Mediterranean Baked Rotini with Vegetables

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Dietary: Egg-Free, Kosher, Peanut-Free, Tree-Nut Free, Vegetarian

Always a good way to get the kids to eat some vegetables - hide them with some fun rotini shapes in a savory pasta bake.

Prep: 15 min
Total Time:40 min
Yield: 6-8 servings


  • 2 cups Hodgson Mill Veggie Rotini Spirals, dry
  • 1 Tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely minced
  • 1 small zucchini, sliced into very thin half rounds
  • 1/2 yellow bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/4 tsp black pepper
  • 3/4 tsp dried oregano
  • 1 can(14-1/2 oz) stewed tomatoes, undrained
  • 1 container (16 oz) cottage cheese, low fat
  • 1/2 cup Romano cheese, grated


  • Preheat oven to 350° F. Grease a 2 quart oven proof baking dish.
  • Prepare pasta according to package directions, drain. While pasta is cooking heat oil in a large skillet. Add onion, garlic, zucchini and bell peppers and sauté over medium heat until tender crisp. Add black pepper, oregano, and stewed tomatoes. Cover, reduce heat and simmer 5 minutes. Uncover and cook and additional 2-3 minutes to reduce liquid. Transfer half the tomato sauce to prepared dish. Top with half of the cooked pasta and half the cottage cheese. Repeat layers and top with Romano cheese. Bake for 25-30 minutes, until heated through.