There is something especially comforting about a baked noodle dish that asks so little and gives so much back. This Amish-style mascarpone noodle bake leans on pantry simplicity, with uncooked wide egg noodles layered right in the dish and topped with rich mascarpone, broth, and a few everyday seasonings so the oven can do the hard work. It has that old-fashioned, thrifty spirit so common in Midwestern kitchens, where a handful of humble ingredients could be turned into a creamy supper that filled the table and kept everyone coming back for another spoonful.
This creamy noodle bake is a natural beside simple green beans, buttered peas, roasted carrots, or a crisp cucumber salad to balance the richness. If you are serving a crowd, a platter of baked ham, roast chicken, or pork chops makes it feel like a Sunday dinner, and a piece of warm bread is always welcome for catching every bit of the silky sauce.
Oven Baked 4-Ingredient Amish Mascarpone Cheese Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
16 ounces mascarpone cheese, from a tub
3 cups chicken broth
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked wide egg noodles evenly in the prepared baking dish.
3. Spoon the mascarpone cheese in small dollops all over the noodles, then sprinkle the black pepper evenly across the top.
4. Pour the chicken broth gently over everything, making sure the noodles are mostly covered so they can soften as they bake.
5. Cover the dish tightly with foil and bake for 30 minutes.
6. Remove the foil, stir gently to help the melting mascarpone blend into the cooking liquid, then return the dish to the oven uncovered for 15 to 20 minutes, until the noodles are tender and the sauce is thick and creamy.
7. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and cling nicely to the noodles.
Variations & Tips
Add a little richness: If you want an even fuller sauce, stir in 2 tablespoons of butter with the broth before baking. It melts right into the noodles and gives the dish a velvet-soft finish.
Use a gentler broth: Chicken broth gives lovely flavor, but vegetable broth works nicely too if that is what you have on hand. Choose a lower-salt broth if you are serving folks who prefer a milder, less salty casserole.
Make it a meal: This noodle bake is easy to turn into supper all by itself. Fold in cooked shredded chicken, diced ham, or browned sausage after the first covered bake, then finish uncovered as directed.
Keep an eye on doneness: Oven temperatures and noodle thickness can vary, so check the dish before pulling it out. If the noodles are still a little firm, add a splash more broth, cover again, and bake another 5 to 10 minutes.
Freshen the top: A spoonful of chopped parsley or a dusting of grated Parmesan just before serving adds color and a little extra flavor without taking away from the simple nature of the dish.