Mix jarred sun dried tomatoes and these 3 ingredients over penne pasta into a baking dish for a rustic supper folks never stop requesting

This oven-baked sun dried tomato penne is the kind of no-fuss, four-ingredient supper I lean on when the day’s been long and the sink is already full. It reminds me of the old Amish and Midwestern church suppers around here, where casseroles did the heavy lifting and nobody fussed with fancy ingredients. Everything goes into one baking dish—uncooked pasta, jarred sun dried tomatoes, cream, and cheese—then the oven does the rest. The tomatoes melt into a rustic, tangy sauce that clings to every noodle, and it’s the sort of dish folks ask for again and again because it tastes like you spent all afternoon on it, even though you didn’t.

Serve this rustic baked pasta straight from the dish with a big spoon, family-style. It pairs nicely with a simple green salad dressed in vinegar and oil, or just some sliced cucumbers and onions in a light dressing like we’ve always done on the farm. A side of garlic bread, buttered toast, or even leftover dinner rolls is perfect for soaking up the creamy tomato sauce. For a heartier spread, add a pan of roasted vegetables or steamed green beans with a little butter and salt. A glass of iced tea or lemonade fits the down-home feel of this meal.

Servings: 4

12 oz uncooked penne pasta (about 3 cups dry)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar casserole pan.

Pour the uncooked penne pasta into the prepared baking dish and spread it into an even layer.

In a medium bowl or large measuring cup, whisk together the heavy cream, salt, and black pepper until well combined.

Sprinkle 1 1/2 cups of the shredded mozzarella evenly over the dry penne pasta in the baking dish.

Scatter the chopped, drained sun dried tomatoes over the pasta and cheese, making sure to distribute them fairly evenly. This is where you can use your hands to gently toss the tomatoes with the dry pasta right in the dish so they’re not all clumped in one spot.

Pour the cream mixture evenly over the pasta, tomatoes, and cheese, making sure most of the pasta is moistened. If the liquid doesn’t quite come up to the top layer of pasta, add up to 1 cup of hot water, a little at a time, just until the pasta is mostly covered but not swimming.

Use clean hands or a large spoon to gently mix everything together right in the baking dish—uncooked penne, jarred sun dried tomatoes, cream, and cheese—so the pasta is coated and the tomatoes are tucked throughout. Smooth the top into an even layer.

Cover the baking dish tightly with aluminum foil to help the pasta cook through and keep the sauce from drying out.

Bake, covered, for 35–40 minutes, until the pasta is just tender when you poke a piece with a fork and most of the liquid has thickened into a creamy sauce.

Carefully remove the foil (watch for steam). Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top.

Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese on top is melted, lightly browned in spots, and the sauce is bubbling around the edges.

Remove from the oven and let the pasta rest for 5–10 minutes so the sauce can thicken and cling to the noodles. Taste and adjust with a little extra salt or pepper if needed before serving warm.

For a slightly lighter version, you can use half-and-half instead of heavy cream, though the sauce will be a bit thinner. If you prefer a cheesier top, add an extra 1/2 cup of mozzarella or a sprinkle of grated Parmesan during the final bake. To lean into more Amish-style pantry cooking, swap part of the mozzarella for mild cheddar or Colby Jack, which many farm kitchens keep on hand. A handful of chopped fresh parsley or a pinch of dried Italian seasoning can be added to the cream mixture for a bit of color and herbal flavor. For extra protein, stir in 1–2 cups of cooked, diced chicken or smoked sausage with the pasta before baking, making sure there is enough liquid to keep everything moist. If your sun dried tomatoes are packed in dry form instead of oil, soak them in hot water for 10–15 minutes to soften, then drain well before using. Food safety tips: Keep the cream refrigerated until you are ready to mix it, and don’t let the assembled casserole sit out for more than 30 minutes before baking. Leftovers should be cooled, then refrigerated within 2 hours and eaten within 3–4 days. Reheat thoroughly until steaming hot in the center, adding a splash of cream or water if the pasta seems dry.