Pasta Bake
This post may contain affiliate links.
This easy Pasta Bake recipe is the ultimate comfort casserole. Made with any short pasta, filled with your favorite sauce and meat, and topped with a hefty dose of mozzarella cheese. Perfect make-ahead dish the entire family will love.
I have so many easy dinner ideas for you, but this one is up there on our favorites. I’ve made it over a dozen times. It is delicious served with homemade garlic bread or an Italian salad. OR you can switch things up and try my Homemade Hamburger Helper and Lazy Alfredo Pasta!
Why You’ll Love This Recipe
- Minimal Ingredients: One of the reasons this has become a staple in our home, besides the fact that it is delicious, is that it only uses 7 easy ingredients!
- Dump and Bake Recipe: This is what we like to call a “lazy dinner” or “fuss-free recipe.” You literally dump ingredients in and bake. Zero prep.
- Make-Ahead: Short on time? Prep this recipe the night or morning before and have it ready for the oven. Easy peasy.
This no-boil pasta bake recipe is hard to beat. It’s a go-to for when you have leftovers to use up (chicken or beef) and want a filling dinner that will feed a crowd. It is so easy to make ahead of time and you can really customize the dish based on your families tastes.
Bonus? My pickiest non-pasta eater will regularly request this dish. You can use chicken, meatballs, or sausage to add a bit of protein, and get a wonderful dose of creaminess thanks to the addition of heavy cream. Every bite is filled with flavor.
Want something quick for dinner? Try a lighter Lemon Ricotta Pasta, Pot Pie Casserole or Pepperoni Pockets!
Pasta Bake Ingredients:
This lazy pasta bake is the ultimate blank canvas. Delicious as-is, but super easy to customize with whatever your family loves. We like to bulk it up with leftover chicken, sausage, or meatballs for a heartier meal, but you do you!
- Pasta – No need to boil it first! Just toss it in dry—it’ll cook in the sauce and soak up all that flavor.
- Tomato Sauce – Use a sauce you actually enjoy. We love Rao’s (Costco has a deal!), but even budget options work. Just adjust the seasoning if needed.
- Heavy Cream (optional) – Adds a rich, creamy twist to the tomato base. Totally worth it if you’ve got it.
- Water – Helps cook the dry pasta. Don’t skip it.
- Seasonings – Italian seasoning, garlic salt, and pepper keep things simple and tasty.
- Meat (optional) – Great for using up leftovers like cooked chicken, ground beef, sausage, or meatballs.
- Cheese – Mozzarella and Parmesan are the go-to’s. Melty, cheesy perfection.
- Optional Veggies – Add spinach or whatever’s in the fridge for a little extra veg.
Easy, adaptable, and packed with flavor. This one’s a keeper!
Jesseca’s Recipe Review
This baked pasta has officially earned a permanent spot in our weeknight rotation. It’s cozy, creamy, and ridiculously easy—aka everything I need after a long day. I love that it’s a one-dish wonder and super forgiving. Whether I’m using up leftovers or throwing it together with pantry staples, it turns out perfect every time. Bonus points for being picky-eater approved.
Tip from Jesseca:
Use a high-sided baking dish to avoid any sauce bubbling over in the oven—less mess, less stress! And if your sauce is on the thicker side, add an extra splash of water to make sure the pasta cooks through.
Substitutions and Variations
- Chicken Pasta Bake: This recipe is ideal for using up leftovers. If you have leftover chicken from the week, chop it into bite sized pieces, or shred, and heat for a minute or two before adding to the pasta. This is best for baked chicken, crispy chicken, or grilled chicken recipes. Try to avoid anything with strong flavors that won’t compliment the pasta.
- Sausage Pasta Bake: This is my favorite way to make this recipe. This is especially delicious using Aidells® Cajun Style Andouille Smoked Pork Sausage (not sponsored. Just my fave). Cook according to the package directions and chop before adding to the pasta.
- Beef Pasta Bake: Use cooked ground beef or meatballs.
- Vegetarian Pasta Bake: Replace the meat with a lightly sautéed mushrooms, zucchini, peppers, and carrots.
- Gluten Free: You can use a gluten free pasta in this recipe. Be sure to double check all of the ingredients to ensure gluten free options are used.
- Dairy Free: Replace the cream with additional water and replace the cheese with your favorite dairy free option.
Easy Pasta Bake Recipe
This simple pasta bake is one of those no-fuss, crowd-pleasing dinners that practically makes itself. No boiling noodles, no complicated steps—just layer, bake, and eat. It’s super customizable, so you can use up leftovers or toss in whatever your family likes.
- Preheat oven to 400°F and spray your 9-inch baking dish.
- Add dry pasta, sauce, cream, and water right into the dish.
- Season with Italian seasoning, garlic salt, and pepper. Stir to coat.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil and stir in cooked meat and half the mozzarella.
- Top with remaining mozzarella and a sprinkle of parmesan.
- Bake again uncovered for 15 more minutes, until bubbly.
That’s it! Pair it with garlic bread or a quick side salad and dinner is done. Total comfort food with minimal effort.
Storage and Make-Ahead Instructions
To Store:
Let the pasta cool completely, then transfer leftovers to an airtight container. It’ll keep in the fridge for up to 4 days. Reheat in the microwave or oven with a splash of water or extra sauce to keep it from drying out.
To Make Ahead:
You can assemble everything up to the baking step! Just cover the dish tightly and store it in the fridge for up to 24 hours. When you’re ready to bake, let it sit at room temp for about 15 minutes, then pop it in the oven as directed. You may need to add 5-10 extra minutes to the initial bake time since it’s starting cold.
Freezing?
Totally doable. Assemble the dish (but don’t bake it), wrap it tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking, or bake straight from frozen—just tack on extra time and keep it covered until the pasta is tender.
Recipe FAQs
Stick with short cuts like penne, rotini, or shells. They cook evenly and hold onto the sauce really well. Avoid long noodles like spaghetti for this one.
Totally. It adds richness, but the dish still works great without it. You can also sub in half-and-half or even plain milk if that’s what you have on hand.
Nope! That’s the magic of this recipe—the dry pasta cooks right in the sauce while it bakes. Just make sure there’s enough liquid and that it’s tightly covered.
Yes! Assemble everything (except for the final cheese topping), cover, and refrigerate for up to 24 hours. Add cheese before baking and increase the bake time slightly.
Yep. Assemble it unbaked, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking or bake from frozen—just plan for a longer cook time.
Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook!
Easy Pasta Bake
Ingredients
- 8 oz short pasta like rigatoni or elbow ((about half of a box))
- 1½ cups pasta sauce
- 1/2 cup heavy cream
- 1 cup water
- 1 tablespoon Italian Seasoning
- 1 teaspoon garlic salt
- Pepper to taste
- 1/2 lb cooked meat- Chicken (sausage, or beef)
- 1 cup mozzarella cheese (shredded)
- 1/4 cup Parmesan cheese (shredded)
Instructions
- Preheat your oven to 400°F (204°C). Lightly coat the bottom of a 9-inch baking dish with nonstick spray.
- Add Ingredients: Pour the dry pasta, pasta sauce, heavy cream, and water directly into the baking dish.
- Season with Italian seasoning, garlic salt, and black pepper. Stir everything together until the pasta is fully coated.
- Cover the dish tightly with aluminum foil, sealing the edges to trap in steam.
- Bake for 30 minutes.
- Remove from Oven and carefully take off the foil (watch out for steam!). Stir in your cooked meat and ½ cup of mozzarella cheese until everything is well mixed.
- Top with the remaining ½ cup of mozzarella and ¼ cup of grated parmesan cheese.
- Bake Again uncovered for an additional 15 minutes, or until the pasta is tender and the cheese is melted and bubbly.
- Serve warm with your favorite sides like a salad or garlic bread.
Video
Notes
- Chicken Pasta Bake: This recipe is ideal for using up leftovers. If you have leftover chicken from the week, chop it into bite sized pieces, or shred, and heat for a minute or two before adding to the pasta. This is best for baked chicken, crispy chicken, or grilled chicken recipes. Try to avoid anything with strong flavors that won’t compliment the pasta.
- Sausage Pasta Bake: This is my favorite way to make this recipe. This is especially delicious using Aidells® Cajun Style Andouille Smoked Pork Sausage (not sponsored. Just my fave). Cook according to the package directions and chop before adding to the pasta.
- Beef Pasta Bake: Use cooked ground beef or meatballs.
- Vegetarian Pasta Bake: Replace the meat with a lightly sautéed mushrooms, zucchini, peppers, and carrots.
- Gluten Free: You can use a gluten free pasta in this recipe. Be sure to double check all of the ingredients to ensure gluten free options are used.
- Dairy Free: Replace the cream with additional water and replace the cheese with your favorite dairy free option.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
A question please 🙂 I’ve made it today and refrigerated it. Would I be able to eat it in 2/3 days time please?
Thank you
Kind regards,
Anne Marie
Hey Anne Marie! In my experience, a pasta bake can last about 3 to 4 days in the fridge if it’s stored properly. So if you’re planning to dig in 2 or 3 days later, you’re all set—just heat it up well. Happy eating!
I have made this recipe multiple times for meal trains and always get raving reviews! SO easy to make! I tweak it by doubling the protein (ie. 1lb of beef) and adding a dash of cayenne. My husband is a huge fan of this one
Love hearing this, TJ! Doubling the protein and adding cayenne sounds like a winning combo—such a great way to kick it up a notch! So glad it’s been a hit for your meal trains (and your husband too!). Thanks for sharing your tweaks!
This was extraordinarily good relative to the effort. The kids loved it and asked for me to make it again. My wife gave me a terrible look when I said I wasn’t going to pre-cook the ziti, but she begrudgingly said it was quite good.
A lot obviously depends on the sauce and cheese. I used Rao’s vodka sauce and parmesan reggiano. This doesn’t significantly increase the cost since 1/4 cup of parmesan isn’t much shaved off the block. I doubled the recipe for around $12 all-in, spent less than 20 minutes actually cooking, fed a family of four, and have leftovers. I consider that a good deal!
What an awesome breakdown—thank you for sharing! I’m so glad the whole family enjoyed it (even your wife, despite the initial skepticism lol). You’re absolutely right, a good sauce and quality cheese can make all the difference, and Rao’s vodka sauce with parm reggiano sounds like a winning combo. Doubling the recipe and still keeping it budget-friendly is such a bonus, especially with leftovers to enjoy later. Thanks again for the detailed review—it made my day!
Tastes great good recipe!