Toss uncooked rotini in the metal baking pan and 2 simple additions for a feast so incredible your grandkids will ask for seconds.

This 3-ingredient oven pasta bake is the kind of no-fuss comfort food that makes weeknights feel special without dirtying a sink full of dishes. Everything starts with dry rotini right in the metal baking pan, then you add a jar of hearty tomato pasta sauce and a few generous handfuls of mozzarella cheese. It bakes up into a cozy, saucy casserole with tender pasta and gooey cheese that feels like something Grandma might have pulled from the oven, and it’s simple enough that your grandkids will be begging for seconds and asking how you made it.

Serve this pasta bake straight from the metal pan at the table so everyone can scoop their own portion. A simple green salad with ranch or Italian dressing and some garlic bread or buttered toast make it a full, comforting meal. For a little extra freshness, sprinkle each serving with chopped fresh parsley or basil if you have it, and offer grated Parmesan at the table so folks can add as much as they like.

Servings: 6

12 ounces uncooked rotini pasta (about 3 cups dry)

Preheat your oven to 375°F (190°C). Place a deep metal 9x13-inch baking pan on the counter.

Pour the uncooked rotini pasta straight into the metal pan and spread it into an even layer.

Shake the jar of tomato pasta sauce well, then pour it over the dry rotini, making sure to coat as much of the pasta as you can. Use a spoon to gently stir and toss the pasta and sauce together right in the pan until most of the rotini is coated and you see some glossy dark red sauce and some dry pieces peeking through.

Pour in 1 1/2 cups of water (use the empty sauce jar to measure and rinse out the last bits of sauce, if you like). Stir again so the liquid and sauce are evenly distributed and most of the pasta is submerged. It will look a little loose and soupy—that’s what you want so the rotini can soften as it bakes.

Sprinkle 1 cup of the shredded mozzarella evenly over the top. Cover the metal pan tightly with aluminum foil, tenting it slightly so the cheese doesn’t stick to the foil.

Bake on the middle rack for 30 minutes. Carefully remove the pan from the oven and take off the foil, watching for steam.

Stir the pasta well, scraping the bottom of the pan to loosen any bits, and check that most of the rotini is tender but still a little firm in the center. If it seems dry, add 1/4 cup more water and stir again.

Sprinkle the remaining 1 cup of shredded mozzarella over the top. Return the pan to the oven, uncovered, and bake for another 10–15 minutes, or until the pasta is tender, the sauce is bubbling around the edges, and the cheese on top is melted and lightly golden.

Let the pasta bake rest for 5–10 minutes before serving so it can set up a bit. Scoop straight from the pan and enjoy while it’s warm and cheesy.

For picky eaters, choose a very smooth marinara or tomato basil sauce with no visible chunks, and skip any herbs on top so the look stays simple and familiar. If your family likes extra saucy pasta, add an additional 1/2 cup of sauce or a splash more water before baking so it stays looser. To sneak in some extra protein without changing the ingredient list too much, use a high-protein rotini made from chickpeas or lentils. If you want more flavor while still keeping it easy, sprinkle dried Italian seasoning, garlic powder, or a little black pepper over the top before baking. For a heartier, more “Sunday dinner” feel, you can stir in cooked sausage or ground beef with the sauce (this would technically add another ingredient, but it works well if you’re not strict about the three). Mix in a handful of Parmesan with the mozzarella if your family loves a stronger cheese flavor. To prevent over-browning, keep a close eye on the pasta in the last 5 minutes; if the cheese gets darker than you like, loosely tent with foil. Leftovers reheat nicely in the microwave with a splash of water and a fresh sprinkle of cheese on top.