This 4-ingredient oven farfalle is the kind of no-fuss, no-boil pasta supper I wish I’d had when my kids were little and life was a blur of school events and tractor repairs. You simply dump dry farfalle into a metal baking sheet, add three everyday items—jarred tomato sauce, water, and shredded cheese—slide it into the oven, and let the heat do the rest. It reminds me of the church potlucks of my Midwestern childhood, where casseroles bubbled away while folks visited and no one hovered over a stovetop. This dish gives you that same cozy, baked-pasta comfort with hardly any work, and it’s the sort of simple, hearty meal a husband will happily ask for again and again.
Serve this oven farfalle straight from the metal baking sheet with a big spoon, just like a potluck casserole. It’s lovely alongside a crisp green salad dressed with a little vinegar and oil, or some buttered peas or green beans. Warm garlic bread or plain dinner rolls are perfect for soaking up the extra sauce. A sprinkle of black pepper or red pepper flakes at the table lets each person adjust the kick to their liking, and if you have it, a small bowl of extra shredded cheese never hurts.
4-Ingredient Oven FarfalleServings: 4
Ingredients
12 oz dry farfalle pasta
3 cups jarred tomato pasta sauce
2 1/4 cups water
1 1/2 cups shredded mozzarella cheese, divided
Directions
Preheat your oven to 400°F (200°C). Pull out a metal baking sheet with sides (a rimmed sheet pan) so the liquids don’t spill over.
Spread the dry farfalle pasta evenly over the metal baking sheet. It’s fine if it overlaps a bit, but try to keep it in a roughly single layer so it cooks evenly.
In a large bowl or measuring pitcher, stir together the jarred tomato pasta sauce and the water until evenly combined.
Pour the sauce-and-water mixture slowly over the dry farfalle on the baking sheet, tilting the pan gently if needed so all the pasta is moistened. Most of the pasta should be just barely covered or peeking through the liquid.
Sprinkle about 1 cup of the shredded mozzarella evenly over the top of the sauced pasta, reserving the remaining 1/2 cup for later.
Cover the baking sheet tightly with heavy-duty aluminum foil, crimping the edges well so steam is trapped inside. This helps the dry pasta cook through.
Place the covered baking sheet on the center rack of the preheated oven and bake for 25 minutes.
After 25 minutes, carefully remove the baking sheet from the oven and peel back the foil away from you to avoid a burst of hot steam. Stir the pasta gently with a spatula or large spoon, making sure any edges are mixed into the sauce.
Sprinkle the remaining 1/2 cup shredded mozzarella over the top of the pasta. Leave the foil off and return the baking sheet to the oven.
Bake uncovered for another 10–15 minutes, or until the pasta is tender when you bite into a piece and the cheese is melted and lightly browned in spots. If the pasta still seems a bit firm and the pan looks dry, you can gently stir in a splash (2–4 tablespoons) of hot water and bake a few minutes longer.
Remove the baking sheet from the oven and let the pasta rest for 5 minutes. This short rest helps the sauce thicken slightly and makes it easier to serve neat portions.
Serve the oven farfalle straight from the metal baking sheet, scooping generous spoonfuls onto plates.
Variations & Tips
You can dress up this simple baked farfalle many ways without losing its easy, dump-and-bake spirit. For extra protein, scatter 1–1 1/2 cups of cooked Italian sausage, ground beef, or shredded rotisserie chicken over the dry pasta before adding the sauce mixture. If you like more flavor, stir 1 teaspoon of dried Italian seasoning or a pinch of garlic powder into the sauce and water before pouring it over the pasta. A blend of cheeses—half mozzarella and half shredded cheddar or Parmesan—adds a slightly sharper, more old-fashioned casserole taste. For a creamier version, replace 1/2 cup of the water with heavy cream or whole milk, and be sure to keep the foil sealed well so it doesn’t dry out. If your family likes a bit of heat, sprinkle red pepper flakes over the top before baking uncovered. To sneak in vegetables, scatter a cup of frozen peas or corn, or thinly sliced bell peppers, over the pasta before adding the sauce; just keep the total amount modest so the pasta still cooks evenly. Food safety tips: Always use a clean metal baking sheet with intact, high rims so hot liquid can’t slosh over the sides. Handle the pan and foil carefully when removing from the oven—steam can burn just as quickly as boiling water. If you add any meat, make sure it is fully cooked before mixing into this dish, as the oven time here is meant to cook the dry pasta, not raw meat. Refrigerate leftovers within 2 hours of baking, store in a covered container, and reheat thoroughly until steaming hot before serving again.
