Marvelous Recipes

Simple, easy and delicious comfort food!

2 cups rotini pasta
1 pound lean ground beef
1 (26 oz) jar spaghetti sauce (your choice)
1 cup sour cream
1 (10 oz) package frozen spinach, thawed & drained*
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1 cup shredded cheddar cheese

1. Cook the rotini pasta according to package directions; drain. In a large skillet, cook the ground beef over medium-high heat until the meat is no longer pink; drain and return to the skillet.

2. Stir in the cooked pasta, spaghetti sauce, sour cream, spinach, Parmesan cheese and Italian seasoning. Spoon into a 13×9-inch casserole dish sprayed with cooking spray. Top with the cheddar cheese.

3. Bake at 350 degrees F for 25 to 30 minutes or until bubbly and cheese is melted. Makes 8 to 10 servings.

* You may substitute 1 (10 oz) package frozen broccoli, thawed, for the spinach, if desired.

Emily

A hearty, hunger-satisfying casserole your family is sure to enjoy!

3 cups uncooked rotini pasta
1 pound bulk Italian sausage
1 (28 oz) can crushed tomatoes
3 garlic cloves, finely chopped
1 tablespoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups sliced fresh mushrooms
1 (7 oz) jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2-1/2 cups shredded mozzarella cheese

1. Cook and drain the pasta as directed on the package, using minimum cooking time.

2. In a 10-inch skillet over medium heat, cook sausage, stirring occasionally, until no longer pink, 5 to 7 minutes; drain.

3. In a small bowl, combine the tomatoes, garlic, basil, salt and pepper; mix well.

4. In a 13×9-inch baking dish sprayed with cooking spray, layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese. Repeat layers with remaining ingredients.

5. Bake at 375 degrees F for 35 to 40 minutes or until cheese is golden brown and casserole is hot. Makes 8 servings.

Emily