This oven-baked 5-ingredient creamy mushroom rotini is one of those no-fuss, family-friendly meals you can throw together on a busy weeknight. Everything starts with dry rotini pasta in a baking dish, then you simply pour canned cream of mushroom soup and four more pantry staples right over the top. It bakes up into a cozy, stick-to-your-ribs casserole with almost no hands-on time—perfect for when you want something warm and comforting without hovering over the stove.
Serve this creamy mushroom rotini hot from the oven with a simple green salad or some steamed broccoli to balance the richness. Garlic bread or warm dinner rolls are great for soaking up the extra sauce. If you’d like a little extra protein on the table, grilled or rotisserie chicken, baked sausage, or a simple pan-seared pork chop pairs nicely with the earthy mushroom flavor. A sprinkle of extra Parmesan at the table lets everyone adjust the cheesiness to their own taste.
Oven-Baked 5-Ingredient Creamy Mushroom RotiniServings: 4
Ingredients
12 oz dry rotini pasta
2 cans (10.5 oz each) condensed cream of mushroom soup
3 cups low-sodium chicken broth (or vegetable broth)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
Nonstick cooking spray (for the baking dish, optional)
Directions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick cooking spray to help prevent sticking and make cleanup easier.
Pour the dry rotini pasta evenly into the prepared baking dish, spreading it out so it forms an even layer. This helps the pasta cook more uniformly in the oven.
In a large bowl, whisk together the canned cream of mushroom soup and the chicken broth until the mixture is smooth and no big lumps of soup remain. Stir in the garlic powder, black pepper, and salt.
Slowly pour the creamy mushroom mixture evenly over the dry rotini pasta in the baking dish, making sure all the pasta is moistened. Use the back of a spoon to gently press down any pasta pieces that are sticking up so they’re mostly submerged in the liquid.
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta and sauce. Follow with an even layer of grated Parmesan cheese. This will create a golden, cheesy top as it bakes.
Cover the baking dish tightly with aluminum foil, making sure to crimp the edges so steam stays inside. Place the dish on the middle rack of the preheated oven.
Bake covered for 30 minutes, then carefully remove the foil (watch out for hot steam). Give the pasta a gentle stir, making sure to bring some of the pasta from the edges into the center so it cooks evenly.
Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the pasta is tender and most of the liquid has thickened into a creamy sauce. The top should be lightly golden and bubbly around the edges.
Remove the baking dish from the oven and let the pasta rest for about 5–10 minutes. The sauce will thicken a bit more as it cools slightly, making it easier to serve.
Taste and adjust seasoning if needed, then scoop into bowls and serve warm. If you like, add a little extra Parmesan or a sprinkle of black pepper on top at the table.
Variations & Tips
For picky eaters, you can keep things very simple by using only mild cheeses like mozzarella and skipping any extra toppings at the table; the creamy texture usually wins kids over. If your family likes extra mushrooms, stir in 1 cup of sliced fresh mushrooms or a drained can of mushrooms right into the soup mixture before pouring it over the pasta. For more protein, mix in 1–2 cups of cooked, diced chicken, ham, or browned ground beef or turkey when you stir the pasta halfway through baking; since the meat is already cooked, you’re just heating it through. To make it vegetarian, use vegetable broth instead of chicken broth and check that your canned soup and cheeses fit your dietary needs. For a little color and nutrition, you can add 1–2 cups of frozen peas or mixed vegetables straight from the freezer into the baking dish with the dry pasta before pouring on the soup mixture; they’ll cook along with the pasta. If you prefer a stronger cheese flavor, swap part of the mozzarella for sharp cheddar or add extra Parmesan on top. Food safety tips: Always check that canned soup is within its expiration date and that the cans are not bulging, rusted, or badly dented before using. If you add any meat, make sure it’s fully cooked and refrigerated promptly after cooking; use leftover meat within 3–4 days. Refrigerate any leftover pasta within 2 hours of baking in shallow containers so it cools quickly, and reheat leftovers to at least 165°F (74°C) before serving. Discard leftovers that have been left at room temperature for more than 2 hours. If reheating in the oven, add a splash of broth or milk to keep the pasta from drying out.
