My roommate showed me this one and now I make it every single week

My roommate showed me this lazy baked pasta one chilly Sunday when we were both too tired to fuss with dinner, and I’ve been making it every single week since. It’s nothing fancy to look at while it’s going into the oven—just dry penne, a block of cream cheese, and a jar of sauce—but it comes out bubbling and golden, with crispy edges and a velvety middle that tastes like you worked a lot harder than you did. It reminds me of the kind of comforting casseroles I grew up with in the rural Midwest, only this one skips all the extra pots and whisking. Everything happens right in one white baking dish, and the oven does the work while you put your feet up.

I like to spoon this creamy penne into shallow bowls and serve it with a simple green salad—just lettuce, a few sliced vegetables, and a tangy vinaigrette to cut through the richness. Warm garlic bread or buttered toast soldiers are perfect for swiping through the sauce that clings to the bottom and corners of the dish. If you want to round it out into a heartier supper, add a side of steamed or roasted vegetables, or slice up some leftover roast chicken or sausage on the side. A glass of iced tea or a light red wine fits right in with this easy, cozy meal.

Servings: 4

12 oz (about 3 1/2 cups) dry penne pasta

Preheat your oven to 400°F (200°C). Lightly grease a medium white casserole dish (about 9x13 inches or similar) with a bit of oil or cooking spray so the pasta doesn’t stick too much to the sides.

Pour the dry penne pasta straight into the casserole dish and spread it out into an even layer. No need to boil it first—that’s the lazy magic of this recipe.

Scatter the cream cheese cubes evenly over the dry pasta, tucking some down into the penne so it melts into the middle as well as on top. It doesn’t have to be perfect; the oven will take care of the rest.

Pour the jarred marinara sauce over everything, making sure most of the pasta is coated. If the sauce seems very thick or doesn’t quite cover the pasta, drizzle up to 1/2 cup of water around the edges and over the top to help the pasta cook through. Gently stir just the top layer once or twice to nestle some sauce around the cream cheese, but leave plenty of cubes visible on top for that golden, creamy finish.

Cover the casserole dish tightly with foil to trap the steam. Place it on the middle rack of the preheated oven and bake for 30 minutes, until the pasta is starting to soften and the cream cheese is melting into the sauce underneath.

Carefully remove the foil (watch for hot steam), then use a sturdy spoon to give the pasta a good but gentle stir, pulling the melted cream cheese down into the sauce and loosening any noodles that are trying to stick to the edges. Spread the pasta back into an even layer.

Return the uncovered dish to the oven and bake for another 15–20 minutes, or until the pasta is tender, the sauce is thick and creamy, and the top and edges are lightly browned and crisp in spots. If you like extra browned edges, you can leave it in for an additional 3–5 minutes, watching closely so it doesn’t burn.

Remove the casserole from the oven and let it rest for about 5–10 minutes. This short rest helps the sauce thicken and cling to the penne, and it keeps the cream cheese from running too much when you scoop it out.

Taste a little bit of pasta and add salt and black pepper to your liking, if needed. Spoon the creamy, golden baked penne into bowls, making sure to scrape up some of the crispy browned edges from the sides of the dish for each serving.

This is a true three-ingredient base—dry penne, cream cheese, and jarred sauce—but you can dress it up without making it fussy. For extra flavor, stir in a teaspoon of dried Italian seasoning or a pinch of red pepper flakes along with the sauce. If you have leftover cooked sausage, shredded chicken, or ground beef, you can tuck a cup or so into the pasta before baking to make it even heartier. A handful of shredded mozzarella or Parmesan on top during the last 10 minutes of baking will give you a more traditional cheesy crust, though the cream cheese alone already makes it rich. You can swap penne for any short, sturdy pasta like ziti or rigatoni, but avoid very tiny shapes, which can overcook and get mushy. If you prefer a milder, creamier dish, use a smooth tomato basil sauce; for more tang, choose a chunky marinara. Food safety tips: Keep the cream cheese refrigerated until you’re ready to use it, and don’t leave the baked casserole out at room temperature for more than 2 hours. Once cooled, refrigerate leftovers in a covered container and eat within 3–4 days, reheating until steaming hot in the center. When reheating in the oven, add a splash of water or extra sauce and cover with foil so it doesn’t dry out. Always check that any add-ins like meat are already fully cooked before stirring them into this lazy bake, since the recipe timing is written for cooking pasta, not raw protein.