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5 April 2017, 07:46
Rossella and Nonna Romana on the Home & Family Show
23 March 2017, 20:20
Rossella and Nonna Romana on Good Morning America
11 January 2017, 11:16
Rossella to be Honored at the NIAF 2017 NYC Gala


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Baked Rotini

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Created by Alessa Bertoluzzi,

This is a recipe that originally used ziti pasta in. But when my kids were little I found that they could "fork" a rotini much easier. I also felt like the sauce "stuck" on the rotini better. Regardless you can use any pasta that seems to be the right size and overall shape. your social media marketing partner
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Key Ingredients
Difficulty Level
  • 12 oz uncooked Rotini Pasta
  • 1 26oz – 32oz jar or can of Spaghetti Sauce
  • 1 1 lb package Mild Italian Sausage (uncased)
  • 1 15 oz container Ricotta Cheese, room temperature.
  • ½ lb Mozzerella Cheese
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  1. Brown sausage (either buy as ground or take casings off of links), crumbling while cooking.
  2. Meanwhile boil Pasta.
  3. Drain any oil from Sausage. Drain Pasta in colander.
  4. Mix Spaghettie Sauce, Sausage and Pasta.
  5. Place ½ of Sauce, Sausage and Pasta mix in baking dish.
  6. Spread Ricotta Cheese over Pasta mix.
  7. Cover with remaining Pasta mix and smooth top.
  8. Place sliced Mozzerella Cheese over mix.
  9. Bake covered at 375 for 30 mins, then 5-8 mins uncovered or until slightly browned on top.

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Additional Tips

I use Polly-O Ricotta as it is smoother and creamier than most, even the skim milk version is creamy. your social media marketing partner