Pour dry gemelli in the casserole dish alongside 4 basic pantry items to create a meal so delicious your friends will be begging for more.

This 5-ingredient oven gemelli is the kind of weeknight dinner I lean on when I’m walking in the door at 6:00 p.m. and everyone’s already asking what’s for dinner. You literally pour dry gemelli straight into a casserole dish, add four basic pantry staples, and let the oven do the work. The pasta bakes up tender and saucy, with melty cheese on top, and it tastes like something you fussed over—without actually fussing. It’s cozy, budget-friendly, and perfect for feeding a hungry crowd or stocking the fridge with leftovers for the next day’s lunch.

Serve this oven gemelli straight from the casserole dish with a simple green salad (bagged romaine or spinach with bottled vinaigrette totally works) and some garlic bread or buttered toast. A side of steamed or roasted veggies—like broccoli, green beans, or a frozen veggie medley—rounds it out into a full meal. If you’re entertaining, pair it with a light red wine or sparkling water with lemon, and set out a bowl of red pepper flakes so everyone can adjust the heat to their own liking.

Servings: 4-6

12 ounces dry gemelli pasta

Preheat your oven to 400°F (200°C). Lightly grease a rectangular glass casserole dish (about 9x13 inches) with a bit of oil or nonstick spray if you’d like easier cleanup.

Pour the dry gemelli pasta directly into the bottom of the glass casserole dish and spread it into an even layer. It should look like a flat bed of uncooked pasta across the bottom of the dish.

In a large bowl or a large measuring cup, whisk together the chicken broth, marinara sauce, and garlic powder until everything looks evenly combined.

Pour the broth and sauce mixture evenly over the dry gemelli in the casserole dish, making sure all the pasta is submerged or at least mostly covered. Use 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 saucy pasta. This first layer will melt into the sauce as it bakes and help make it extra creamy.

Cover the casserole dish tightly with aluminum foil. Bake on the center rack for 35–40 minutes, until the pasta is tender when you poke a piece with a fork and most of the liquid is absorbed into the pasta.

Carefully remove the foil (watch for escaping steam). Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the hot pasta.

Return the uncovered casserole dish to the oven and bake for another 8–10 minutes, or until the cheese on top is melted, bubbly, and just starting to turn golden around the edges.

Let the casserole rest on the counter for about 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop neat portions. Serve warm, straight from the glass dish.

You can swap the chicken broth for vegetable broth to keep this meatless, or use water in a pinch (just add an extra pinch of salt if your sauce is mild). If you like a little kick, sprinkle red pepper flakes or a teaspoon of Italian seasoning over the top before baking. For a cheesier vibe, replace half the mozzarella with shredded cheddar or provolone, or stir in a few tablespoons of grated Parmesan before baking. If you have them on hand, you can add up to 1 cup of canned, drained veggies (like mushrooms or diced tomatoes) or a handful of baby spinach tucked into the pasta before pouring on the liquid—just keep the total volume similar so the pasta can still soak up enough liquid. For meal prep, bake the casserole, cool completely, then cover and refrigerate for up to 3 days; reheat individual portions in the microwave with a splash of water or broth to keep them from drying out. Always make sure the pasta is heated to at least 165°F (74°C) when reheating, and refrigerate leftovers within 2 hours of baking. If using glass bakeware, avoid placing a hot dish directly on a cold or wet surface to prevent cracking; set it on a dry towel or trivet instead.