Pasta lovers, rejoice! Rotelle’s charming spiral shape isn’t just delightful to look at—it’s perfect for holding onto every bit of sauce in these 28 delicious recipes. Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal favorites, we’ve got creative twists that will make this pasta your new go-to. Get ready to be inspired and find your next family favorite in this mouthwatering collection!
Creamy Garlic Rotelle with Spinach
Nestled in the quiet of my kitchen, I find myself reaching for comfort in simple ingredients, the gentle rhythm of cooking becoming a meditation as steam rises and garlic softens in golden pools. This creamy pasta dish feels like a warm embrace on days when the world moves too quickly, each step a deliberate pause in the hurried pace of life.
Ingredients
– 12 oz rotelle pasta
– 3 tbsp olive oil (or any neutral oil)
– 6 cloves garlic, minced
– 1 cup heavy cream
– 4 cups fresh spinach
– 1/2 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes (adjust to preference)
– Salt to season throughout cooking
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rotelle pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup pasta water before draining the pasta completely.
4. Heat olive oil in a large skillet over medium-low heat until shimmering.
5. Add minced garlic and cook for 2-3 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
6. Pour in heavy cream and bring to a gentle simmer, watching for small bubbles around the edges.
7. Add fresh spinach in batches, wilting each addition before adding more, about 3-4 minutes total.
8. Stir in grated Parmesan cheese until fully melted and incorporated into the sauce.
9. Add cooked pasta to the skillet, tossing to coat evenly with the creamy sauce.
10. Sprinkle red pepper flakes over the pasta and toss once more to distribute evenly.
11. If the sauce appears too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
A silky cream clings to each twisted pasta shape, the garlic’s warmth balanced by fresh spinach and just enough heat to linger on the tongue. Serve this immediately in shallow bowls, perhaps with crusty bread for dipping into any remaining sauce, or let it cool slightly for a comforting room-temperature pasta salad the next day.
Spicy Sausage and Rotelle Baked Casserole
Sometimes, the most comforting meals are the ones that simmer quietly in the oven, filling the kitchen with warmth and anticipation. This spicy sausage and rotelle baked casserole is one of those dishes—a humble, hearty creation that feels like a cozy embrace on a crisp autumn day.
Ingredients
– 1 lb spicy Italian sausage, casings removed (or mild sausage for less heat)
– 12 oz rotelle pasta (or any short pasta like penne)
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup shredded mozzarella cheese (or provolone for sharper flavor)
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional, for extra spice)
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the rotelle pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander, but do not rinse it—the starch helps the sauce cling better.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
6. Add the spicy Italian sausage, breaking it into small crumbles with a wooden spoon.
7. Cook the sausage for 6–8 minutes, until browned and no longer pink, stirring frequently.
8. Add the diced onion to the skillet and sauté for 4–5 minutes, until softened and translucent.
9. Stir in the minced garlic and cook for 1 minute, just until fragrant to avoid burning.
10. Pour in the crushed tomatoes, then add the dried oregano, red pepper flakes, and a pinch of salt and black pepper.
11. Simmer the sauce uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
12. Combine the drained pasta and sausage-tomato sauce in the prepared baking dish, mixing gently until evenly coated.
13. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
14. Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly with golden spots.
15. Let the casserole rest for 5 minutes before serving to allow the layers to set.
Perfectly balanced, this casserole emerges with tender pasta nestled in a robust, tomato-rich sauce, punctuated by the savory kick of sausage. The cheese forms a golden, stretchy blanket that gives way to a comforting, hearty interior. Pair it with a simple green salad or crusty bread to soak up every last bit of sauce, and savor it as a centerpiece for weeknight dinners or casual gatherings.
Rotelle Pasta Salad with Fresh Vegetables
Yesterday afternoon, as golden October light spilled across my kitchen counter, I found myself craving something that captured both the lingering warmth of summer and the gentle shift toward autumn. There’s a quiet comfort in preparing a dish that requires little more than patience and fresh, simple ingredients, a moment to slow down and savor the process itself. This rotelle pasta salad, with its cheerful spirals and crisp vegetables, became that peaceful, grounding ritual for me.
Ingredients
– 12 oz rotelle pasta
– 1/4 cup extra virgin olive oil, or any mild, fruity olive oil
– 3 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/2 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp black pepper, freshly ground if possible
– 1/2 tsp fine sea salt, plus more for pasta water
– 1 large cucumber, diced into 1/2-inch pieces
– 1 pint cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/4 cup chopped fresh parsley, plus extra for garnish
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.
2. Add the rotelle pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. Drain the pasta in a colander and rinse briefly under cool running water to stop the cooking process; this helps prevent the pasta from becoming sticky.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, black pepper, and 1/2 teaspoon salt until fully emulsified.
5. Transfer the cooled pasta to a large mixing bowl and pour the dressing over it, tossing gently to coat every piece evenly.
6. Add the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley to the bowl.
7. Fold all ingredients together with a spatula until the vegetables are evenly distributed throughout the pasta.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld; chilling also enhances the salad’s refreshing quality.
9. Before serving, give the salad a final toss and adjust seasoning if needed, adding an extra sprinkle of parsley for a fresh, vibrant finish. Gently resting in the bowl, this salad offers a delightful contrast of tender pasta spirals and the crisp snap of vegetables, each bite brightened by the tangy, herb-kissed dressing. It’s wonderful served alongside grilled chicken or simply scooped into a bowl for a light, satisfying lunch that feels both nourishing and effortless.
Cheesy Rotelle with Broccoli and Bacon
A quiet afternoon like this makes me crave something comforting yet simple, the kind of meal that fills the kitchen with warmth and requires little more than patience and a gentle hand. This cheesy pasta dish, with its playful twists and familiar flavors, feels like a soft blanket on a cool day, each ingredient coming together in a quiet harmony that soothes the soul.
Ingredients
– 8 oz rotelle pasta
– 2 cups broccoli florets, cut into bite-sized pieces (fresh or frozen both work well)
– 4 slices thick-cut bacon, chopped into ½-inch pieces (or use pancetta for a richer flavor)
– 1 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced (about 1 tsp)
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese (freshly grated melts smoother)
– ½ cup grated Parmesan cheese (plus extra for serving)
– ¼ tsp black pepper (freshly cracked adds more aroma)
– ¼ tsp salt (adjust after tasting since bacon adds saltiness)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotelle pasta and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. In the last 3 minutes of cooking, add the broccoli florets directly to the pasta water to blanch them until bright green and tender-crisp.
4. Drain the pasta and broccoli together in a colander, then set aside; reserve ¼ cup of the starchy pasta water for later use.
5. While the pasta cooks, heat a large skillet over medium heat and add the chopped bacon; cook for 6–8 minutes, stirring often, until crispy and browned.
6. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tbsp of bacon drippings in the skillet.
7. Add the olive oil to the skillet with the drippings, then stir in the minced garlic and cook for 30–45 seconds until fragrant but not browned (to avoid bitterness).
8. Pour in the heavy cream and bring to a gentle simmer over medium-low heat, stirring constantly to prevent scorching.
9. Reduce the heat to low and gradually whisk in the shredded cheddar and grated Parmesan until the sauce is smooth and creamy, about 2–3 minutes.
10. Add the drained pasta and broccoli to the skillet, tossing gently to coat everything in the cheese sauce.
11. If the sauce seems too thick, stir in the reserved pasta water, 1 tbsp at a time, until it reaches a silky consistency.
12. Fold in the crispy bacon and season with salt and black pepper, tossing once more to combine evenly.
13. Serve immediately while hot. Soft spirals of rotelle cradle the tender broccoli and smoky bacon in a velvety cheese embrace, each bite offering a comforting contrast of textures. Sprinkle extra Parmesan on top or pair with a crisp green salad to balance the richness, letting the simple joys of this dish linger long after the plate is empty.
Rotelle Alfredo with Grilled Chicken
Kindly remembering how the golden October light falls across my kitchen counter, I find myself drawn to this comforting pasta dish that feels like a warm embrace on crisp autumn days. The gentle twirls of rotelle cradle the creamy sauce, while grilled chicken adds satisfying substance to each thoughtful bite.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 12 oz rotelle pasta
– 2 cups heavy cream
– 1 cup grated Parmesan cheese, plus extra for serving
– 4 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 tsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
– ¼ tsp nutmeg, freshly grated if possible
– 2 tbsp fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, pat chicken breasts completely dry with paper towels.
3. Brush both sides of chicken with olive oil and season evenly with salt and pepper.
4. Preheat grill or grill pan to medium-high heat (approximately 400°F).
5. Place chicken on hot grill and cook undisturbed for 6-7 minutes until grill marks form.
6. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
8. Add rotelle to boiling water and cook for 10-12 minutes until al dente.
9. Meanwhile, melt butter in a large skillet over medium heat.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Pour heavy cream into skillet and bring to a gentle simmer.
12. Reduce heat to low and whisk in Parmesan cheese until sauce becomes smooth.
13. Stir in nutmeg and adjust seasoning if needed.
14. Drain cooked pasta, reserving ½ cup pasta water.
15. Add drained pasta to sauce, tossing to coat evenly.
16. If sauce seems too thick, gradually add reserved pasta water until desired consistency.
17. Slice rested chicken against the grain into ½-inch strips.
18. Gently fold chicken slices into pasta mixture.
19. Sprinkle with fresh parsley before serving.
Lovely how the creamy sauce clings to each pasta spiral, creating pockets of rich flavor that unfold with every mouthful. The tender chicken provides a satisfying contrast to the silky texture, while the nutmeg adds a subtle warmth that makes this dish particularly comforting when served alongside roasted autumn vegetables or a simple green salad.
Mediterranean Rotelle with Feta and Olives
Perhaps it’s the way the afternoon light falls across the kitchen counter, or maybe it’s the quiet hum of a Wednesday, but today calls for something simple yet soulful. This Mediterranean rotelle feels like a gentle embrace, with its spiral shapes holding pockets of briny olives and creamy feta, a dish that whispers of sun-drenched coasts and leisurely meals.
Ingredients
- 8 oz rotelle pasta (or any short pasta shape)
- 2 tbsp extra virgin olive oil (or any neutral oil)
- 1/2 cup crumbled feta cheese (about 4 oz block, crumbled)
- 1/3 cup Kalamata olives, pitted and halved (adjust to preference)
- 2 cloves garlic, minced (about 1 tsp)
- 1/4 tsp red pepper flakes (optional, for subtle heat)
- 1 tbsp fresh lemon juice (from about 1/2 lemon)
- 1/4 cup chopped fresh parsley (for garnish)
- Salt, to taste (start with 1/2 tsp for pasta water)
Instructions
- Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
- Add 1 tablespoon of salt to the boiling water, then stir in the rotelle pasta.
- Cook the pasta for 9-11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
- While pasta cooks, heat olive oil in a large skillet over medium-low heat for 1 minute.
- Add minced garlic and red pepper flakes to the skillet, sautéing for 1-2 minutes until fragrant but not browned.
- Tip: Swirl the oil gently to prevent the garlic from burning, which can make it bitter.
- Drain the cooked pasta, reserving 1/2 cup of pasta water for later use.
- Immediately transfer the hot pasta to the skillet with the garlic oil.
- Add the halved Kalamata olives and crumbled feta cheese to the skillet.
- Pour in 1/4 cup of the reserved pasta water and the fresh lemon juice.
- Toss everything together for 2-3 minutes over low heat until the cheese begins to melt into a creamy sauce.
- Tip: The starchy pasta water helps create a silky sauce that clings to each rotelle spiral.
- Season with additional salt only if needed, as feta and olives are already salty.
- Remove from heat and stir in the chopped parsley just before serving.
- Tip: Adding parsley at the end preserves its bright color and fresh flavor.
Something about the way the creamy feta clings to those spiral grooves makes each bite a delightful discovery. The briny olives cut through the richness while the lemon keeps everything feeling light and vibrant. Serve it warm in shallow bowls, perhaps with a glass of crisp white wine, and let the Mediterranean flavors transport you to a simpler moment.
Shrimp and Rotelle in a Lemon Butter Sauce
Gently, the afternoon light filters through my kitchen window, reminding me how simple ingredients can transform into something quietly extraordinary. There’s something deeply comforting about the rhythm of preparing a meal that feels both familiar and special, where each step becomes a small meditation. Today, I’m drawn to the bright, cheerful spirals of rotelle pasta and the delicate sweetness of shrimp, brought together in a sauce that whispers of lemon and butter.
Ingredients
– 8 ounces rotelle pasta
– 1 pound large raw shrimp, peeled and deveined (thaw if frozen)
– 4 tablespoons unsalted butter (divided use)
– 2 tablespoons olive oil (or any neutral oil)
– 3 cloves garlic, minced (about 1 tablespoon)
– 1/4 cup fresh lemon juice (from 2 medium lemons)
– 1/4 cup dry white wine (like Sauvignon Blanc)
– 1/4 cup chopped fresh parsley (plus extra for garnish)
– 1/4 teaspoon red pepper flakes (optional, for subtle heat)
– Salt and black pepper (to season throughout)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rotelle pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels to ensure proper searing.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Season shrimp generously with salt and black pepper on both sides.
6. Arrange shrimp in a single layer in the hot skillet and cook for 2 minutes until bottoms turn pink.
7. Flip each shrimp and cook for 1 more minute until opaque throughout, then transfer to a plate.
8. Reduce skillet heat to medium and add remaining 1 tablespoon olive oil.
9. Add minced garlic and red pepper flakes, sautéing for 45-60 seconds until fragrant but not browned.
10. Pour in white wine, scraping up any browned bits from the skillet bottom with a wooden spoon.
11. Simmer wine for 2-3 minutes until reduced by half, concentrating the flavor.
12. Whisk in 3 tablespoons butter until melted and emulsified into the sauce.
13. Stir in lemon juice and continue whisking for 1 minute to combine thoroughly.
14. Drain cooked pasta, reserving 1/2 cup pasta water before draining completely.
15. Add drained pasta to the skillet with the sauce, tossing to coat evenly.
16. Return cooked shrimp to the skillet along with any accumulated juices.
17. Add chopped parsley and toss everything together gently for 1 minute to warm through.
18. If sauce seems too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
Warm, buttery sauce clings to every spiral of pasta, while the shrimp remain tender against the bright acidity of lemon. I love serving this in shallow bowls with extra parsley scattered over the top, the yellow sauce pooling around the edges inviting you to drag each bite through its richness. The rotelle’s playful shape catches little pockets of sauce, making each forkful a delightful surprise of texture and flavor.
Rotelle with Roasted Red Peppers and Pesto
Falling into the rhythm of a quiet kitchen afternoon, I find myself reaching for the comforting spiral shapes of rotelle, their wagon-wheel curves perfect for cradling the sweet char of roasted peppers and the bright herbaceousness of fresh pesto. There’s a gentle simplicity here, a meal that feels both nourishing and deeply personal, like a story told in layers of flavor and texture.
Ingredients
– 12 oz rotelle pasta
– 2 large red bell peppers
– 3 tbsp olive oil, or any neutral oil
– 1/3 cup pine nuts, lightly toasted for deeper flavor
– 2 cups fresh basil leaves, packed
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/4 tsp salt, adjust to taste
– 1/8 tsp black pepper, freshly ground if possible
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers, remove stems and seeds, and place them cut-side down on the baking sheet.
3. Drizzle 1 tablespoon of olive oil over the peppers and roast for 25–30 minutes, until skins are blistered and slightly blackened.
4. Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins—this makes peeling effortless.
5. While peppers cool, bring a large pot of salted water to a rolling boil and cook rotelle according to package directions until al dente, about 10–12 minutes.
6. In a dry skillet over medium heat, toast pine nuts for 3–4 minutes, shaking frequently, until golden and fragrant to prevent burning.
7. Combine basil, peeled roasted peppers, toasted pine nuts, garlic, Parmesan, remaining 2 tablespoons olive oil, salt, and pepper in a food processor.
8. Pulse the mixture until smooth but slightly textured, scraping down sides as needed for even blending.
9. Drain cooked pasta, reserving 1/4 cup of starchy pasta water to help emulsify the sauce.
10. Return pasta to the pot, add pesto and reserved pasta water, and toss gently over low heat for 1–2 minutes until well coated and warmed through.
Now, as you serve, notice how the rotelle’s twists hug the smoky-sweet pepper pesto, each bite balanced by the nutty crunch of pine nuts and the richness of Parmesan. For a playful twist, top with extra basil leaves or serve alongside grilled chicken, letting the pasta’s warmth mingle with the cool evening air.
Vegetarian Rotelle with Mushrooms and Peas
Holding this warm bowl feels like autumn itself has settled in my palms, the steam carrying earthy scents that remind me of quiet afternoons when the light slants just so through the kitchen window. There’s something deeply comforting about the way rotelle’s little wheels cradle each bite, and today, with mushrooms and peas, it feels like a gentle embrace from the stove.
Ingredients
– 8 oz rotelle pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 lb cremini mushrooms, sliced (baby bellas work too)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas, thawed
– 1/2 cup vegetable broth
– 1/4 cup heavy cream (for richness, optional)
– 1/4 cup grated Parmesan cheese (plus more for serving)
– 1 tsp fresh thyme leaves (or 1/2 tsp dried)
– Salt and black pepper (adjust to taste)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.2. Add the rotelle pasta and cook for 10–12 minutes, stirring occasionally, until al dente (check by tasting a piece—it should be tender but firm).3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water for later use.4. Heat olive oil in a large skillet over medium heat until it shimmers, about 1–2 minutes.5. Add the diced onion and sauté for 4–5 minutes, stirring frequently, until translucent and fragrant.6. Stir in the sliced mushrooms and cook for 8–10 minutes, until they release their liquid and turn golden brown.7. Add the minced garlic and thyme, cooking for 1 minute more until aromatic (avoid browning the garlic).8. Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits from the skillet bottom.9. Stir in the thawed peas and heavy cream, then simmer for 2–3 minutes until the sauce thickens slightly.10. Add the drained pasta to the skillet, tossing to coat evenly with the sauce.11. If the mixture seems dry, gradually stir in reserved pasta water, 2 tablespoons at a time, until the desired consistency is reached.12. Remove from heat and stir in grated Parmesan cheese until melted.13. Season with salt and black pepper to taste, then serve immediately.Kitchen aromas linger like a soft memory as you take the first forkful—the rotelle’s tender curves hold onto the creamy sauce, while peas pop with sweetness against the umami depth of mushrooms. For a cozy twist, top with extra Parmesan and a drizzle of olive oil, or serve alongside a crisp green salad to balance the richness.
Rotelle Carbonara with Crispy Pancetta
Dappled afternoon light filters through my kitchen window, casting soft patterns across the counter where flour dust still lingers from yesterday’s baking. There’s something profoundly comforting about the spiral shape of rotelle pasta, each piece like a tiny edible wheel ready to carry rich flavors. Today, I’m revisiting carbonara, that Roman classic, but giving it texture and depth with crispy pancetta and the gentle bite of perfectly cooked pasta.
Ingredients
– 12 ounces rotelle pasta
– 6 ounces pancetta, diced into ¼-inch pieces
– 3 large eggs at room temperature
– 1 cup freshly grated Pecorino Romano cheese
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 3 cloves garlic, minced
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
– 2 tablespoons extra virgin olive oil
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add 1 tablespoon of kosher salt to the boiling water.
3. Carefully add 12 ounces of rotelle pasta to the boiling water.
4. Cook the pasta for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
5. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
6. Add 6 ounces of diced pancetta to the skillet.
7. Cook pancetta for 6-8 minutes, stirring frequently, until crispy and golden brown.
8. Use a slotted spoon to transfer crispy pancetta to a paper towel-lined plate, reserving 2 tablespoons of rendered fat in the skillet.
9. Reduce skillet heat to low and add 3 cloves of minced garlic to the reserved pancetta fat.
10. Cook garlic for 1 minute until fragrant but not browned.
11. In a medium bowl, whisk together 3 large eggs until smooth and pale yellow.
12. Gradually whisk 1 cup of Pecorino Romano and ½ cup of Parmigiano-Reggiano into the egg mixture until fully incorporated.
13. Season the egg and cheese mixture with ¼ teaspoon black pepper and ¼ teaspoon salt.
14. Reserve 1 cup of pasta cooking water before draining the cooked rotelle.
15. Immediately transfer the hot drained pasta to the skillet with garlic-infused pancetta fat.
16. Toss the pasta thoroughly to coat each piece with the flavored fat.
17. Remove the skillet from heat and let cool for 1 minute to prevent eggs from scrambling.
18. Slowly pour the egg and cheese mixture over the pasta while continuously tossing.
19. Add ¼ cup of reserved pasta water to create a silky sauce, adding more if needed until desired consistency is reached.
20. Fold in the crispy pancetta and 2 tablespoons of chopped parsley.
When you twirl your fork through the spirals, notice how the creamy sauce clings to every curve and hollow of the pasta. The crispy pancetta provides satisfying crunch against the tender rotelle, while the sharp cheeses create a complex, savory depth that lingers on the palate. Try serving it in shallow bowls with an extra sprinkle of cheese and black pepper, perhaps with a simple green salad to cut through the richness.
Hearty Rotelle Minestrone Soup
Kindly, as the afternoon light fades outside my kitchen window, I find myself drawn to the gentle rhythm of chopping vegetables, the steady simmer of broth, the quiet comfort of creating something nourishing from simple, honest ingredients. There’s something deeply reassuring about this process, this transformation of raw elements into warmth and sustenance that fills both the kitchen and the spirit.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 6 cups vegetable broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 (15-ounce) can cannellini beans, rinsed and drained
– 1 cup dried rotelle pasta
– 1 teaspoon dried oregano
– ½ teaspoon dried thyme
– ¼ teaspoon red pepper flakes (optional, for subtle heat)
– 2 cups fresh spinach leaves
– Salt and black pepper (adjust to taste)
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add diced onion, sliced carrots, and sliced celery to the pot, stirring to coat in oil.
3. Sauté vegetables for 8-10 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
4. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
5. Pour in 6 cups vegetable broth and add the entire can of undrained diced tomatoes.
6. Stir in rinsed cannellini beans, 1 cup dried rotelle pasta, 1 teaspoon dried oregano, ½ teaspoon dried thyme, and ¼ teaspoon red pepper flakes if using.
7. Bring soup to a boil over high heat, then reduce heat to maintain a gentle simmer.
8. Cover the pot and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente and vegetables are tender.
9. Stir in 2 cups fresh spinach leaves and cook for 2 minutes, just until spinach wilts.
10. Season with salt and black pepper to taste, starting with 1 teaspoon salt and ½ teaspoon pepper.
Finally, this soup settles into a beautiful harmony where the tender rotelle pasta catches pockets of broth in its spiral shape, while the beans and vegetables create a substantial, comforting texture. The gentle warmth of oregano and thyme lingers in each spoonful, making it perfect served with crusty bread for dipping or topped with a sprinkle of Parmesan cheese for extra richness.
Rotelle Primavera with Seasonal Vegetables
Unfolding slowly like the spiral pasta itself, this dish captures that quiet moment when summer’s last vegetables meet the gentle warmth of the kitchen, inviting you to stir and simmer at your own pace. It’s a simple, forgiving meal that feels both nourishing and deeply personal, perfect for a reflective evening when you want to cook with intention rather than urgency.
Ingredients
– 8 ounces rotelle pasta
– 2 tablespoons olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 medium zucchini, sliced into half-moons
– 1 cup cherry tomatoes, halved
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus more for serving
– 1/4 teaspoon red pepper flakes (adjust to taste)
– Salt and black pepper, to season throughout
– 2 tablespoons fresh basil, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotelle pasta and cook for 10–12 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. Drain the pasta, reserving 1/2 cup of the starchy cooking water, and set both aside.
4. Heat olive oil in a large skillet over medium heat until it shimmers.
5. Add the diced onion and cook for 4–5 minutes, stirring frequently, until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute until golden but not browned.
7. Add the zucchini slices and cook for 3–4 minutes, until slightly softened but still crisp.
8. Tip in the halved cherry tomatoes and cook for 2–3 minutes, until they begin to release their juices.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
10. Sprinkle in the Parmesan cheese, red pepper flakes, and season with salt and black pepper, stirring until the cheese melts and the sauce thickens slightly.
11. Add the drained pasta and reserved cooking water to the skillet, tossing to coat evenly.
12. Cook for 1–2 minutes, until the sauce clings to the pasta.
13. Remove from heat and stir in the fresh basil.
Kindly tender yet vibrant, the rotelle cradles the creamy sauce while the zucchini offers a subtle crunch against the burst of tomatoes. Serve it warm in shallow bowls, perhaps with an extra drizzle of olive oil or a sprinkle of Parmesan, letting each bite remind you of the season’s gentle transition.
Baked Rotelle with Marinara and Mozzarella
Keeping this recipe close feels like holding onto a quiet afternoon, the kind where the oven’s warmth fills the kitchen and the scent of tomatoes and herbs wraps around you like a soft blanket. It’s a simple, comforting dish that asks for little but gives so much, perfect for those days when you need a meal that feels like a hug. I love how the rotelle cradles the sauce, each twist and turn holding onto every bit of flavor, making each bite a small, savory delight.
Ingredients
– 12 oz rotelle pasta
– 3 cups marinara sauce (homemade or store-bought, adjust for sauciness)
– 2 cups shredded mozzarella cheese (low-moisture works best for melting)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried basil (fresh basil can be substituted)
– 1/2 tsp garlic powder (or minced fresh garlic for more punch)
– 1/4 tsp red pepper flakes (optional, for a hint of heat)
– Salt to taste (start with 1/2 tsp for the pasta water)
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Bring a large pot of water to a rolling boil over high heat, then add 1 tablespoon of salt to season the pasta.
3. Add the rotelle pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
4. Drain the pasta thoroughly in a colander, but do not rinse it to help the sauce cling better.
5. In a large mixing bowl, combine the drained pasta, marinara sauce, olive oil, dried basil, garlic powder, and red pepper flakes, stirring gently to coat every piece evenly.
6. Transfer the pasta mixture to a 9×13-inch baking dish, spreading it into an even layer.
7. Sprinkle the shredded mozzarella cheese uniformly over the top, covering the pasta completely.
8. Bake in the preheated oven for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden in spots.
9. Remove the dish from the oven and let it rest for 5 minutes before serving to allow the flavors to settle.
Gently scooping into this bake reveals a harmony of textures—the rotelle stays pleasantly firm beneath the creamy, stretchy mozzarella, while the marinara infuses each bite with a bright, herby richness. For a cozy twist, serve it alongside a crisp green salad or top with fresh basil leaves to add a pop of color and freshness that lifts the entire dish.
Conclusion
Get ready to fall in love with pasta all over again! From creamy sauces to zesty marinara, these 28 rotelle recipes offer endless inspiration for your kitchen. We’d love to hear which ones become your favorites—drop a comment below and share your pasta creations on Pinterest. Happy cooking!
