Type what you have

Ingredients

• ✓ rotini pasta
• marinara sauce
• water
• pizza sauce
• milk
• meatball
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Stir rotini, marinara sauce, water, pizza sauce, and milk together in a bowl. Pour into a deep baking dish; pasta should be completely submerged in sauce. Cover dish tightly with foil.
3. 3 Bake in the preheated oven for 20 minutes; uncover and arrange meatballs on top, pushing them partially into pasta and sauce; cover tightly with foil.
4. 4 Bake until pasta is tender yet firm to the bite, 20 to 30 minutes more.
5. 5 Uncover; sprinkle with Parmesan cheese; return to oven for 5 minutes. Remove and let cool 5 minutes before serving.

By LaDonna Langwell

Ingredients

• ✓ rotini pasta
• butter
• sweet onion
• tomato soup
• hot dog
• corn
• dill pickle relish
• yellow mustard

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Meanwhile, melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes.
4. 4 Transfer onions to a large bowl and mix in pasta, tomato soup, hot dogs, corn with juice, dill pickle relish, and yellow mustard.
5. 5 Pour mixture into a baking dish.
6. 6 Bake in the preheated oven until bubbling and top is lightly browned, about 1 hour.

By milfnut2002

Ingredients

• ✓ rotini pasta
• broccoli
• garlic
• olive oil
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 In a large pot, cook broccoli in boiling water until tender. Drain broccoli, but reserve cooking water.
2. 2 Reusing broccoli cooking water, cook rotini pasta until al dente. Drain and remove pasta.
3. 3 In a large pot, saute the garlic in the olive oil. Add the cooked pasta, broccoli, grated Parmesan cheese and toss together. If desired, add salt and pepper to taste.

By Maria Magee

Ingredients

• ✓ rotini pasta
• vegetable oil
• onion
• bacon
• salt
• pepper
• tomato soup
• cheddar cheese
• milk

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

By Jayne

Ingredients

• ✓ rotini pasta
• olive oil
• onion
• garlic
• imitation crabmeat
• half and half
• parsley
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil.
2. 2 At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
3. 3 When the water boils, add rotini and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. 4 While the pasta is cooking, add half-and-half and parsley to crab sauce; stir and bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
5. 5 Drain pasta.
6. 6 Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

By Chef Chevy

Ingredients

• ✓ rotini pasta
• olive oil
• onion
• jalapeno pepper
• green bell pepper
• tomato
• red wine
• kalamata olive
• feta cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
3. 3 Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

By CINDYOWE

Ingredients

• ✓ rotini pasta
• chicken breast
• green bell pepper
• green onion
• mayonnaise
• brown sugar
• cider vinegar
• lemon juice
• salt
• cashew

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
2. 2 Combine rotini, chicken, bell pepper, and green onions in a large bowl.
3. 3 Whisk mayonnaise, brown sugar, vinegar, lemon juice, and salt together in a small bowl until well combined; pour over pasta mixture and stir well to coat.
4. 4 Cover and refrigerate until flavors are combined and dressing has thickened, 8 hours to overnight. Stir in cashews just before serving or no more than 2 hours ahead.

By amcgilsky

Ingredients

• ✓ rotini pasta
• butter
• cheddar cheese
• imitation crabmeat
• milk
• seafood seasoning
• cajun seasoning
• black pepper
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 ½-quart casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
3. 3 Stir soup, Cheddar cheese, imitation crab, milk, seafood seasoning, Cajun seasoning, and black pepper into rotini until combined. Transfer to the prepared casserole dish.
4. 4 Combine bread crumbs and melted butter in a small bowl until crumbs are moist; spread evenly over casserole.
5. 5 Cook in the preheated oven until bubbly and topping is golden brown, about 30 minutes.

By ian

Ingredients

• ✓ rotini pasta
• water
• cherry tomato
• olive oil
• lemon
• garlic
• salt
• black pepper
• arugula

Instructions

1. 1 Bring 3 cups water in a medium pot to a boil; add rotini and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; cool for 3 minutes.
2. 2 Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and black pepper; toss to coat. Add arugula; toss until well combined.

By Chef Grace

Ingredients

• ✓ rotini pasta
• broccoli
• olive oil
• garlic
• red pepper flakes
• chicken broth
• lemon juice
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.

By Seaside

Ingredients

• ✓ rotini pasta
• bacon
• chicken breast
• ranch dressing mix
• butter
• flour
• milk
• pasta water
• cream cheese
• ranch dressing mix
• salt
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain rotini, saving 1/2 cup of pasta water.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Remove bacon and drain on paper towels. Leave rendered bacon grease in the skillet.
3. 3 Sprinkle chicken pieces with 1 tablespoon ranch seasoning. Add to the skillet with the bacon grease and cook until golden brown, 5 to 8 minutes. Remove cooked chicken from skillet and set aside.
4. 4 Rinse out skillet. Melt down 2 tablespoon butter in the skillet over medium heat. Whisk in flour until smooth and thickened, about 2 minutes. Slowly add in milk, whisking until sauce is smooth. Add pasta water ,1 tablespoon at a time, if the sauce is too thick.
5. 5 Stir softened cream cheese into sauce until well combined. Mix in remaining 5 teaspoons of ranch seasoning and season with salt. Mix until well combined. Add cooked pasta and chicken back into the skillet and mix until well coated with sauce.
6. 6 Finely chop cooked bacon. Mix into pasta dish. Serve garnished with chopped parsley if desired.

By thedailygourmet

Ingredients

• ✓ rotini pasta
• ground beef
• onion
• water
• spaghetti sauce
• red bell pepper
• mushroom
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add water, pasta, and spaghetti sauce to the skillet and bring to a boil, about 5 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, for 15 minutes.
3. 3 Add bell peppers and mushrooms to the skillet and cook for 5 minutes.
4. 4 Sprinkle with mozzarella cheese, season with salt and pepper, and serve.

By The Healthy Wrestler

Ingredients

• ✓ rotini pasta
• butter
• yellow onion
• garlic
• black pepper
• lemon
• marsala wine
• water
• stir-fry vegetable
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and stir until melted. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant and butter starts to burn, 1 to 2 minutes. Season with pepper.
2. 2 Carefully pour in lemon juice; pot will release steam. Add cooking wine and immediately turn pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add pasta, then just enough water to barely cover it.
3. 3 Place a steamer basket on top of the pasta. Add frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 2 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Remove steamer basket and stir vegetables into the pasta.

By Melanie

Ingredients

• ✓ rotini pasta
• ground turkey
• onion
• garlic
• oregano
• garlic powder
• basil
• spaghetti sauce
• chicken broth
• parmesan cheese

Instructions

1. 1 Heat a high-sided 12-inch skillet with a lid over medium heat. Add ground turkey, onion, and garlic; cook and stir until turkey browned, about 8 minutes. Season with oregano, garlic powder, and basil. Stir in rotini until well combined.
2. 2 Add pasta sauce and broth, making sure rotini is completely covered. Bring to a boil, then reduce heat, cover, and cook until rotini tender yet firm to the bite, 7 to 10 minutes.
3. 3 Top with Parmesan cheese to serve.

By FrackFamily5 CACT

Ingredients

• ✓ rotini pasta
• chicken breast
• chicken broth
• cream of chicken soup
• evaporated milk
• butter
• ranch dressing mix
• onion powder
• bacon
• cheddar cheese
• cheese sauce

Instructions

1. 1 Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot) and add 2 cups chicken broth, condensed chicken soup, evaporated milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini pasta, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Stir in mild Cheddar cheese and cheese sauce until well combined.

By Princess Under Pressure

Ingredients

• ✓ rotini pasta
• sweet sausage
• olive oil
• onion
• garlic
• red pepper flake
• chicken broth
• pumpkin puree
• bacon
• italian seasoning
• salt
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
4. 4 Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
5. 5 Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

By Sheri Miller

Ingredients

• ✓ rotini pasta
• chicken breast
• olive oil
• mushroom
• basil
• garlic
• cream of chicken soup
• milk
• salt
• black pepper
• butter
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of water to a boil. Add chicken breast and continue to boil until no longer pink in the center, 15 to 20 minutes.
3. 3 While chicken boils, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
4. 4 Heat oil in a skillet over medium-high heat. Saute mushrooms, basil, and garlic in the skillet for about 5 minutes.
5. 5 Drain and chop chicken. Heat soup in another pot over low heat until warm, about 5 minutes. Add chicken, garlic mixture, milk, salt, and pepper.
6. 6 Melt butter and add to drained pasta along with the soup mixture. Mix together, put into a casserole dish, and top with Parmesan cheese.
7. 7 Bake in the preheated oven until melted and bubbly, about 20 minutes.

By kare-bear

Ingredients

• ✓ rotini pasta
• butter
• all-purpose flour
• garlic powder
• onion powder
• mustard
• nutmeg
• milk
• butternut squash
• white cheddar cheese
• cheddar cheese
• salt
• pepper
• bread crumb

Instructions

1. 1 Gather ingredients and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes; drain pasta and return to the pot.
3. 3 Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour, garlic powder, onion powder, dried mustard, and nutmeg; cook for 1 minute.
4. 4 Gradually whisk milk into flour mixture and cook until bubbling and thickened to the consistency of heavy cream, about 5 minutes. Remove from heat.
5. 5 Stir squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Season with salt and pepper.
6. 6 Add cheese sauce to pasta and stir to combine; transfer mixture into a 9x13-inch baking dish. Top with seasoned bread crumbs.
7. 7 Bake in the preheated oven until topping is golden and sauce is bubbling, about 20 minutes.

By bwayfreak3

Ingredients

• ✓ rotini pasta
• water
• garlic powder
• hot pepper sauce
• carrot
• mushroom
• okra
• wild rice
• chicken breast
• salt
• black pepper
• green onion

Instructions

1. 1 Bring water to a boil. Season with garlic powder and hot pepper sauce. Add in carrots and mushrooms. Cook for 5 minutes.
2. 2 Add okra, wild rice, and chicken. Reduce the heat to low, and cook for 3 hours.
3. 3 Add pasta and cook for 10 minutes. Season with salt and pepper. Serve hot, garnished with green onions.

By Phil Schaefer

Ingredients

• ✓ rotini pasta
• butter
• olive oil
• broccoli
• all-purpose flour
• chicken broth
• milk
• salt
• pepper
• chipotle chile powder
• cheddar cheese
• onion
• ground chicken
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
2. 2 Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
3. 3 Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
4. 4 Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
5. 5 Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
6. 6 Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

By Jill P

Ingredients

• ✓ rotini pasta
• olive oil
• red wine vinegar
• basil
• oregano
• salt
• pepper
• red bell pepper
• green bell pepper
• garlic
• carrot
• broccoli floret

Instructions

1. 1 Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
2. 2 Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
3. 3 While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
4. 4 Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

By Danielle

Ingredients

• ✓ rotini pasta
• spaghetti sauce
• mushroom
• pepperoni
• green bell pepper
• onion
• tomato paste
• garlic
• rigatoni pasta
• macaroni
• ricotta cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Combine spaghetti sauce, mushrooms, pepperoni, green pepper, onion, tomato paste, and garlic in a large saucepan. Cover; simmer for one hour.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, rotini, and macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Combine pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan; add to a 9x13 inch baking dish, alternating and ending with sauce mixture. Top with remaining 1/2 cup mozzarella.
5. 5 Bake in the preheated oven for 30 minutes. Let stand 5 to 10 minutes before serving.

By Jan O'Leary Merzlak

Ingredients

• ✓ rotini pasta
• meatloaf
• corn
• tomato sauce
• italian seasoning
• basil
• oregano
• onion powder
• garlic powder
• salt
• black pepper
• sugar
• parmesan cheese
• bread crumb
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 While pasta cooks, mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix.
4. 4 Combine tomato sauce, Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper, and sugar in a bowl. Stir well.
5. 5 Drain pasta and add to the meatloaf mixture in the casserole dish. Mix in tomato sauce mixture. Top with Parmesan cheese, bread crumbs, and Cheddar cheese.
6. 6 Bake in the preheated oven until bubbly, 30 to 45 minutes.

By J Bates

Ingredients

• ✓ rotini pasta
• chicken breast
• celery
• parmesan cheese
• green onion
• mayonnaise
• sour cream
• milk
• parsley
• basil
• thyme
• pea
• salt
• pepper

Instructions

1. 1 Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.
2. 2 Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
3. 3 Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.

By nascar3

Ingredients

• ✓ rotini pasta
• granny smith apple
• fig
• red onion
• basil
• black olive
• mint
• garlic
• mayonnaise
• pecorino romano cheese
• sour cream
• sugar
• apple cider vinegar
• lime
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl.
3. 3 Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl.
4. 4 Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.

By lutzflcat

Ingredients

• ✓ rotini pasta
• whole-grain bread
• onion
• ginger
• mustard
• salt
• curry powder
• ground bison
• oat
• egg
• olive oil
• tomato
• tomato sauce
• cheddar cheese

Instructions

1. 1 Combine bread crumbs, onion, ginger, mustard, salt, and curry powder together in a bowl; add ground bison, oats, and eggs and mix well. Form bison mixture into 4 patties.
2. 2 Heat olive oil in a skillet over medium heat; cook patties until evenly browned, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer burgers to a plate to cool completely.
3. 3 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer pasta to a 1 1/2-quart casserole dish.
4. 4 Preheat oven to 375 degrees F (190 degrees C).
5. 5 Spread tomatoes and tomato sauce over pasta; sprinkle 1/2 the Cheddar cheese over tomatoes. Arrange burgers on top of tomatoes and sprinkle the remaining cheese over burgers and tomatoes.
6. 6 Bake in the preheated oven until cheese is melted and tomato sauce is bubbling, about 30 minutes.

By Cheerios

Ingredients

• ✓ rotini pasta
• olive oil
• tasso ham
• garlic
• onion
• green bell pepper
• green onion
• celery
• basil
• thyme
• cajun seasoning blend
• hot sauce
• heavy cream
• parmesan cheese
• crawfish tail
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Stir rotini into boiling water. Cook uncovered, stirring occasionally, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Stir in tasso and cook until golden brown, about 5 minutes. Stir in garlic, onion, green pepper, green onions, and celery. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add basil, thyme, Cajun seasoning, and hot sauce; cook for 1 minute.
3. 3 Pour in cream and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in Parmesan cheese. Cook and stir until sauce begins to thicken slightly, about 3 minutes.
4. 4 Add shrimp; cook until hot, then toss with pasta. Sprinkle with parsley to serve.

By TRAVLEE

Ingredients

• ✓ rotini pasta
• carrot
• celery
• yellow onion
• leek
• shallot
• vegetable broth
• vegetable bouillon
• parsley
• bay leaf
• thyme
• salt
• black pepper
• seitan

Instructions

1. 1 Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
2. 2 Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
3. 3 Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
4. 4 Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.

By Stephanie

Ingredients

• ✓ rotini pasta
• olive oil
• butter
• onion
• garlic
• pumpkin puree
• vegetable broth
• half-and-half
• parsley
• nutmeg
• white pepper
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.

By Honeypot

Ingredients

• ✓ rotini pasta
• olive oil
• onion
• carrot
• celery
• mushroom
• salt
• black pepper
• garlic
• turkey broth
• turkey
• kale
• tomato
• italian seasoning
• bay leaf

Instructions

1. 1 Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once pot is hot, add olive oil and heat until it shimmers, about 2 minutes. Add onion, carrots, celery, mushrooms, salt, and pepper. Saute until vegetables begin to soften, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf and stir to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Carefully release the valve and release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 While pressure is releasing, bring a large pot of lightly salted water to a boil. Add rotini and cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.
5. 5 Ladle pasta into bowls and top with turkey, broth, and vegetable mixture.

By Bibi