Put dry broken bucatini in the rectangular glass baking dish and 3 other components to get a meal so delicious your family will be begging for more!

This 4-ingredient oven bucatini is the sort of no-fuss supper I lean on when the day’s gotten away from me but I still want something that feels like a real, sit-down family meal. Instead of fussing with a pot of boiling water, the dry broken bucatini goes straight into a rectangular glass baking dish, just like those old church-basement casseroles we all grew up with. The pasta soaks up a rich, creamy tomato sauce right in the oven, and by the time it’s bubbling and golden around the edges, the whole kitchen smells like Sunday at Grandma’s. It’s simple, comforting Midwestern cooking: pantry ingredients, one dish, and a meal that has everyone asking for seconds.

Serve this oven bucatini hot from the baking dish with a simple green salad—leaf lettuce or romaine with a light vinaigrette—to balance the creamy, tomato-rich sauce. Warm garlic bread, buttered toast, or even plain dinner rolls are perfect for soaking up the extra sauce. A side of steamed green beans or peas fits right in with that classic farmhouse table feeling. If you like, pass extra grated Parmesan at the table so everyone can add a little more to their plate.

Servings: 4

8 ounces dry broken bucatini pasta

Preheat your oven to 375°F (190°C). Lightly grease a rectangular glass baking dish (about 9x13 inches) with a touch of oil or cooking spray so the pasta doesn’t stick.

Spread the dry broken bucatini evenly in the bottom of the rectangular glass baking dish. The pieces can overlap and crisscross; just try to keep them in a fairly even layer so they cook at the same rate.

In a medium bowl or large measuring cup, whisk together the jar of marinara sauce and the 2 cups of water until well combined. It will look thin, but the pasta will soak up this liquid as it bakes.

Pour the sauce-and-water mixture evenly over the dry broken bucatini in the glass dish, making sure all the pasta is submerged or at least moistened. If any pieces are sticking up dry, gently press them down with the back of a spoon.

Cover the baking dish tightly with foil, crimping the edges so steam cannot easily escape. Place the dish on the center rack of the preheated oven.

Bake, covered, for 35 to 40 minutes, until the pasta is tender when you poke a piece with a fork. If your oven runs hot or cool, you may need to add or subtract a few minutes.

Carefully remove the dish from the oven and take off the foil, watching out for the burst of hot steam. Stir the pasta gently to loosen any strands that may have stuck together and to even out the sauce.

Sprinkle the shredded mozzarella cheese evenly over the top of the hot pasta. Return the uncovered dish to the oven and bake for another 8 to 10 minutes, or until the cheese is melted and bubbly.

If you like a lightly browned top, switch the oven to broil for 1 to 2 minutes at the end, watching very closely so the cheese doesn’t burn.

Remove the dish from the oven and let the pasta rest for about 5 minutes so the sauce can thicken slightly and the cheese can set. Scoop into bowls or onto plates and serve warm.

You can dress this basic 4-ingredient bake up or down depending on what you have on hand. For a little extra richness, stir 1/4 to 1/2 cup of grated Parmesan into the sauce-and-water mixture before pouring it over the pasta. If your family likes a bit of heat, add a pinch of red pepper flakes to the sauce. You can swap the mozzarella for an Italian blend cheese, or use half mozzarella and half cheddar for a more old-fashioned Midwestern flavor. If you want some protein without adding more ingredients, choose a marinara that already includes meat; otherwise, you can tuck cooked crumbled sausage or ground beef into the pasta before baking, but that will take you beyond the four core ingredients. For extra vegetables, layer a handful of baby spinach or some thawed, well-drained frozen peas over the pasta before adding the sauce. Food safety tips: If you add any cooked meat or vegetables, make sure they are fully cooked and hot when they go into the casserole, and that the finished dish reaches a safe internal temperature of at least 165°F (74°C) in the center. Always use oven mitts when handling the hot glass dish, and allow it to rest on a heat-safe surface; avoid setting hot glass directly on a cold or wet countertop to prevent cracking. Leftovers should be cooled within two hours, stored in a covered container in the refrigerator, and eaten within 3 to 4 days, reheating until steaming hot before serving.