Super Fast Pasta Bake
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There’s nothing better than a delicious, home-cooked dinner that results in minimal cleanup. That’s why one-dish meals are essential for every recipe file! Today, we’re sharing a super-fast, cheesy pasta bake that’s designed to make your weeknights easier. This staple recipe has been a family favorite since 2011, providing maximum comfort and flavor with minimum fuss—everything is mixed and cooked together in the very same dish.
The beauty of this casserole recipe lies in its simplicity. You won’t believe how few steps it takes to get this meal in the oven. The entire dish comes together using just three core ingredients: pasta, sauce, and cheese.
The best part? There’s absolutely no need to pre-cook your pasta! You simply combine the uncooked noodles, your favorite marinara or tomato sauce, and a little water or broth right in your baking dish. As it bakes, the pasta absorbs the liquid and flavors, cooking perfectly in the oven. By the time it’s finished, the top is bubbly and blanketed in melted cheese.
Beyond the main baking dish, the only other items you might need to clean are a measuring cup and a stirring spoon. You can even skip washing the cheese grater if you opt for pre-shredded cheese. As a naturally satisfying and yummy meatless dish, this fast pasta bake delivers big flavor without the big pile of dishes. (I adapted this fantastic time-saver from a classic recipe originally found on Meals 4 Moms!)
Ingredients for Simple Pasta Bake
- ELBOW MACARONI OR OTHER SMALL SHAPED PASTA (I USED MINI BOW TIE PASTA)
- SPAGHETTI/MARINARA SAUCE
- WATER
- CANNED PETITE DICED TOMATOES
- MOZZARELLA CHEESE ( I USED A FOUR-CHEESE BLEND)
Instructions for Super Fast Pasta Bake Recipe
Combine the Base – Grab your 9×13 inch baking dish. Pour in your marinara or spaghetti sauce, along with the specified amount of water and the canned diced tomatoes (do not drain the tomatoes). Whisk everything together until the liquid base is thoroughly combined.
Add the Pasta – Stir the uncooked pasta directly into the sauce mixture. Make sure all the noodles are submerged in the liquid. The key to this one-pot magic is ensuring the pasta has enough moisture to cook completely as it bakes, so give it a good stir!
Bake Until Tender – Tightly cover the baking dish with aluminum foil. This traps the steam and allows the pasta to cook perfectly. Place the dish in a preheated 350°F (175°C) oven and bake for 45 minutes to 1 hour. The pasta is done when it is tender and most of the liquid has been absorbed. Tip: Check the pasta at the 45-minute mark. If the dish looks dry but the pasta is still slightly firm, add about 1/4 cup more water or broth and re-cover before continuing to bake.
Add the Cheese – Carefully remove the dish from the oven and take off the foil. Generously sprinkle the top of the hot pasta with your shredded cheese.
Melt and Serve – Return the uncovered dish to the oven for an additional 3 to 5 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden around the edges. Let it rest for a couple of minutes before scooping out big portions! Enjoy your effortless, delicious, one-dish meal.
Frequently Asked Questions
What type of pasta is best for this recipe?
Short, tubular, or spiral pasta shapes work best. Think penne, ziti, rotini, or medium shells. These shapes cook evenly and hold the sauce well. Avoid long, thin noodles like spaghetti or linguine, as they tend to stick together and cook unevenly in this method.
My pasta still seems a little hard or dry after the initial bake. What went wrong?
This usually means the pasta absorbed all the liquid too quickly.
- Solution: Remove the foil, add an extra 1/4 to 1/2 cup of water or broth to the dish, stir well to submerge the noodles, re-cover tightly with foil, and bake for another 5-10 minutes before checking again.
Can I use chicken or vegetable broth instead of water?
Yes, absolutely! Using broth instead of plain water will add an extra layer of savory depth to the final dish, making the sauce even richer in flavor.
Can I use different kinds of cheese?
Of course! You can substitute the Parmesan for a blend of Italian cheeses (like Mozzarella and Provolone), Monterey Jack, or even some shredded sharp Cheddar for a different flavor profile.
Can I assemble this ahead of time?
Yes, with a caveat. You can mix the sauce, water, and tomatoes in the dish and cover it, but do not add the uncooked pasta until you are ready to bake. If the pasta sits in the cold sauce for too long, it will start to absorb the liquid unevenly and could result in a mushy or clumpy final dish.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days.
FOR MORE RECIPES LIKE THIS, TRY:
Super Fast Pasta Bake
Real Mom Kitchen
Ingredients
- 8 oz elbow macaroni or other small shaped pasta )I used mini bow tie pasta)
- 4 ¼ cups spaghetti/marinara sauce
- 1 cup water
- 14.5 oz can petite diced tomatoes
- 1 cup mozzarella cheese shredded (I used a four cheese blend)
Instructions
- In a 9 x 13 inch baking dish, combine the spaghetti/marinara sauce, water, and tomatoes. Stir in raw pasta.
- Cover with foil and bake at 350 degrees for 45 minutes to 1 hour until pasta is tender.
- Top with cheese and place back in the oven uncovered. Bake a few more minutes until cheese is melted. Serves 4-6.
Nutrition
