Place garlic herb cheese wheel amidst raw dry fusilli pasta, together with 3 ingredients, into a glass baking dish for a savory feast that's my default when I don't know what to make

This is my default pasta dinner for the nights when I stare into the fridge with no plan at all. A wheel of garlic herb cheese melts down into a velvety sauce right in the oven, bathing dry fusilli, asparagus, and cherry tomatoes in something that tastes like you worked much harder than you did. It borrows the set-it-and-forget-it idea from baked feta pasta, but leans on a flavored soft cheese wheel for instant seasoning and creaminess. Everything happens in one glass baking dish, from the close-up moment you tuck that cheese wheel into the center of the dry pasta to the final toss at the table.

Serve this creamy asparagus pasta straight from the glass baking dish with a big spoon and a relaxed attitude. A simple green salad with a lemony vinaigrette or a plate of sliced cucumbers and olives balances the richness nicely. I like a crisp white wine such as Sauvignon Blanc or Pinot Grigio, but sparkling water with a squeeze of lemon works just as well. If you want to round it out further, add warm crusty bread for swiping up the extra sauce.

Servings: 4

8 ounces dry fusilli pasta

Preheat your oven to 400°F (200°C). Place a 9x13-inch glass baking dish on the counter; there’s no need to grease it.

Scatter the dry fusilli pasta evenly across the bottom of the glass baking dish, creating a flat, even layer.

Nestle the garlic herb cheese wheel right in the center of the dry pasta, leaving it exposed on top so it can brown slightly and melt into the sauce.

Add the asparagus pieces and cherry tomatoes around the cheese wheel, spreading them over and among the dry pasta so they’re fairly evenly distributed.

Pour the broth evenly over the pasta and vegetables, making sure most of the pasta is submerged. It’s fine if a few pieces poke above the liquid; they’ll soften as they bake.

If using, drizzle the olive oil over the top, then sprinkle with the salt and black pepper. Do not stir; you want the cheese wheel to stay centered amidst the pasta.

Cover the glass baking dish tightly with foil to trap in steam and help the pasta cook evenly.

Bake for 25 minutes, then carefully remove the foil (watch for steam). The cheese will be very soft, and the pasta will be mostly tender but not quite done.

Using a sturdy spoon, stir everything together directly in the baking dish, breaking up the softened garlic herb cheese wheel and folding it into the pasta, asparagus, and tomatoes until a creamy sauce starts to form.

Return the uncovered dish to the oven and bake for another 8–12 minutes, stirring once halfway through, until the pasta is al dente, the asparagus is tender-crisp, and the sauce has thickened slightly. If the pasta looks too dry at any point, stir in a splash more hot broth or water.

Taste and adjust seasoning with a bit more salt and pepper if needed. Let the dish sit for 3–5 minutes before serving so the sauce can thicken and cling to the fusilli.

Serve the creamy asparagus pasta straight from the glass baking dish, making sure to scoop up plenty of sauce, asparagus, and tomatoes with each portion.

For a heartier version, scatter 1–1 1/2 cups of cooked chicken, sliced sausage, or canned chickpeas over the pasta before baking so they warm through with everything else. If asparagus isn’t in season, swap in broccoli florets or green beans cut into bite-size pieces; just keep them roughly the same size as the asparagus would be so they cook in the same amount of time. To add a bit more brightness, stir in a squeeze of lemon juice or a handful of chopped fresh herbs (parsley, basil, or chives) right after baking. If you like a thicker, richer sauce, reduce the broth to about 2 1/4 cups and stir in a small splash of cream or half-and-half when you mix the melted cheese into the pasta. For a lightly browned top, finish the dish under the broiler for 1–2 minutes after the final stir, watching carefully so it doesn’t scorch. Finally, you can change the personality of the dish by using different flavored cheese wheels—roasted garlic, pepper, or even a truffle version all work beautifully with the same basic method.