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Rotini Bake With Tomatoes and Cheese

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Rotini Bake With Tomatoes and Cheese

Rotini Bake With Tomatoes and Cheese

Diana Rattray
Serve this pasta casserole as a side dish or make it a meatless entree for any night of the week.

Ingredients:

  • 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

Preparation:

Grease a 2-quart baking dish or spray with nonstick cooking spray. Heat oven to 350°.

Heat 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. Stir in the hot cooked rotini. Stir in 1 cup of the cheese; spoon into the prepared baking dish. Sprinkle remaining shredded cheese over the top of the casserole. Bake for 20 to 25 minutes, until hot and bubbly.
Serves 4.

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