Thursday, June 3, 2010

Overnight Rotini Bake

 Hearty, cheesy and comforting, this Overnight Rotini Bake from the Betty Crocker kitchens is sure to please all members of your family.  A few minutes of stove time the night before (to brown the beef) is all the hands-on cooking time required for this dish.  You don't even need to boil the pasta!  The remaining ingredients are thrown in the mix, then the whole deal gets stashed in the fridge until the next day when you're ready to bake.  Sound easy?  It is!  Get the recipe HERE.

  • I made the recipe as is, except I decreased the amount of beef (1 lb. instead of 1½ lbs.).
  • It could use a bit more seasoning & salt (for our taste buds).
  • Use the entire 8 oz. bag of shredded cheese instead of 6 oz.  No one will be complaining.  Do you really want 2 oz. leftover cheese in your fridge?  (See related topic below)
  • If you tend towards OCD like I do, the 9 oz. dry rotini listed might bother you.  Around here, pasta comes in 8, 12, or 16-oz. boxes and bags.  I really like using entire, half, or *sometimes* quarter amounts of a package, so the idea of not having a neat and tidy amount left over was my only "beef" with the recipe!  :)


  1. Really... you don't cook the pasta beforehand! How cool is that!

  2. Looks delicious!! Too bad it's boiling hot here or I would turn on the stove :D

  3. This looks like a incredibly delicious comfort food! Love the cheesy top -- that's my favorite part. ;)