pasta in. Plus, it’s a meatless option that still feels hearty and filling. Whether I serve it on its own or pair it with salad and bread, this dish always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb uncooked rotini noodles
1 tablespoon salt (for cooking rotini)
½ cup pasta water, reserved from cooking pasta
4–5 cups of my favorite pasta sauce (about 1.5 24-oz jars)
16 oz ricotta (or cottage cheese)
1 egg, lightly beaten
2 cups shredded cheese, divided (I like using mozzarella, Parmesan, Monterey Jack, and cheddar)
2 teaspoons Italian seasoning or dried basil or oregano
Fresh parsley or basil for garnish (optional)

Directions

I start by preheating the oven to 350°F and greasing a 9×13-inch baking dish with olive oil spray.
Then I boil water in a large pot with a tablespoon of salt. I cook the rotini for about 8 minutes or just shy of fully cooked since it’ll continue cooking in the oven.
Before draining the pasta, I scoop out ½ cup of the hot pasta water and set it aside. Then I drain the pasta and return it to the pot.
I add the sauce, ricotta, beaten egg, 1 cup of shredded cheese, and the reserved pasta water to the pot. I toss in some dried herbs and stir everything together until it’s well combined.
Next, I transfer the mixture to the baking dish, spreading it out evenly. I sprinkle the remaining cheese on top.
I bake it for 25 minutes until the cheese is bubbly and starting to brown. Once out of the oven, I let it rest a few minutes before serving with fresh basil or parsley on top.

Servings and timing

This recipe makes 6 generous servings and takes about 45 minutes from start to finish. That includes 10 minutes of prep time and 35 minutes for cooking and baking. It’s the perfect weeknight meal when I need something comforting and quick.

Variations

I love how flexible this baked rotini is. Here are a few variations I sometimes use to mix things up:

Add meat: I stir in cooked sausage, ground beef, ground turkey, or even rotisserie chicken for extra protein.
Use veggies: Roasted or parboiled broccoli, thawed spinach (with all moisture squeezed out), or wilted fresh spinach make great additions.
Try different cheese: Swapping in different shredded cheeses or using a creamy béchamel layer adds richness.
Go spicy: I add red pepper flakes or use a spicy marinara to give it some kick.
Meatballs: I’ve also thrown in pre-cooked or thawed frozen meatballs for a meat-lover’s version.

Storage/Reheating

Leftovers keep really well. I store any extras in an airtight container in the fridge for up to 4 days. To reheat, I either microwave individual portions or cover the dish with foil and warm it in the oven at 350°F until heated through (about 15–20 minutes). If it looks dry, I splash a little water or sauce on top before reheating.

FAQs

How do I keep the pasta from getting mushy?

I make sure to cook the pasta just until al dente—usually 2 minutes less than the package suggests. Since it bakes later, this helps it stay firm.

Can I make this ahead of time?

Yes, I often prep the whole dish earlier in the day, cover it tightly, and refrigerate until I’m ready to bake. I just add 5–10 minutes to the baking time if it’s going straight from fridge to oven.

Can I freeze baked rotini?

Absolutely. After baking, I let it cool completely, then wrap it well and freeze. It keeps for up to 2 months. To reheat, I thaw it in the fridge overnight and warm it in the oven until hot and bubbly.

What type of sauce works best?

I use a flavorful marinara or a garlic-basil pasta sauce. Sometimes I mix in a 4-cheese sauce for extra richness. A good sauce really makes a difference in the final flavor.

Is it okay to skip the egg?

The egg helps bind the ricotta and cheese mixture so it doesn’t get too runny. But if I don’t have one or prefer not to use it, I can still make the dish—it just might be a little softer in texture.

Conclusion

This Easy Cheesy Baked Rotini is a staple in my kitchen for a reason. It’s cozy, satisfying, and endlessly adaptable. Whether I keep it simple or add in extras, I always end up with a bubbling pan of deliciousness that’s perfect for feeding a hungry family—or for enjoying a few days of leftovers. If I’m ever in need of an easy dinner that delivers big comfort, this is my go-to recipe.