Toss dry cavatappi in the metal 9x13 baking pan and 3 easy ingredients to get a meal so delicious your husband will be begging for more.

This 4-ingredient oven cavatappi is the kind of weeknight miracle every busy family needs. You literally toss dry cavatappi straight into a metal 9x13 baking pan, add three simple pantry ingredients, and let the oven do the work. No boiling pasta, no fancy prep, just a cozy, creamy pasta bake that tastes like you spent all afternoon on it. It’s the kind of comforting, no-fuss meal that has my husband going back for seconds (and usually thirds) and makes the whole house smell like an Italian restaurant.

Serve this creamy oven cavatappi straight from the metal pan with a simple green salad or steamed broccoli to balance the richness. Garlic bread or buttered toast soldiers are great for soaking up the extra sauce. If you like a little heat, pass crushed red pepper flakes at the table. A light fruit salad or sliced apples on the side keeps things kid-friendly and makes the whole meal feel complete without much extra work.

Servings: 6

12 oz dry cavatappi pasta (about 3 cups)

Preheat your oven to 400°F (200°C). Place a clean, ungreased metal 9x13-inch baking pan on the counter. This recipe is designed for a metal pan so the pasta cooks evenly.

Pour the dry cavatappi pasta directly into the metal 9x13 pan and spread it into an even layer so it covers the bottom. It will look like a lot of dry pasta, but it will soften and swell as it bakes.

In a large measuring cup or bowl, whisk together the marinara sauce and water until well combined. This extra liquid is what lets the dry pasta cook right in the pan without boiling first.

Pour the sauce-and-water mixture evenly over the dry cavatappi in the pan. Gently shake the pan or use a spoon to nudge the pasta so all of it is moistened and mostly submerged. It’s okay if a few pieces are peeking out.

Sprinkle 1 cup of the shredded mozzarella cheese evenly over the top. This first layer will melt down into the pasta as it cooks and help make a creamy sauce.

Cover the pan tightly with aluminum foil, crimping the edges so steam can’t easily escape. This helps the dry pasta cook through and soak up the liquid.

Bake the covered pan on the middle rack for 30 minutes. At this point, the pasta should be mostly tender and the sauce bubbling around the edges.

Carefully remove the foil (watch out for hot steam). Stir the pasta gently from the corners and bottom of the pan to loosen any noodles that might be sticking and to mix the cheese into the sauce. Smooth it back into an even layer.

Sprinkle the remaining 1 cup shredded mozzarella evenly over the top of the pasta. Return the pan to the oven, uncovered.

Bake uncovered for another 10–15 minutes, or until the cheese on top is melted, lightly golden in spots, and the pasta is tender when you taste a piece. If you like a deeper golden top, you can broil for 1–2 minutes at the end, watching closely.

Remove the pan from the oven and let the pasta rest for 5–10 minutes before serving. This short rest helps the sauce thicken slightly so it’s creamy and scoopable, and keeps everyone from burning their mouths on the first bite.

Scoop the cavatappi straight from the metal pan onto plates or into bowls and enjoy while hot. Store any leftovers in a covered container in the refrigerator and reheat thoroughly before serving again.

For picky eaters, choose a very smooth marinara and skip any chunky vegetable sauces. You can also use a mild tomato-basil sauce if your family prefers a slightly sweeter flavor. For extra protein, stir in 1–1 1/2 cups cooked, crumbled Italian sausage or ground beef when you first mix the pasta and sauce in the pan. If your crew loves cheese, swap half the mozzarella for shredded Italian blend or add 1/4 cup grated Parmesan on top in the last 10 minutes of baking. To sneak in veggies, stir in 1–2 cups of finely chopped baby spinach or thawed, well-drained frozen peas after the first 30 minutes when you remove the foil and stir; they’ll soften nicely during the final bake. For a creamier version, replace 1/2 cup of the water with heavy cream or half-and-half, keeping the total liquid the same. Food safety tips: Always make sure the pasta is heated through and the center of the bake is piping hot and bubbling before serving. Use a metal 9x13 pan as directed; glass can sometimes cook differently and may require a longer bake. Refrigerate leftovers within 2 hours of cooking, store in a shallow container for faster cooling, and eat within 3–4 days. Reheat leftovers until steaming hot all the way through, adding a splash of water or sauce if they seem dry. Discard any pasta that has been left out at room temperature for more than 2 hours.