Cook rotini pasta as directed and keep warm after draining water.
Combine beef, onion and green pepper and cook over medium heat.
Drain any fat drippings.
Add tomatoes, tomato paste, mushrooms and all seasonings.
Simmer low for 30 minutes.
Fold in the cooked rotini and mix together.
In a 13 x 9-inch casserole dish, layer the rotini mixture and Mozzarella cheese.
Bake for 35 minutes in preheated 350\u00b0 oven.
This is an easy dish to prepare ahead.
In a large pot cook rotini pasta in boiling salted water until
Brown ground chuck in a large skillet and drain any grease.
Add the two packages of soup mix, the can of crushed tomatoes and the can of water.
Mix well and simmer approximately ten minutes.
Serve over buttered rotini pasta and top with grated cheese.
Serve with crusty rolls for dunking!
ater with salt and cook pasta 1 minute less than the
Prepare rainbow rotini pasta according to package directions; drain and rinse.
Cook frozen peas according to package directions.
Steam broccoli.
Add peas, broccoli and kidney beans to rainbow rotini pasta.
Mix Bernstein's Cheese Fantastico salad dressing to taste to pasta salad.
Chill 15 minutes and serve.
o combine.
Mix in rotini pasta and bring mixture to a
s boiling, stir in the rotini, and return to a boil
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
Mix pasta and salad dressing in a large bowl; fold tuna into the pasta mixture.
Cover bowl with plastic wrap and refrigerate until the salad is cold, at least 1/2 hour.
Add shrimp to alfredo sauce and heat on medium.
If adding vegetable add now.
Pour over cooked pasta, Stir and serve with Parmesan cheese.
In a heavy pot over medium heat cook crumbled sausage and onions and drain well.
Stir in tomatoes, broth, water, and salami, heat to a boil. Reduce heat, cover, and simmer 15 minutes.
Add rotini, and simmer 15 minutes more or until pasta is done.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
Combine peas, water chestnuts, imitation crabmeat, mayonnaise, chives, and dill in a large bowl; stir until evenly mixed. Add cooled pasta and mix until coated.
Cook the rotini pasta as directed on the box and drain. Rinse well with cold water and drain again.
In a large bowl, add cooked pasta, cooked chicken, celery, green onions, pea pods, grapes, half of almonds and pineapple tidbits.
Mix dressing ingredients in another bowl. Pour over pasta salad ingredients and toss gently to mix well and coat all ingredients. Sprinkle the remaining toasted almonds on top of salad as garnish.
ater to boil and cook pasta according to package directions; add
Whisk marinade ingredients together until well-combined. Toss with one pound of cooked, drained, and cooled rotini pasta and veggies.
Marinate overnight (or longer). This is an important step. The pasta salad is noticeably better when it's marinated.
o cook.
Begin cooking pasta according to the package directions
0 min).
Boil the rotini pasta until it is the softness
Cook the pasta until it is Al Dente (follow directions on the box), drain and place in a mixing bowl.
Add the shrimp, diced tomatoes, and green onions to the pasta while it is still hot. Pour in a little bit of the Italian dressing, sprinkle in some salt, and mix gently to combine the ingredients.
Repeat another layer of Italian dressing and salt as desired, and mix the ingredients gently.
Chill in the refrigerator for 5 minutes before serving.
In a large pot with boiling salted water cook rotini pasta until al dente. Rinse with cool water.
In a large bowl combine cooked and drained rotini pasta, thawed sugar snap peas, thinly sliced carrots, and red onion.
In small bowl combine oil, sugar, and Oriental noodle flavor packet; blend well.
Pour sauce over large bowl of pasta and vegetables. Cover and refrigerate for at least 1 hour to blend flavors.
Just before serving break Oriental ramen noodles into small pieces and toss into salad. Serve chilled.
Brown ground beef, onion, garlic and seasoning in oil.
Drain.
While beef is browning, cook pasta according to the packaging
Stir in pasta, spaghetti sauce and 3 cups cheese.
Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
Sprinkle with remaining mozzarella.
Top with pepperoni.
Cover and freeze up to 3 months.
To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.
Preheat oven to 375\u00b0F.
Brown meat in large skillet; drain.
Add cooked pasta, sauce, and half of the parmesan; mix well.
Spoon into 13X9-inch baking dish.
Top with mozzarella cheese and remaining parmesan.
Bake 20 minutes or until heated through.