A Rotini Bake, paired with the right red

Our recipe for a weeknight classic made for red wine

There’s something timeless about a baked pasta dish. It’s unfussy, deeply comforting and built for sharing. This Rotini Bake layers tender pasta with lean ground beef, spicy red pepper sauce and a creamy blend of mozzarella and cottage cheese that melts into a rich, satisfying finish.

It’s the kind of dish that fills the kitchen with warmth, and just so happens to pair beautifully with a bottle of red.

Ingredients

• 340 g rotini

• 1 lb lean ground beef

• 1 1/2 jars spicy red pepper pasta sauce (approx. 900 ml total)

• 1/2 mozzarella ball (approx. 120 g), grated

• 1/2 of a 750 g container 1% cottage cheese

Optional additions:

• 1/2 cup diced mushrooms

• 1/2 cup diced onion

• Fresh basil, chopped

Serves 4–6

Instructions

1. Preheat oven to 350°F (175°C).

2. Cook the beef:
   In a large frying pan over medium heat, cook the ground beef until no longer pink. Break it apart as it cooks.
   (Optional) Drain off any excess liquid or fat.

3. Add sauce:
   Return the pan to the heat and stir in the spicy red pepper pasta sauce. Allow the mixture to heat and gently simmer while the pasta cooks.

4. Boil pasta:
   Cook the rotini in well-salted boiling water until al dente. Drain.

5. Combine:
   Return the drained pasta to the pot. Add the meat and sauce mixture, grated mozzarella and cottage cheese. Stir thoroughly until evenly combined.

6. Bake:
   Transfer the mixture to a 9×13-inch glass casserole dish. Sprinkle some mozzarella cheese and parmesan on top. Bake uncovered for 30 minutes, until bubbling and lightly golden on top.

7. Serve:
   Let rest for 5 minutes before serving.

Optional Enhancements

• Sauté diced mushrooms and onions in the pan before adding the ground beef for extra depth.

• Stir fresh chopped basil into the sauce just before combining with the pasta.

• Add some shaved Black Forest Ham on top of the pasta after you’ve placed in the casserole dish for added flavour.

• Serve alongside warm garlic bread and a crisp Caesar salad for a complete meal.

Wine Pairing

This Rotini Bake calls for a red with bright acidity and enough structure to stand up to tomato sauce and savoury beef.

Chianti Classico

Made primarily from Sangiovese, Chianti Classico’s lively acidity mirrors the tomato base, while its earthy undertones and firm structure complement the heartiness of the dish. The wine’s natural freshness keeps the richness of the cheese from feeling heavy.

Ontario Cabernet Franc

For a Canadian option, Ontario cabernet franc offers similar structural qualities to sangiovese: vibrant acidity, moderate tannins and notes of red fruit and subtle herbal character. Its balance and weight align beautifully with the spice of the sauce and the baked, cheesy texture.

Both wines bring enough lift and backbone to match the dish without overpowering it, making this a satisfying, wine-friendly comfort meal.