There is something mighty comforting about a supper you can build right in one pot and slide into the oven without a fuss. This oven baked Amish-style pesto cream noodle dish leans on the plain good sense of pantry cooking, where a bag of wide egg noodles, a jar of creamy pesto sauce, and a few simple additions turn into a bubbling, hearty meal fit for a busy weeknight or a Sunday table. It has that humble casserole spirit so many of us in the Midwest grew up on, but with the rich basil-and-cream flavor of pesto stirred right into every tender noodle.
Serve these creamy noodles with buttered green beans, a crisp cucumber salad, or roasted carrots for a nice balance against the richness. A basket of warm bread or garlic toast is always welcome for scooping up the extra sauce, and if you want to stretch the meal a bit further, a platter of sliced tomatoes or simple baked chicken on the side makes it feel extra generous.
Oven Baked 4-Ingredient Amish Pesto Cream Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
15 ounces store-bought creamy pesto sauce
2 cups chicken broth
1 cup heavy cream
Directions
1. Preheat your oven to 375°F and lightly grease a medium Dutch oven or other heavy oven-safe pot with a lid.
2. Spread the uncooked wide egg noodles evenly in the Dutch oven.
3. Spoon the creamy pesto sauce over the noodles, then pour in the chicken broth and heavy cream. Stir gently to make sure the noodles are mostly covered with liquid.
4. Cover the Dutch oven with its lid and bake for 25 minutes.
5. Remove the lid, stir the noodles well, and bake uncovered for 10 to 15 minutes more, until the noodles are tender and the sauce has thickened.
6. Let the noodles rest for 5 minutes before serving so the sauce can settle and cling to the noodles nicely.
Variations & Tips
Add chicken: Stir in 2 cups of cooked shredded chicken before baking if you want a fuller main dish. Rotisserie chicken works especially well and makes this casserole-style supper hearty enough to stand on its own.
Make it cheesier: A handful of grated Parmesan or shredded mozzarella stirred in during the last 10 minutes of baking gives the sauce extra body and a lovely golden top. If your family likes rich noodle bakes, this is a fine way to go.
Use vegetable broth: If you are serving this alongside ham, roast beef, or another main dish, vegetable broth keeps the flavor a little lighter while still giving the noodles plenty to soak up in the oven.
Watch the liquid: Egg noodles can vary a bit by brand, so check the pot when you uncover it. If the noodles look dry before they are tender, add a small splash of broth or cream, stir, and continue baking until everything turns silky and soft.
Freshen the finish: A sprinkle of chopped parsley, basil, or cracked black pepper right before serving brightens the whole pot. That little touch makes a plain pantry dinner look like you fussed much more than you did.