As a child, I remember Country Crock being the centerpiece of our Thanksgiving table. I love dinner rolls with spreadable butter, it is totally my weakness. So, when I was asked to join the Country Crock Casserole Club, I was excited to learn new ways to use the product.
My first mission was to put my own spin on the popular Easy Mac & Cheese Veggie Chicken Casserole. Because we had Chicken Parmesan on the menu, I decided to use my provided ingredients to put together a Cheesy Italian Rotini Pasta Bake inspired by a recipe I found online. You see, my kids are not a fan of vegetables, but at least with an Italian theme, I could sneak in some tomatoes.
What you need:
- 8 ounces rotini, cooked as directed, drained
- 2 tablespoons Country Crock Light
- 1/2 cup chopped onion
- 2 cloves garlic, finely minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 teaspoon dried leaf basil
- Dash ground black pepper
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups shredded Mozzarella cheese, divided
- 1/2 cup plain breadcrumbs
How to Make It:
- Grease a 2-quart baking dish or spray with nonstick cooking spray. Heat oven to 350°.
- Melt butter in a medium saucepan; add onion and sauté for about 3 to 5 minutes, until onion is tender.
- Add the garlic, tomatoes, and basil; cook for 2 minutes, until heated through.
- Taste and add the pepper and salt. Stir in the hot cooked rotini.
- Stir in 1 cup of the cheese; spoon into the prepared baking dish.
- Sprinkle remaining shredded cheese and breadcrumbs over the top of the casserole. Bake for 20 to 25 minutes, until hot and bubbly.
Are you ready to get creative with your casseroles? One lucky reader will win a Country Crock VIP Coupon (good for one free product), recipe card, and a casserole dish. Also, five winners will receive one Country Crock VIP Coupon. Enter below: