This is one of those toss-it-in-the-pan, walk-away, and let-the-oven-work-its-magic dinners that feels like a hug in a bowl. Dry fettuccine nests soak up a simple, creamy tomato sauce right in an enamel roasting pan, so you don’t even have to boil water first. With just four everyday pantry and fridge items plus the pasta, you get a cozy, baked fettuccine dish that tastes like it simmered all afternoon. It’s the kind of recipe you pull out on a busy weeknight or when the neighborhood kids end up staying for dinner and you need something comforting that stretches easily.
Serve these oven-baked fettuccine nests straight from the enamel roasting pan with a big green salad—think romaine or mixed greens with a simple vinaigrette—to balance the creamy sauce. Warm garlic bread or buttered rolls are perfect for soaking up any extra sauce in the bottom of the pan. If you like, add a bowl of steamed or roasted vegetables, such as broccoli or green beans, to round things out. A sprinkle of extra Parmesan at the table and some cracked black pepper let everyone finish their own bowl just the way they like it.
5-Ingredient Oven Fettuccine NestsServings: 4
Ingredients
8 dry fettuccine nests (about 12 ounces total)
2 cups heavy cream (or half-and-half for a lighter version)
1 cup jarred marinara sauce
1 1/2 cups low-sodium chicken broth (or vegetable broth)
1 cup grated Parmesan cheese, plus a little extra for serving (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 tablespoon olive oil or softened butter (for greasing the pan)
Directions
Preheat your oven to 375°F (190°C). Lightly grease an enamel roasting pan with the olive oil or softened butter so the pasta doesn’t stick. Choose a pan large enough to hold all the nests in a single layer with a bit of space between them.
Arrange the dry fettuccine nests in the enamel roasting pan in a single layer. Nestle them in so they’re mostly flat—this helps them cook evenly and makes that pretty “nest” look you see in photos.
In a medium bowl or large measuring cup, whisk together the heavy cream, marinara sauce, chicken broth, salt, and black pepper until the mixture is smooth and the tomato is fully blended into the cream. It should look like a pale, opaque pink sauce.
Pour the creamy tomato mixture evenly over the dry fettuccine nests in the roasting pan, making sure each nest is at least mostly submerged. Gently press the nests down with the back of a spoon so they’re coated in sauce; it’s okay if the tops peek out a bit.
Sprinkle the grated Parmesan cheese evenly over the top of the sauced nests. The cheese will melt into the sauce and help it thicken and turn golden around the edges as it bakes.
Cover the roasting pan tightly with foil, making sure it’s sealed around the edges so the steam stays in. Place the pan on the middle rack of the preheated oven.
Bake, covered, for 30 minutes. After 30 minutes, carefully remove the foil (watch for steam) and check the nests. The pasta should be starting to soften and loosen as you nudge it with a fork.
Return the pan to the oven, uncovered, and bake for another 10–15 minutes, or until the sauce is bubbling, slightly thickened, and the pasta is tender when you test a strand from the center of a nest. If the sauce looks too thick before the pasta is done, you can carefully stir in a splash more broth and bake a few minutes longer.
Once the fettuccine nests are cooked through, remove the pan from the oven and let it rest for 5–10 minutes. The sauce will continue to thicken slightly as it cools, which makes it extra creamy and clingy on the noodles.
Serve the fettuccine nests straight from the enamel roasting pan, spooning some of the creamy tomato-Parmesan sauce from the bottom of the pan over each portion. Add extra Parmesan and black pepper at the table if you like.
Variations & Tips
For picky eaters, you can keep the sauce very mild by using a plain, smooth marinara and skipping any extra herbs or red pepper flakes. If your family likes a little more flavor, stir 1 teaspoon of Italian seasoning or a pinch of crushed red pepper into the sauce mixture before pouring it over the nests. To make it vegetarian, use vegetable broth instead of chicken broth and be sure your Parmesan is a vegetarian-friendly brand. For extra protein, you can scatter 1 to 1 1/2 cups of cooked, shredded rotisserie chicken or cooked Italian sausage over the nests before adding the cheese; just keep in mind this adds an ingredient beyond the basic five. If the kids like cheese pulls, swap half of the Parmesan for shredded mozzarella, sprinkling it over the top for a gooier finish. To sneak in some veggies, tuck a handful of baby spinach leaves or thinly sliced bell peppers around the nests before pouring on the sauce—they’ll soften right into the dish. Food safety tips: Keep the cream and any added meats refrigerated until you’re ready to assemble. If you add cooked chicken or sausage, make sure they were cooked to a safe internal temperature beforehand (165°F/74°C for chicken, 160°F/71°C for sausage) and don’t leave the finished dish out at room temperature for more than 2 hours. Leftovers should be cooled, then stored in a covered container in the refrigerator and eaten within 3–4 days; reheat until steaming hot all the way through before serving.
