Rotini Bake with Tomatoes and Cheese

rotini bake with tomatoes and cheese
Diana Rattray
  • Total: 37 mins
  • Prep: 15 mins
  • Cook: 22 mins
  • Yield: 4 Servings

Serve this simple pasta casserole as a side dish or make it a meatless entrée for any night of the week.

Add a tossed salad and some garlic bread to make it a full and satisfying meal!


  • 8 ounces rotini cooked as directed (drained)
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic (finely minced)
  • 1 can (14.5 ounces) diced tomatoes (undrained)
  • 1/2 teaspoon dried leaf basil
  • Dash ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 1 1/2 cups shredded Mozzarella cheese (divided)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F.

  3. Grease a 2-quart baking dish or spray with nonstick cooking spray. 

  4. Heat the olive oil in a medium saucepan; add onion and sauté for about 3 to 5 minutes, until onion is tender. Add the garlic, tomatoes, and basil; cook for 2 minutes, until heated through. Taste and add the pepper and salt, making adjustments to suit your taste.

  5. Stir the hot cooked rotini into the tomato mixture. Stir in 1 cup of the cheese; spoon into the prepared baking dish.

  6. Sprinkle the remaining shredded cheese over the top of the casserole.

  7. Bake for 20 to 25 minutes, until hot and bubbly.