Overnight Rotini Bake

Name: Overnight Rotini Bake
Ingredients: 1 12 lbs lean ground beef; 1 cup chopped onion; 1 cup chopped green bell pepper; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes, undrained; 2 cups hot water; 1 envelope onion soup mix; 1 teaspoon italian seasoning; 3 cups uncooked rotini pasta; 1 12 cups shredded Italian cheese blend or 1 12 cups mozzarella cheese

10 ingredients

8 steps

Ingredients

1 12 lbs lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, undrained
2 cups hot water
1 envelope onion soup mix
1 teaspoon italian seasoning
3 cups uncooked rotini pasta
1 12 cups shredded Italian cheese blend or 1 12 cups mozzarella cheese

Directions

1

Spray a 13x9 inch glass or ceramic baking dish with non-stick cooking spray; set aside.
2

In a pot, cook the beef, onion, bell pepper and garlic over med-high heat; stir mixture frequently and cook until the meat is browned; drain.
3

Mix in the tomatoes, water, soup mix, Italian seasoning, and pasta.
4

Spoon mixture into the prepared baking dish.
5

Cover with aluminum foil and make sure dish is covered tightly.
6

Refrigerate for at least 8 hours and no more than 24 hours.
7

Bake in a 375 oven for 45 minutes.
8

Sprinkle with cheese and bake uncovered for 10 minutes or so until the cheese is melted.