Easy No Boil Pasta Bake Recipe – Food.com
When my children were small and I had limited time, Campbell’s used to manufacture a canned pasta bake sauce that I really like! When the sauce was no longer available, I learned that the same recipe could be used with any jarred pasta sauce of your choice. My eldest son, who is away at college, requested me for some simple meals that he could cook with the least amount of mess and time. This recipe immediately came to mind, as did the others. I figured I’d share it because I couldn’t find anything similar on Zaar that I liked.
- A box of pasta (16 ounces, such as rigatoni or penne)
- A jar of water (24 ounces)
- And a complete box of sauce
Size of a serving: 1 (227 g) Servings per recipe: 4 AMT. PER SERVING percent of the total AMT. PERFORMANCE ON A DAILY BASIS 645.8 calories, 131 g of fat (645.8 calories from fat). a percentage of 20% 14.7 g22 percent of the total fat 7.7 g (38 percent) of saturated fat 999 g (32 percent) of total carbohydrate Dietary Fiber: 6.2 g24 percent (6.2 grams) Sugars 9.9 g (39% of total sugars)
- Preheat the oven to 425 degrees Fahrenheit. IN A 13 x 9-inch baking pan, combine the uncooked pasta, 1 jar of Sauce, and 1 jar of water until well combined. Aluminum foil should be used to protect the food. Preheat the oven to 300°F. Remove the lid and give it a good swirl. ADD CHEESE TO THE TOP. Bake for a further 10 minutes, uncovered, or until the cheese has melted and the pasta is soft. Optional: Garlic powder and/or Italian seasoning can be added to the pasta/sauce/water mixture, and grated parmesan can be sprinkled on top of the mozzarella to enhance taste and make browning easier. In order to boost the protein content of the pasta/sauce/water mixture, you may optionally add tiny frozen meatballs or browned ground beef (if you don’t mind scrubbing a pan).
RECIPE MADE WITH LOVE BY
The Campbell’s canned pasta bake sauce was a favorite of mine when my children were little and I had limited time. When the sauce was no longer available, I learned that the same recipe could be used with any jarred pasta sauce of your choice. My eldest son, who is away at college, requested me for some simple meals that he could cook with the least amount of mess and time. This recipe immediately came to mind, as did the others. “I figured I’d share it because I couldn’t find anything similar on Zaar that I liked.”
It is possible that this content contains affiliate links. This pasta bake is prepared in a single pan and does not necessitate the boiling of the pasta in advance. Yes, this indicates that the pasta has been baked in the oven! The fact that it is so wonderful when you simply have to spend 5 minutes preparing it is very remarkable. Your weeknights will be saved for sure if you make this one. I absolutely despise the expression “dump dinners” or “dump-and-go dinners,” which refers to meals in which you just pour everything into a cooking utensil and walk away.
- However, I adore the concept!
- However, I was never sure if you could cook pasta in the oven in this manner before.
- Then I discovered that the answer is certainly yes; you can totally cook pasta in the oven if you want to.
- This dish will wow you with its simplicity.
Here’s A Video Showing How To Make The No-Boil Pasta Bake:*
*IMPORTANT NOTE: The directions provided in the video are perfectly enough. The milk, on the other hand, can occasionally curdle. As a result, we retested the recipe multiple times until we were satisfied with the results.
Instead of milk, the recipe now asks for 1 cup of heavy cream and 1 cup of chicken stock, which is a significant improvement. A commenter reported that she made it with no cream and with 2 cups chicken stock and that it turned out well. All of these modifications have been made to the recipe below.
How To Cook Pasta In The Oven
The ingredients and preparation instructions for the no-bake pasta bake are listed below. However, I am frequently asked if it is possible to cook pasta in the oven for other uses. That’s the first thing I’m going to explain: Cooking pasta with water in the oven hasn’t been a really successful experiment for me. Preheat your oven to 400 degrees Fahrenheit for the best results. After that, transfer the pasta to a casserole dish or oven-safe saucepan. If you’re using a long pasta, such as spaghetti, you’ll need to cut it into smaller pieces (2 inches).
- After that, fill the casserole dish halfway with boiling water.
- However, if you have a working stove, I recommend that you use it to cook your pasta because it will turn out better that way.
- (The fact that the water is able to simmer continually on the stove is the reason why it turns out better.
- It is completely delicious and delectable.
- Stir in the salt (approximately a tablespoon per 16 ounces of pasta) until the pasta is well coated.
- Having a good seal is quite important.
- Then bake it for an additional 5 minutes on top of the time specified on the pasta box directions.
How To Make A No-Boil Pasta Bake
Please see below for more information on this no-bake pasta bake. However, I am frequently asked if you can use the oven to cook pasta for other uses than just eating it. To begin, let me clarify what I’m trying to say here: Cooking pasta in water in the oven hasn’t been a very successful endeavor for me. Start by preheating your oven to 400 degrees Fahrenheit. In a casserole dish or an oven-safe saucepan, arrange your spaghetti. Long pasta, such as spaghetti, must be broken up into little pieces if it’s not already done thus (2 inches).
- Then fill the casserole dish halfway with boiling water.
- However, if you have a working stove, I recommend that you use it to cook your pasta since the results are superior.
- (It turns out better since the water may be kept simmering on the burner for an extended period of time.
- It’s totally palatable and delectably delicious.
- In a large mixing bowl, combine the salt (approximately 1 tablespoon for 16 ounces of pasta).
You definitely want it to have a secure seal. This is made possible by using two layers of aluminum foil. then bake it for an additional five minutes on top of the time specified in the pasta box directions Drain the pasta once you’ve tasted it to make sure it’s up to your standards.
Why Does The Pasta Bake Need To Rest?
The pasta bake will appear to be liquidy when it is finished. This is due to the fact that all of the liquid in the casserole has been really simmering and moving all over the place owing to the high temperature. What you really want is for the liquid to come to a simmer (lol). But, in all seriousness, you want things to cease boiling and cool down. As it cools, some of the liquid will evaporate, some will soak into the pasta a little more, and some will thicken. So, without a doubt, leave it out on the counter for 15 minutes before serving it to the family.
And there you have it: delicious baked spaghetti prepared in a single pan with little effort on your behalf.
This pasta bake is prepared in a single pan and does not necessitate the boiling of the pasta in advance. Yes, this indicates that the pasta has been baked in the oven! The fact that it is so wonderful when you simply have to spend 5 minutes preparing it is very remarkable. Your weeknights will be saved for sure if you make this one. Please keep in mind that this recipe was retested and revised in November 2021 after several reviewers noticed that it occasionally curdled. We substituted one cup heavy cream and one cup stock for the two cups whole milk.
), but we wanted to share it with you in case you were happy with the old version.
We also upped the salt from half a teaspoon to three-quarter teaspoon.
– Christine xo Here’s a gadget that I’ve found to be useful while preparing this recipe: Dish of Lasagna By using the listen button below, you can hear me briefly describe how to create this No-Boil Pasta Bake, as well as some helpful suggestions along the way:
- 8 oz. uncooked dry pasta shells
- 12 oz. uncooked dried pasta shells (4 links) chicken sausages that have been thoroughly cooked and cut 14 inch thick
- 2 cups grated mozzarella, divided
- 12 tsp. garlic powder
- 34 tsp. salt
- 14 tsp. black pepper
- 1 cup heavy cream
- 1 cup low sodium chicken stock
- Heavy duty aluminum foil
- 12 cup shredded Parmesan cheese
- 128 oz. can chopped tomatoes with liquid
- Preheat the oven to 400 degrees Fahrenheit
- In a casserole dish, combine the pasta, sausage, diced tomatoes with juice, 1 cup of mozzarella cheese, the garlic powder, salt, and black pepper
- Bake for 30 minutes. Stir
- Toss in the heavy cream and chicken stock to completely cover the pasta, making sure that it is well saturated. Apply two layers of aluminum foil to the top and make sure it is well sealed. Put it in the oven for about 50 minutes, or until the pasta is soft. Remove the dish from the oven and top with the remaining 1 cup of mozzarella and the Parmesan cheese
- Return to the oven, uncovered, for about 5 minutes, or until the cheese has melted. Removing the pasta bake from the oven and allowing it to cool for 15 minutes before serving is recommended. This is critical because the sauce thickens dramatically during this period.
The pasta will be properly cooked if the aluminum foil is securely crimped over the edges of the pan so that no steam escapes. Substitutions:
- If you don’t have heavy cream on hand, half-and-half or milk can be used in place of the cream. The sauce will be notably thinner, and some cheese curds may naturally form as a result of the acidity of the tomatoes reacting with the milk throughout the cooking process. Don’t be concerned if the mixture curdles. Although it appears as though you have added some ricotta to the dish before baking it, it is still perfectly safe to consume and is still completely delectable! It’s worth noting that one reviewer substituted chicken broth for the cream/milk and reported decent results, so if you don’t have cream, half-and-half, or milk, you might want to give it a shot. Farfalle (bowtie) or rotini (corkscrews) can be substituted for shell pasta if shell pasta is not available.
You may use half-and-half or milk instead of heavy cream if you don’t have heavy cream on hand. The sauce will be notably thinner, and some cheese curds may naturally form as a result of the acidity of the tomatoes reacting with the dairy products in the sauce. You shouldn’t be concerned if the milk curdles. Although it appears as though you have added some ricotta to the dish before baking it, it is still entirely safe to consume and remains wonderful. Keep in mind that one reviewer substituted chicken broth for the cream/milk and reported success, so if you don’t have cream, half-and-half, or milk on hand, it’s worth experimenting with.
Italian Baked Pasta
Our five-ingredient Italian baked pasta is really simple to make and features layers of your choice of pasta, three cheeses, and marinara sauce between layers of spaghetti.
Arlene Cummings contributed to this article. The most recent update was made on February 2, 2012.
- 1 box (16 oz) uncooked pasta (such as penne, ziti, rotini, or rigatoni)
- 4 cups marinara sauce (homemade or bought)
- 1 pound of beef
- 1 pound ground turkey
- Half a cup of grated Parmesan or Romano cheese
- 1 container (15 oz) ricotta cheese
- 2 cups mozzarella cheese (each 8 oz)
- 1/2 cup ricotta cheese
- 1Cook pasta in a large pot of boiling salted water for 3 minutes shorter than the package directions. 1 Drainage
- 2 In the meantime, preheat the oven to 350°F. Coat a 13×9-inch (3-quart) glass baking dish with cooking spray until lightly coated. 2 cups of the marinara sauce should be poured into the dish. Toss in half of the cooked spaghetti until thoroughly combined. 1/4 cup grated Parmesan cheese is sprinkled on top. Half of the ricotta cheese should be spooned on top in dollops. 1 cup of the mozzarella cheese should be sprinkled on top. Continue layering until the mozzarella cheese is used up. Cover loosely with aluminum foil, making sure that the foil does not rest on the cheese
- 4 Preheat the oven to 350 degrees for 35 minutes. Remove the lid and bake for another 10 to 15 minutes, or until the middle is bubbling and completely warm. Allow 10 to 15 minutes of cooling time before serving.
Tips from the Betty Crocker Kitchens
- Using a few minutes less time to cook the pasta than the package directions helps to prevent it from becoming overly mushy when baked in the oven. tip 2Sautéed mushrooms or browned ground beef are other excellent additions to this recipe
410 calories, 12 grams of total fat, 21 grams of protein, 54 grams of total carbohydrate, and 9 grams of sugar
The following are the calories:410Calories from Fat110 12 g of total fat (19 percent) 6g31 percent of total fat is saturated fat. Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol levels were 30 mg/11 percent. Sodium is 820mg/34% of the total. Potassium 500mg14 percent Potassium 500mg14 percent Carbohydrates in total are 54g18 percent. Dietary Fiber4g16 percent of total calories Sugars9g Protein21g Vitamin A20 percent 20 percent Vitamin A20 percent ten percent of the daily recommended intake of vitamin C ten percent of the total Calcium accounts about 40% of the total.
1 vegetable; 0 very lean meat; 0 lean meat; 0 high-fat meat; 0 fat. 2 starch, 0 fruit, 1 carbohydrate other than starch, 0 skim milk, 0 low-fat milk, 0 milk, 0 very lean meat, 0 lean meat, 0 fat, 0 fat other than fat; 0 fat other than fat; 0 fat other than fat
The percentage daily values (%DV) are based on a 2,000 calorie diet. 3 1/2 Twenty-first Century Mills ®/TM General Mills All Rights Reserved
Easy Vegetarian No-Boil Pasta Bake
You can just use the spaghetti sauce container to measure 24 ounces of water! After you’ve finished adding all of the sauce to the pasta, fill the empty jar halfway with water, cover it tightly with the lid, and shake it a few times to remove any residual sauce from the edges of the jar and add it to the pasta as well. This saves you the trouble of cleaning a measuring cup AND ensures that you get every last drop of spaghetti sauce out of the jar! You may use any type of cheese you happen to have on hand!
- Occasionally, I like to add a little additional bite and nuttiness to this baked spaghetti dish by using sharp white cheddar cheese, but any shredded cheese will do.
- In place of the rotini, you may use any other type of pasta you have on hand; just make sure it’s a short cut of spaghetti.
- When in a pinch, longer lengths of pasta will suffice, but the shorter cuts of pasta will perform better and cook more uniformly in a recipe like this.
- Check the texture of the noodles carefully to determine whether they are delicate but still have a little of toothsome bite to them.
- Upon completion, top with the fresh mozzarella and broil for a minute or two to create a melty, cheese-covered crust on top of the noodle mixture.
Making this dish with your children will be a lot of fun! Allow children to measure out the ingredients, combine them in the baking dish, and whisk everything together. This no-boil pasta bake is a simple dish that is excellent for including the whole family in the supper preparation process.
Italian Pasta Bake
Preparation time: 40 minutes 25 minutes in the oven
a total of 8 servings This pasta bake is one of my favorite dishes to cook anytime I have to bring a dish to a gathering. Fresh tomatoes lend a lovely flavor to this casserole that is lacking in most other meat, pasta, and tomato dishes. —Karla Johnson, a Montana resident from East Helena
- Ground beef (about 2 pounds), 1 big onion (chopped), and 2 garlic cloves (minced) 1 jar (24 ounces) spaghetti sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 jar (24 ounces) spaghetti sauce 1 teaspoon Italian seasoning
- 3 cups uncooked medium pasta shells
- 3 plum tomatoes, cut
- 1 teaspoon Italian seasoning
- Provolone cheese (about 3/4 cup) and part-skim mozzarella cheese (about 3/4 cup)
- Cook the meat and onion in a large pan over medium heat until the steak is no longer pink. Cook for another minute after adding the garlic. Drain. Combine the spaghetti sauce, diced tomatoes, mushrooms, and Italian seasoning in a large mixing bowl. Bring the water to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes
- In the meantime, preheat oven to 350 degrees. Cook the pasta according to the package directions, then drain it well. Add the cut plum tomatoes to the meat mixture and gently fold them in. Transfer to a 13×9-inch baking dish that has not been buttered. Cheeses should be sprinkled on top. Bake for 25-30 minutes, or until the mixture is bubbling and well heated.
Pasta Bake Tips
The use of uncooked pasta is not recommended due to the fact that it might absorb too much liquid, resulting in a dry casserole.
Should I cover pasta when baking?
Despite the fact that it is baked uncovered, the sauce and tomatoes in this Italian dish offer ample moisture. Some pasta bake recipes may necessitate the use of a covering in order to keep the moisture in and prevent drying. It is always preferable to follow the instructions provided in the recipe.
Can I prep and freeze this recipe?
No doubt about it, unbaked Italian pasta bake freezes really nicely! Simply wrap the dish securely in plastic wrap, then tightly in aluminum foil. To prepare for baking, remove the frozen ingredients from the freezer 24 hours ahead of time and set them in the refrigerator. Before baking, let the ingredients to come to room temperature and remove any plastic wrap or foil. To guarantee that your pasta bake comes out fresh, follow thesefreezing instructions!
1-1/2 cups has 489 calories, 20 grams of fat (8 grams of saturated fat), 80 milligrams of cholesterol, 702 milligrams of sodium, 45 grams of carbohydrates (10 grams of sugars, 5 grams of fiber), and 32 grams of protein.
This recipe is one of my favorites ever! We ate it so much that I made it again five days later to satisfy our craving. And it’s ridiculously simple to make. To this recipe, the only modification I made was to replace the half-and-half with a jar of Alfredo Sauce instead of the cream. What a wonderful flavor it imparted to the dish. Also, because my son enjoys cheese, I used the entire 2 cup bag of shredded mozzarella cheese that I purchased. This is a keeper, and I’ll be making it again and again!
Most helpful critical review
This dish is one of my all-time favorites. The recipe was a hit with the family, so I prepared it again five days later! This recipe is quite simple to prepare. To this recipe, the only modification I made was to replace the half-and-half with a jar of Alfredo Sauce instead. What a fantastic taste it imparted to the dish! Aside than that, I used the entire 2 cup package of shredded mozzarella cheese I purchased because my son enjoys cheese. This is a keeper, and I’ll be making it again and again.
- 5star values totaled 97
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I was a little apprehensive about the brown gravy, but it wasn’t horrible at all. Yes, I agree that it is a little boring. I threw in some chopped onion and green pepper as well. I also increased the amount of Mozzerella. I mixed in a cup of mozzarella with the spaghetti and then sprinkled the remaining cheese on top. I plan to cook it again and experiment with the seasonings a little more. This dish is one of my favorites ever!
- We ate it so much that I prepared it again five days later to satisfy our need.
- To this recipe, the only modification I made was to replace the half-and-half with a container of Alfredo Sauce instead of the cream.
- Also, because my kid enjoys cheese, I used the entire 2 cup package of shredded mozzarella cheese that I purchased.
- Thank you very much!
- I used Italian sausage for the ground beef, and I believe it made a significant difference in the flavor.
- Continue readingAdvertisement This is a fantastic foundational recipe!
- milk was substituted for cream.
substitute oregano and basil for the oregano and basil I made use of an Italian spice combination as well as pepper.
I didn’t have a 12oz can of gravy; instead, I had a 10oz can.
Instead of using tomato sauce, I used two cans of spaghetti sauce (more flavour) 5.
The fact that it had brown gravy among the ingredients piqued my interest (as did the very positive reviews!).
I did, however, make a few tweaks to the recipe, as is customary.
The final result was OUTSTANDING!
It was a huge success!
The brown gravy gave the sauce the “I slaved in the kitchen all day” flavor that you get when you cook from scratch.
Continue readingAdvertisement This was fantastic.
Cheese is a personal favorite of myself and my wife.
It was a fantastic post, and my children, grandchildren, and coworkers all enjoyed it.
Read MoreThis is a quick and delicious recipe!
Instead of using sauce, I used canned chopped tomatoes.
I’m not sure how long it was in the oven.
It was decent but not outstanding.
I’d make it again, although I’d add a little extra cheese this time.
5-Ingredient No-Boil Baked Ziti Is the Lazy Dinner You Crave
Featured image courtesy of OliveMangoPasta bakes have the wonderful ability to effortlessly feed a crowd while making everyone happy, since who can say no to a steaming hot, gooey tangle of pasta, sauce, and cheese? You don’t even have to boil the noodles here, which goes to show how simple it is. Using a large mixing bowl, combine the dried pasta, marinara sauce, and plenty of cheese in a baking dish. Cover securely with aluminum foil and bake for 30 minutes. As a result, it is a hands-off supper with a significant payout, making it a recipe you will most likely use again and again.
The Laziest 5-Ingredient Dinner Around
This baked ziti is simple to prepare if you know how to whisk together five ingredients. The pasta will steam-cook in the marinara sauce if the baking dish is tightly covered with aluminum foil. This avoids the need to pre-boil the noodles. To make the most of the cheese pulls in the baked ziti, most recipes call for three types of cheese: mozzarella, ricotta, and Parmesan. Although all three are used in this dish, the fresh mozzarella is put in cubes, the ricotta is dolloped all over and barely folded in so that huge pockets of cheese remain, and the Parmesan is strewn throughout to achieve the greatest melty clumps and richness.
This is a simple baked ziti dish that does not require the pasta to be boiled before it is baked.
- 1 pound fresh mozzarella cheese
- 2 ounces parmesan cheese, coarsely grated (about 1 cup)
- 2 (24-ounce) jars marinara sauce (about 6 cups), such as Rao’s
- Olive oil or cooking spray
- 1 pound fresh mozzarella cheese 1 pound dry ziti pasta
- 1 (15 to 16-ounce) container whole-milk ricotta cheese (about 2 cups)
- Fresh basil or parsley leaves for decoration (optional)
- 1 pound fresh ziti pasta
- Preheat the oven to 400 degrees Fahrenheit with a rack in the centre of the oven. Prepare a 9×13-inch baking dish that is broiler-safe by brushing it with olive oil or cooking spray
- 1 pound fresh mozzarella cheese should be drained and cut into 1/2-inch pieces. 2 ounces (about 1 cup) Parmesan cheese, finely grated The baking dish should be filled with 2 (24-ounce) jars of marinara sauce. Combine 1 pound dry ziti pasta, the cubed mozzarella, and half of the Parmesan cheese in a large mixing bowl until well combined. Toss well to incorporate and coat the pasta with the sauce equally on both sides. Using a spoon, distribute 1 container whole-milk ricotta cheese equally over the mixture and gently stir, leaving a few sizable pockets of ricotta cheese scattered throughout. Apply an equal layer of the mixture on a baking sheet and sprinkle with the remaining Parmesan cheese. Cover the dish securely with aluminum foil and bake for 40 minutes, or until the pasta is almost soft but still somewhat al dente, depending on the brand of pasta. Remove the lid and continue baking until the pasta is cooked, about another 20 minutes. Meanwhile, finely cut a few basil or parsley leaves to use as garnish, if preferred
- Set aside. Turn the oven to broil and continue to broil for 2 to 3 minutes, or until the top is browned in areas. Allow for 5 to 10 minutes of cooling time before garnishing with basil or parsley, if preferred, and serving the dish.
Storage:Leftovers may be kept in the refrigerator for up to 5 days if they are placed in an airtight container. The author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, Sheela Prakash is a Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food (Kitchn). She graduated with honors from the University of Gastronomic Sciences in Italy, and she is also a Registered Dietitian in the state of New York.
How to Cook Pasta in the Oven
Preparing uncooked pasta in the oven, like in this baked spaghetti recipe, lowers the amount of time required for preparation. Photograph courtesy of Westend61/Westend61/Getty Images Cooking pasta in the oven may be accomplished in a number of different ways. Despite the fact that lasagna is arguably the most well-known baked pasta, you may also bake spaghetti, mezze penne, and a variety of other pasta dishes. It’s also important to note that not all pastas must be precooked before being baked in the oven.
Cooking Pasta in an Oven
Cooking pasta in the oven can be accomplished in a variety of ways. It is necessary to utilize precooked pasta for some meals such as lasagna, baked ziti, and million-dollar baked spaghetti, among others. All of these dishes include as their primary ingredients boiling pasta, a tomato-based sauce, and cheese, which are all traditional Italian ingredients. Baked ziti has the same components as lasagna and million-dollar baked spaghetti, but they are combined in a different way. All three, on the other hand, are topped with some sort of cheese.
For example, you may add sausage to a baked spaghetti dish to make it more filling.
For the same reason, baked ziti may be cooked using a blend of tofu and ricotta, if you want to reduce your saturated fat consumption.
Generally speaking, the most difficult element of baking pasta in the oven is making sure that it does not bake for an excessive amount of time.
This is due to the fact that it is normally cooked for another 30 minutes after it has been placed in the oven. This time period is required for all of these foods to be properly cooked at temperatures between 350 and 400 degrees Fahrenheit (176 and 205 degrees Celsius).
Cooking No-Boil Baked Pasta
Alternatively, if you’re in a hurry, you may cook pasta in the oven without first precooking it. Lasagna sheets and cannelloni are two dishes that are particularly well suited for baking in the oven. No-boil baked pasta recipes call for components that are comparable to those found in any other pasta meal, such as tomato-based sauces, cheese, and meat. In addition, you’re cooking the pasta at the same temperature (around350 F). The most significant distinction is that you’re using uncooked pasta rather than already boiled spaghetti as the base of your dish.
- Many recipes call for you to supplement your spaghetti combination with additional water, milk, cream, or tomato sauce.
- Because no-boil baked pasta meals contain uncooked pasta, bear in mind that they will need to be cooked for a longer amount of time than traditional baked pasta dishes.
- It’s important to remember that whole grain pasta might take longer to cook than conventional spaghetti.
- Chan School of Public Health, is more nutritious than refined spaghetti because of the high amount of dietary fiber it contains.
No Boil Pasta Bake with Sausage & Spinach – Fed + Fit
Every item on this page was hand-picked by members of the FedFit crew. It is possible that the site will receive a commission on some goods (read morehere). a shortcut to the recipe It’s the perfect evening dinner because it doesn’t require any boiling water! Simply combine uncooked pasta, sauce, Italian sausage, and spinach in a baking dish and bake for a warm and pleasant evening meal. WOULD you believe me if I told you that you could enjoy delicious cheese baked pasta bliss in less than 10 minutes of preparation time?
This is, in my opinion, the ultimate low-effort dinner.
What makes this pasta bake so simple to prepare?
There is no need to cook the macaroni noodles, brown the ground beef, or cut any veggies for this recipe.
No-Boil Pasta Bake Ingredients
The trick to creating delicious meals with basic ingredients is to begin by utilizing high-quality components that are of consistent quality. What you’ll need to prepare this simple pasta bake is as follows:
- This recipe was cooked with two different brands of gluten-free pasta – Jovial and Tinkyada – and turned out well. Both pastas held up quite well, so you should be able to use any sort of penne (gluten-free or not) in this recipe. Using your favorite spaghetti sauce can help to enhance the flavor of this dish, which is a simple recipe in and of itself. It is recommended that you use Rao’s, Primal Kitchen Foods, or any homemade sauce that you have stowed away in your freezer. Chicken Broth– While most no-boil pasta bakes call for water, we decided to use chicken broth to give it a little extra flavor. Heavy Cream– A half-cup of heavy cream helps to give the pasta a delightful richness that it would otherwise lack. For those who are lactose intolerant, full-fat coconut milk or cashew cream can be used in its stead. Pre-Cooked Italian Sausage– In order to save you the time and effort of needing to prepare the protein, we used pre-cooked Italian chicken sausage here, though any pre-cooked sausage would suffice. Frozen Chopped Spinach– We discovered that frozen, defrosted spinach worked better in this recipe than fresh spinach since you can press out all of the water before cooking
- Cheese– Adding mozzarella or an Italian blend cheese to the top of the bake results in a deliciously cheesy crust that you will not be able to get enough of
How to Make This Easy Pasta Bake
You only need to whisk them together in the pan once you’ve gathered all of your ingredients — you won’t even have to wash another dish when you’ve finished! Here’s what you should do:
- Combine the ingredients in a 3-quart 9-by-13-inch baking dish. Simply combine all of the ingredients (noodles, sausage, stock, pasta sauce, spices, and heavy cream) in a 9-by-13-inch baking dish, except the spinach and cheese
- Stir well. Everything should be mixed together in a dish until the sauce is completely incorporated, then spread out into an equal layer
- Aluminum foil should be used to completely cover the pan. This is really crucial! To ensure that the pasta may steam, the foil must be tightly wrapped around the pan. Too much steam can cause the sauce to evaporate prematurely, and the pasta will not cook correctly as a result. Preheat the oven to 400°F and bake for 40 minutes. Once the pasta has been coated, bake it for 40 minutes at 400 degrees Fahrenheit. Stir in the spinach and sprinkle with cheese before serving. After 40 minutes, take the pasta out of the oven, remove the cover, and mix in the spinach until everything is well combined. We chose to add the spinach at the end of the cooking process so that it would not become brown and overdone. Then, sprinkle the cheese on top and bake for another 10-15 minutes, until the cheese is melted. Re-bake for another 10-15 minutes, or until the cheese is browned and bubbling, then remove from the oven and serve immediately
Can I freeze this pasta bake?
No problem, this pasta bake will freeze well! You may freeze an entire pasta bake by baking it in a freezable container (such as this one) for 40 minutes and omitting the final baking step. Instead, after baking for 40 minutes, toss in the spinach and sprinkle with cheese before allowing it to set for approximately an hour before wrapping and freezing it. Whenever you’re ready to reheat the dish, bake it in a 350°F oven for 40 minutes with the lid on, then uncover it for another 15-20 minutes until the cheese is browned and bubbling.
Reheating individual servings in the microwave for 3-4 minutes or baking at 350°F for approximately 20 minutes are also acceptable methods of reheating.
What can I serve with this pasta bake?
Here are a couple of our favorite side dishes that would be excellent to serve with this meal as well!
- Cook the roasted vegetables on a baking sheet in the bottom rack of the oven while the pasta bakes to save time. It will only take you 5 minutes to make this easy Arugula Salad with Lemon and Sea Salt as a side dish to your supper. When it comes to salads, the Wedding Salad is a crowd-pleaser with its combination of mixed greens, bacon, goat cheese and walnuts, as well as its pesto ranch dressing. Veggie Coleslaw with Winter Vegetables– this coleslaw is a delicious twist on the usual side salad that is rich with nutrients and looks simply stunning
- Roasted Balsamic Bacon Brussels Sprouts– you can also roast these sprouts on the bottom shelf of your oven while your pasta is cooking, and they will come out delightfully crisp and little tangy from the balsamic vinegar
Pasta Bake with SpinachSausage (No Boil!)
No pre-cooking or boiling is required for this pasta bake, which makes for a wonderful and comfortable dinner!
- Cooking Time:55 minutes Total Time:1 hour 5 minutes Author:Amber Goulden Preparation Time:10 minutes Cook Time:55 minutes Total Time:1 hour 5 minutes Category:Dinner
- Method:Oven Cuisine:Italian
12 ounces of spaghetti (we recommendthis onefor gluten-free) Spasta sauce (24 ounces) 1 1/2 cupsshen broth1/2 cupheavy cream or milk 1 1/2 cupsshen broth 1 tablespoon Italian seasoning (optional). 1 teaspoon garlic powder (optional) 1 teaspoon coarse sea salt (optional) a half teaspoon of pepper Italian chicken sausage, cut into 1/2-inch coins, 12 ounces pre-cooked Italian chicken sausage (we usedthis one) defrosted frozen spinach, pressed to remove extra water 9 ounces frozen spinach 1 1/2 cups shredded Italian cheese, preferably fresh 1.
- Stir until the ingredients are thoroughly incorporated.
- Wrap the dish in aluminum foil as closely as you possibly can.
- Afterwards, bake it for 40 minutes at 350 degrees Fahrenheit.
- If the pasta is entirely cooked, toss in the defrosted spinach and sprinkle the mozzarella over the top before baking for a further 15 minutes, or until the cheese is melted and browned, as desired.
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Baked Ziti Recipe
Do you enjoy lasagna but despise the hassle that comes with it? Baked ziti is a great alternative. A conventional lasagna casserole, but much easier to cook and with fewer layers and no broken noodles (as opposed to the classic lasagna casserole). It’s a delicious midweek or weekend lunch, or it may be served as a hot dish at a potluck gathering. Make a double batch and freeze the extras for later. Cambrea bakes a cake
Video: How to Make Baked Ziti
Despite the fact that this is a very basic recipe, every person who prepares baked ziti has their own set of techniques and variations on it. Some people change up the cheeses, some change up the meat, other make vegan versions, and some people cut off the tomato sauce altogether for a really cheese-tastic dish.
This variation makes use of bulk Italian sausage as well as a vital fresh herb to give it a unique flavor. Basil would be the herb of choice in the summer. During the winter, rosemary is used. You might instead add savory, sage, thyme, or parsley instead of the parsley.
Substitutions for Ziti
Although this is a very straightforward recipe, everyone who cooks baked ziti has their own set of tactics and variations. Some people change up the cheeses, some change up the meat, other make vegan versions, and some people skip off the tomato sauce altogether for a truly cheese-tastic casserole experience. Rather than using pre-cooked Italian sausage, this variation makes use of a fresh herb that is essential. It’d be basil throughout the summer. Rosemary is especially good in the winter. In addition to savory, sage, thyme, and parsley, you could also use chives or thyme.
What is Ziti Pasta?
Ziti is a hollow pasta that is shaped like a smooth tube, similar to a short straw in appearance. It is believed to have originated in Campagna, Italy, or maybe in Sicily, Italy. Despite the fact that this pasta is named after a bride or a bridegroom, the legends about how the Italians came up with the name for people getting married might differ. It is traditionally offered during weddings in several regions of Italy.
Tomato Sauce for Baked Ziti
You may use any canned sauce in this recipe, whether it is pasta sauce, marinara sauce, or even pizza sauce, as long as it is made according to the directions on the label. Just make sure it’s a sauce you’ll enjoy eating with.
How to Store, Reheat, and Freeze Ziti
You may construct this ahead of time and either chill or freeze it until you’re ready to bake it in the oven. If you plan to freeze it, allow it to defrost overnight in the refrigerator before baking. You may also freeze a baked ziti and then reheat it from either a thawed or a frozen state.
- Refrigerating and then baking a constructed, unbaked ziti: Wrap the assembled ziti in aluminum foil and place it in the refrigerator for up to 24 hours before baking. Bake at 350°F for 15 minutes, or until the top is lightly browned and cheese is melted, depending on your preference. Expect to spend at least 15 minutes additional baking time than you would if you cooked it immediately after assembling it. Freezing and then baking a ziti that has been constructed but not baked: In order to bake frozen unbaked ziti, it is better to let it thaw overnight in the refrigerator. Remove it from the refrigerator 30 minutes before baking it. Remove any plastic wrap that may have been used. Bake uncovered at 350°F for 60 to 70 minutes, or until the top is gently browned and bubbling. If the top begins to brown before the interior is thoroughly cooked, cover with aluminum foil. When freezing and reheating a baked ziti, bake it at 350°F, wrapped with aluminum foil. (Be sure to remove any plastic wrap that may have been used.) Reheat the lasagna, whether it is thawed or frozen
- The time required will depend on the pan used and how frozen the lasagna is. Expect it to take at least 35 to 45 minutes, but keep an eye on it to make sure the center temperature reaches 165°F.
Beloved Sides for Baked Ziti
- Garlic Bread
- Dinner Rolls that may be made ahead of time
- Caesar Salad
- French Green Beans with Butter and Herbs
- Roasted Broccoli with Parmesan
You may use 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon dried thyme for the Italian spice if you don’t have any on hand.
- 1 pound ziti or penne pasta
- Kosher salt
- 1 tablespoon extra virgin olive oil
- 1 pound bulk Italian sausage, ground beef, or ground pork
- 1 pound bulk Italian sausage, ground beef, or ground pork 1 medium-sized onion, chopped
- Garlic, 3-4 cloves, finely chopped
- 1 tablespoon minced fresh rosemary or basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes sauce (jarred marinara or pasta sauce, or prepare your own tomato sauce) 4 cups a pinch of black pepper, to taste
- 8 ounces shredded mozzarella cheese
- 1 cup grated Parmesan or pecorino cheese
- 1 cup cupricotta cheese
- 1 pound roasted peppers
- Preheat the oven to 350°F. Preheat the oven to 350 degrees Fahrenheit. Prepare the spaghetti as follows: Bring a big saucepan of salted water (one tablespoon of salt for every 2 quarts of water) to a rolling boil over high heat. Cook the pasta at a rapid boil, uncovered, until it is al dente—edible but still a touch stiff to the bite—for about 8 minutes or until the pasta is tender. Drain the pasta in a colander to remove excess water. Toss with a little olive oil to prevent the noodles from sticking together while you are preparing the sauce. Brown the meat: While the water is cooking in the preceding step, begin working on the sauce for the meat. In a large sauté pan, heat a tablespoon of olive oil over medium-high heat until shimmering. When the oil is shimmering hot, add the bulk sausage or ground beef and cook until the sausage is heated through. While the sausage is cooking, break apart any large bits that have formed. Brown the meat well. Don’t move the meat too frequently, or it will be more difficult for it to brown properly. You may use ground beef or pork instead of sausage if you want
- Just be sure to season it with salt. Make the sauce: Once the beef has been mostly browned, add the onions and stir well to blend everything together. 4 to 5 minutes, or until the onions are transparent and beginning to brown, depending on how large your pan is. Stir in the garlic, rosemary or basil, Italian seasoning, and red pepper flakes until everything is well distributed. Cook for 1 minute more, then add the tomato sauce and stir well to incorporate. Bring the pot to a simmer. Using a taste test, adjust the seasoning with salt and pepper if necessary. Cambrea Bakes
- Cambrea Bakes
- Assemble the casserole by doing so: To begin, spread half the ricotta cheese on the bottom of a 9×13-inch casserole pan, then spread the remaining sauce on top of that. Pour a dollop of sauce into the pasta and toss it thoroughly before adding the pasta to the dish. Pour the remaining sauce over the pasta, dot the remaining ricotta cheese over the spaghetti, then sprinkle both the mozzarella and the Parmesan cheese on top of the pasta. You may now chill the dish, cover it, and refrigerate or freeze it if you want to prepare it ahead of time. Cooking with CambreaCambrea Cooking with Cambrea Cambrea bakes a cake Cambrea bakes a cake Cambrea bakes a cake
- Prepare the dish by baking it uncovered at 350°F for 20 to 25 minutes, or until the top is gently browned and the cheese has melted. Allow for a 10-minute resting period before serving. Cambrea bakes a cake
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Saturated Fat 15g||73%|
|Dietary Fiber 4g||13%|
|Total Sugars 10g|
|Vitamin C 5mg||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.
One Pot Pasta (in the OVEN!)- Fit Foodie Finds
This one-pot pasta dish is a simple, yet elegant pasta dish prepared with dry pasta, roasted red peppers, and mushrooms that is cooked in the oven to perfection. That’s correct, there’s no need to make your pasta ahead of time in this recipe. On Fit Foodie Finds, there is no shortage of pasta dishes to choose from. This creamy vegan pasta is a hit with the whole family, and our mushroom stroganoff recipe is a must-try.
Easy One Pot Pasta in the Oven
On FFF, there is no doubt that pasta meals are some of the most popular and well-liked foods, and they are also popular all over the world. When you’re in a hurry, there’s just not enough time to sauté, combine, and boil everything from scratch. You’re in desperate need of a rapid remedy. In the oven (yes, in the oven!) is this simple one-pot pasta dish that everyone will enjoy. Pour all of your ingredients into a casserole dish or dutch oven and bake for 30 minutes or until the mixture is creamy.
- In order to prepare this recipe, you just need one dish (either a casserole dish or a dutch oven). It’s a fantastic meal for a weekday supper or for feeding a large group of people. You can use whatever type of pasta that you desire. It’s simple to make changes to the recipe to suit your preferences
- If you use a casserole dish or a dutch oven, you will only need one pan to prepare this meal. You can make it for a weekday supper or for entertaining
- It’s delicious either way! You may use whatever type of pasta that you like to make this dish. Changing changing the formula to suit your preferences is simple.
We chose a 9×13 casserole dish with a lid since it was the right size for our linguinie noodles.
It is an excellent choice for a baked one-pot pasta dish.
This Le Creuset casserole dish is one of our favorites since it is both oven safe and comes with a lid. This baked one-pot pasta meal is the ideal fit for this casserole dish! Take a look at it! Is it possible to do this dish on the stovetop? Place all of your ingredients in a large stock pot and bring to a boil over medium/high heat, stirring occasionally. Reduce heat to low and allow simmer for 7-10 minutes, or until pasta is al dente, stirring occasionally.
At a Glance: How to Make this One Pot Pasta
- Pick a pot or a pan to cook in. Choosing a pot or pan with an oven-safe top is the next step after deciding on the type of pasta to make. Using nonstick cooking spray, coat the inside of the saucepan
- Then add the ingredients. In a large saucepan, combine all of the ingredients and stir well, making sure that the pasta is completely submerged under the liquid. Bake. Cover the saucepan with aluminum foil and bake at 400 degrees for 30 minutes. In order to ensure that your pasta does not stay together, we strongly advise that you stir it a few times during the first 30 minutes of cooking. Pour in the cream. Remove the pasta from the oven and stir in the cream until the pasta is well coated. Combine all of the ingredients in a large mixing bowl until well blended
- Set aside. Cover the pasta one last time and set it aside for 2-3 minutes to thicken. Then mix it all together and serve it. To finish, just combine the ingredients in a large mixing bowl and toss the pasta in the oven. We topped ours with parmesan cheese and fresh basil, and it was delicious.
We strongly advise mixing the broth and tomato paste together in a separate bowl or in the casserole or pot before adding the rest of the ingredients to the mixture. You want to make certain that the tomato paste is completely dissolved in the stock. Once you’ve combined all of the ingredients, make sure to mix the pasta and distribute it evenly throughout the dish to prevent it from sticking together throughout the cooking process. You don’t care for mushrooms? It’s not an issue; simply substitute bell peppers or cherry tomatoes.
Use sun-dried tomatoes in place of fresh.
In order to give this recipe a little kick, add 1 teaspoon of red pepper flakes to the stock before simmering it.
- The following ingredients: 16 ounces dry pasta (we used linguine)
- 12 ounces roasted red peppers (drained and sliced)
- 10 ounces sliced mushrooms
- 4 c. chicken broth
- 3 tbl. tomato paste
- 2 tbl. minced garlic
- 12 tsp. salt
- 12 tsp. pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3 c. heavy cream season with salt to taste
Toppings that are optional
- Prepare a 9-by-13-inch casserole dish by spraying it with cooking spray and putting it in the oven at 400 degrees. Using a large mixing bowl, combine the dry pasta, roasted red peppers, and mushrooms in a baking dish
- Put aside. To a large mixing basin with a pouring spout, combine the chicken broth, tomato paste, garlic, salt, pepper, thyme, oregano, and garlic powder. Mix well. Combine all of the ingredients in a large mixing bowl, and then pour the chicken broth mixture over the cooked pasta and veggies. Then, using a fork, stir everything together until the spaghetti is as evenly distributed as possible in the baking dish. Bake for 30 minutes, stirring halfway through, with the baking dish covered with aluminum foil or a lid. When the pasta is cooked to al dente, remove the baking dish from the oven. Combine all of the ingredients in a large mixing bowl and gradually add the heavy cream, stirring frequently until the heavy cream creams the spaghetti sauce Allow the spaghetti to rest for 3-5 minutes after covering it. Garnish with fresh basil and parmesan before serving
1/6 cup (serving size) Calories:372 Three sugars, 359 sodium, and four fats. Carbohydrates:63 Fiber:3 Protein:15 Cholesterol:17 Category:Pasta Method:OvenCuisine:American Cooking Techniques: One-Pot Pasta
Lindsay is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014 as a member of the team. since 2011. She has focused in social media community management for small companies and non-profits during her time working on the digital side of small businesses and non-profits. Lin has a strong interest in cuisine and an exceptional palate. Given that she is the principal recipe creator for FFF, you may thank her for these great dishes!
If You’re Not Baking Spaghetti, You’re Doing It Wrong
So why create baked spaghetti instead of the more traditional spaghetti with meat sauce? That gooey coating of cheese on top is what makes this dish. Fresh mozzarella can be substituted for the parmesan if you prefer it that way. Looking for a fantastic side dish to go with your spaghetti bake? Look no further! Make sure to try our crushed broccoli; it’s one of our favorite dishes. Have you attempted to make this recipe? Please share your experience in the comments section below! Yields:6servings Preparation time: 0 hours 15 minutes Time allotted: 1 hour and 0 minutes Using cooking spray 16oz.spaghetti 2 tablespoons of extra-virgin olive oil 1 medium yellow onion, coarsely chopped 2 cloves garlic, minced 1 tablespoon olive oil 1 pound of ground beef salt that is kosher peppercorns that have been freshly ground 1 teaspoon of Italian seasoning 1 can (28 oz.) crushed tomato sauce 1/2 cup finely chopped basil 1 cup shredded mozzarella cheese 1/4 cup parmesan cheese, freshly grated garnished with finely chopped fresh parsley
- Preheat the oven to 350 degrees. Cooking spray should be used to grease a medium baking dish. Drain and put aside the cooked spaghetti, which has been cooked according to package recommendations until it is al dente
- Meanwhile, heat the oil in a large pan over medium heat until shimmering. Cook the onions for approximately 5 minutes, or until they are tender and transparent. Cook for another minute, stirring constantly, until the garlic is aromatic. Cook the ground beef until it is no longer pink, about 8 minutes, seasoning with salt, pepper, and Italian seasoning along the way. Remove the fat from the pan and place it in a basin lined with paper towels. Pour in the crushed tomatoes and basil and cook for approximately 10 minutes, or until the tomatoes are somewhat reduced. Season with additional salt and pepper to your liking. Add spaghetti and toss to combine, then move to a baking dish and sprinkle with mozzarella and Parmesan cheeses. Bake for about 20 minutes, or until the cheese is melted and the pasta is heated through. Garnish with parsley and serve immediately.
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