This pasta bake is done in one pan and doesn’t require you to even boil the pasta first. Yes, that means the pasta is cooked in the oven! 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!
- Cooking oil or cooking spray
- 8 oz. uncooked dried pasta shells
- 12 oz. (4 links) fully-cooked chicken sausages
- 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 and 1/2 to 3 quart shallow casserole dish with oil or cooking spray.
- To the casserole dish add the pasta, sausage, diced tomatoes with juice, 1 cup 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 the remaining 1 cup of mozzarella and the Parmesan.
- Return to oven uncovered just until cheese has melted, about 5 minutes.
- Remove from oven and let the pasta bake rest uncovered for 15 minutes 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 fat content of whole milk makes this less likely here. So use whole milk if you can. If you use a lower fat content milk and it curdles, don’t worry about it. It’s still completely safe to eat and is still completely delicious, it just looks like you added some ricotta to the dish before baking it! Note that a commenter used chicken broth in place of the milk and had good results so that is worth trying if you don’t have whole milk.