After making this rotini pasta with ground beef, be sure to share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter. What makes it even more appealing? It’s super quick and easy to make, making it a fantastic choice for busy weeknights, as well as for special occasions. The combination of these flavorful ingredients makes an extremely delicious dish that is sure to satisfy your craving for comfort food, especially during the fall and winter months. Storing leftover tips: Keep leftover pasta stored in an airtight container for 2-3 days – reheat in the microwave or in a pan on the stovetop with a little bit of oil.Pasta, ground beef, spinach, fresh basil, cheddar cheese.Add extra veggies such as mushrooms, brussels sprouts, cauliflower, and red peppers. Different veggies to use: Adjust the vegetables to your liking.They are not only gluten-free and made completely from veggies, but are also an excellent source of plant-based protein. Make it gluten-free: If you’d like to lighten up your pasta dish, I love using chickpea or lentil pasta noodles.We love using either homemade San Marzano Tomato Sauce or our favorite store-bought pasta sauce. Quality marinara: whenever serving pasta it’s important to have a flavorful red sauce to go with it! I don’t recommend canned tomatoes because they will be quite bland and fall flat in flavor. Add generous amounts of chopped basil and even fresh oregano if you have it on hand. Herbs: Seasoning your pasta with fresh herbs is an easy way to elevate the flavor. Using a generous amount of salt in your pasta water will instantly draw out flavor from the noodles.Ĭheese that melts: For this recipe, I recommend three different cheese variations – white or yellow cheddar cheese, a little mozzarella, and freshly grated parmesan for flavor! Salt the Pasta Water: This is key for great-tasting pasta. Season with salt & pepper if needed, then serve pasta with roasted vegetables and fresh parmesan cheese over top. Adjust pasta water or add more cheese if needed. Mix together – the consistency should be a creamy/cheesy sauce. Drain pasta and reserve 1 cup of pasta water in a small pot or liquid measuring cup (make sure to use a vessel that can handle hot liquids).Īdd half of the pasta water back in with pasta, add mozzarella, cheddar cheese, marinara, and fresh herbs. Roast for 20-30 minutes, flipping halfway through.īring a pot of water to a boil and cook pasta as the box instructs. Toss chopped vegetables in oil with salt and minced garlic. How to Make Rotini Pasta with Roasted Vegetables – Step by Step Here’s what you need: rotini noodles, marinara sauce, cheddar cheese (white or yellow), mozzarella, parmesan, fresh basil, fresh oregano, zucchini (yellow and green), eggplant, cherry tomatoes, and broccoli. You’ll need just a handful of pantry items and fresh produce to make this recipe. Because the twists of the noodles hold onto the sauce rather than sliding off the edges if it were a smoothly shaped pasta noodle.Īnother noodle that is similar in shape and can be a great substitute for rotini is fusilli pasta. These fun twisty noodles are my top choice to use in dishes that have lots of sauce or cheese. Rotini means “twists”, which explains these corkscrew-shaped noodles quite well! You can also use regular noodles or make the dish healthier and gluten-free friendly by using chickpea pasta noodles! So so yummy and nutritious. The noodles are mixed with a sauce of three different kinds of cheese, rich marinara, and a touch of fresh herbs for freshness! Paired on the side are perfectly roasted vegetables that can be customized to whatever you have on hand. So much flavor and nutritious ingredients are tangled in these twisted rotini noodles! If you love indulging in a cheesy pasta dish without feeling weighed down by heavy creams, you will love every bite of this meal. An easy & healthy pasta dish the whole family will love! Twisted rotini pasta noodles tangled with three melted cheeses, rich marinara, and perfectly roasted vegetables.
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