Scatter diced raw green bell peppers over dry farfalle pasta, as well as 3 more ingredients, into a metal baking pan for an easy dinner I plan meals around

This is my kind of weeknight dinner: everything goes straight into one metal baking pan—dry farfalle, diced raw green bell peppers, and just three more pantry staples—then the oven does the rest. The inspiration comes from simple Amish-style baked pasta casseroles that lean on basic ingredients and hands-off baking. I love it for nights when I’m racing home from work, because there’s no boiling water or babysitting a sauce. You literally scatter, pour, cover, and bake, and it turns into a cozy, creamy pasta I can plan the rest of my week’s meals around.

I like to serve this bell pepper pasta with a simple green salad dressed in vinaigrette to balance the creaminess, plus some crusty bread or garlic toast to soak up the extra sauce in the pan. A side of roasted or steamed vegetables—like broccoli, green beans, or carrots—rounds it out without adding much effort. If you want more protein, pair it with baked chicken sausages or rotisserie chicken on the side, or just top individual bowls with a sprinkle of extra cheese and red pepper flakes for a little kick.

Servings: 4

12 oz dry farfalle pasta

Preheat your oven to 375°F (190°C). Lightly grease a metal 9x13-inch baking pan with a bit of oil or nonstick spray for easier cleanup.

Scatter the dry farfalle pasta evenly over the bottom of the metal baking pan, spreading it into a fairly even layer so it cooks uniformly.

Scatter the diced raw green bell peppers evenly over the dry pasta, making sure some pieces fall down between the noodles so every bite gets a bit of pepper.

Sprinkle 1 cup of the shredded mozzarella cheese over the pasta and peppers, reserving the remaining 1/2 cup for topping later.

In a large measuring cup or bowl, whisk together the chicken broth and heavy cream until well combined. Slowly pour this mixture evenly over the pasta, peppers, and cheese in the pan, nudging the pasta around gently with a spoon so most of it is submerged in liquid.

Cover the metal pan tightly with aluminum foil, crimping the edges to seal in the steam. Place the pan on the middle rack of the preheated oven.

Bake, covered, for 35–40 minutes, until the pasta is mostly tender and the liquid is bubbling around the edges. Carefully remove the foil, watching out for hot steam.

Stir the pasta gently to redistribute the peppers and sauce, then spread it back into an even layer. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top.

Return the pan to the oven, uncovered, and bake for another 10–15 minutes, until the pasta is fully tender, the sauce has thickened, and the cheese on top is melted and lightly golden in spots.

Let the pasta rest for 5–10 minutes before serving so the sauce can set up slightly. Give it a quick stir if you like everything extra saucy, then scoop into bowls and serve warm.

For a lighter version, swap half of the heavy cream for milk or extra broth; just know the sauce will be a bit less rich. To make it vegetarian, use vegetable broth instead of chicken broth. If you like a little heat, add a pinch of red pepper flakes over the top with the final sprinkle of cheese. You can also mix in other quick-cooking veggies—like thinly sliced onions or mushrooms—right along with the green bell peppers. For extra protein without changing the 5-ingredient base, serve it topped with rotisserie chicken or crumbled cooked sausage that you add after baking. If you need to make it ahead, assemble the pan up to the step where you pour in the broth and cream, cover, and refrigerate for up to 8 hours; you may need to add 5–10 minutes to the covered bake time since it will start cold. Leftovers reheat well with a splash of broth or milk to loosen the sauce.