Creamy and cheesy, our Alfredo Rotini Pasta Bake is an easy and delicious casserole. Starting with prepared Alfredo sauce makes prep a cinch—just 15 minutes to prep, and you can relax while it bakes.
Pasta bakes are a great way for busy cooks to quickly put together a meal that looks like it took more effort than it actually did. This easy rotini bake is a good way to use what you have (see my suggestions for variations below).
Prep is quick and easy—the ricotta mixture can be prepared in about 5 minutes while the rotini cooks. Add 5 minutes to assemble and 40 minutes to bake for a total of 50 minutes.
What you need to make Alfredo Rotini Pasta Bake
- prepared Alfredo sauce
- ricotta cheese
- mozzarella cheese
- fresh parsley
- non-stick cooking spray
See recipe card for quantities.
How to make Alfredo Rotini Pasta Bake
Boil the rotini according to package directions until it is al dente. While the pasta is cooking, combine the ricotta cheese, eggs, 1 cup of the mozzarella cheese, parsley, salt, and pepper in a medium bowl.
Stir to mix the ingredients well.
When the rotini is done, combine the hot cooked pasta and the Alfredo sauce. Mix until well-coated.
Layer half of the pasta mixture in a baking dish that has been prepared with non-stick cooking spray.
Evenly spread the ricotta cheese mixture over the Alfredo rotini.
Top with the remaining Alfredo rotini.
Cover with aluminum foil and bake in a preheated 350ºF oven for 35 to 40 minutes or until bubbly.
Remove from oven, uncover, and top with remaining mozzarella cheese. Bake uncovered for 5 minutes or until cheese melts.
Suggested side dishes
Try these easy sides with Alfredo Rotini Pasta Bake:
Variations & substitutions
Want to switch it up? Pasta bakes are an easy way to use what you have on hand. Try one of these variations.
- Change the pasta - swap out the rotini for penne pasta or ziti noodles, or even spaghetti
- Substitute cottage cheese - use cottage cheese in place of ricotta in a pinch
- Add chicken - add a layer of chopped cooked chicken between the rotini and the ricotta layers
- Add veggies - add mixed vegetables in the the rotini and Alfredo mixture
- Add herbs - try Italian seasoning, basil, or oregano in the ricotta mixture
- Spice it up - add crushed red pepper flakes to the rotini and Alfredo mixture
- Make it red - try a marinara sauce instead of Alfredo sauce and add fire-roasted diced tomatoes and/or cooked ground beef
Storage & freezing
Store leftovers covered in the refrigerator for 3-4 days.
If you use Alfredo sauce from a jar, this recipe can be frozen for up to six months. Jarred sauces contain stabilizers that prevent separation after thawing, but if you use fresh Alfredo sauce, the sauce may separate and become grainy.
Prepare as directed except for the mozzarella cheese topping. Wrap the pasta bake securely with foil, removing all trapped air. Package the shredded mozzarella cheese for the topping separately and keep with the pasta bake. Label as follows:
Alfredo Rotini Pasta Bake Date____________________
Thaw overnight in refrigerator. Set shredded mozzarella aside and bake foil-covered pasta bake for 40 minutes in a preheated 350ºF oven or until heated through. Remove foil and evenly top with 1 cup shredded mozzarella cheese. Return to oven for about 5 minutes or until cheese is melted.
Should you fully cook pasta before baking?
Cooking pasta al dente or slightly undercooking it is best if it will be added to other ingredients in a casserole, as it will absorb more moisture while baking.
Alfredo Rotini Pasta Bake
- 15 ounces ricotta cheese
- 2 eggs, beaten
- 1 cup shredded mozzarella cheese, for sauce
- 1 cup shredded mozzarella cheese, for topping
- 3 tablespoons minced fresh parsley
- salt and pepper, to your preference
- 12 ounces rotini
- 28 ounces prepared Alfredo sauce
- non-stick cooking spray
- Cook 12 ounces rotini according to package instructions.
- While the pasta is cooking, combine 15 ounces ricotta cheese, 2 eggs,
- Preheat oven to 350°F.
- Spray the bottom of an 11x17-inch baking dish with non-stick cooking spray.
- When pasta is ready, drain and return to pot.
- Add 28 ounces prepared Alfredo sauce to hot cooked pasta and stir gently.
- Layer half of pasta mixture in the prepared baking dish.
- Top with cheese mixture and layer with remaining pasta mixture.
- Bake covered at 350ºF for 35 to 40 minutes or until bubbly.
- Remove from oven, uncover, and top with 1 cup shredded mozzarella cheese. Bake uncovered for 5 minutes or until cheese melts.