Put dry orecchiette in the glass baking dish and 4 everyday fridge items to get a meal so delicious the whole family will be begging for more!

This 5-ingredient oven orecchiette is the kind of weeknight dinner I lean on when I walk in the door at 5:30, everyone’s hungry, and I really don’t want to babysit a pot on the stove. You literally pour dry orecchiette into a glass baking dish, add four everyday fridge items, and let the oven do the work. The pasta soaks up the creamy, cheesy sauce as it bakes, turning into a cozy, family-friendly meal with almost no effort and hardly any dishes.

Serve this creamy oven orecchiette straight from the glass baking dish with a big green salad (bagged salad mix totally counts) and some steamed or roasted veggies if you have them. Garlic bread or a warm baguette is great for scooping up any extra sauce. A crisp white wine for the adults and sparkling water or lemonade for the kids turns it into an easy, comforting dinner that still feels a little special.

Servings: 4

12 oz dry orecchiette pasta

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

Pour the dry orecchiette evenly into the bottom of the glass baking dish, spreading it into a flat, even layer. This is your base and the pasta will cook right in the sauce.

In a large measuring cup or bowl, whisk together the milk, 1 1/2 cups of the shredded mozzarella, and 3/4 cup of the grated Parmesan until mostly combined. It will be thick and a little lumpy from the cheese, and that’s fine.

Pour the milk and cheese mixture evenly over the dry orecchiette in the baking dish, making sure most of the pasta is submerged. Gently shake the dish or nudge the pasta with a spoon so the liquid can settle into all the nooks and crannies.

Sprinkle the diced cooked ham evenly over the top of the pasta and sauce, letting some pieces sink down into the liquid. Try to spread it out so every scoop later gets a bit of ham.

Top the dish with the remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan, sprinkling them in an even layer over the surface for a bubbly, golden top.

Cover the glass baking dish tightly with foil, making sure the foil does not touch the cheese if possible. Place the dish on the middle rack of the preheated oven and bake for 35 minutes.

After 35 minutes, carefully remove the foil (watch for steam), give the pasta a gentle stir from the corners to help redistribute the sauce, then spread it back into an even layer. If it looks a bit dry, you can splash in 1/4 cup more milk, but usually it’s not necessary.

Return the uncovered dish to the oven and bake for another 15–20 minutes, or until the pasta is tender when you taste a piece, the sauce is bubbly around the edges, and the top is lightly golden.

Remove from the oven and let the orecchiette rest for 5–10 minutes before serving. The sauce will thicken slightly as it cools, making it extra creamy and easier to scoop. Serve warm straight from the glass baking dish.

You can easily tweak this to fit what’s in your fridge. Swap the ham for leftover rotisserie chicken, crumbled cooked bacon, or cooked Italian sausage. If you only have 2% milk, it will still work but be a little less rich; avoid using water or very low-fat milk or the sauce can turn out thin and grainy. You can also mix cheeses: try half mozzarella and half Monterey Jack, or replace some of the Parmesan with Pecorino for a saltier bite. For extra flavor, stir in 1–2 teaspoons of Italian seasoning or garlic powder with the milk and cheese mixture before baking. If you want veggies, you can add 1–2 cups of thawed frozen peas or broccoli florets on top of the pasta before pouring on the milk mixture; just keep everything mostly submerged so the pasta cooks evenly. For a bit of crunch, sprinkle seasoned breadcrumbs over the cheese layer before the final 15–20 minutes of baking. Food safety tips: Make sure any meat you add is fully cooked before it goes into the dish, since this recipe is designed to cook only the dry pasta, not raw meat. Use a glass or oven-safe baking dish rated for at least 375°F and avoid placing a cold glass dish directly from the fridge into a hot oven to prevent thermal shock; let it come closer to room temperature first. Leftovers should be cooled, covered, and refrigerated within 2 hours and eaten within 3–4 days; reheat thoroughly until steaming hot in the center before serving.