Baked Rotini

One of the main reasons I wanted a better camera was so I could have pictures to go with my recipes.  This is my standby dish when we’re having company.  It is always turns out great and gets rave reviews.


  • 8 oz. cooked pasta
  • 28 oz. can of crushed tomatoes (or 1 quart of home canned sauce of choice)
  • 8 oz. browned burger or meat sauce (optional)
  • 3 cups shredded mozzarella
  • 1/2 to 3/4 cup Parmesan cheese
  • 4 oz. can mushrooms (or use fresh, sliced)
  • onion powder
  • garlic powder
  • Italian seasoning
  • salt
  • pepper

Grease bottom on a 13 x 9 pan.  I use the end of a stick of butter and prefer a Pyrex dish for the best presentation.  Spread half of the pasta evenly in the bottom.  If using meat or meat sauce, combine it with the tomatoes.  Pour half the sauce over the pasta, even out with the back of a spoon.  Lay out half of the mushrooms on top of the sauce.  Combine the cheeses, sprinkle half of the cheese mixture over the sauce.  Season generously with salt, pepper, and Italian seasoning, and garlic powder.  Sprinkle heavily with onion powder.  You may want to use fresh garlic and onion in place of dried – adjust amounts accordingly.  Repeat the process again layering the pasta, sauce, mushrooms, cheese, and seasonings.  Sprinkle the top generously with dried parsley to add a touch of color.

Bake at 350 F for 35 minutes in a preheated oven (or 45 minutes when you forget to preheat like me).  Serve with The Best Homemade Breadsticks EVER!.  Try hard to get your husband to pause between bites so you can snap a picture.



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