24 Delicious Rotelle Recipes for Every Occasion

Let’s face it, rotelle is the unsung hero of pasta shapes, perfect for holding onto every bit of sauce and flavor in every twist and turn. Whether you’re whipping up a quick weeknight dinner, craving some seasonal comfort, or looking for that show-stopping dish for your next gathering, we’ve got you covered. Dive into our roundup of 24 delicious rotelle recipes that promise to delight your taste buds and inspire your next meal!

Rotelle with Spicy Sausage and Peppers

Wondering what to whip up for dinner that’s both hearty and full of flavor? This rotelle with spicy sausage and peppers is a crowd-pleaser, combining the warmth of Italian sausage with the sweet crunch of bell peppers.

Ingredients

• 1 lb rotelle pasta
• 1 lb spicy Italian sausage, casings removed (or mild if you prefer less heat)
• 2 bell peppers, sliced (any color, but red and yellow add sweetness)
• 3 cloves garlic, minced (more if you love garlic)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt, to taste
• 1/2 cup grated Parmesan cheese (for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add the rotelle and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Add the sliced bell peppers to the skillet with the sausage. Cook until they start to soften, about 5 minutes.
4. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
5. Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated and the sauce has thickened slightly.
6. Season with salt to taste and serve hot, topped with grated Parmesan cheese.

Every bite of this dish offers a perfect mix of spicy, savory, and slightly sweet flavors, with the rotelle’s twists holding onto the sauce beautifully. Try serving it with a side of crusty bread to soak up any extra sauce.

Sun-Dried Tomato and Basil Rotelle Salad

Zesty and fresh, this Sun-Dried Tomato and Basil Rotelle Salad is your go-to for a quick, flavorful meal. You’ll love how the tangy tomatoes and aromatic basil come together with the fun spiral pasta.

Ingredients

• 8 oz rotelle pasta (or any spiral pasta)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp red wine vinegar
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 clove garlic, minced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotelle pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, in a large bowl, whisk together the reserved sun-dried tomato oil, red wine vinegar, minced garlic, salt, and black pepper.
3. Drain the pasta and rinse under cold water to cool quickly. Tip: This stops the cooking process and keeps the pasta firm.
4. Add the cooled pasta to the bowl with the dressing. Toss to coat evenly.
5. Stir in the chopped sun-dried tomatoes, sliced basil, and Parmesan cheese. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Sunny and vibrant, this salad boasts a delightful chew from the pasta and a burst of flavor from the sun-dried tomatoes and basil. Serve it chilled with a sprinkle of extra Parmesan on top for an extra touch of richness.

Rotelle Pasta Bake with Three Cheeses

Back in the day, my grandma used to whip up this rotelle pasta bake that had everyone at the table begging for seconds. It’s cheesy, comforting, and just the thing to bring everyone together.

Ingredients

• 12 oz rotelle pasta (or any short pasta you love)
• 2 cups shredded mozzarella cheese (for that perfect melt)
• 1 cup grated Parmesan cheese (adds a nice salty kick)
• 1 cup ricotta cheese (for creaminess)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1/4 tsp red pepper flakes (optional, for a little heat)
• 2 cups marinara sauce (homemade or store-bought)
• 1/2 cup breadcrumbs (for a crispy top)

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to melt the cheeses perfectly.
2. Bring a large pot of salted water to a boil. Add the rotelle pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta and return it to the pot. Toss with olive oil to prevent clumping.
4. Add the minced garlic, salt, black pepper, and red pepper flakes to the pasta. Stir well to combine.
5. Mix in the marinara sauce, mozzarella, Parmesan, and ricotta cheeses until the pasta is evenly coated. Tip: Reserve some mozzarella for the top for extra cheesiness.
6. Transfer the mixture to a greased baking dish. Sprinkle the reserved mozzarella and breadcrumbs on top.
7. Bake for 20-25 minutes, or until the top is golden and bubbly. Tip: Let it sit for 5 minutes before serving to set.

Here’s how it turns out: the edges are crispy, the inside is gooey, and every bite is packed with flavor. Try serving it with a simple green salad to balance the richness.

Lemon Butter Shrimp Rotelle

Just imagine a dish that combines the tangy zest of lemon with the rich, creamy texture of butter, all tossed with succulent shrimp and rotelle pasta. It’s a simple yet elegant meal that’s perfect for any weeknight dinner or a special occasion.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 8 oz rotelle pasta (or any pasta of your choice)
• 3 tbsp unsalted butter (for a richer flavor, use European-style butter)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/4 cup parsley, chopped (flat-leaf for more flavor)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotelle pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt the remaining 2 tbsp butter. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
4. Stir in the lemon zest and juice, then add the cooked pasta and shrimp back to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce.
5. Finish by stirring in chopped parsley and seasoning with salt and pepper to taste. Serve immediately.

Here’s a dish that’s as pleasing to the eye as it is to the palate, with the rotelle’s spiral shape catching every bit of the lemony butter sauce. For an extra touch of elegance, garnish with additional lemon slices and a sprinkle of parsley right before serving.

Rotelle with Roasted Vegetables and Balsamic Glaze

Think about the last time you had a pasta dish that felt like a hug in a bowl. That’s exactly what this Rotelle with Roasted Vegetables and Balsamic Glaze aims to be. It’s simple, hearty, and packed with flavors that play well together.

Ingredients

• 12 oz rotelle pasta (or any short pasta you love)
• 2 cups mixed vegetables (like bell peppers, zucchini, and cherry tomatoes), chopped into 1-inch pieces
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp balsamic glaze (plus extra for drizzling)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Preheat your oven to 400°F. This ensures your veggies roast perfectly.
2. Toss the chopped vegetables with 2 tbsp olive oil, salt, and pepper on a baking sheet. Spread them out so they roast, not steam.
3. Roast for 20-25 minutes, stirring halfway, until they’re tender and slightly charred. Tip: Don’t overcrowd the pan for even cooking.
4. While the veggies roast, cook the pasta in boiling salted water according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
5. In a large bowl, mix the cooked pasta with roasted vegetables, remaining olive oil, and balsamic glaze. Add pasta water as needed to loosen the sauce.
6. Serve hot, sprinkled with Parmesan cheese and an extra drizzle of balsamic glaze. Tip: Let the dish sit for 5 minutes before serving to let flavors meld.

Bursting with the sweetness of roasted veggies and the tangy punch of balsamic, this dish is a texture lover’s dream. Try serving it with a side of crusty bread to scoop up every last bit of glaze.

Pesto Rotelle with Grilled Chicken

Oh, you’re going to love this Pesto Rotelle with Grilled Chicken. It’s the perfect dish for when you want something hearty yet fresh, and it comes together in no time.

Ingredients

• 12 oz rotelle pasta (or any short pasta you have on hand)
• 2 cups fresh basil leaves (packed, for the freshest flavor)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/3 cup pine nuts (toasted, for a nutty depth)
• 2 garlic cloves (minced, adjust to taste)
• 1/2 cup extra virgin olive oil (or any neutral oil)
• 1 lb chicken breast (grilled and sliced, for protein)
• Salt and pepper (to taste, but don’t skimp)

Instructions

1. Bring a large pot of salted water to a boil. Add the rotelle pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, grill the chicken breast over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
3. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. Tip: Scrape down the sides as needed to ensure everything is evenly incorporated.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and pepper to taste.
5. Toss the drained pasta with the pesto, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce. Fold in the sliced grilled chicken.

Perfectly al dente pasta coated in vibrant pesto pairs beautifully with the smoky grilled chicken. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up any leftover sauce.

Rotelle in Creamy Mushroom Sauce

Back to cozy comfort food, this dish is all about that creamy, dreamy mushroom sauce hugging every twist of rotelle. Perfect for those nights when you crave something rich but easy.

Ingredients

• 8 oz rotelle pasta (or any short pasta you love)
• 2 tbsp olive oil (or any neutral oil)
• 1 lb mushrooms, sliced (cremini work great, but any will do)
• 2 cloves garlic, minced (more if you’re a garlic fan)
• 1 cup heavy cream (for that lush texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. Bring a large pot of salted water to a boil. Add the rotelle and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
3. Stir in the garlic and thyme, cooking for another minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes, stirring occasionally, until slightly thickened.
5. Add the Parmesan cheese, stirring until melted and the sauce is smooth. Season with salt and pepper to taste. Tip: The sauce will thicken more upon standing.
6. Toss the cooked rotelle into the sauce until well coated. Serve hot with extra Parmesan on top. Tip: A sprinkle of red pepper flakes adds a nice heat.

Here’s the deal: the sauce is velvety, the mushrooms add an earthy depth, and those pasta twists catch every bit of goodness. Try topping with crispy pancetta for a salty crunch.

Spinach and Ricotta Stuffed Rotelle

Let’s dive into making something that’s both comforting and a bit fancy—perfect for when you want to impress without too much fuss. This Spinach and Ricotta Stuffed Rotelle is creamy, cheesy, and packed with flavor, all wrapped up in tender pasta.

Ingredients

• 1 lb rotelle pasta (or any tube pasta you have on hand)
• 2 cups ricotta cheese (full-fat for the creamiest texture)
• 1 cup chopped spinach, thawed and squeezed dry (fresh works too, just wilt it first)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 egg (helps bind the filling)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 2 cups marinara sauce (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Cook the rotelle according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix together ricotta, spinach, Parmesan, egg, garlic, salt, and pepper until well combined.
4. Carefully stuff each rotelle piece with the ricotta mixture using a small spoon or your fingers. Place them in the prepared baking dish.
5. Pour marinara sauce over the stuffed rotelle, covering them evenly.
6. Bake for 20-25 minutes, or until the sauce is bubbly and the edges of the pasta start to crisp up.
7. Let it sit for 5 minutes before serving. This helps the filling set.

Perfectly baked, this dish offers a delightful contrast between the crispy pasta edges and the creamy, flavorful filling. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for a meal that feels like a hug.

Rotelle with Fresh Tomato and Basil Sauce

Warm summer evenings call for dishes that are as easy to make as they are delicious. This rotelle with fresh tomato and basil sauce is just that—simple, fresh, and bursting with flavor.

Ingredients

• 12 oz rotelle pasta (or any short pasta you like)
• 3 cups fresh tomatoes, diced (ripe ones work best)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the rotelle pasta and cook according to package instructions until al dente, about 10-12 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for about 30 seconds, just until fragrant—be careful not to burn it.
5. Stir in the diced tomatoes, salt, and pepper. Cook for about 5 minutes, until the tomatoes start to break down.
6. Remove the skillet from heat and stir in the chopped basil.
7. Drain the pasta, reserving 1/2 cup of the pasta water.
8. Add the drained pasta to the skillet with the tomato sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
9. Serve immediately, garnished with extra basil and a sprinkle of Parmesan cheese.

Comforting yet light, this dish is perfect for a quick weeknight dinner. The rotelle holds the sauce beautifully, and the fresh basil adds a bright, herby note. Try serving it with a side of crusty bread to soak up every last bit of sauce.

Garlic Butter Rotelle with Seafood

Hey there! If you’re craving something that’s both comforting and a bit fancy, this Garlic Butter Rotelle with Seafood is your go-to. It’s packed with flavors that’ll make your taste buds dance, and it’s surprisingly easy to whip up.

Ingredients

• 8 oz rotelle pasta (or any short pasta you love)
• 1 lb mixed seafood (shrimp and scallops work great)
• 4 tbsp unsalted butter (for that rich, velvety sauce)
• 3 garlic cloves, minced (fresh is best for maximum flavor)
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for a little heat)
• 2 tbsp fresh parsley, chopped (for a fresh finish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the rotelle according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the seafood, seasoning lightly with salt and pepper. Cook until just opaque, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Stir in the heavy cream and Parmesan, simmering until the sauce slightly thickens, about 2-3 minutes. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
5. Add the cooked pasta and seafood back to the skillet, tossing to coat everything in the sauce. Cook for another minute until everything is heated through.
6. Finish with chopped parsley and an extra sprinkle of Parmesan before serving.

Mmm, the pasta is perfectly tender, and the seafood is juicy, all wrapped in a creamy garlic butter sauce that’s just irresistible. Try serving it with a crisp white wine and a side of garlic bread to soak up every last drop of that delicious sauce.

Rotelle Pasta with Alfredo Sauce and Broccoli

Oh, you’re going to love this creamy, dreamy Rotelle Pasta with Alfredo Sauce and Broccoli. It’s the perfect comfort food that’s easy to whip up on a busy weeknight.

Ingredients

• 8 oz Rotelle pasta (or any short pasta you have on hand)
• 2 cups broccoli florets (fresh or frozen works)
• 2 tbsp unsalted butter (for a richer flavor, try using European-style butter)
• 1 cup heavy cream (half-and-half can be a lighter option)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1/4 tsp garlic powder (or 1 minced garlic clove for a stronger flavor)
• Salt and pepper to taste (start with 1/4 tsp salt and adjust)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the Rotelle pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, steam the broccoli florets for 3-4 minutes until bright green and tender-crisp. Tip: Don’t overcook the broccoli to keep its vibrant color and nutrients.
3. In a large skillet, melt the butter over medium heat. Stir in the heavy cream and garlic powder, bringing the mixture to a gentle simmer.
4. Reduce the heat to low and whisk in the Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes. Tip: Keep the heat low to prevent the sauce from separating.
5. Drain the pasta and add it to the skillet with the Alfredo sauce. Toss to coat evenly, then gently fold in the steamed broccoli.
6. Season with salt and pepper to taste, and serve immediately. Tip: For an extra touch, sprinkle with additional Parmesan and a pinch of red pepper flakes.

Ultimate comfort in a bowl, this dish boasts a creamy texture with the slight crunch of broccoli. Try serving it with a side of garlic bread to soak up every last bit of that delicious Alfredo sauce.

Spicy Arrabbiata Rotelle

Perfect for those nights when you’re craving something with a kick, this Spicy Arrabbiata Rotelle is a breeze to whip up. You’ll love how the heat from the red pepper flakes plays off the sweetness of the tomatoes.

Ingredients

• 1 lb rotelle pasta (or any short pasta you have on hand)
• 3 tbsp olive oil (extra virgin for the best flavor)
• 4 garlic cloves, minced (more if you’re a garlic lover)
• 1/2 tsp red pepper flakes (adjust to taste)
• 28 oz can crushed tomatoes (San Marzano preferred for sweetness)
• 1/2 cup fresh basil, chopped (plus extra for garnish)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the rotelle to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Pour in the crushed tomatoes, stirring to combine. Let the sauce simmer for 10 minutes, stirring occasionally. Tip: A splash of pasta water can help thicken the sauce if it’s too thin.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to coat. If needed, add a bit of the reserved pasta water to loosen the sauce.
6. Stir in the chopped basil and season with salt to taste. Serve immediately, garnished with extra basil if desired.

Fiery and comforting, this dish boasts a sauce that clings beautifully to every twist of rotelle. Try topping it with a sprinkle of Parmesan or serving alongside a crisp green salad for a complete meal.

Rotelle with Italian Sausage and Kale

Just imagine coming home to a plate of comforting rotelle pasta, tangled with savory Italian sausage and vibrant kale. It’s the kind of meal that feels like a hug, perfect for those nights when you want something hearty but still packed with greens.

Ingredients

• 12 oz rotelle pasta
• 1 lb Italian sausage, casings removed (hot or sweet, your choice)
• 4 cups kale, stems removed and leaves chopped (about 1 bunch)
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotelle and cook according to package instructions until al dente, about 10 minutes. Reserve 1 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the minced garlic and red pepper flakes to the skillet with the sausage. Cook for 1 minute, stirring constantly to prevent burning.
4. Toss in the chopped kale and cook until wilted, about 3 minutes. If the skillet seems dry, add a splash of the reserved pasta water to help steam the kale.
5. Add the drained pasta to the skillet with the sausage and kale. Sprinkle with Parmesan cheese and toss everything together, adding more pasta water as needed to create a light sauce that coats the pasta.
6. Season with salt and black pepper to taste. Serve hot with extra Parmesan on the side.

This dish is a delightful mix of textures, from the tender pasta to the crispy edges of the sausage and the slight bite of the kale. Try serving it with a crusty piece of bread to soak up any remaining sauce, or top with an extra sprinkle of red pepper flakes for a bit more heat.

Cheesy Rotelle with Bacon and Peas

Delicious doesn’t even begin to cover this cheesy rotelle with bacon and peas. It’s the kind of meal that feels like a hug in a bowl, perfect for those nights when you want something comforting yet easy to whip up.

Ingredients

• 8 oz rotelle pasta (or any short pasta you have on hand)
• 6 slices bacon, chopped (thick-cut adds more flavor)
• 1 cup frozen peas (no need to thaw)
• 2 cups shredded cheddar cheese (sharp cheddar recommended for extra tang)
• 1/2 cup heavy cream (for a richer sauce, you can use half-and-half)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotelle pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Tip: Stir occasionally to ensure even cooking.
3. Add the frozen peas to the skillet with the bacon and cook for 2 minutes, just until they’re heated through. Tip: This quick cook keeps the peas bright green and slightly crisp.
4. Reduce the heat to low. Stir in the heavy cream, then gradually add the shredded cheddar cheese, stirring until the cheese is fully melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Season with salt and black pepper, tossing again to combine.

Rich and creamy with a satisfying crunch from the bacon and peas, this dish is a crowd-pleaser. Try serving it with a sprinkle of extra cheese on top or a side of crusty bread to soak up every bit of that delicious sauce.

Rotelle in a Light Lemon Cream Sauce

Let’s dive into a dish that’s as fun to say as it is to eat—rotelle in a light lemon cream sauce. It’s the perfect blend of creamy, tangy, and comforting, ideal for those nights when you want something special without too much fuss.

Ingredients

• 8 oz rotelle pasta (or any short pasta you love)
• 2 tbsp unsalted butter (for a richer flavor, try European-style)
• 1 cup heavy cream (substitute with half-and-half for a lighter version)
• Zest and juice of 1 lemon (about 2 tbsp juice, adjust to taste)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to taste, but don’t skimp on the salt)
• 2 tbsp chopped fresh parsley (for garnish, optional but recommended)

Instructions

1. Bring a large pot of salted water to a boil. Add the rotelle and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Be careful not to let it brown.
3. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally.
4. Stir in the lemon zest and juice, then gradually add the Parmesan cheese, stirring until the sauce is smooth and slightly thickened.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce.
6. Toss the pasta in the sauce, adding a splash of the reserved pasta water if needed to loosen the sauce.
7. Season with salt and plenty of black pepper. Taste and adjust the seasoning, adding more lemon juice if you like it tangier.
8. Garnish with chopped parsley and extra Parmesan before serving.

Perfectly balanced, this dish offers a creamy texture with a bright lemon kick. Try serving it with a side of roasted asparagus or a simple green salad for a complete meal.

Rotelle with Grilled Eggplant and Zucchini

Feeling like you need a hearty yet fresh pasta dish to brighten up your week? This rotelle with grilled eggplant and zucchini is your go-to. It’s simple, packed with flavors, and oh-so-satisfying.

Ingredients

• 8 oz rotelle pasta (or any short pasta you love)
• 1 medium eggplant, sliced into 1/2-inch rounds (salt slices and let sit for 30 mins to remove bitterness)
• 1 medium zucchini, sliced into 1/2-inch rounds
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (more if you’re a garlic lover)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the rotelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat a grill pan over medium-high heat. Brush eggplant and zucchini slices with olive oil and season with salt and pepper.
3. Grill the vegetables for 3-4 minutes per side, until they have nice grill marks and are tender. Let them cool slightly, then chop into bite-sized pieces.
4. In the same pot you used for the pasta, heat 1 tbsp olive oil over medium heat. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
5. Add the grilled vegetables and cooked pasta to the pot. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce.
6. Stir in the Parmesan cheese, then taste and adjust seasoning with more salt and pepper if needed.
7. Divide the pasta among bowls, garnish with fresh basil and extra Parmesan. Serve immediately.

Rotelle’s twists hold onto the grilled veggies and cheesy sauce beautifully. The smoky eggplant and zucchini add a lovely depth, making this dish a standout. Try serving it with a crisp white wine for an extra touch of elegance.

Cajun Chicken Rotelle Pasta

Alright, let’s dive into making this Cajun Chicken Rotelle Pasta that’s sure to spice up your dinner routine. It’s a creamy, flavorful dish with just the right amount of kick, perfect for those nights when you’re craving something a little different.

Ingredients

• 1 lb rotelle pasta (or any spiral pasta you have on hand)
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup chopped parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotelle pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, season the chicken pieces evenly with Cajun seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until no longer pink in the center, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Lower the heat to medium. Add the minced garlic to the skillet with the chicken and sauté for 1 minute until fragrant.
5. Pour in the heavy cream, stirring constantly to combine with the chicken and garlic. Let it simmer for 2-3 minutes until slightly thickened.
6. Stir in the Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth. Tip: If the sauce is too thick, add a splash of pasta water to loosen it.
7. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to let the flavors meld.
8. Garnish with chopped parsley and extra Parmesan cheese before serving. Tip: For an extra kick, serve with a sprinkle of red pepper flakes.

Creamy, spicy, and utterly satisfying, this Cajun Chicken Rotelle Pasta is a crowd-pleaser. Serve it with a crisp green salad or garlic bread to round out the meal.

Rotelle with Smoked Salmon and Dill

Zesty and refreshing, this rotelle with smoked salmon and dill is the perfect dish to brighten up your dinner routine. You’ll love how the smoky salmon pairs with the fresh dill and tender pasta.

Ingredients

• 8 oz rotelle pasta
• 4 oz smoked salmon, thinly sliced (look for wild-caught for better flavor)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1/4 cup heavy cream (or half-and-half for a lighter version)
• 1 tbsp unsalted butter
• 1 small shallot, finely diced (about 2 tbsp)
• 1/2 tsp lemon zest (use a microplane for fine zest)
• Salt and freshly ground black pepper (start with 1/4 tsp salt)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotelle and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shallot and sauté until translucent, about 3 minutes.
3. Reduce the heat to low. Stir in the heavy cream, lemon zest, and dill. Cook for 2 minutes, stirring constantly, until the mixture is slightly thickened.
4. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the skillet with the cream sauce.
5. Toss the pasta with the sauce, adding the reserved pasta water a little at a time if needed to loosen the sauce.
6. Gently fold in the smoked salmon, being careful not to break it up too much. Season with salt and pepper to taste.
7. Remove from heat and let sit for 1 minute to allow the flavors to meld.

Velvety and rich, this dish offers a delightful contrast between the creamy sauce and the flaky salmon. Serve it with a sprinkle of extra dill on top and a side of crisp green salad for a complete meal.

Rotelle Pasta with Butternut Squash and Sage

Zesty flavors and cozy vibes are what this dish is all about. You’ll love how the sweet butternut squash and earthy sage come together with rotelle pasta for a meal that feels like a hug in a bowl.

Ingredients

– 12 oz rotelle pasta (or any short pasta you have on hand)
– 2 cups butternut squash, peeled and diced into 1/2-inch cubes (about 1 small squash)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp fresh sage, finely chopped (dried sage works too, use 1 tsp)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 cup grated Parmesan cheese (plus more for serving)
– 2 tbsp unsalted butter
– 1/4 cup pasta water (reserved from cooking)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotelle pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced butternut squash and cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
3. Stir in the chopped sage, salt, and black pepper with the squash. Cook for another minute until the sage is fragrant.
4. Add the cooked pasta to the skillet with the squash. Toss to combine.
5. Mix in the butter and reserved pasta water, stirring until the butter is melted and the pasta is evenly coated.
6. Sprinkle the grated Parmesan cheese over the pasta and toss again until the cheese is melted and the dish is creamy.
7. Serve immediately, with extra Parmesan cheese on top if desired.

Oven-roasted butternut squash adds a caramelized depth to this dish, while the sage brings a subtle earthiness. The rotelle’s twists and turns catch every bit of the creamy sauce, making each bite a delightful mix of textures and flavors. Try serving it with a side of crusty bread to soak up any remaining sauce.

Rotelle with Turkey and Cranberry Sauce

Unbelievably cozy and perfect for those chilly evenings, this dish combines the comfort of pasta with the festive flavors of turkey and cranberry. You’ll love how easy it is to whip up, making it a great option for a quick weeknight dinner or a special occasion.

Ingredients

• 1 lb rotelle pasta (or any short pasta you have on hand)
• 2 tbsp olive oil (or any neutral oil)
• 1 lb ground turkey (for a leaner option)
• 1 cup cranberry sauce (homemade or store-bought, adjust sweetness to taste)
• 1/2 cup chicken broth (low sodium preferred)
• 1 tsp garlic powder (or fresh minced garlic for more flavor)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotelle pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for later use.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Season the turkey with salt and pepper as it cooks for better flavor.
3. Stir in the cranberry sauce, chicken broth, and garlic powder. Bring the mixture to a simmer and let it cook for 3-5 minutes, until slightly thickened. Tip: If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
4. Add the drained pasta to the skillet with the turkey and cranberry sauce. Toss everything together until the pasta is evenly coated. Cook for an additional 2 minutes to let the flavors meld.

Here’s the deal: the pasta comes out with a delightful mix of savory and sweet, thanks to the turkey and cranberry sauce. Serve it with a sprinkle of fresh parsley or grated Parmesan for an extra touch of flavor.

Rotelle in a Rich Beef Ragu

Unbelievably comforting and packed with flavor, this rotelle in a rich beef ragu is the kind of dish that makes you feel like a gourmet chef without all the fuss. Perfect for those cozy nights in or when you’re craving something hearty and satisfying.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (80/20 blend for best flavor)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper (adjust to taste)
• 12 oz rotelle pasta
• Grated Parmesan cheese for serving

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t rush this step; browning the beef well adds depth to the ragu.
3. Stir in the onion and garlic, cooking until soft, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the crushed tomatoes, oregano, and basil. Season with salt and pepper. Simmer uncovered for 20 minutes, stirring occasionally. Tip: The ragu should thicken slightly but still be saucy.
5. Meanwhile, cook the rotelle in boiling salted water according to package instructions until al dente, about 10 minutes. Drain.
6. Toss the cooked pasta with the beef ragu until well combined.

Generously serve this hearty dish with a sprinkle of Parmesan cheese on top. The rotelle’s twists hold onto the rich, meaty ragu beautifully, making every bite a perfect mix of pasta and sauce. Try pairing it with a simple green salad for a complete meal.

Rotelle with Artichokes and Olives

Ever find yourself staring into the pantry, wondering what to whip up that’s both easy and packed with flavor? This rotelle with artichokes and olives is your answer—a dish that’s as simple to make as it is delicious, perfect for those nights when you want something quick but don’t want to sacrifice taste.

Ingredients

• 12 oz rotelle pasta (or any short pasta you have on hand)
• 2 tbsp olive oil (extra virgin for the best flavor)
• 1 can (14 oz) artichoke hearts, drained and quartered (look for ones packed in water for a lighter taste)
• 1/2 cup kalamata olives, pitted and halved (black olives work too, if you prefer)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder can sub in a pinch)
• 1/4 tsp red pepper flakes (adjust to your spice preference)
• Salt, to taste (start with 1/2 tsp and adjust from there)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Fresh basil leaves, for garnish (optional but adds a nice pop of color and flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotelle and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
3. Add the artichoke hearts and olives to the skillet, stirring to combine. Cook for 3-4 minutes, just until the artichokes start to brown slightly. Tip: If the skillet seems dry, add a splash of the reserved pasta water.
4. Drain the pasta and add it directly to the skillet with the artichoke mixture. Toss everything together, adding a little more pasta water if needed to help the sauce cling to the pasta.
5. Stir in the Parmesan cheese, then taste and adjust salt as needed. Serve immediately, garnished with fresh basil leaves if using.

One bite of this dish and you’ll love the way the tender pasta pairs with the briny olives and earthy artichokes. For an extra touch, serve it with a side of crusty bread to soak up any remaining sauce.

Rotelle Pasta with Pumpkin and Gorgonzola

You know those cozy fall evenings when you crave something creamy, comforting, and a little bit fancy? This rotelle pasta with pumpkin and gorgonzola is your answer. It’s like a hug in a bowl, with just the right balance of sweet and savory.

Ingredients

• 8 oz rotelle pasta (or any short pasta you love)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup heavy cream
• 1/2 cup crumbled gorgonzola cheese (plus extra for garnish)
• 1/4 tsp nutmeg (freshly grated if possible)
• Salt and pepper (adjust to taste)
• 1/4 cup toasted walnuts (for crunch, optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the rotelle pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll taste bitter.
4. Add the pumpkin puree, heavy cream, and nutmeg to the skillet. Stir well to combine and let it simmer for 3-4 minutes until slightly thickened.
5. Reduce the heat to low and stir in the gorgonzola until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
6. Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra gorgonzola and toasted walnuts if using. Tip: The walnuts add a nice crunch and contrast to the creamy sauce.

Now, this dish is all about the creamy, velvety sauce clinging to every twist of pasta. The gorgonzola brings a bold, tangy kick that pairs perfectly with the sweet pumpkin. Try serving it with a crisp green salad to round out the meal.

Conclusion

Looking for the perfect pasta dish? Our roundup of 24 Delicious Rotelle Recipes offers something for every occasion, from cozy family dinners to festive gatherings. We hope these recipes inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos