Pour jarred garlic parmesan sauce and these 2 ingredients over uncooked penne pasta into a baking dish for a cozy dinner you will crave over and over

This oven-baked 4-ingredient Amish-style creamy garlic pasta leans into the kind of farmhouse practicality I love: everything goes into one baking dish—uncooked penne, jarred garlic parmesan sauce, broth, and cheese—then the oven does the work. While it’s inspired by the comforting, no-fuss baked noodle dishes you’ll find in Amish and Mennonite communities, this version takes a modern shortcut with store-bought sauce. The result is a cozy, ultra-creamy garlic pasta that feels like it simmered all afternoon, even though you barely touched the stove.

Serve this creamy garlic pasta with a simple green salad—think mixed greens, sliced cucumbers, and a sharp vinaigrette to cut through the richness. Steamed or roasted vegetables like broccoli, green beans, or asparagus are natural partners. A side of crusty bread or warm dinner rolls is perfect for catching any extra sauce. For a heartier spread, pair it with roasted chicken, pan-seared sausages, or a simple baked fish, and finish the meal with something light and bright, like citrus fruit or berries.

Servings: 4

12 ounces uncooked penne pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little oil or nonstick spray so the pasta doesn’t stick.

Pour the uncooked penne pasta evenly into the bottom of the baking dish, spreading it out so it forms a relatively even layer. This ensures the pasta cooks uniformly in the oven.

In a large bowl or measuring pitcher, whisk together the jarred garlic parmesan sauce and the chicken broth until smooth and well combined. This thins the sauce just enough so the pasta can absorb the liquid as it bakes.

Pour the garlic parmesan sauce mixture evenly over the uncooked penne in the baking dish, making sure all the pasta is submerged or at least moistened. Use the back of a spoon to gently press any exposed pasta down into the liquid.

Sprinkle 1 cup of the shredded mozzarella cheese evenly over the top of the sauced pasta. Reserve the remaining 1/2 cup of cheese for later in the bake.

Cover the baking dish tightly with aluminum foil, making sure the foil is crimped around the edges to trap steam. This helps the pasta cook through and stay creamy.

Bake the covered dish in the preheated oven for 30 minutes. The pasta should be mostly tender at this point and the sauce will be bubbling around the edges.

Carefully remove the foil, avoiding the hot steam. Stir the pasta gently from the bottom to redistribute the sauce and ensure even cooking, then smooth it back into an even layer.

Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the pasta is tender, the sauce is thickened and creamy, and the cheese on top is melted and lightly golden in spots.

Remove the baking dish from the oven and let the pasta rest for 5–10 minutes before serving. This short rest allows the sauce to set slightly so it clings to the pasta instead of running.

Taste and adjust with a pinch of salt and freshly ground black pepper if needed. Scoop into warm bowls and serve hot, optionally garnished with chopped fresh parsley or a dusting of grated parmesan if you like (these are extras and not required).

To keep the 4-ingredient spirit but add personality, you can swap the mozzarella for another good melting cheese, such as provolone or Monterey Jack, or mix in a little grated parmesan for extra sharpness. For a vegetarian version, simply use vegetable broth instead of chicken broth. If you like a bit of texture, stir in 1/2 cup of frozen peas or corn after the first 30 minutes of baking, just before adding the final layer of cheese; they’ll warm through in the last 10–15 minutes. To make it a more complete one-pan meal, fold in 1–2 cups of cooked, diced chicken or sliced cooked sausage at the beginning with the uncooked pasta, understanding that this technically adds ingredients beyond the base four. For a slightly lighter feel, you can use part broth and part milk instead of all broth, which gives a softer, silkier sauce. If your oven runs hot or the top browns too quickly, loosely tent with foil for the last few minutes. Leftovers reheat well with a splash of broth or milk to loosen the sauce; cover and warm gently in the oven or microwave until creamy again.