Makes 10 Servings
1 16oz box uncooked rotini pasta
1 32oz jar of your favorite spaghetti sauce, or 4 cups of homemade sauce
1 32oz container ricotta cheese
2 cups shredded Italian cheese blend (It usually has 6 cheeses: Mozzarella, Provolone, Parmesan, Fontina, Romano and Asiago)
1/2 - 1 cup parmesan cheese
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Extra shredded Italian cheese blend for topping
Boil pasta according to package directions and drain. Mix with a little sauce to keep from sticking and set aside. In a large bowl mix ricotta, shredded Italian cheese, parmesan, eggs, parsley, salt and pepper. Stir in pasta with sauce. Spread a couple tablespoonfuls of sauce in a large 13x9 casserole baking dish. Stir remaining sauce into pasta mixture and pour into baking dish. (Mixture will appear soupy.) Top with additional shredded Italian cheese and bake at 375 for 20-30 minutes until pasta is bubbly and cheese on top is melted.
This was my little "experiment"...I planned to make spaghetti and meatballs but discovered I was out of spaghetti. So I improvised. I made a lasagna filling and mixed it with the rotini and sauce and the result was amazing yumminess. It tasted like lasgana but without the hassle of layering and spreading and it was much easier to fork it up in big mouthfuls. It was a hit in my household, so this was definitely a keeper! I also had already mixed and rolled the scratch meatballs so we served those with the casserole and they were delicious together. Recipe for meatballs will be following shortly. Buon appetito!