Hey y'all! Looking for a cozy, crowd-pleasing dinner that's ooey-gooey, beefy, and absolutely simple to whip up? This Cheesy Baked Beef Rotini is it—think bubbling mozzarella and cheddar tucked between savory beef, tender pasta, and flavorful tomato sauce. It's comfort food at its finest, perfect for busy weeknights, casual gatherings, or anytime you want something hearty and satisfying. Let's get cooking!

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Why You'll Love This

Quick and simple prep—dinner will be on the table in under an hour!
Crowd-pleasing flavors that kids and adults both love.
Great for meal prep or make-ahead freezer meals.
Melty layers of cheese make each bite rich and irresistible.
Easy to customize with your favorite veggies or cheeses!

Ingredients

12 oz rotini pasta
1 lb lean ground beef
1 small yellow onion, chopped
3 cloves garlic, minced
24 oz pasta sauce (marinara or tomato basil)
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
2 tablespoon olive oil
Fresh parsley or basil, for garnish

Directions

Prep and Cook the Pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add rotini and cook for 8-9 minutes, until just al dente. Drain and set aside.

Cook the Beef Mixture

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until soft. Stir in minced garlic and cook for another 30 seconds until fragrant.
Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Drain excess fat if needed.
Stir in pasta sauce, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Simmer for 3 minutes, then remove from heat.

Assemble and Bake

In a large mixing bowl, combine drained pasta, beef sauce mixture, and 1 cup of mozzarella cheese. Stir to combine.
Spread half of the mixture into the prepared baking dish. Sprinkle with ½ cup cheddar cheese and ¼ cup Parmesan cheese.
Add the remaining pasta mixture on top. Sprinkle with the rest of the mozzarella, cheddar, and Parmesan cheese.
Cover dish loosely with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until the cheese is melted and bubbly.
Let cool for 5 minutes. Garnish with fresh parsley or basil before serving.

Notes

Undercook the pasta slightly so it doesn't get mushy when baked.
If you love extra cheesy casseroles, add more mozzarella on top!
You can easily swap ground beef for ground turkey or Italian sausage.

Variations

Veggie-packed: Stir in 1 cup of chopped spinach or bell peppers for extra nutrition.
Spicy: Add diced jalapeños or extra red pepper flakes.
Mexican-inspired: Use taco seasoning instead of Italian seasoning and add black beans and corn.

Required Equipment

Large pot
Large skillet
Mixing bowl
9x13-inch baking dish
Aluminum foil
Wooden spoon or spatula

Storage Instructions

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze portions in sealed containers for up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave.

Serving Suggestions & Pairings

Serve with a crisp green salad and garlic bread for a complete meal.
Pair with a glass of red wine or sparkling water with lemon.
Roasted vegetables, like broccoli or asparagus, are perfect on the side.

Pro Tips

Let the casserole rest for a few minutes after baking so it sets and is easier to slice.
Mix cheeses for the best melt—mozzarella for stretch, cheddar for sharpness, Parmesan for richness.
Add a final broil for 2-3 minutes for a bubbly, golden cheese top.

FAQ

Can I use a different pasta shape?

Absolutely! Penne, rigatoni, or ziti all work beautifully in place of rotini.

Do I have to use both mozzarella and cheddar?

No, but using both cheeses adds extra flavor. Feel free to swap in your favorites.

How can I make this ahead for busy nights?

Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if cold.