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“Rotini Casserole similar to lasagna with tomato sauce, onions, mushrooms, spinich, green pepper and chunks of ground beef plus low fat cottage cheese and a little old white cheddar.”
1hr 40mins

Ingredients Nutrition


  1. 1st Day: In Dutch Oven combine lean ground beef with Half of finely chopped onions, mushrooms, but All of the green pepper & garlic. Sprinkle liberally with black pepper & Basil. (Granulated garlic can be substituted for fresh garlic. Sprinkle generously) Easiest way to mix is mash into big patty, cut in 4 pieces & stack up. Mash flat & repeat, 3 or 4 times. Cut in 4 for easy flipping, and cook, covered, in bottom of the Dutch oven. Refrigerate for next day in a covered container.
  2. 2nd Day: In Dutch Oven add rinsed Spinach to ½ inch water. Bring water to boil to steam the spinach for a few minutes. Holding 2 forks in one hand scoop spinach into pyrex bowl. Cut mass into 1 inch grid pattern.
  3. Add water to that used for spinach. Bring to boil & cook rotini. Don’t overcook or it will be too soft. Scoop out with slot spoon into 1 or 2 roasting pans or baking dishes. It should cover the bottom(s) of baking dish(es).
  4. Pour in pasta sauce and cottage cheese. Stir until mixed.
  5. Cut meat into bite size chunks and poke into pasta. (Freeze any extra for next batch.) Add gobs of cut up spinach. and chunks of mushrooms, poking them into the mix.
  6. Topping: Smooth the other half of finely chopped mushrooms and onions over the top. Add grated or sliced OLD White Cheddar. ( I like a lot more cheese than is good for me.).
  7. Bake at 350 degrees Fahrenheit until thoroughly heated and cheese has melted, at least 30 minute
  8. This can be refrigerated, cut into squares, and microwaved on the plates. Will keep for a few days in fridge. Keep covered with plastic wrap. Serve with salad & maybe garlic bread.

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