No Boil Pasta Bake

This No Boil Pasta Bake is made with 5 simple ingredients, in one dish and no pre-cooking pasta is necessary. Perfect weeknight dinner with 39 grams of protein!

Craving more easy pasta recipes? This ground turkey pasta bake and one pot spaghetti are winners.

I’m totally smitten with this no boil pasta bake recipe. It’s a casserole that doubles as a one pot meal, magic!

I never thought it would work to cook dry pasta right in the oven but it does! The trick is to add the right amount of liquid and tightly cover the dish. Then you set it in the oven and walk away. It’s the perfect no-fuss cooking style!

Why You’ll Love This Recipe

• Easy weeknight dinner: Minimal prep, no constant stirring or checking, and easy clean-up.
• High in protein and lighter: Each serving has 39 grams of protein to keep you full without the use of heavy cream or milk.
• Versatile recipe: Use any short pasta, your go-to marinara sauce, switch up the protein, or throw in some veggies.
• A total crowd-pleaser: Who can say no to a warm, cheesy casserole that’s also a healthy dinner? It’s a win-win!

Ingredients for No Boil Pasta Bake

This easy pasta bake needs just 4 main ingredients, water, and any optional garnishes you like.

• Ground turkey: I love using lean ground turkey, but you can swap it out for any ground meat like ground chicken, beef, or pork.
• Pasta: Short pasta works best for this recipe, and you can even go gluten-free if you prefer. I used farfalle, but fusilli, rotini, and penne also hold up well in the oven.
• Marinara sauce: Use your favorite store-bought or homemade marinara. I’ve been hooked on Rao’s marinara sauce for a while now!
• Shredded cheese: Go with havarti for creaminess, gouda for a smoky touch, or white cheddar for a sharp kick.
• Water: You’ll need 27 ounces of cold water to cook the pasta. I used my empty Rao’s jar to measure it easily.
• Cooking spray: To prevent sticking, I use Misto.
• Garnish (optional): It’s optional, but I always top my pasta with fresh parsley. Fresh basil is great too, and if you want, a sprinkle of Parmesan cheese takes it to the next level.

How to Make No Boil Pasta Bake

No cook pasta bake is legit easy! No waiting for water to boil, just 4 simple steps to deliciousness. If you’ve got leftover cooked protein, you can cut it down even more.

Spray the bottom and sides of a 9×13 baking dish with cooking spray, set it aside, and preheat the oven to 400 F.

• Cook ground meat: Heat a large non-stick skillet and cook the ground turkey, breaking it into small pieces as it browns. Set aside. You can also skip this step or use any other cooked protein you like.
• Assemble the dish: Add pasta, marinara sauce, water, and cooked meat to the baking dish. Stir and level with a spatula, then sprinkle with cheese. Cover with parchment paper then tightly seal with crisscrossed foil. Do not let that steam escape!
• Bake and check: Bake for 30 minutes, then check that the pasta in the center is al dente. It’s OK if the pasta on the sides is a bit firmer.

• Rest and broil: Take it out of the oven and let it sit covered for 10-15 minutes. Don’t skip this part! If you want, you can broil it after that for a bit of extra crispiness.

Tips for Best Results

After testing 3 times, here are my top tips for the best results!

• Use quality marinara sauce: The last thing you want is a bland pasta bake. A good sauce adds rich, balanced flavors without any extra work. My readers know I love Rao’s for exactly that reason.
• Spray the baking dish: You don’t need much, but it helps prevent the pasta from sticking to the sides.
• Cover it very tightly: Don’t use a silicone lid because it doesn’t seal tight enough to trap the steam, tinfoil is a must! I also like to lay a piece of parchment paper under the foil, then double wrap in foil to prevent chemicals leaching into the food.
• Cook gluten-free pasta for less time: Check around the 20-25 minute mark. Gluten-free pasta tends to cook faster, and cooking for less time helps prevent it from becoming mushy.
• Ovens vary: After baking, check a noodle to see if it’s al dente. If it’s still undercooked, pop it back in the oven for a few more minutes. If you know your oven runs hot, I’d suggest checking a bit before the 30-minute mark.
• Let it rest before serving: This allows the pasta to soak up any extra liquid, finish cooking, thicken the sauce and blend the flavors. It also cools down a bit, so it’s easier to serve and enjoy.

Variations

• Make it vegetarian: Simply omit the meat and make as is, or see next point below.
• Bulk it up with veggies: Saute your veggies first and add them before baking to ensure they’re fully cooked. Try sliced mushrooms, bell peppers, zucchini, onion, or spinach.
• Pick other protein: Besides ground meat, you can add cooked or raw sausage cut into cubes.
• Use different pasta sauce: Go with your favorite red sauce like tomato, vodka, pizza, or roasted red pepper sauce. Or switch it up with alfredo sauce for a rich, creamy twist.
• To add cooked chicken: Toss in shredded or diced Instant Pot chicken breast, baked chicken breast, or rotisserie chicken.
• Add meatballs: You can either use chopped meatballs like these healthy turkey meatballs, chicken meatballs or add mini meatballs.
• Add greens: Saute or steam kale or swiss chard and mix it in before baking. Or add fresh spinach or arugula on top, they’ll wilt down and blend nicely with the pasta.
• Add cottage cheese: To add an extra protein boost, mix in cottage cheese. For a more classic lasagna version, add ricotta cheese. Just mix it into the sauce before baking.

Serving Suggestions

A bowl of this no boil pasta bake is a meal in itself. But if you’re up for a little extra, why not add a side dish or two?

A Caesar salad or butter lettuce salad and garlic bread would be perfect. Or if not garlic bread, a slice of cottage cheese bread to soak up the sauce.

If you’ve got veggies to use up pair it with Instant Pot steamed vegetables, Parmesan roasted brussels sprouts, or roasted asparagus.

How to Store

Store: Transfer the leftovers to an airtight container and store them in the refrigerator for 3 days. You’ll have healthy, ready-to-go lunches for the next few days.

Reheat: Warm it up in the microwave or on the stove with a splash of water or broth until hot.

Freeze: I’m not a fan of freezing pasta because it can get a bit mushy, but you can totally do it if you want. Just pop it in an airtight container and it’ll keep for up to 3 months.

FAQs

More Easy Pasta Recipes to Try

• Easy spaghetti recipe
• Cottage cheese alfredo
• Instant Pot lasagna
• Ground turkey and broccoli pasta
• Healthy chicken broccoli casserole
• Healthy hamburger helper