This 3-ingredient oven ditalini is one of those busy-weeknight miracles: you literally toss dry pasta straight into a metal baking pan with just two other pantry staples, slide it into the oven, and out comes a cozy, comforting meal that tastes like you fussed way more than you did. It’s very Midwest casserole energy, but pared way down so you can throw it together after work while answering emails or helping with homework. No boiling water, no separate pots, and barely any dishes—just a simple, hearty pasta bake that tends to disappear fast (my husband always goes back for seconds).
Serve this oven ditalini straight from the metal pan with a simple green salad or steamed broccoli to balance out the creaminess, and add some crusty bread or garlic toast if you want to stretch the meal. A quick side of roasted vegetables works great if you already have the oven on, and a light vinaigrette or pickles on the side help cut through the richness. If you have it on hand, a sprinkle of extra Parmesan or a drizzle of good olive oil over each bowl right before serving makes it feel a little more special without adding much effort.
3-Ingredient Oven DitaliniServings: 4
Ingredients
2 cups uncooked ditalini pasta
3 cups jarred marinara or pasta sauce
1 1/2 cups shredded mozzarella cheese, divided
Directions
Preheat your oven to 375°F (190°C). Set out a metal 9x13-inch baking pan (or similar metal roasting pan); no need to grease it.
Pour the uncooked ditalini pasta directly into the metal baking pan and shake the pan gently to spread the pasta into an even layer. This is your base.
Pour the marinara sauce evenly over the dry ditalini, then use a spatula or spoon to stir everything together right in the pan so all the pasta is coated and there are no dry spots. Smooth the mixture back into an even layer.
Sprinkle 1 cup of the shredded mozzarella evenly over the top of the saucy ditalini, reserving the remaining 1/2 cup for later. Cover the pan tightly with aluminum foil, making sure to crimp the edges so steam stays trapped inside to help cook the pasta.
Place the covered pan on the middle rack of the preheated oven and bake for 30 minutes. During this time, the ditalini will absorb moisture from the sauce and soften.
Carefully remove the pan from the oven and peel back the foil away from you to avoid steam. Stir the pasta well, scraping the corners and checking that the ditalini is mostly tender. If it still seems very firm or dry, stir in 1/4 to 1/2 cup of hot water, a little at a time, until it loosens slightly.
Sprinkle the remaining 1/2 cup of shredded mozzarella over the top of the pasta. Return the pan to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden in spots and the pasta is fully tender.
Remove the pan from the oven and let the ditalini rest for 5 to 10 minutes so it can thicken slightly and cool just enough to serve. Taste and adjust with a pinch of salt at the table if needed, then scoop into bowls and serve hot.
Variations & Tips
If you want to bulk this up a bit while still keeping it simple, you can stir in up to 1 cup of cooked Italian sausage, rotisserie chicken, or leftover ground beef along with the marinara before baking—just remember that technically adds another ingredient. For a slightly creamier version, replace 1/2 cup of the marinara with heavy cream or half-and-half and bake as directed. You can also swap the mozzarella for an Italian blend or provolone for a slightly sharper flavor. If your marinara is very thick, you may need to add a few tablespoons of water before baking so the ditalini has enough moisture to cook through; check at the 30-minute mark and add a splash more hot water if the pasta still seems dry. For a bit of heat, sprinkle red pepper flakes on individual servings so everyone can control their spice level. Food safety tips: Make sure any added meats are fully cooked before mixing into the pasta, and if you’re reheating leftovers, heat them to at least 165°F (74°C) before serving. Cool leftovers within 2 hours, store them covered in the refrigerator, and enjoy within 3 to 4 days. If your metal pan is very thin, place it on a baking sheet to prevent warping in a hot oven and to catch any potential bubbling over.
