I love making different pasta bakes with different sauces and cheeses...they are the ultimate comfort food. Lots of gooey cheese and rich sauce. Serve it up with garlic bread and a salad and you have a great meal. And Pasta bakes are always even better the next day! Click on photo for drool mode.
Baked Rotini in Meat Sauce
1 lb ground beef
1 lb sweet Italian sausage
2 tablespoons olive oil
1 small can diced tomatoes in juice
2 tablespoons tomato paste (if you want a thicker sauce)
2 cups of your favorite pasta sauce (see my choice below)
1/2 tsp dried oregano
1/2 tsp dried basil
1 large onion, diced
3 cloves garlic, minced
16 oz sour cream
2 cups whole milk shredded mozzarella
2 cups of shredded Provolone cheese
2 cups shredded parmesan cheese
1 (16 oz) box of Rotini pasta
Preheat oven to 375 degrees. In a large skillet, heat olive oil and then saute onion and garlic until just tender. Add sausage and ground beef and break up into pieces with a wooden spoon. I like my ground beef chunky so I leave large pieces. Drain any excess oil from meat mixture and return to stove. Add the canned tomatoes, your favorite sauce (I only use Ragu Chunky Tomato Onion and Garlic). Turn the heat to medium high and add basil and oregano to suit your taste. If you want a thicker meat sauce add in your two tablespoons of tomato paste. Cover and let the sauce come to a low boil. Then turn down the heat to a low simmer for about 20 minutes.
In the meantime boil pasta according to directions and then drain well and return to pot.
Mix the cheeses all together in one bowl. Pour half of the pasta into bottom of buttered casserole dish. Sprinkle half cheese mix on top of pasta. Layer half the meat sauce on top of cheese. Spread sour cream on top of sauce all the way to the sides of the dish. Add the remaining pasta. Add another layer of cheese, reserving some for the top.
Pour the remaining meat sauce and then finally add the remaining cheese all over the top. Bake in the oven for about 15-20 minutes or until cheese is melted on top and has started to brown.
Recipe and Photography ©Welcome Home
2 tablespoons olive oil
1 small can diced tomatoes in juice
2 tablespoons tomato paste (if you want a thicker sauce)
2 cups of your favorite pasta sauce (see my choice below)
1/2 tsp dried oregano
1/2 tsp dried basil
1 large onion, diced
3 cloves garlic, minced
16 oz sour cream
2 cups whole milk shredded mozzarella
2 cups of shredded Provolone cheese
2 cups shredded parmesan cheese
1 (16 oz) box of Rotini pasta
Preheat oven to 375 degrees. In a large skillet, heat olive oil and then saute onion and garlic until just tender. Add sausage and ground beef and break up into pieces with a wooden spoon. I like my ground beef chunky so I leave large pieces. Drain any excess oil from meat mixture and return to stove. Add the canned tomatoes, your favorite sauce (I only use Ragu Chunky Tomato Onion and Garlic). Turn the heat to medium high and add basil and oregano to suit your taste. If you want a thicker meat sauce add in your two tablespoons of tomato paste. Cover and let the sauce come to a low boil. Then turn down the heat to a low simmer for about 20 minutes.
In the meantime boil pasta according to directions and then drain well and return to pot.
Mix the cheeses all together in one bowl. Pour half of the pasta into bottom of buttered casserole dish. Sprinkle half cheese mix on top of pasta. Layer half the meat sauce on top of cheese. Spread sour cream on top of sauce all the way to the sides of the dish. Add the remaining pasta. Add another layer of cheese, reserving some for the top.
Pour the remaining meat sauce and then finally add the remaining cheese all over the top. Bake in the oven for about 15-20 minutes or until cheese is melted on top and has started to brown.
Recipe and Photography ©Welcome Home
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