No-Boil Baked Pasta

No-Boil Baked Pasta

This version of one of our favorite casseroles streamlines the usually multipot, stovetop affair by baking the pasta directly in marinara sauce, adding 1 cup of water to ensure there is enough liquid to cook the pasta. Since no baked pasta is complete without plenty of cheese, we stirred in mozzarella and parmesan. A topping of ricotta, mozzarella, and parmesan formed a bubbly crust under the broiler.

1 hr total time

15 mins active time


Serves 2



  • Vegetable oil spray
  • 6 oz penne or ziti
  • 1½ cups (12 fl oz) marinara sauce
  • 1 cup (8 fl oz) water
  • ¼ tsp table salt
  • ½ cup (2 oz) shredded whole-milk mozzarella cheese


  • ½ cup (1 oz) grated parmesan cheese


  • ¼ cup (2 oz) whole-milk ricotta
  • 2 tbsp chopped fresh basil


  • 1Insert wire rack into position 6. Meanwhile, continue to next step.
  • 2Grease 8-inch square broiler-safe baking dish or pan with vegetable oil spray.
  • 3Combine pasta, marinara sauce, water, and salt in prepared baking dish. Cover dish tightly with aluminum foil.
  • 4Once preheated, place dish in oven and start timer. When Rotate Remind signals rotate dish and continue cooking.
  • 5Remove dish from oven. The oven will adjust setting. It'll signal when ready. Meanwhile, continue to next step.
  • 6Remove foil from dish. Stir ¼ cup mozzarella and ¼ cup parmesan into pasta, scraping down sides and bottom of dish.
  • 7Dollop pasta with ricotta and sprinkle with remaining ¼ cup mozzarella and remaining ¼ cup parmesan.
  • 8When oven signals, return dish to oven and start Autopilot.
  • 9The cheese should be melted and beginning to brown around edges. If not, give it a bit more.
  • 10Remove dish from oven and let cool for 10 minutes.
  • 11Sprinkle with basil and serve.