Pour uncooked cavatappi in the stoneware baking dish and 4 other ingredients to get a meal so delicious your husband will be begging for more.

This little oven-baked cavatappi reminds me of the kind of suppers we’d throw together on busy farm nights when everyone was hungry and there wasn’t time to fuss. You pour the uncooked cavatappi straight into a stoneware baking dish, add just four more pantry-friendly ingredients, and the oven does the rest. It’s a cozy, Midwestern-style baked pasta—creamy, saucy, and hearty enough that your husband will go back for seconds and probably ask if there’s more for his lunch tomorrow.

Serve this oven cavatappi hot right out of the stoneware dish with a simple green salad—lettuce, sliced onion, and whatever fresh vegetables you have on hand—dressed with a light vinaigrette or creamy ranch. Warm garlic bread or buttered toast makes a nice companion to soak up the extra sauce. A side of steamed green beans or peas keeps it feeling like a classic meat-and-potatoes-style supper, just with pasta instead of potatoes. For company, add a dish of pickles or sliced tomatoes on the table for that old-fashioned Midwestern touch.

Servings: 4

2 cups uncooked cavatappi pasta (about 8 ounces)

Preheat your oven to 375°F (190°C). Place a medium-sized stoneware baking dish (about 2–2.5 quarts) on the counter so it’s ready to fill.

Pour the uncooked cavatappi pasta evenly into the bottom of the stoneware baking dish, spreading it out so it’s in a fairly even layer. This is your starting point—no boiling needed.

In a large bowl or a mixing pitcher, whisk together the jarred marinara sauce, heavy cream, and dried Italian seasoning until the sauce looks smooth and well combined. This creamy mixture will cook the dry pasta right in the oven.

Pour the creamy tomato sauce mixture evenly over the uncooked cavatappi in the stoneware dish, making sure all the pasta is moistened and mostly submerged. Gently press down any dry pieces with the back of a spoon so they’re tucked into the sauce.

Sprinkle 1 1/2 cups of the shredded mozzarella evenly over the top of the saucy pasta, reserving the remaining 1/2 cup for later. Cover the stoneware dish tightly with foil to help the pasta cook through.

Place the covered dish on the center rack of the preheated oven and bake for 35–40 minutes, until the pasta is 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), sprinkle the remaining 1/2 cup mozzarella over the top, and return the dish to the oven, uncovered. Bake another 8–10 minutes, or until the cheese on top is melted and lightly golden in spots.

Let the cavatappi rest on the counter for about 5 minutes before serving. This helps the sauce thicken a bit so it’s easier to scoop. Bring the stoneware dish right to the table and serve generous spoonfuls while it’s hot and bubbly.

For a heartier version, stir 1–2 cups of cooked ground beef or Italian sausage into the sauce mixture before pouring it over the uncooked pasta. If your husband likes a little kick, add a pinch of red pepper flakes along with the Italian seasoning. You can swap part of the mozzarella for shredded cheddar or provolone for a different flavor, or sprinkle a couple tablespoons of grated Parmesan on top with the final layer of cheese. If you don’t have heavy cream, you can use half-and-half or whole milk, but if using milk, keep the dish tightly covered a bit longer and check that the pasta is fully tender before uncovering. For extra comfort, scatter a handful of buttered breadcrumbs over the top when you add the last bit of cheese. Food safety tips: Keep the heavy cream refrigerated until you’re ready to mix the sauce, and don’t leave the finished dish at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container. Reheat leftovers in the oven at 325°F, covered, until steaming hot in the center (165°F if you’re checking with a thermometer), adding a splash of milk or cream if the pasta seems dry.