A delightful twist on a classic Italian casserole, perfect for family dinners.
Cook the rotini pasta in a pot of boiling salted water until al dente. Drain and set aside.
Ensure the pasta is not overcooked as it will continue to cook in the oven.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the casserole.
In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it into small pieces, and cook until browned.
Use a wooden spoon to break the sausage into small crumbles for even cooking.
Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the tomato sauce, chicken broth, basil, oregano, and red pepper flakes. Simmer for 10 minutes to blend the flavors.
Adjust the seasoning to taste with salt and pepper.
Combine the cooked pasta with the sauce in the skillet, stirring to coat evenly.
Ensure all the pasta is well coated with the sauce for even flavor distribution.
Transfer the pasta and sauce mixture into a lightly greased 9x13 baking dish. Top with shredded mozzarella and grated parmesan cheese.
Spread the cheese evenly for a uniform melted topping.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
For a golden crust, broil for an additional 2-3 minutes at the end.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your delicious casserole!
Garnish with fresh basil leaves for a touch of color and flavor.
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