Recipe: Baked Parmesan & Mozzarella Rotini

Baked Parmesan & Mozzarella Rotini | Cake & Lilies

I can’t even tell you how easy this recipe is. It was an impromptu dinner on Sunday night when I couldn’t decided what I wanted to eat for dinner (typical). All you need is some cheese, pasta, marinara sauce and any veggie(s). Honestly, the recipe says “about” and “approximately” because I estimated everything and it’s practically impossible to screw up. Just make sure you have enough cheese– since it’s the binding agent– and you bake it for long enough. It’s seriously delicious and looks and tastes way more fancy + complicated than it is. So if you’re looking for a dish to take to a potluck or something hearty for these chilly days, this will surely do the trick!

Baked Parmesan & Mozzarella Rotini | Cake & Lilies

Baked Parmesan & Mozzarella Rotini

Makes about 4 servings


8oz rigatoni (I used tri color)

About 1 cup mozzarella, cubed or grated

About 3/4 cup grated fresh parmesan

About 1/2 small onion, diced

Small handful of mushrooms, chopped

Approximately 8oz marinara sauce


Cook pasta according to package directions. Set aside. Sauté mushrooms and onions and stir into pasta.

Transfer pasta/mushrooms/onions into greased 9×9 inch oven-proof dish. Fold sauce into pasta until pasta is thoroughly covered. Mix in cheese — be liberal here, since this is what keeps the pasta together. Top with leftover cheese.

Sprinkle with oregano, cover with foil, and bake at 375°F for about 17 minutes. Pasta is done when cheese and sauce are bubbly.

Photos by Monica Dutia for Cake & Lilies.


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