No-Boil Pasta Bake (Yes, it really works! And it uses only one pan!)
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This pasta bake is done in one pan and doesn’t require you to even boil the pasta first. It’s amazing how delicious it is when you literally only need to spend 5 minutes prepping it. This one is going to save your weeknights for sure!
OK, you know that day when your daughter told you she had no clean underwear left and your son told you that he needs to make a leaf collage by tomorrow but he forgot until right now? You were flinging laundry into the washer while yelling something about needing to find the glue. Yes, that day. I knew you’d remember. It sucked.
On that day you didn’t have time to stand at the stove stirring and cooking. You were seriously tempted to order pizza. Again. But then you remembered this brilliant thing that you’d read on a brilliant blog about how you can stir together uncooked pasta and liquid in a casserole dish and bake it and it turns out delicious. Yeah. It really was a brilliant thing to read about. Does it really work? Heck yeah!
You’re going to preheat the oven and lightly grease a casserole dish. Then add uncooked pasta shells, fully cooked sliced sausage (I buy this roasted pepper and Asiago chicken sausage that is sold fully-cooked in either the organic lunch meat area or with the wieners, depending on your store), some canned diced tomato, seasonings and mozzarella. Stir. Top with milk. Cover very tightly with a double layer of aluminum foil and bake for an hour.
Then go find the glue and help with that leaf collage, while folding underwear of course.
The pasta bake is going to come out seeming liquidy. Don’t don’t don’t worry. Uncover it and let it sit for 15 minutes. It thickens up a lot. Surprisingly a lot. And then you have it: Delicious baked pasta all done in one pan with virtually zero work. I told you it was brilliant!
Delicious No Boil Pasta Bake
- 8 oz. uncooked dried pasta shells
- 12 oz. (4 links) fully cooked sausages (I use the Al fresco roasted pepper and Asiago sausages), sliced thinly
- 1 (28 oz.) can diced tomatoes with the juice
- 2 cups shredded mozzarella, divided
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups whole milk*
- heavy duty aluminum foil
- 1/2 cup shredded Parmesan cheese
- Preheat oven to 400°F. Grease a 2 aqnd 1/2 to 3 quart shallow casserole dish with olive oil.
- To the casserole dish add the pasta, sausage, diced tomatoes with juice, 1 cup of of the mozzarella cheese, garlic powder, salt and black pepper. Stir. Pour the milk over top and make sure that all of the pasta is submerged.
- Cover with two layers of aluminum foil and make sure it is very well sealed. Put it in the oven until the pasta is tender, 50-60 minutes. Remove from oven and sprinkle with remaining mozzarella and the Parmesan. Return to oven uncovered just until cheese has melted, 5 minutes.
- Let the pasta bake rest for 15 minutes uncovered before serving. This is important as the sauce really thickens up in this time.
*When you mix together milk with something acidic like tomatoes and heat it up, sometimes it can curdle. I've found that the higher content of whole milk makes this less likely here. If it does curdle though, don't worry about it. It is still completely safe to eat and is still completely delicious, it just looks like you added some ricotta to the dish before baking it.