No Boil Pasta Bake Recipe 385

EASY NO BOIL PASTA BAKE

Easy No Boil Pasta Bake image

Campbell's used to make a jarred pasta bake sauce that I loved when my kids were little and time was short! When it was discontinued I discovered that the same recipe could be used with any jarred pasta sauce. My oldest son, who is away at college, asked me for some easy recipes that he can make with minimal mess and time and this recipe popped into my head... I thought I'd post it since I couldn't find any others like it on Zaar.

Provided by Hollyism

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) box pasta (Rigatoni, Penne, Rotini or Ziti)
1 (24 ounce) jar tomato sauce
1 full jar water (24 ounces)
2 cups mozzarella cheese, shredded

Steps:

PREHEAT oven to 425 degrees.
COMBINE uncooked pasta, 1 jar of Sauce and 1 jar of water in a 13 x 9 inch baking pan. Cover with aluminum foil.
BAKE 30 minutes. Uncover and stir well.
TOP with cheese. Bake uncovered for an additional 10 minutes or until cheese melts and pasta is tender.
Optional: You can add garlic powder and/or italian seasoning along with the pasta/sauce/water mixture and sprinkle grated parmesan on top of the mozzarella for great flavor and easier browning.
Optional: You can add small frozen meatballs or browned ground beef (if you don't mind dirtying a pan) along with the pasta/sauce/water mixture for some added protein.

NO-BOIL PASTA BAKE RECIPE - (3.8/5)

No-Boil Pasta Bake Recipe - (3.8/5) image

Provided by sherryl61

Number Of Ingredients 4

Ingredients

1 pound box of your favorite dry pasta (I prefer penne, rigatoni, or fusilli as it holds the sauce well)
1 small (about 24 ounce) jar of your favorite sauce (or use 2 1/2 cups of your homemade sauce)
1 1/2 cups water
Optional: 1/2-3/4 cup of your favorite cheese

Steps:

1. Preheat oven to 400 degrees. 2. Combine sauce and water. 3. Pour DRY pasta into bottom of oven-safe casserole dish. 4. Cover with sauce mixture and gently stir to combine. If using spaghetti noodles, break noodles to fit into casserole dish. 5. Cover with foil. Bake for 45 minutes. 6. If you want to use cheese, at this point add cheese to top and leave uncovered. Bake an additional 5-10 minutes until bubbly. Note: You can add chunks of mozzarella cheese to the dish at the beginning and mix into the pasta for gooey bites. Yum! This recipe leads to slightly al dente pasta. If you want even firmer pasta, reduce the water to 1 cup.

DELICIOUS NO-BOIL PASTA BAKE

Delicious No-Boil Pasta Bake image

This pasta bake is done in one pan and doesn't require you to even boil the pasta first. Yes, that means the pasta is cooked in the oven! It's amazing how delicious it is when you literally only need to spend 5 minutes prepping it. This one is going to save your weeknights for sure! NOTE: This recipe was retested and updated in Nov. 2021 because some commenters noted that it sometimes curdled. We changed the 2 cups whole milk to 1 cup heavy cream and 1 cup stock. We've had amazing results with this change (no curdling!), but wanted to share in case you loved the previous version. The sauce is a pretty pink like a vodka sauce and clings to the pasta beautifully without curdling. We also increased the salt from 1/2 teaspoon to 3/4 teaspoon. Enjoy! - Christine xo Listen to me explain briefly about how to make this No-Boil Pasta Bake, with some great tips along the way, by clicking the play button below: [sc name="noboilpastabakepsintro"][/sc]

Provided by Christine Pittman

Categories Entrée

Time 1h15m

Number Of Ingredients 11

Ingredients

8 oz. uncooked dried pasta shells
12 oz. (4 links) fully-cooked chicken sausages, sliced ¼-inch thick
1 (28 oz.) can diced tomatoes with the juice
2 cups shredded mozzarella, divided
½ tsp. garlic powder
¾ tsp. salt
¼ tsp. black pepper
1 cup heavy cream
1 cup low-sodium chicken stock
Heavy duty aluminum foil
½ cup shredded Parmesan cheese

Steps:

Preheat oven to 400°F.
In a casserole dish add the pasta, sausage, diced tomatoes with juice, 1 cup of the mozzarella cheese, garlic powder, salt, and black pepper. Stir.
Pour the heavy cream and chicken stock over top and make sure that all of the pasta is submerged.
Cover with two layers of aluminum foil and make sure it is very well sealed.*
Put it in the oven until the pasta is tender, about 50 minutes.
Remove from oven and sprinkle with the remaining 1 cup of mozzarella and the Parmesan.
Return to oven uncovered just until cheese has melted, about 5 minutes.
Remove from oven and let the pasta bake rest uncovered for 15 minutes before serving. This is important as the sauce really thickens up in this time.

Nutrition Facts : Calories 584 calories, Sugar 14.2 g, Sodium 1237.5 mg, Fat 25.2 g, SaturatedFat 12 g, TransFat 0.3 g, Carbohydrate 60 g, Fiber 5.9 g, Protein 30.1 g, Cholesterol 64.4 mg

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