Cheesy Rotini
Indulge in the ultimate comfort food with this creamy, irresistible Cheesy Rotini recipe! Featuring tender rotini pasta smothered in a rich, velvety cheese sauce made from cheddar, Parmesan, and mozzarella, this baked delight is topped with golden, crispy panko breadcrumbs for an unbeatable crunch. Simple yet luxurious, the recipe comes together in under 40 minutes and is packed with flavor thanks to a touch of garlic powder and fresh parsley garnish. Perfect as a cozy weeknight dinner or a crowd-pleasing addition to your next gathering, this cheesy pasta bake is a guaranteed hit. Whether you're searching for "easy baked pasta recipes" or "cheesy rotini creations," this dish delivers comfort and deliciousness in every bite.
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 3 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Milk
- 2 cups Shredded cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 1 cup Mozzarella cheese (shredded)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Garlic powder
- 0.75 cup Panko breadcrumbs
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of butter or oil and set aside.
Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually pour in the milk while whisking continuously to avoid lumps. Cook for 3-5 minutes, or until the mixture thickens slightly.
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, mozzarella cheese, salt, black pepper, and garlic powder. Continue stirring until the cheese is fully melted and the sauce is smooth.
Combine the cooked pasta with the cheese sauce in a large mixing bowl. Stir well to ensure the pasta is fully coated.
Transfer the cheese-coated rotini into the prepared baking dish, spreading it evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the pasta.
Bake in the preheated oven for 15 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 5746 mg | 250% | |
| Total Carbohydrate | 355.9 g | 129% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 50.9 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 3701 mg | 285% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2112 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
