This is my go-to recipe when I want to make something quick that's a little fancier than plain ole spaghetti. The twisted corkscrew shape of the rotini holds in more of the spaghetti sauce keeping the dish moist and yummy. Enjoy!
Italiano Rotini Bake
1 lb. extra lean ground beef
3 cups dry rotini pasta, cooked and drained
1 jar (26 oz.) spaghetti sauce
1 4oz. can sliced mushrooms, drained
1 tablespoon dried onion flakes
1/2 cup grated parmesan cheese, divided
1 1/2 cups grated mozzarella cheese
Preheat oven to 375 degrees. Cook pasta according to package directions. Set aside. Brown ground beef in a large skillet; drain. In a large bowl combine the cooked pasta, cooked ground beef, spaghetti sauce, sliced mushrooms, onion flakes, and 1/2 of the parmesan cheese (1/4 cup). Spoon into a 13x9 inch dish; top with the remaining 1/4 of parmesan and the mozzarella cheese. Bake 20 minutes. Makes 6 servings.
Variation: Substitute italian sausage for 1/2 of the ground beef.