When I need a low-effort dinner that still feels cozy and a little old-fashioned, this oven baked Amish-style olive oil herb noodles recipe is exactly the kind of thing I reach for. It uses uncooked egg noodles right in the baking dish, then lets the oven do the work with a simple combination of bottled herb-infused olive oil, broth, and seasoning. It has that comforting casserole-style ease that fits busy weeknights, and the finished noodles come out tender, savory, and full of simple flavor.
Serve these noodles as an easy main dish with a green salad, roasted broccoli, or buttered green beans, or use them as a side alongside baked chicken, pork chops, or sliced smoked sausage. A little grated Parmesan and cracked black pepper on top are great if you want to dress them up, and warm rolls make this meal feel especially complete.
Oven Baked 4-Ingredient Amish Olive Oil Herb Noodles
Servings: 6
Ingredients
12 ounces uncooked egg noodles
2 1/2 cups chicken broth
1/3 cup bottled herb-infused olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
Directions
1. Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked egg noodles evenly in the baking dish. Drizzle the herb-infused olive oil over the top, then sprinkle with garlic powder, black pepper, and salt.
3. Pour the chicken broth evenly over the noodles. Gently press the noodles down so most of them are moistened.
4. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil, stir the noodles well, then return the dish to the oven uncovered for 10 to 15 minutes more, or until the noodles are tender and most of the liquid is absorbed.
5. Let the noodles rest for 5 minutes before serving so the sauce settles into the pasta. Taste and adjust seasoning if needed, then serve warm.
Variations & Tips
Make it richer: Stir in 2 tablespoons of butter after baking for a silkier finish and extra comfort-food flavor.
Use vegetable broth: If you want to keep the flavor a little lighter or make it suitable for a meatless meal, vegetable broth works well in place of chicken broth.
Add cheese at the end: A handful of grated Parmesan or shredded mozzarella sprinkled on the hot noodles right after baking adds a nice savory finish without complicating the recipe.
Watch the liquid level: Different brands of egg noodles can absorb broth a little differently, so if the dish looks dry before the noodles are tender, add a small splash of extra broth and continue baking.
Meal prep tip: Measure the noodles and seasonings into the baking dish earlier in the day, then add the oil and broth right before baking to make dinnertime even easier on a busy weeknight.