This oven baked 4-ingredient Amish evaporated milk pasta is the kind of dependable casserole that saves supper on busy evenings. It uses pantry basics, comes together right in one baking dish, and bakes into a simple, creamy pasta that feels especially comforting on a cool day. Recipes like this have roots in practical home cooking, where a few affordable ingredients are turned into something filling and satisfying for the whole family.
Serve this pasta with a green salad, buttered peas, steamed broccoli, or applesauce for an easy homestyle meal. If you want to stretch it a bit more, add warm dinner rolls or garlic toast on the side, and for a heartier table, pair it with baked ham, simple meatballs, or sliced smoked sausage.
Oven Baked 4-Ingredient Amish Evaporated Milk Pasta
Servings: 6
Ingredients
2 cups dry medium pasta shells
1 can (12 ounces) evaporated milk
2 cups water
1 1/2 cups shredded cheddar cheese
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. Pour the dry medium pasta shells into the prepared baking dish and spread them into an even layer.
3. Pour the evaporated milk and water evenly over the pasta shells.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Cover the dish tightly with foil and bake for 40 minutes. Remove the foil, stir gently, then return the dish to the oven uncovered and bake 15 to 20 minutes more, until the pasta is tender and the top is lightly golden.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
For picky eaters: Keep this one extra simple by using mild cheddar and serving it just as it is. If your family prefers a smoother texture, stir the cheese in a little more thoroughly halfway through baking so it melts evenly into the sauce.
Add a little seasoning: This recipe is very plain by design, so feel free to add 1/2 teaspoon salt and a pinch of black pepper if you want a more seasoned casserole. A tiny sprinkle of paprika on top also gives it a nice color.
Make it heartier: Stir in cooked diced ham, browned ground beef, or sliced smoked sausage before baking if you want to turn it into a more filling main dish. This is a good way to use up leftovers from the refrigerator too.
Watch the liquid: Oven temperatures and pasta shapes can vary a little, so check for tenderness before pulling the casserole out for good. If it looks dry before the pasta is fully cooked, add a small splash of hot water, cover again, and bake a bit longer.
Try a different cheese: Colby, Monterey Jack, or a cheddar blend all work nicely here. Using a sharper cheese gives this mild casserole a little more flavor without changing the easy character of the dish.