When supper sneaks up before you’ve made a plan, a simple baked pasta like this is a blessing. This Amish-style sour cream pasta leans on pantry basics and one trusty dairy staple to turn dry pasta into a creamy, tender, oven-finished casserole with hardly any fuss at all. It has that plainspoken, practical spirit so common in Midwestern kitchens, where good food is often built from a few humble ingredients and a dependable baking dish.
This comforting pasta is hearty enough to stand on its own, but it’s especially nice with buttered green beans, a crisp cucumber salad, or a plate of sliced tomatoes in season. If you want a little extra on the table, warm bread or a toasted roll is just the thing for scooping up the creamy sauce.
Oven Baked 4-Ingredient Amish Sour Cream Pasta
Servings: 6
Ingredients
12 ounces dry radiatori pasta
2 cups rich sour cream
2 cups chicken broth
1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass baking dish.
2. Spread the dry radiatori pasta evenly in the prepared baking dish.
3. Spoon the sour cream over the pasta in dollops, then pour the chicken broth over the top. Stir gently until the pasta is coated and the sour cream begins to loosen into the broth.
4. Cover the dish tightly with foil and bake for 35 minutes.
5. Remove the foil, stir the pasta well, then sprinkle the mozzarella evenly over the top.
6. Return the dish to the oven uncovered and bake 10 to 15 minutes more, until the pasta is tender and the cheese is melted and lightly golden.
7. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and thicken a bit.
Variations & Tips
Add a little seasoning: If your family likes a bit more flavor, stir in 1/2 teaspoon black pepper, a pinch of garlic powder, or a spoonful of chopped onion before baking. This dish is intentionally simple, so even a small seasoning touch goes a long way.
Try a different cheese: Mozzarella makes a mild, stretchy topping, but Monterey Jack or a young white cheddar work nicely too. Use whatever melts well and suits the gentle, creamy character of the casserole.
Use broth wisely: Keep the dish covered for the first bake so the pasta can absorb the liquid properly. If your pasta still seems a little firm when you stir at the halfway point, add a splash more broth before returning it to the oven.
Make it a fuller meal: Cooked shredded chicken, browned ground beef, or sautéed mushrooms can be folded in if you want to stretch this into an even heartier supper. Just be sure any add-ins are cooked first so the pasta bakes evenly.