This 4-ingredient oven spring campanelle is one of those set-it-and-forget-it dinners that feels almost too easy for how comforting and delicious it turns out. You start with dry campanelle pasta right in a ceramic baking dish, then add just three everyday ingredients to create a creamy, cheesy, restaurant-worthy meal. It’s perfect for busy weeknights, potlucks, or those evenings when you want something cozy without hovering over the stove. This style of baked pasta—where the noodles cook right in the sauce—has become a favorite in my small-town kitchen because it saves dishes and always gets my family coming back for seconds.
Serve this creamy campanelle straight from the warm baking dish with a simple green salad or steamed veggies on the side to balance the richness. Garlic bread, breadsticks, or even buttered toast are wonderful for soaking up the extra sauce. For a heartier spread when friends are over, pair it with a big bowl of mixed greens, a light vinaigrette, and a dish of olives or sliced fresh tomatoes. A sprinkle of extra Parmesan at the table and a crack of black pepper make it feel just a bit more special without any extra fuss.
4-Ingredient Oven Spring CampanelleServings: 4
Ingredients
12 oz raw campanelle pasta (about 3 cups dry)
3 cups whole milk
1 1/2 cups shredded mozzarella cheese, divided
1 1/2 tsp kosher salt (or to taste)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a rectangular ceramic baking dish (about 9x13 inches) with a little oil or butter if you’d like, just to help with cleanup.
Pour the raw campanelle pasta evenly into the bottom of the ceramic baking dish, spreading it out so the noodles are in a single, fairly even layer. This helps them cook evenly and soak up the sauce.
In a large measuring cup or bowl, whisk together the whole milk and kosher salt until the salt is mostly dissolved. Taste a tiny spoonful (before it touches the raw pasta) and adjust the salt if needed—remember the cheese will add a little extra saltiness too.
Slowly pour the salted milk over the dry campanelle in the baking dish, making sure most of the pasta is submerged. A few pieces poking up are fine; they’ll soften as they bake.
Sprinkle 1 cup of the shredded mozzarella evenly over the top of the pasta and milk mixture, reserving the remaining 1/2 cup for later. Gently press any floating pasta back under the liquid with the back of a spoon.
Cover the baking dish tightly with aluminum foil, making sure to crimp the edges so steam stays inside. This helps the raw campanelle cook through and get tender in the milk.
Bake covered for 30–35 minutes, until the pasta is mostly tender when you pierce a piece with a fork and the milk is hot and starting to thicken around the edges.
Carefully remove the foil (watch out for the steam). Stir the pasta gently from the bottom of the dish to redistribute the sauce and any cheese that melted on top, making sure the pasta is coated and nothing is stuck.
Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the pasta is fully tender, the sauce is lightly thickened, and the top is bubbly and golden in spots.
Let the campanelle rest for 5–10 minutes before serving. This short rest helps the sauce set up a bit so it’s creamy instead of runny. Serve warm straight from the baking dish, and if you’d like, add a little extra salt at the table to suit everyone’s taste.
Variations & Tips
If your family likes a little more flavor, you can stir in 1 teaspoon of garlic powder or Italian seasoning with the milk and salt before pouring it over the pasta—this keeps you within the simple spirit of the recipe while adding a cozy, herby note. For kids who love extra cheesiness, swap half of the mozzarella for mild cheddar or Monterey Jack to get that stretchy, gooey pull. If you need to stretch the dish for a crowd, add up to 1 extra cup of milk and an extra 1/2 cup of cheese, then bake a bit longer until the pasta is tender. For picky eaters, keep the top cheese layer light and serve extra melted cheese on the side so they can control how much goes on their plate. You can also use 2% milk instead of whole; just expect a slightly thinner sauce and bake a few minutes longer if needed. To prep ahead, assemble the dish up through adding the milk and first layer of cheese, cover, and refrigerate for up to 6 hours—add 5–10 minutes to the covered bake time if starting from cold. If the top browns faster than you like, loosely tent with foil for the last few minutes. Finally, if the pasta seems a bit too firm at the end, just add a splash of milk, cover again with foil, and let it sit in the warm oven (turned off) for 5–10 minutes until it softens to your liking.
