This 3-ingredient oven retro ditalini casserole is the kind of spring comfort food you throw together when the weather can’t make up its mind. It’s cozy and warm, but not fussy, and it waits patiently in the oven or on the counter until everyone wanders into the kitchen. The spirit is very much mid-century casserole—small pasta baked in a creamy base under an unapologetically caramelized blanket of cheese—only streamlined for real life. With just ditalini, heavy cream, and a good melting cheese, you get that bubbling, golden-brown crust with slightly charred edges and a silky sauce hiding underneath, ready for an easy weeknight dinner or a low-effort Sunday bake.
Serve this casserole straight from the oven with a bright, crunchy side to balance the richness: a simple green salad with a sharp vinaigrette, steamed or roasted spring vegetables (asparagus, peas, or broccoli), or sliced tomatoes with olive oil and salt. It also pairs well with roasted chicken, seared pork chops, or a simple pan-fried fish if you want more protein. For something casual, spoon it into bowls with a side of crusty bread and a glass of crisp white wine, light beer, or sparkling water with lemon.
3-Ingredient Retro Ditalini Cheese CasseroleServings: 4
Ingredients
8 oz (about 2 1/4 cups) dry ditalini pasta
2 cups heavy cream
8 oz shredded semi-firm melting cheese (such as mild cheddar, Colby, or Monterey Jack)
Directions
Preheat your oven to 375°F (190°C). Lightly butter or oil a medium baking dish (about 8x8-inch or similar 2-quart dish) if you’d like easier cleanup, though the cream and cheese have enough fat that sticking is usually minimal.
Bring a large pot of well-salted water to a boil. Add the ditalini and cook until just shy of al dente, 1–2 minutes less than the package directions. The pasta will finish cooking in the oven, so you want it slightly underdone. Drain well, shaking off excess water so it doesn’t dilute the cream.
While the pasta drains, pour the heavy cream into the still-warm pot you cooked the pasta in (off the heat). Add about two-thirds of the shredded cheese and stir until the cheese is mostly melted and you have a thick, glossy, cheese-speckled cream. It doesn’t need to be perfectly smooth; any small bits will melt in the oven.
Add the drained ditalini back into the pot with the cheesy cream. Stir until every piece of pasta is well coated and the mixture looks loose and creamy. Taste a piece of pasta and, if you like, lightly season with a pinch of salt and pepper, but remember the cheese adds saltiness on its own.
Transfer the cheesy pasta mixture to the prepared baking dish, spreading it into an even layer. It should look a bit soupy—this is what will turn into that creamy sauce under the crust as it bakes.
Sprinkle the remaining shredded cheese evenly over the top, making sure to reach all the way to the edges of the dish. A generous, even layer is what gives you that deeply caramelized, golden-brown crust with just a hint of charring at the corners.
Place the dish on a baking sheet to catch any possible bubbling over. Bake on the middle rack for 25–30 minutes, until the cream is bubbling up around the edges and the cheese on top is fully melted, deeply golden, and beginning to brown in spots.
For an extra caramelized crust, move the dish to the upper third of the oven for the last 5 minutes, or briefly switch to broil on low, watching closely so it doesn’t burn. You’re aiming for a glossy, blistered surface with some darker edges, not an all-over char.
Remove the casserole from the oven and let it rest for at least 10 minutes before serving. The sauce will thicken slightly as it cools, making it easier to scoop neat portions while still staying creamy underneath that crisp, caramelized cheese lid. Serve warm and enjoy the steam and aroma as you break through the crust.
Variations & Tips
To keep the spirit of the headline and the 3-ingredient promise, treat any additions as optional, not required. If you’d like more flavor without complicating the shopping list, choose a cheese with character: a sharp cheddar, smoked provolone, or a blend of cheddar and Gruyère will give a more pronounced flavor and deeper browning. You can also swap heavy cream for half-and-half for a slightly lighter result; just know the sauce will be a bit thinner and the top may brown a touch less deeply. For a spring-forward twist, stir in a handful of thawed frozen peas or blanched asparagus tips with the pasta and cream mixture, or scatter chopped fresh herbs (chives, parsley, or thyme) over the finished casserole right before serving. If you want protein, fold in cooked shredded chicken, diced ham, or cooked crumbled sausage—about 1 to 1 1/2 cups—keeping in mind this technically adds a fourth ingredient. Food safety notes: Always cook the pasta in clean, boiling water and drain with clean utensils. If you add meat, make sure it is fully cooked before mixing into the casserole and avoid leaving the baked dish at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and reheat until steaming hot throughout. When broiling to deepen the crust, stay near the oven and use oven mitts when handling the hot dish and baking sheet, as the cheese and cream can bubble vigorously.
