Cheesy Italian Rotini Pasta Bake #CountryCrockCasserole

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:

a Rafflecopter giveaway

This post is the opinion of Experimental Mommy.  While a sample was received to facilitate this review, all opinions remain 100% mine.


  1. van pham says:

    Definitely to butter up bread to make garlic bread. Quick and easy.

  2. Lorena Keech says:

    To make my stuffed french toast.

  3. Maryann D. says:

    I like to use this with vegetables or on English Muffins.

  4. Breanne says:

    As a spread

  5. Shannon says:

    I love to use it as a spread on breads and pancakes / waffles

  6. rod jackson says:

    love it on fresh sweet corn

  7. Cheryl F. says:

    I love to use Country Crock on bread, vegetables, and in baking and cooking.

  8. Donna Kellogg says:

    I like to mix it with garlic and make garlic bread

  9. Bryan E. says:

    Thanks for the giveaway…we use Country Crock with a splash of olive oil to saute vegetables.

  10. Mihaela D. says:

    as a spread

  11. TawndaM says:

    in/on everything! Makes the BEST grilled cheese! lol

  12. Ellie W says:

    I use it for everything. I use it instead of butter.

  13. Jennifer T. says:

    I use it as a spread on veggies, toast, and sometimes in baking.

  14. I like to use it on piece of warm homemade rosemary bread.

  15. I use it on buttermilk biscuits and in garlic mashed potatoes

  16. Francine Anchondo says:

    to put on my veggies

  17. Livivua Chandler says:

    I use it for all the cooking off.

  18. I love to use it at breakfast time, there is nothing better than a toasted tomato sandwich with country Crock spread.

  19. Tabathia B says:

    I love it on croissants and toast

  20. I love to use Country Crock on bread.

  21. we have been using it lately on our fresh corn out of the garden


  1. […] month, I created a Cheesy Italian Rotini Pasta Bake as part of the Country Crock Casserole Club.  This month’s mission was to create a Mexican […]

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