This 5-ingredient oven casarecce is the kind of dish I turn to on busy evenings when I still want something that feels like a Sunday supper. Instead of boiling the pasta on the stove, we tuck the dry casarecce right into a roasting pan, pour on a few flavorful additions, and let the oven do the work. It reminds me of the old Midwestern casseroles my mother used to make—simple pantry staples, one pan, and a bubbling, golden dish that brings everyone to the table. This version leans on jarred marinara, broth, and cheese to build deep flavor with hardly any fuss.
Serve this oven-baked casarecce straight from the roasting pan with a big green salad—romaine or leaf lettuce with a simple vinaigrette works just fine. Warm up some crusty bread or garlic toast to soak up the extra sauce, and if you like, add a side of steamed green beans or buttered peas to keep that cozy, farmhouse feel. A little extra grated Parmesan at the table never hurts, and a simple fruit salad makes a light, sweet finish.
5-Ingredient Oven CasarecceServings: 4
Ingredients
12 ounces dry casarecce pasta
2 cups jarred marinara sauce
2 cups low-sodium chicken broth (or vegetable broth)
1 1/2 cups shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese
Directions
Preheat your oven to 400°F (200°C). Lightly grease a metal roasting pan (about 9x13 inches or similar) with a touch of oil or nonstick spray so the pasta doesn’t stick.
Pour the dry casarecce into the metal roasting pan and spread it into an even layer. This looks a little strange if you’re used to boiling pasta first, but trust the process—the oven and liquid will soften it beautifully.
In a medium bowl or large measuring cup, whisk together the marinara sauce and chicken broth until well combined. The mixture will be fairly thin; that’s what the pasta needs to cook through in the oven.
Pour the sauce-and-broth mixture evenly over the dry casarecce in the roasting pan. Stir gently with a spoon or spatula so that all the pasta is coated and submerged as much as possible, then spread it back into an even layer.
Sprinkle 1 cup of the shredded mozzarella evenly over the sauced pasta. Cover the roasting pan tightly with aluminum foil, crimping the edges to seal in the steam. This helps the dry pasta cook evenly without drying out.
Place the covered pan on the center rack of the preheated oven and bake for 30 minutes. About halfway through, carefully slide out the rack and give the pasta a gentle stir under the foil if you can do so without tearing it, then re-cover tightly and continue baking.
After 30 minutes, remove the pan from the oven and carefully take off the foil, watching for hot steam. Stir the pasta again, checking a piece to see if it’s just tender. It should be close to done and most of the liquid should be absorbed into a saucy consistency.
Sprinkle the remaining 1/2 cup mozzarella and all of the grated Parmesan evenly over the top of the pasta. Return the pan to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, bubbling, and lightly browned in spots and the pasta is fully tender.
Remove the pan from the oven and let the casarecce rest for about 5–10 minutes. This short rest lets the sauce thicken slightly and makes it easier to serve neat portions. Scoop into bowls or plates and serve warm, straight from the roasting pan.
Variations & Tips
You can easily dress this simple oven casarecce up or down with what you have on hand. For a meatier version, tuck 1–2 cups of cooked Italian sausage, ground beef, or shredded rotisserie chicken into the dry pasta before adding the sauce mixture. If you want more vegetables, stir in 1–2 cups of frozen spinach, peas, or mixed vegetables right from the freezer; they’ll cook along with the pasta. For a creamier bake, swap 1/2 cup of the broth for heavy cream or half-and-half. If you prefer a bit of spice, use a spicy marinara or add a pinch of crushed red pepper to the sauce-and-broth mixture. You can also change the character of the dish with cheese—try provolone or fontina in place of some of the mozzarella, or add a little extra Parmesan on top for a sharper, nuttier crust. If your pasta seems a bit too firm when you check it, you can stir in an extra splash of hot broth or water, cover, and bake an additional 5–10 minutes before adding the final cheese. For food safety, always handle hot pans with dry oven mitts to avoid steam burns when removing the foil, and be sure any meat you add is fully cooked before mixing it into the pasta. Leftovers should be cooled, covered, and refrigerated within 2 hours and eaten within 3–4 days; reheat until steaming hot all the way through before serving.
