Cheesy Baked Rotini with Sun-Dried Tomatoes

Cheesy Baked Rotini with Sun-Dried Tomatoes


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Why settle for the usual cheesy baked pasta recipe when you can spruce it up with this new dish? The sun-dried tomatoes add a wonderfully sweet pop of flavor, and your friends will be begging for the recipe.

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Serving Size / Yield

6-8 servings


  • 1 lb Rotini
  • 1 Tbs. butter
  • ¾ cup whole milk
  • 2 tsp flour
  • 1 tsp sugar
  • ½ cup sour cream
  • 1 tsp garlic powder
  • 1 1/2 lbs. shredded cheddar
  • 4 oz mozzarella cheese, shredded
  • 1/2 lb. sun-dried tomatoes
  • 2 Eggs
  • 2.5 oz Bacon Crumbles
  • ½ cup Breadcrumbs
  • Salt & Pepper, to taste
  • Parsley, optional

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Prepare rotini according to box directions, ensuring to cook at the lower end of the time range. Rinse in cold water and drain the pasta.

Preheat oven to 350 degrees. Melt half of the butter in a saucepan over low heat. Add milk and whisk in flour. Whisk in sugar, sour cream, and garlic powder. Once combined add shredded cheeses gradually until well incorporated. Add eggs and mix well. Add bacon, and salt and pepper to taste.

Melt remaining butter in a small bowl and mix with breadcrumbs. Spray a 9x13" pan with cooking spray. Add the cheese mixture, the pasta mixture, and toss to combine. Sprinkle breadcrumbs on top. Sprinkle parsley on top for a garnish. Bake 40 minutes, or until bubbly and slighty browned around the edges.

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