April Showers Bake: Just 3 ingredients. I make it when I want dinner handled hours ahead.

This April Showers Bake is my lazy-day answer to, “What’s for dinner?” when I know the evening is going to be chaos. It’s just three ingredients, all dumped into a baking dish and forgotten in the oven until the top is bubbling and caramelized and the pasta underneath is tender and saucy. I started making this on gloomy spring days when I wanted something cozy but didn’t have time to hover over the stove. Think of it as a Midwest-style, no-boil, set-it-and-forget-it pasta bake: tubular noodles, a rich, creamy sauce, and a thick blanket of cheese that turns deep golden and a little bit crispy around the edges.

Serve this April Showers Bake with something fresh and crunchy to balance the richness—like a simple green salad with a bright vinaigrette or raw veggies and ranch from the fridge. Garlic bread, breadsticks, or even buttered toast are perfect for scooping up the extra sauce and melty cheese. If you’re feeding a crowd, pair it with roasted broccoli or green beans tossed with lemon, and set out some red pepper flakes or hot sauce for anyone who likes a little heat.

Servings: 4–6

12 oz (about 4 cups) dry tubular pasta (ziti, rigatoni, or penne)

Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13-inch ceramic or glass baking dish with a bit of oil or nonstick spray if you like, just to help with cleanup.

Pour the dry tubular pasta directly into the baking dish and spread it into an even layer. The pasta should be no more than about 2 inches deep so it cooks evenly.

In a large measuring cup or bowl, whisk the heavy cream with 1 1/2 cups of the shredded mozzarella cheese. Add 1/2 teaspoon of salt and a few grinds of black pepper if you use them (optional, but recommended). Stir until the cheese is evenly distributed through the cream.

Pour the cream-and-cheese mixture evenly over the dry pasta, gently shaking the dish so the liquid seeps down between all the noodles. Use the back of a spoon to press any exposed pasta under the liquid as much as possible.

Cover the dish tightly with foil. Bake, covered, for 45–55 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 for steam). Sprinkle the remaining 1 1/2 cups shredded mozzarella evenly over the top of the hot pasta. Use the back of a spoon to nudge the cheese all the way to the edges so it can form that caramelized, bubbly crust.

Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the top is deeply golden, bubbling, and the edges look a little browned and crisp from the rendered fat in the cheese.

For an extra caramelized top, switch the oven to broil for 1–3 minutes at the very end, watching closely so the cheese doesn’t burn. You’re aiming for a mottled, deep golden crust with some darker spots.

Remove the dish from the oven and let the April Showers Bake rest for at least 10 minutes before serving. This helps the sauce thicken slightly so it’s creamy instead of runny and makes it easier to scoop clean portions.

To make this ahead, assemble the dish completely up through pouring the cream mixture over the pasta, then cover tightly and refrigerate for up to 6 hours. When you’re ready to bake, let it sit on the counter while the oven preheats, then bake as directed, adding an extra 5–10 minutes to the covered bake time if it’s still quite cold in the center.

Use these ideas to tweak the bake without adding more than three core ingredients to your shopping list. Cheese swap: Trade some or all of the mozzarella for shredded cheddar, Colby Jack, or provolone for a sharper or smokier flavor. Just keep the total cheese amount the same so you still get that thick, bubbling crust. Sauce twist: Use half heavy cream and half whole milk to lighten it up a bit, or go all-in with cream for the richest result. You can also stir in 1–2 tablespoons of jarred pesto or a spoonful of prepared mustard into the cream for extra flavor if you don’t mind bending the strict three-ingredient rule. Pasta shape: Any small tubular pasta works—ziti, penne, rigatoni, or even macaroni. Just avoid very large shells or jumbo rigatoni, which can stay too firm in the center. Make-ahead tip: Assemble in the morning, cover, and refrigerate. If it’s very cold going into the oven, add a little extra bake time and check a noodle before you uncover for the final browning. Add-ins for busier nights: When you have a few extra minutes (and don’t mind going beyond three ingredients), stir in leftover rotisserie chicken, cooked sausage, or a handful of frozen peas before baking. You can also sprinkle the top with Italian seasoning, garlic powder, or red pepper flakes right before it goes back in the oven for the final uncovered bake. Leftovers reheat well in the oven, covered with foil at 350°F, with a splash of milk or cream added to keep everything creamy.