This oven baked 4-ingredient garlic knot pasta is exactly what my sister-in-law served at her book club that had everyone hovering around the casserole dish asking for the recipe. It tastes like those buttery garlic knots from a pizza place, but in cozy, cheesy pasta form. Everything bakes together in one dish with just a few pantry ingredients, so it’s perfect for busy weeknights, potlucks, or when you want something comforting that feels a little special without a lot of fuss.
Serve this garlic knot pasta straight from the oven while it’s still bubbling and the mozzarella is stretchy. I like to put a simple green salad on the table—mixed greens with tomatoes and a light vinaigrette—to balance the richness. Warm garlic breadsticks or a sliced baguette are nice for soaking up any buttery, garlicky bits left in the dish. For book club or a casual get-together, pair it with a bowl of grapes or sliced apples and a pitcher of iced tea or red wine, depending on the crowd.
Oven Baked 4-Ingredient Garlic Knot PastaServings: 6
Ingredients
12 ounces rigatoni pasta, uncooked
1/2 cup (1 stick) salted butter, melted
2 tablespoons garlic herb seasoning blend (or garlic bread seasoning)
3 cups shredded low-moisture mozzarella cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13-inch baking dish or similar casserole dish so the pasta doesn’t stick.
Bring a large pot of salted water to a boil. Add the rigatoni and cook 2–3 minutes LESS than the package directions for al dente (the pasta will finish cooking in the oven). Drain well and return the pasta to the warm pot.
While the pasta is draining, melt the butter in a microwave-safe bowl or small saucepan. Stir the garlic herb seasoning into the melted butter until it’s evenly combined and fragrant.
Pour the garlic herb butter over the drained rigatoni in the pot. Toss gently until every piece of pasta is coated and glossy, like garlic knots before baking.
Spread half of the buttered rigatoni in an even layer in the prepared baking dish. Sprinkle half of the shredded mozzarella over the pasta. Add the remaining rigatoni on top, then finish with the rest of the mozzarella, making sure to cover as much of the surface as possible for a nice cheesy top.
Cover the baking dish tightly with foil. Bake on the center rack for 15 minutes to let the pasta heat through and the cheese start melting.
Remove the foil and bake for another 10–15 minutes, or until the cheese on top is fully melted, bubbly, and lightly golden in spots. If you like extra browning, you can broil for 1–2 minutes at the end—just watch closely so it doesn’t burn.
Let the casserole rest for about 5 minutes before serving so the cheese can set slightly and the pasta isn’t too hot to handle. Use a big serving spoon to scoop out portions, making sure to get down into the buttery bits at the bottom of the dish for that full garlic knot flavor experience.
Variations & Tips
If your family likes a little kick, sprinkle red pepper flakes over the top before baking or stir a pinch into the garlic herb butter. For extra garlic flavor, add 1–2 teaspoons of garlic powder to the butter mixture along with the garlic herb seasoning. If you don’t have a garlic herb blend, you can make a quick stand-in with 1 tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon onion powder, plus a small pinch of salt if your butter is unsalted. Picky eaters often prefer a milder flavor, so you can use a little less seasoning and serve extra at the table. To sneak in some protein, stir in cooked, diced chicken or browned Italian sausage when you toss the pasta with the butter (this will no longer be 4 ingredients, but it makes a heartier meal). You can also sprinkle a little grated Parmesan over the top along with the mozzarella for more of a pizzeria-style taste. For food safety, always cook any meat you decide to add fully before mixing it into the pasta, and keep hot leftovers out at room temperature for no longer than 2 hours. Store leftovers in an airtight container in the refrigerator and reheat thoroughly until steaming hot before serving. If reheating in the oven, cover with foil so the cheese doesn’t burn while the center warms through.
