This 5-ingredient oven fusilli reminds me of the kind of no-fuss suppers we used to pull together on busy planting nights, when everyone came in from the fields tired and hungry. You start just the way the headline promises: pour dry fusilli straight into a big ceramic baking dish, then add four simple pantry staples right over the top. The pasta soaks up the sauce as it bakes, turning tender and flavorful without ever boiling a pot of water. It’s the sort of hearty, cozy, Midwest-style casserole that has a way of making husbands ask for seconds and grandkids scrape the pan clean.
Serve this oven fusilli straight from the baking dish with a simple green salad dressed in vinegar and oil, or a side of steamed green beans if you’re keeping things light. Warm garlic bread or buttered dinner rolls are perfect for soaking up the extra sauce. A sprinkle of extra Parmesan at the table never hurts, and if you enjoy a glass of wine, a modest red like a table merlot fits right in with this homey, comforting meal.
5-Ingredient Oven FusilliServings: 4
Ingredients
12 ounces dry fusilli pasta
3 cups jarred marinara or pasta sauce
2 cups water
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a large ceramic baking dish (about 9x13 inches or similar size) with a little oil or nonstick spray so the pasta doesn’t stick.
Pour the dry fusilli into the large ceramic baking dish and spread it out evenly in a single layer. This is your base, just as you see in the photo: uncooked spirals catching the light across the bottom of the dish.
In a medium bowl or large measuring cup, whisk together the jarred marinara sauce and the water until well combined. This thinned sauce will cook and soften the dry pasta as it bakes.
Pour the sauce-and-water mixture evenly over the dry fusilli, making sure all the pasta is moistened. Use the back of a spoon to gently press any exposed noodles down so they’re mostly submerged in the liquid.
Cover the baking dish tightly with aluminum foil to trap in the steam. Place the dish on the center rack of the preheated oven.
Bake, covered, for 35 to 40 minutes, until the fusilli is tender when you taste a piece from the center of the dish. If it seems a bit firm, recover and bake 5 to 10 minutes longer. (Ovens and pasta shapes can vary a bit.)
Carefully remove the foil, watching out for hot steam. Stir the pasta gently to redistribute the sauce, then smooth it back into an even layer.
Sprinkle the shredded mozzarella evenly over the top of the hot pasta, followed by the grated Parmesan, covering as much of the surface as you can.
Return the uncovered baking dish to the oven and bake for another 10 to 12 minutes, or until the cheese is melted, bubbly, and lightly golden in spots.
Let the fusilli rest for 5 to 10 minutes before serving so the sauce thickens slightly and the casserole sets. Scoop into bowls or onto plates and enjoy while hot.
Variations & Tips
You can tuck a lot of personality into this simple 5-ingredient framework while still keeping it easy. For a meatier version, stir 1 to 1 1/2 cups of cooked ground beef or Italian sausage into the dish right after you pour in the sauce-and-water mixture; just make sure the meat is fully cooked and drained before adding. If you’d like more vegetables, scatter 1 to 1 1/2 cups of thawed frozen spinach, peas, or mixed vegetables over the dry pasta before adding the liquid. A pinch of dried Italian seasoning, garlic powder, or crushed red pepper can be whisked into the sauce and water for extra flavor without changing the ingredient list much. If you prefer a creamier bake, you can replace 1/2 cup of the water with half-and-half or light cream, but keep an eye on the baking time so it doesn’t dry out. Food safety tips: Always make sure any meat you add is cooked to a safe internal temperature (160°F/71°C for ground beef and pork, 165°F/74°C for poultry) before it goes into the casserole, since this recipe is designed mainly to cook the pasta and heat things through. Leftovers should be cooled, covered, and refrigerated within 2 hours and eaten within 3 to 4 days; reheat until steaming hot in the center. If the pasta seems dry when reheating, stir in a spoonful or two of water or sauce before warming.
