Cheesy Baked Rotini Casserole with Marinara and Mozzarella

A pasta bake is easily one of the most comforting casseroles you can make. A casserole, in this case, is anything layered in a baking dish that becomes a complete, satisfying meal. This baked rotini casserole gives you all the familiar flavors of lasagna without the fuss. It’s full of rich tomato sauce, creamy ricotta, and melted cheese; using a good jarred marinara can save time without sacrificing taste.

Meat is optional in this dish. Including Italian sausage adds savory, herby depth, but the casserole is just as enjoyable when made vegetarian by omitting the sausage. The recipe is easy to adapt for family preferences and pantry staples.

Baked Rotini Casserole Ingredients

• Rotini pasta: The twisted shape captures sauce and seasoning so every bite is flavorful. Cook to al dente (slightly underdone) so the pasta finishes cooking in the oven and absorbs the sauce.
• Italian sausage: Adds sweet and savory notes along with a touch of spice. Use mild or hot according to your taste, or skip for a vegetarian version.
• Marinara sauce: The main driver of flavor in the casserole. Homemade or good-quality jarred marinara both work well.
• Whole milk ricotta: Creates a creamy, rich middle layer. Whole milk ricotta gives the best texture and flavor.
• Egg: One egg stirred into the ricotta helps the cheese layer hold together when sliced and served.
• Dried basil and oregano: Pantry staples that concentrate the Italian flavors. Dried herbs are convenient and flavorful year-round.
• Parmesan cheese: A salty, nutty finishing cheese that adds umami and depth.
• Mozzarella cheese: Melts beautifully over the top and browns to give the casserole a golden, bubbling finish.

The full ingredient amounts are listed in the recipe card below.

If you want to save time on the day you serve it, assemble the casserole the day before and refrigerate it unbaked. Keep in mind that a chilled, unbaked casserole will need additional bake time to come up to temperature, so plan accordingly. This dish reheats well and makes excellent leftovers for lunches or quick dinners the next few nights.

Casseroles are valued for being simple, complete meals that require minimal cleanup. Whether you serve this on a busy weeknight or bring it to a casual gathering, it’s crowd-pleasing and straightforward to scale or customize.

More Comfort Food

• Easy homemade goulash
• Pork pot roast
• Loaded baked potato soup
• Pizza casserole
• Beef shepherd’s pie
• Beef enchiladas
• Explore additional comfort food recipes on this site.

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This baked rotini casserole is designed to be friendly to busy cooks while still delivering big, comforting flavor. If you make it, consider leaving a comment or a star rating to let others know how it turned out for you—ratings and feedback help others decide whether to try a recipe.

Baked Rotini Casserole

By Kaleb

Rating: 4.79 from 14 reviews

When comfort food is on the menu, few dishes satisfy like pasta with tomato sauce. This baked rotini casserole layers noodles, sauce, and cheese for a hearty, family-friendly meal that works for weeknights or weekends.

Prep: 15 mins · Cook: 1 hr · Total: 1 hr 15 mins · Servings: 12

Ingredients

• 16 ounces rotini pasta
• 1 tablespoon olive oil
• 12 ounces Italian sausage (about 4 links), sliced
• 4 cups marinara sauce
• 15 ounces whole milk ricotta
• 1 large egg
• 1/2 teaspoon kosher salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 4 ounces Parmesan cheese, grated, divided
• 8 ounces shredded mozzarella cheese

Instructions

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set aside.
2. Cook the rotini according to package directions, but stop 2 minutes before fully cooked so the pasta remains al dente. Drain and return the pasta to the pot. Stir in the marinara sauce until evenly coated and set aside.
3. While the pasta cooks, heat the olive oil in a 12-inch skillet over medium heat. Slice the sausage into ½-inch pieces and brown on both sides until a crust forms, about 5–6 minutes. Remove from heat and stir the browned sausage into the sauced pasta.
4. In a medium bowl, combine the ricotta, egg, kosher salt, dried basil, dried oregano, onion powder, garlic powder, and 2 ounces of the grated Parmesan. Mix until smooth.
5. Spread half of the prepared pasta mixture into the greased baking dish. Dollop the ricotta mixture evenly over the pasta and gently spread to an even layer. Top with the remaining pasta, spreading it evenly.
6. Sprinkle the shredded mozzarella over the top, followed by the remaining 2 ounces of Parmesan.
7. Bake for 45–55 minutes, until the casserole is bubbling and the cheese is beginning to brown. Allow to rest a few minutes before serving so slices hold together.

Video

Nutrition

Serving: 1 serving · Calories: 427 kcal

Nutrition information is automatically calculated and provided as an approximation.

Storage and Tips

To make ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add extra bake time if baking from chilled. Leftovers keep well in the refrigerator for 3–4 days and reheat in the oven or microwave.

Substitutions and variations: Swap Italian sausage for ground beef or ground turkey, use a plant-based sausage for a vegetarian-friendly version, or add vegetables such as sautéed mushrooms, spinach, or bell peppers to bulk up the dish.

Did you make this? Leave a comment below!