ROTINI AND CHEESE
Make and share this Rotini and Cheese recipe from Food.com.
Provided by Denise in NH
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook Rotini according to package directions.
- In saucepan over medium/low heat melt butter; stir in flour, salt, pepper and garlic powder till smooth.
- Slowly stir in milk; bring to a boil and stir till thickened.
- Remove from heat and add both cheeses and lemon juice stirring until cheese is melted.
- Combine cheese sauce with the Rotini.
- Sprinkle with Parsley or Paprika to garnish.
ROTINI BAKE WITH TOMATOES AND CHEESE
Steps:
- Preheat the oven to 350 F.
- Serve hot. Enjoy.
Nutrition Facts : Calories 240 kcal, Carbohydrate 25 g, Cholesterol 21 mg, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, Sodium 541 mg, Sugar 4 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
WHOLE-WHEAT ROTINI MAC AND CHEESE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling salted water, add rotini and ook for 6 to 8 minutes until tender. Drain and set aside.
- In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onions. Add the flour and pepper and mix until mixture is pasty and forms a roux. Whisk milk into pan incorporating the roux. Bring to a simmer over low heat and allow to thicken; about 5 minutes. Once thickened, whisk in the cheeses. Add the pasta and mix until the pasta is well coated. Fold in spinach, sun-dried tomato oil, and sun-dried tomatoes.
- In a small saucepan, melt remaining 2 tablespoons of butter over medium heat. Once melted, turn heat off and add bread crumbs and paprika. Mix well to combine.
- Pour rotini into a casserole dish large enough to hold the pasta. Sprinkle the top with bread crumbs and place in oven for 15 to 18 minutes or until brown and bubbling.
ITALIAN ROTINI AND CHEESE
You'll love this fun and easy dish! Who can resist rotini pasta, fresh tomatoes and creamy Alfredo sauce baked with loads of shredded cheese?
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease 2-quart casserole. Cook and drain pasta as directed on package.
- In medium bowl, stir milk into Alfredo sauce; stir in 2 tablespoons basil, the cheese and 1 cup of the tomatoes. Pour mixture into casserole. Sprinkle with remaining tomatoes.
- Bake uncovered 30 to 35 minutes or until hot and bubbly. In small bowl, mix bread crumbs and 1 tablespoon basil; sprinkle over top.
Nutrition Facts : Calories 480, Carbohydrate 39 g, Cholesterol 85 mg, Fat 2, Fiber 2 g, Protein 20 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 610 mg
HOMEMADE ROTINI AND CHEDDAR CHEESE
My husband and I made this easy meal while on our honeymoon in Tahiti. The ingredients are inexpensive and it tastes great! You can substitute the rotini for any kind of noodle .
Provided by Elizardbeth
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil noodles in large pot until al dente.
- Drain noodles and place back in pot.
- While stirring, add sharp cheddar cheese and a little whipping cream at a time. You do not need to add all the whipping cream, just enough to create a smooth sauce with the cheese.
- Stir cheese until it is melted and sauce thickens. Stir in diced tomatoes.
- Serve with salad and bread on the side.
Nutrition Facts : Calories 825, Fat 46.9, SaturatedFat 28.9, Cholesterol 155.9, Sodium 471.8, Carbohydrate 74.6, Fiber 8.2, Sugar 1.2, Protein 33
CREAMY STOVE-TOP ROTINI AND CHEESE
This is a quick and easy way to avoid the box mac and cheese. I found this recipe in a Cooking Light magazine and really liked it. I did substitute wheat flour and wheat pasta rather than regular macaroni and white flour.
Provided by Smockmock
Categories Penne
Time 40m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- While pasta cook, place wheat flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire sauce, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.
Nutrition Facts : Calories 421.4, Fat 15.5, SaturatedFat 9.1, Cholesterol 48.2, Sodium 652.2, Carbohydrate 55.5, Fiber 0.5, Sugar 0.7, Protein 19.2
THREE-CHEESE ROTINI BAKE
Think there's no such thing as too much cheese? You'll flip over this classy twist on mac-and-cheese, with colored rotini pasta.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Cook rotini as directed on package. Drain.
- Meanwhile, melt margarine in large saucepan over medium heat. Add garlic; cook and stir 30 to 60 seconds. Stir in flour and pepper; cook and stir until mixture is bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat. Reserve 1 tablespoon each American and mozzarella cheese for top. Add remaining cheeses to sauce; stir until melted.
- Add cooked rotini to cheese sauce; stir gently to coat. Pour into sprayed casserole. Sprinkle with reserved cheeses.
- Bake at 350°F. for 20 to 25 minutes or until bubbly around edges.
Nutrition Facts : Calories 595, Carbohydrate 58 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 1/2 Cups, Sodium 830 mg, Sugar 9 g
VELVEETA® CHEESY CHICKEN ROTINI
Find out how to make our VELVEETA® Cheesy Chicken Rotini with a short video. Our delicious 30-minute entrée is perfect for busy weeknight dinners and leftovers the next day. This creamy chicken pasta skillet is sure to become one of your new favorite rotini recipes!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, about 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
- Stir in water. Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender.
- Add remaining ingredients; stir. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.
Nutrition Facts : Calories 420, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 105 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g
ROTINI PASTA BAKE
My mother combined these ingredients to make a wonderful and convenient meal. To complete the meal serve with breadsticks and steamed asparagus.
Provided by Samantha Czajka
Categories Main Dish Recipes Pasta
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
- Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
- In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
- In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 55.2 g, Cholesterol 56.4 mg, Fat 19.2 g, Fiber 4.5 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 978.3 mg, Sugar 11 g
READY PASTA ROTINI WITH BROCCOLI AND CHEESE
Get dinner on the table in five minutes with this quick and easy Ready Pasta rotini featuring broccoli and a sprinkle of Parmigiano-Reggiano.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Place thawed broccoli in a bowl with oil, salt, and pepper and cook in the microwave for two minutes.
- Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
- Toss pasta and cooked broccoli in a bowl and top with cheese.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 45.8 g, Cholesterol 4.4 mg, Fat 17.1 g, Fiber 4.3 g, Protein 11.1 g, SaturatedFat 2.8 g, Sodium 381.8 mg, Sugar 3.1 g
ROTINI AND CHEESE
Found this in Cooking Light, November 2010. It's low-cost and yummy ingredients caught my attention. Adding here for safe keeping.
Provided by sarah.j.goddard
Categories One Dish Meal
Time 25m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon in a large nonstick skillet over medium heat until crisp.
- Remove bacon from pan, crumble.
- Increase heat to medium-high.
- Add butter and oil to drippings in pan; swirl to coat.
- Add onion; saute for 5 minutes; stirring occasionally.
- Add garlic; saute for 30 seconds, stirring constantly.
- Add flour, and saute 1 minutes, stirring frequently.
- Sir in mustard.
- Gradually add 1 c milk, stirring constantly with a whisk, and bring to a boil.
- Cook for 3 minutes or until slightly thickened.
- Remove from heat.
- Let stand 5 minutes.
- Add cheese, salt, and pepper, stirring with a whisk until smooth.
- Place pan over low heat.
- Stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated, tossing to coat.
Nutrition Facts : Calories 528.1, Fat 20.8, SaturatedFat 9.2, Cholesterol 40.6, Sodium 552.8, Carbohydrate 64.3, Fiber 4.9, Sugar 7.5, Protein 20.5
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