This oven-baked Amish-style cream noodle bake is the kind of practical casserole that earns a permanent place in a weeknight rotation: a handful of pantry and dairy staples, almost no prep, and a rich, comforting result that feels far more luxurious than the effort involved. Baking dry pappardelle directly in cream and broth echoes the old-fashioned casserole approach of letting simple ingredients soften, mingle, and turn silky in the oven, creating a cozy dish with tender noodles and a creamy finish.
Serve this bake with a crisp green salad, simple steamed green beans, or roasted broccoli to balance its richness. It also pairs well with buttered peas, sautéed mushrooms, or a tart cucumber salad, and a slice of crusty bread is always welcome for scooping up the extra cream sauce.
Oven Baked 5-Ingredient Amish Cream Noodle Bake
Servings: 6
Ingredients
12 ounces dry pappardelle noodles
Directions
1. Preheat the oven to 375°F and lightly butter a 9x13-inch ceramic baking pan.
2. Spread the dry pappardelle evenly in the baking pan, separating any large clumps so the noodles are distributed in a fairly even layer.
3. Pour the heavy whipping cream and chicken broth over the noodles, then scatter the butter pieces across the top and sprinkle over the Parmesan cheese.
4. Cover the pan tightly with foil and bake for 30 minutes. Remove the foil, gently stir to help separate the noodles, then return the pan to the oven uncovered.
5. Bake for 15 to 20 minutes more, until the noodles are tender and the top is lightly golden in spots. Let the bake rest for 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
Add Protein: Stir in 2 cups of diced cooked chicken or chopped ham after the first covered bake if you want to turn this into a heartier main dish. Adding it later keeps the meat from drying out while the noodles finish softening.
Make It More Rustic: A pinch of black pepper, a little garlic powder, or a spoonful of minced onion can be added without changing the spirit of the dish. These small additions give the casserole a deeper savory note while keeping the ingredient list short and familiar.
Prevent Dry Spots: Be sure all of the noodles are as submerged as possible before baking, and stir well halfway through cooking. If your pasta seems firm and the pan looks dry near the end, add a small splash of warm broth before finishing the bake.
Choose the Right Dish: A ceramic baking pan works especially well because it holds heat evenly and helps the sauce stay creamy as the casserole rests. Letting the finished bake sit for several minutes before serving is important, since the sauce will continue to settle into the noodles.
