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)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish with olive oil spray.
- Boil water with 1 tablespoon of salt and cook rotini for about 8 minutes, just shy of al dente.
- Reserve ½ cup of pasta water, then drain the pasta and return to the pot.
- Add sauce, ricotta, beaten egg, 1 cup shredded cheese, herbs, and reserved pasta water. Stir until well combined.
- Transfer mixture to the prepared baking dish and spread evenly. Top with remaining cheese.
- Bake for 25 minutes until cheese is bubbly and slightly browned.
- Let rest a few minutes before serving. Garnish with fresh parsley or basil if desired.
Notes
- Use al dente pasta to avoid mushiness after baking.
- Customize with meats, vegetables, or different cheeses.
- Prep ahead and refrigerate until ready to bake—add extra baking time if chilled.
- Freezes well for up to 2 months after baking.
- To reheat, cover with foil and warm in oven at 350°F for 15–20 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 7g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
