Dump dry campanelle in the ceramic baking dish and 2 simple mix-ins to create a feast so rich your friends will be begging for more!

This 3-ingredient oven campanelle is the kind of weeknight lifesaver I lean on when the day has been long but I still want to put something warm and comforting on the table. You literally dump dry campanelle into a ceramic baking dish, stir in two simple mix-ins, and let the oven do the rest. The pasta bakes up tender in a rich, creamy tomato sauce that tastes like it simmered all afternoon, even though it comes together with pantry staples. It’s perfect for feeding hungry kids, last-minute guests, or a cozy potluck with neighbors.

Serve this rich, saucy campanelle straight from the ceramic baking dish with a simple green salad dressed in olive oil and vinegar, and some crusty bread or garlic toast to soak up every bit of sauce. A side of roasted broccoli or green beans works nicely if you want more veggies on the plate. For adults, a glass of red wine or sparkling water with lemon pairs well, and for kids, a cold glass of milk or apple juice keeps it family-friendly.

Servings: 4–6

12 ounces dry campanelle pasta

Preheat your oven to 400°F (200°C). Lightly grease a medium ceramic baking dish (about 9x13 inches or similar) with a bit of oil or cooking spray to help with cleanup.

Pour the dry campanelle pasta straight into the ceramic baking dish and spread it into an even layer. It will look like a big pile of uncooked pasta in the dish—that’s exactly what you want.

In a large bowl or measuring pitcher, whisk together the jarred marinara sauce with 1 1/2 cups of water until evenly combined. This extra liquid is what allows the dry pasta to cook through in the oven.

Pour the marinara-water mixture over the dry campanelle in the baking dish, using a spoon to gently poke and stir so most of the pasta is coated and submerged. It’s okay if a few pieces stick up; they’ll soften as they bake.

Cover the ceramic baking dish tightly with foil, making sure to crimp the edges so steam doesn’t escape. Place the dish on the middle rack of the preheated oven.

Bake, covered, for 30–35 minutes, until the pasta is mostly tender when you poke a piece with a fork. Carefully remove the foil, watching out for hot steam.

Sprinkle the shredded mozzarella evenly over the top of the hot pasta and sauce. Use the back of a spoon to gently nudge any very dry pasta pieces down into the sauce if needed.

Return the uncovered baking dish to the oven and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden in spots and the pasta is fully tender.

Remove from the oven and let the campanelle rest for about 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop. Serve warm straight from the ceramic dish.

If your family likes a little extra richness, stir 1/2 cup of heavy cream or half-and-half into the marinara before baking (this will technically add another ingredient, but it’s a lovely upgrade). For a slightly lighter version, use part-skim mozzarella and a marinara that’s lower in oil. Picky eaters who don’t love tomato chunks usually do better with a smooth marinara; you can blend a chunky sauce briefly with an immersion blender before mixing with water. To add protein without changing the basic 3-ingredient idea too much, serve this pasta alongside baked chicken tenders, rotisserie chicken, or meatballs warmed separately. If you want to bake protein right into the dish, make sure any meat (like sausage or ground beef) is fully cooked and drained before you stir it into the sauce, and be aware this will go beyond the three core ingredients. You can also sprinkle a little grated Parmesan on top of the mozzarella for a sharper flavor, or add a pinch of dried Italian herbs before baking. For kids who prefer extra-cheesy pasta, reserve a handful of mozzarella and let them sprinkle it on their own portions at the table. Food safety tips: Always use a fully oven-safe ceramic baking dish and check for any cracks before baking. Handle the hot dish with thick oven mitts and place it on a heat-safe surface when it comes out of the oven. When removing the foil after the first bake, open it away from your face and hands to avoid steam burns. Leftover pasta should be cooled slightly, then refrigerated within 2 hours in a shallow, covered container and eaten within 3–4 days. Reheat leftovers until they are steaming hot all the way through (165°F/74°C) before serving.