This 4-ingredient oven farfalle is the kind of weeknight dinner I lean on when work runs late and everyone is already asking what’s for dinner. You literally throw dry farfalle straight into a deep baking dish, add three simple ingredients, and let the oven do the rest. The pasta bakes up tender in a creamy, cheesy tomato sauce that tastes like you fussed over it, even though you barely touched the stove. It’s not a traditional Italian recipe so much as a busy-Midwest-mom hack that still feels cozy and homemade.
I like to serve this oven farfalle with a simple green salad tossed in vinaigrette and whatever veggie is hanging out in the fridge—roasted broccoli, green beans, or a quick pan of garlicky spinach. Warm garlic bread or a sliced baguette is perfect for scooping up the extra sauce. If you want to stretch the meal a bit more, add a side of grilled chicken, sausage, or a rotisserie chicken on the table so everyone can build their own plates.
4-Ingredient Oven FarfalleServings: 4
Ingredients
12 oz dry farfalle pasta (about 3 cups)
3 cups jarred marinara or pasta sauce
3 cups water
1 1/2 cups shredded mozzarella cheese
Directions
Preheat your oven to 400°F (200°C). Grab a deep 9x13-inch baking dish or any similarly sized deep casserole dish. It needs to be deep enough so the pasta can be fully submerged in liquid as it bakes.
Pour the dry farfalle pasta straight into the bottom of the deep baking dish and spread it into an even layer. This is your base—no boiling required.
In a large bowl or measuring pitcher, whisk together the jarred marinara sauce and the water until evenly combined. This thinned-out sauce is what the dry pasta will absorb as it cooks in the oven.
Pour the sauce-and-water mixture evenly over the dry farfalle in the baking dish. Use the back of a spoon to gently press down any pasta that’s poking up so most of it is under the liquid. It’s okay if a few pieces peek out; they’ll soften as the sauce bubbles.
Cover the baking dish tightly with aluminum foil, making sure to crimp the edges so steam doesn’t escape. This helps the pasta cook evenly and keeps the top from drying out too fast.
Bake the covered dish on the middle rack for 30 minutes. While it bakes, you can tidy up the kitchen, prep a quick salad, or just take a breather—no stovetop babysitting needed.
After 30 minutes, carefully remove the foil (watch for hot steam) and give the pasta a good stir, reaching into the corners of the dish. Check a piece of pasta; it should be mostly tender but may still have a slight bite.
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden in spots and the pasta is fully tender.
Once done, remove the baking dish from the oven and let the pasta rest for 5–10 minutes before serving. This short rest helps the sauce thicken and makes it easier to scoop neat portions.
Taste and add a pinch of salt or pepper at the table if needed. Serve the oven farfalle straight from the baking dish, making sure to scoop from the bottom so everyone gets plenty of saucy pasta and cheesy top.
Variations & Tips
You can dress this up a bunch of different ways without making it any less weeknight-friendly. Stir in 1–2 teaspoons of Italian seasoning, dried basil, or dried oregano with the sauce and water for extra flavor. If your family likes a little heat, add a pinch of red pepper flakes to the sauce mixture. To make it more filling, scatter 1–2 cups of cooked sausage, shredded rotisserie chicken, or leftover meatballs over the dry pasta before pouring on the sauce. You can also toss in a cup of frozen peas or spinach (no need to thaw) for a built-in veggie boost. Swap part or all of the mozzarella for shredded cheddar, provolone, or an Italian blend if that’s what you have. For a creamier version, replace 1/2 cup of the water with heavy cream or half-and-half. If you need to prep ahead, you can assemble the dish up through adding the sauce and water, cover, and refrigerate for up to 8 hours; add an extra 5–10 minutes of bake time since it will be cold going into the oven. Food safety tips: Make sure any meat you add is fully cooked before mixing it into the pasta, because this recipe doesn’t bake long enough to safely cook raw meat from start to finish. Always check that leftovers cool within 2 hours, then store them in an airtight container in the refrigerator and eat within 3–4 days. Reheat leftovers until they are steaming hot in the center before serving.
