My oldest daughter served this 3 ingredient dinner when we visited last weekend and I could not believe how rich and creamy it was

This oven baked 3-ingredient garlic herb cheese pasta is exactly the kind of weeknight magic my oldest daughter pulled off when we visited her last weekend. She slipped a bubbling glass dish out of the oven, rigatoni steaming and coated in silky, white garlic-herb cheese with ribbons of spinach tucked between the tubes. I assumed there had to be cream, butter, maybe even a béchamel involved—but it was just three ingredients and a hot oven. This is a very homey, American-style baked pasta that leans on a soft garlic-herb cheese spread to do all the heavy lifting: it melts into the starchy pasta water and clings to every piece, creating a surprisingly rich, creamy sauce with almost no effort.

This pasta is quite rich, so I like to pair it with something crisp and fresh: a simple green salad with a sharp vinaigrette, or sliced cucumbers and cherry tomatoes dressed with lemon and olive oil. Garlic bread or a warm baguette is nice if you want to stretch the meal further, but you truly don’t need more cheese. For drinks, a light, zesty white wine like Pinot Grigio, a dry rosé, or even sparkling water with lemon balances the creaminess. If you’re feeding a crowd, serve this family-style right in the glass baking dish with a big pair of tongs for scooping out those cheesy strands of pasta and spinach.

Servings: 4

12 oz (340 g) dried rigatoni pasta (or similar short pasta)

Preheat your oven to 400°F (200°C). Lightly grease a 2–2.5 quart (about 2 L) glass baking dish so the pasta doesn’t stick.

Add the uncooked rigatoni to the glass baking dish and spread it into an even layer. Scatter the fresh baby spinach over and between the pasta so it’s fairly evenly distributed; it will wilt down significantly as it cooks.

Spoon the garlic and herb soft cheese over the top of the pasta and spinach in several large dollops. You don’t need to mix it in at this point; the heat and pasta water will help it melt and spread.

Pour in just enough hot tap water to barely cover the pasta—usually about 3 to 3 1/2 cups (710–830 ml), depending on your dish. The pasta should be mostly submerged with a few pieces peeking out. Gently press down any dry pasta so it’s in contact with the water.

Cover the baking dish tightly with foil to trap steam. Place it on the middle rack of the preheated oven and bake for 25–30 minutes, until the pasta is mostly tender and the cheese has melted into the liquid.

Carefully remove the dish from the oven and peel back the foil (watch for hot steam). Using sturdy tongs or a large spoon, stir everything together thoroughly—pulling up from the bottom—until the melted garlic herb cheese, spinach, and starchy pasta water combine into a creamy sauce that coats the rigatoni.

If the sauce seems too loose, return the uncovered dish to the oven and bake for another 5–10 minutes, stirring once halfway through, until the pasta is fully cooked and the sauce has thickened and clings to each piece. If it looks too thick, you can loosen it with a splash of hot water and stir again.

Taste a piece of pasta and adjust the seasoning only if needed; most garlic herb cheeses are already well-salted and flavorful, so additional salt is often unnecessary.

Let the pasta rest for 5 minutes so the sauce can settle and thicken slightly. Bring the glass dish straight to the table and use tongs to lift out steaming portions of rigatoni, making sure to scoop up plenty of the creamy garlic herb sauce and wilted spinach from the bottom.

You can treat this recipe as a base and adjust it to your tastes while still keeping the spirit of a simple, mostly hands-off dinner. For a little more protein, stir in 1–2 cups of cooked shredded rotisserie chicken or canned white beans when you mix the pasta and melted cheese together, then return the dish to the oven for a few minutes to warm through. If you like extra garlic, rub the inside of the baking dish with a cut clove before adding the pasta, or add a pinch of garlic powder to the water. Any short, sturdy pasta works here—penne, ziti, or shells will all cook similarly, though very small shapes may soften faster, so start checking a few minutes early. You can swap the spinach for other tender greens such as baby kale or arugula; just be aware that heartier greens may need a few extra minutes to soften. For a touch of brightness, finish the baked pasta with a squeeze of lemon juice or a sprinkle of red pepper flakes right before serving. If you need this to be vegetarian, simply choose a garlic herb cheese that uses vegetarian-friendly rennet. For food safety, keep the soft cheese refrigerated until you’re ready to assemble the dish, and don’t leave leftovers at room temperature for more than 2 hours; cool them quickly, then store covered in the refrigerator for up to 3 days and reheat thoroughly until steaming hot before eating. When adding hot water to the dish before baking, handle carefully to avoid splashes, and always open the foil away from your face and hands to avoid burns from escaping steam.