My Italian neighbor taught me this hack for the creamiest sauce ever. It’s absolutely divine and only takes 4 ingredients.

This oven baked 4-ingredient pink sauce pasta is my go-to when I want something cozy and impressive with almost zero effort. My Italian neighbor, Giulia, showed me this little hack: instead of fussing on the stovetop, you let the pasta bake right in a mix of jarred marinara and heavy cream. The starch from the pasta and the slow bake turn it into the creamiest, glossy pink sauce with melty pockets of mozzarella all through the dish. It feels like something you’d get at a tiny Italian trattoria, but it’s totally weeknight-friendly and perfect for busy schedules.

Serve this pink sauce pasta straight from the oven with a simple green salad (think mixed greens with olive oil, lemon, and a pinch of salt) and some warm crusty bread or garlic toast to scoop up every bit of the creamy sauce. A light veggie side like roasted broccoli or green beans balances the richness really well. If you enjoy wine, a chilled glass of Pinot Grigio or a light red like Chianti pairs nicely, but honestly, it’s just as happy on the table with sparkling water and lemon for a low-key family dinner.

Servings: 6

12 oz (about 3 1/2 cups) dry penne pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white ceramic casserole dish or a similar oven-safe baking dish.

Add the dry penne pasta directly into the casserole dish and spread it into an even layer. No need to boil it first—this is the Italian neighbor hack that keeps everything ultra creamy and easy.

In a large bowl or measuring jug, whisk together the jarred marinara sauce and heavy cream until the mixture is completely smooth and a uniform pinkish-orange color. This is your simple 2-ingredient pink sauce base.

Pour the pink sauce evenly over the dry penne in the casserole dish, making sure all the pasta is submerged or at least well coated. Use the back of a spoon to press down any pieces that are sticking up so they don’t dry out while baking.

Sprinkle 1 1/2 cups of the shredded mozzarella evenly over the top of the sauced pasta, reserving the remaining 1/2 cup for later. The cheese will melt into the sauce as it bakes, making it extra glossy and creamy.

Cover the casserole dish tightly with aluminum foil, making sure it is sealed around the edges to trap steam. This helps the pasta cook through and keeps the sauce from drying out.

Bake the covered dish in the preheated oven for 35–40 minutes, until the pasta is mostly tender when you poke a piece with a fork and the sauce is bubbling around the edges.

Carefully remove the foil (watch out for steam), give the pasta a gentle stir to mix the melted mozzarella into the pink sauce, and smooth it back into an even layer. Sprinkle the remaining 1/2 cup mozzarella over the top.

Return the dish to the oven uncovered and bake for another 10–15 minutes, or until the cheese on top is melted, with little golden bubbles, and the sauce looks thickened and glossy.

If you like a slightly more browned top, you can broil the pasta on high for 1–2 minutes at the end—just keep a close eye on it so it doesn’t burn.

Let the pasta rest for 5–10 minutes after removing it from the oven. This short rest helps the sauce thicken just enough so it clings to every piece of penne without being runny. Serve hot right from the casserole dish.

To lighten things up a bit, you can swap half of the heavy cream for whole milk; the sauce will be slightly less rich but still creamy. For extra cheesiness, stir in a handful of grated Parmesan or Pecorino Romano along with the first layer of mozzarella (this technically adds a 5th ingredient, but it’s a great upgrade if you’re not strictly counting). If you want more protein without extra prep, scatter cooked shredded rotisserie chicken or cooked Italian sausage over the pasta before pouring on the pink sauce. For a veggie boost, tuck a layer of baby spinach or frozen peas into the pasta before baking—they’ll cook right in the sauce. To make this ahead, assemble the dish up to the point of adding the first layer of cheese, cover tightly, and refrigerate for up to 24 hours; when baking from cold, add about 10 extra minutes to the covered bake time. Leftovers reheat well in the microwave with a splash of cream or milk stirred in to bring the sauce back to its silky, just-baked texture.