Pour dry, uncooked rigatoni straight into a casserole dish with 3 cheap pantry items and pull out a springtime dinner so mouthwatering your husband will be asking for seconds before he finishes his fi

This 4-ingredient oven baked rigatoni is the kind of weeknight dinner I lean on when the day’s been long and everyone’s hungry right now. You literally pour dry, uncooked rigatoni straight into a casserole dish, add three cheap pantry staples, and let the oven do the work. The pasta soaks up the sauce as it bakes, giving you a cozy, springtime-feeling meal with almost no prep. It’s simple, budget-friendly, and just fancy enough that my husband is already asking for seconds before he’s halfway through his first plate.

Serve this baked rigatoni hot from the oven with a simple green salad—think lettuce, cucumber, and whatever crisp veggies you have on hand—tossed in a light vinaigrette to keep things feeling fresh and springy. Warm garlic bread or buttered toast soldiers are perfect for scooping up the extra sauce from the corners of the dish. If you’d like to round out the meal a bit more, add a side of steamed green beans or roasted carrots, and finish with fresh fruit for dessert to keep it light but satisfying.

Servings: 6

12 ounces dry, uncooked rigatoni pasta

Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic or glass oven-safe casserole dish (about 9x13 inches or similar size).

Pour the dry, uncooked rigatoni straight into the casserole dish and spread it into an even layer. It will look like a pile of dry pasta in the center of the dish—that’s exactly what you want.

In a large bowl or measuring pitcher, whisk together the jarred marinara sauce and the water until evenly combined. This extra liquid is what allows the dry pasta to cook right in the oven.

Pour the sauce-and-water mixture evenly over the dry rigatoni, making sure all of the pasta is at least mostly submerged. Use a spoon to gently press down any pieces of pasta that are sticking up so they can soak in the liquid.

Cover the casserole dish tightly with aluminum foil, crimping the edges so steam can’t easily escape. This helps the rigatoni cook through and get tender 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 foil (watch out for steam), give the pasta a gentle stir to redistribute any extra sauce, and smooth it back into an even layer. Sprinkle the shredded mozzarella evenly over the top, letting some pieces fall into little crumbles and nooks so you get melty pockets throughout.

Return the uncovered dish to the oven and bake for another 10–15 minutes, until the cheese is melted, lightly browned in spots, and the sauce is thick and bubbling. If you like a deeper golden top, you can broil it for 1–2 minutes at the end, watching closely.

Let the baked rigatoni rest for 5–10 minutes before serving so it can set up a bit and won’t slide all over the plate. Scoop into bowls or onto plates and serve warm.

For picky eaters, you can use a very smooth marinara sauce and skip any chunky varieties so the texture stays simple and familiar. If your crew likes extra cheesiness, stir an additional 1/2 cup of mozzarella into the pasta after the first bake, then top with the remaining cheese. To sneak in some veggies without changing the ingredient count too much, choose a marinara that already includes finely chopped vegetables like carrots or spinach. If you want a bit of protein but still keep it pantry-style, stir in 1/2–1 cup of cooked crumbled sausage or ground beef that you’ve prepped ahead and frozen, or a well-drained can of lentils, right after you uncover the dish and before adding the cheese. For a brighter spring twist, finish the baked pasta with a sprinkle of dried Italian herbs or a handful of fresh parsley if you have it on hand, and serve with lemon wedges so everyone can squeeze a little over their own plate. You can also swap mozzarella for whatever melting cheese you already have—mild cheddar or Monterey Jack both work in a pinch, though the flavor will be a bit different. If the top browns too quickly for your oven, loosely tent the dish with foil near the end of baking. Leftovers reheat nicely in the microwave with a splash of water and an extra pinch of cheese on top to bring everything back to life.