Pour jarred spaghetti sauce and these 3 ingredients over uncooked egg noodles into a baking dish for a hearty dinner that disappears in seconds

This oven-baked 5-ingredient Amish-style sour cream noodle bake is exactly the kind of recipe I lean on during busy work weeks. It has that cozy church-supper vibe, but it comes together with pantry staples and zero fuss. You literally pour jarred spaghetti sauce and three simple mix-ins over a bed of uncooked egg noodles in a baking dish, slide it into the oven, and let it do its thing. The noodles soak up the sauce, the sour cream makes everything tangy and creamy, and the cheese melts into a bubbly, golden top. It’s hearty, kid-friendly, and one of those dinners that tends to disappear in seconds at my house.

Serve this noodle bake hot, straight from the baking dish, with a simple green salad or steamed broccoli on the side to balance the richness. Garlic bread or buttered toast soldiers are perfect for swiping up any extra sauce. If you want to stretch it a bit further, add a bowl of fruit salad or sliced apples on the table. A light red wine for the adults or sparkling water with lemon for everyone else rounds it out into an easy, cozy weeknight meal.

Servings: 6

12 oz uncooked wide egg noodles

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin swipe of oil.

Spread the uncooked egg noodles evenly in the bottom of the prepared baking dish, making sure they’re in a mostly even layer so they cook consistently.

In a medium bowl, whisk together the jarred spaghetti sauce, sour cream, and water until smooth and well combined. This thinned, creamy sauce is what will soak into and cook the noodles in the oven.

Pour the sauce and sour cream mixture evenly over the uncooked egg noodles in the baking dish, making sure to cover as many noodles as possible. Use the back of a spoon to gently press the noodles down so they’re mostly submerged in the sauce.

Sprinkle 1 cup of the shredded mozzarella cheese evenly over the top of the sauced noodles.

Cover the baking dish tightly with aluminum foil, making sure it’s sealed around the edges to trap steam. This helps the noodles cook through without drying out.

Bake covered in the preheated oven for 35–40 minutes, or until the noodles are tender when you test a piece from the center with a fork.

Carefully remove the foil (watch out for steam), then sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.

Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden in spots.

Let the noodle bake rest for about 5–10 minutes before serving so it can set slightly and is easier to scoop. Serve warm, straight from the baking dish.

For a meatier version, stir 1 pound of cooked and drained ground beef or Italian sausage into the sauce, sour cream, and water mixture before pouring it over the noodles (this will still keep you close to the 5-ingredient spirit if you count the meat as a bonus add-in). If you like more tang, swap half of the sour cream for plain Greek yogurt. For extra cheesiness, mix 1/2 cup grated Parmesan into the mozzarella, or sprinkle it on top during the final bake. You can also use different jarred sauces—roasted garlic, mushroom, or tomato basil all work well. To sneak in veggies, scatter a cup of frozen peas or corn over the uncooked noodles before you pour on the sauce; they’ll cook right along with everything else. If your oven runs hot or the top browns too quickly, loosely tent with foil during the last few minutes. Leftovers reheat nicely in the microwave with a splash of water or extra sauce to keep the noodles from drying out.