This 4-ingredient oven campanelle is exactly the kind of weeknight dinner I lean on when work runs late and the kids (or honestly, the adults) are craving something cozy and cheesy. You literally pour uncooked campanelle straight into a stoneware baker, add three basic pantry-friendly ingredients, and let the oven do the rest. The pasta bakes up in a rich, red, cheesy sauce that tastes like you hovered over the stove all afternoon, even though you barely lifted a finger.
Serve this baked campanelle hot, straight from the stoneware baker with a simple green salad and store-bought vinaigrette, or just some sliced cucumbers and baby carrots if you’re really pressed for time. Garlic bread or buttered toast soldiers are perfect for scooping up the extra sauce. A sprinkle of crushed red pepper at the table lets spice-lovers doctor their own plates, and if you have it on hand, a side of roasted broccoli or green beans roasted on a sheet pan alongside the pasta makes this feel like a complete, balanced meal.
4-Ingredient Oven CampanelleServings: 4
Ingredients
12 ounces uncooked campanelle pasta
3 cups jarred marinara sauce (or other basic tomato pasta sauce)
2 1/2 cups whole milk (or 2% milk)
2 cups shredded mozzarella cheese, divided
Directions
Preheat your oven to 375°F (190°C). Place a medium-to-large stoneware baker (about 9x13 inches or similar) on the counter so it’s ready to go.
Pour the uncooked campanelle pasta evenly into the bottom of the stoneware baker, spreading it out so it’s in a mostly even layer. This is your base.
In a large bowl or a big measuring pitcher, whisk together the jarred marinara sauce and the milk until the mixture looks like a smooth, creamy red sauce. This is your all-in-one cooking liquid and sauce for the pasta.
Pour the creamy marinara mixture evenly over the uncooked campanelle in the stoneware baker, making sure all of the pasta is submerged or at least moistened. Use a spoon to gently press down any dry pieces so they’re touching the liquid.
Sprinkle 1 1/2 cups of the shredded mozzarella evenly over the top of the saucy pasta, reserving the remaining 1/2 cup for later.
Cover the stoneware baker tightly with foil, making sure to crimp the edges so steam can’t easily escape. This helps the pasta cook through in the oven without drying out.
Bake the covered dish on the center rack for 35–40 minutes, until the pasta is mostly tender when you poke a piece with a fork and the sauce is bubbling around the edges.
Carefully remove the baker from the oven, take off the foil (watch for hot steam), and sprinkle the remaining 1/2 cup shredded mozzarella over the top.
Return the uncovered baker to the oven and bake for another 10–15 minutes, until the cheese on top is melted, lightly golden in spots, and the pasta is fully tender.
Let the campanelle rest on the counter for about 5–10 minutes before serving so the sauce can thicken slightly and the cheese sets just enough to scoop clean portions. Serve straight from the stoneware baker and enjoy.
Variations & Tips
You can swap the mozzarella for a blend of Italian cheeses (like mozzarella, provolone, and Parmesan) for a little extra flavor, or stir 1/2 cup grated Parmesan into the sauce mixture before baking for a saltier, nuttier bite. If you like a meatier dish but still want to keep it simple, scatter 1–1 1/2 cups of cooked, crumbled Italian sausage or shredded rotisserie chicken over the pasta before you pour on the sauce. For a veggie boost, you can mix in 1–2 cups of frozen spinach or peas (no need to thaw) with the dry pasta before adding the sauce; just know it may add a couple of minutes to the bake time. To make it creamier, replace 1/2 cup of the milk with heavy cream. If you only have a thicker tomato sauce, you may need to add an extra 1/4–1/2 cup milk or water so there’s enough liquid to fully cook the pasta. Food safety tips: Always check that the pasta in the center of the dish is fully cooked and hot before serving; the sauce should be bubbling and the internal temperature should reach at least 165°F (74°C) if you’ve added any meat or previously cooked ingredients. Handle the hot stoneware carefully with oven mitts, and let it rest a few minutes before serving to avoid burns from splattering sauce. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly until steaming hot before eating.
