My roommate showed me this lazy dinner hack and now I make it every week

My roommate back in my teaching days showed me this lazy little dinner trick when we were both too tired to fuss with pots and pans. It reminded me of the simple buttered noodles my mother made on busy farm nights, just dressed up a bit with a shower of Parmesan and the convenience of the oven. Everything goes into one casserole dish, bakes away while you put your feet up, and comes out as golden, butter-coated penne with crispy, browned edges and melted cheese. It’s the sort of no-fuss, three-ingredient supper that quietly slips into your weekly rotation before you even realize it.

I like to scoop this buttery Parmesan penne into bowls and serve it with a green salad—just lettuce, sliced onion, and a simple vinegar and oil dressing—to cut through the richness. Steamed or roasted broccoli, green beans, or peas are all nice, simple sides. If you want to stretch the meal a bit, add some sliced tomatoes or a dish of cottage cheese, the way we often did in the Midwest. A piece of crusty bread isn’t necessary, but it does a fine job of swiping up any buttery bits left in the casserole dish.

Servings: 4

12 ounces dry penne pasta

Preheat your oven to 400°F (200°C). Lightly butter or spray a 9x13-inch white casserole dish (or similar baking dish).

Pour the dry penne pasta into the casserole dish and spread it into an even layer.

Sprinkle 1 teaspoon of kosher salt over the dry pasta. Pour 4 cups of hot water evenly over the pasta, making sure all the noodles are moistened. Gently press down any pieces that are sticking up so they’re mostly submerged.

Dot the top of the pasta and water with the butter pieces, scattering them evenly over the surface.

Cover the casserole dish tightly with foil to trap the steam. Bake, covered, for 25–30 minutes, until the pasta is mostly tender but still has a slight bite. (Ovens and pasta brands vary; start checking at 22–23 minutes. If the pasta seems dry before it’s tender, add a splash more hot water.)

Carefully remove the dish from the oven and take off the foil, watching for steam. There should be a little buttery liquid left in the bottom of the dish; that will help form the sauce.

Sprinkle about 1 cup of the grated Parmesan cheese over the hot pasta. Using a large spoon, gently toss and turn the noodles right in the casserole dish until the cheese melts into the butter and remaining liquid, coating the penne. Taste a noodle and add more salt if needed, along with black pepper if you like.

Smooth the pasta back into an even layer and sprinkle the remaining 1/4 cup Parmesan over the top for a cheesy crust.

Return the uncovered dish to the oven and bake for another 8–12 minutes, or until the top is lightly golden, the cheese has melted, and some of the pasta edges are browned and crisp.

Let the casserole rest for 5 minutes so the sauce thickens slightly. Serve the penne hot, scooping from the edges to catch those crispy, browned bits along with the buttery, cheesy noodles.

You can easily dress this up without losing the lazy spirit. Stir in a handful of frozen peas or corn during the first stir with the Parmesan so they warm through in the oven. If you like a little color, add a pinch of paprika or dried Italian herbs before the final bake. For extra richness, replace 1/2 cup of the hot water with milk or half-and-half, but keep an eye on the edges so they don’t scorch. A mix of Parmesan and another hard cheese, like Romano or Asiago, gives a sharper flavor; just keep the total amount about the same. If you prefer a firmer or softer noodle, adjust the first covered baking time by a few minutes either way. Leftovers reheat well in a covered dish in the oven with a spoonful of water or a pat of butter to loosen things up; avoid leaving cooked pasta at room temperature for more than 2 hours to keep it safe. Store cooled leftovers in the refrigerator and use within 3–4 days, reheating until piping hot in the center. If you add any proteins (like cooked chicken or sausage), make sure they’re fully cooked before stirring them into the hot pasta, and return the dish to the oven just long enough to warm them through.