This oven baked 3-ingredients lazy asiago rotini is the kind of back-pocket dinner that saves a busy weeknight. It comes together with just a few simple ingredients, bakes up bubbly and golden, and feels cozy enough to put on the table for both kids and grown-ups. The crispy edges and creamy, cheesy pasta make it taste like much more effort than it really is, which is exactly why it becomes a repeat recipe so fast.
Serve this pasta with a crisp green salad, simple steamed broccoli, or roasted vegetables to round out the meal. It also pairs nicely with garlic bread or warm buttered toast if you want to lean into comfort food, and a little grilled chicken or rotisserie chicken on the side can make it even heartier for hungrier appetites.
Oven Baked 3-Ingredients Lazy Asiago Rotini
Servings: 6
Ingredients
12 ounces rotini pasta
Directions
1. Preheat your oven to 375°F and lightly grease a medium casserole dish.
2. Bring a large pot of salted water to a boil and cook the rotini until just al dente, according to the package directions. Drain well.
3. In a large bowl, toss the hot rotini with the Alfredo sauce and 1 1/2 cups of the shredded asiago until the pasta is evenly coated.
4. Spread the pasta mixture into the prepared casserole dish and sprinkle the remaining 1/2 cup asiago evenly over the top.
5. Bake for 20 to 25 minutes, until the cheese is melted, the edges are bubbling, and the top is lightly golden brown. Let it rest for 5 minutes before serving.
Variations & Tips
Add a protein: Stir in chopped rotisserie chicken, cooked Italian sausage, or even diced ham before baking if you want to make this a more filling one-pan dinner.
Make it kid-friendly: If asiago has a sharper flavor than your little ones like, swap part of it for mozzarella. You will still get that bubbly baked top, but with a milder taste.
Use a different sauce: Store-bought Alfredo keeps this recipe wonderfully easy, but you can use a garlic Parmesan sauce or a light cream sauce if that is what you have on hand.
Prevent overbaking: Since the pasta is already cooked, keep an eye on the casserole during the last few minutes. You want the top melted and golden, not dry, so pull it out as soon as the edges are nicely crisped.
Make-ahead tip: Assemble the casserole a few hours ahead, cover, and refrigerate. When it is time for dinner, bake it as directed, adding a few extra minutes if it is going into the oven cold.
