This oven baked 4-ingredient Amish white onion pasta is the kind of simple, comforting dinner that saves me on busy weeknights when I want something warm and homemade without standing over the stove. It has that old-fashioned casserole feel, with dry pasta, sweet white onion, and a creamy baked sauce all coming together right in the dish, and the onion softens as it bakes into the pasta for an easy summer supper that somehow tastes like you put in a lot more effort than you actually did.
Serve this pasta with a crisp green salad, sliced tomatoes, or steamed green beans to balance the richness. It also goes really well with toasted garlic bread, a simple cucumber salad, or a little fresh fruit on the side if you want to keep dinner light and easy.
Oven Baked 4-Ingredient Amish White Onion Pasta
Servings: 6
Ingredients
1 pound dry rigatoni pasta
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass baking dish.
2. Add the dry rigatoni to the baking dish and scatter the diced white onion evenly over the top.
3. Pour the milk evenly over the pasta and onions, then sprinkle the Parmesan cheese across the top as evenly as possible.
4. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir gently to help the pasta cook evenly, then return the dish to the oven uncovered.
5. Bake uncovered for 20 to 25 minutes more, until the pasta is tender, most of the liquid is absorbed, and the top is lightly golden. Let it rest for 10 minutes before serving.
Variations & Tips
Add herbs: Stir in a little chopped parsley, thyme, or chives before serving if you want to brighten up the rich, creamy flavor. Fresh herbs make this feel a little more summery without changing the easy spirit of the dish.
Use a different cheese: Parmesan gives this dish a savory finish, but Romano or a mix of Parmesan and mozzarella will give you a slightly different texture and a bit more melt on top.
Slice the onions smaller: If you have picky eaters at home, dice the onion finely so it almost melts into the sauce as it bakes. That way you still get the flavor without noticeable larger pieces.
Check the liquid level: Oven-baked pasta can vary depending on the shape of the pasta and your baking dish. If it looks dry before the pasta is tender, add a splash more milk, cover again, and continue baking until everything softens up.
Make it ahead: You can assemble the dish a few hours in advance and refrigerate it covered. When you're ready to bake, let it sit at room temperature for about 20 minutes first so the glass dish doesn't go straight from cold to hot.
