Pour dry fusilli in the casserole dish and 4 other ingredients to get a meal so delicious your friends will be begging for more!

This 5-ingredient oven fusilli is the kind of weeknight pasta bake I lean on when I’m short on time but still want something deeply comforting. The magic here is that you start with completely dry fusilli right in the casserole dish—no boiling—and let the oven do the work. This method is a modern shortcut version of baked pasta casseroles you’ll see in Italian-American cooking, but streamlined for busy home kitchens: everything bakes together into a saucy, cheesy, crowd-pleasing meal with almost no cleanup.

Serve this oven fusilli straight from the baking dish with a simple green salad dressed in a sharp vinaigrette to cut through the richness. Warm garlic bread or a crusty baguette is perfect for scooping up the extra sauce. If you’d like a little more color and freshness, scatter a handful of chopped fresh basil or parsley over the top at the table. A light Italian red wine or a sparkling water with lemon pairs nicely with the tomato and cheese.

Servings: 4

12 ounces dry fusilli pasta

Preheat your oven to 400°F (200°C). Place a medium (about 9x13-inch) stoneware or ceramic baking dish on the counter. This recipe is designed so the dry fusilli starts right in the dish—no boiling.

Pour the dry fusilli evenly into the bottom of the baking dish, spreading it into an even layer so it cooks uniformly.

In a large measuring cup or bowl, whisk together the marinara sauce and water until well combined. This extra liquid is what allows the dry pasta to hydrate and cook in the oven.

Pour the marinara-water mixture evenly over the dry fusilli, making sure all the pasta is submerged or at least touched by liquid. Gently press down any pieces that are sticking up.

Cover the baking dish tightly with aluminum foil, crimping the edges to seal in steam. This is important so the pasta cooks through without drying out.

Bake, covered, for 30 minutes. At this stage, the pasta should be mostly tender but still a touch firm in the center.

Carefully remove the foil, keeping your hands and face away from the escaping steam. Stir the pasta gently from the corners of the dish toward the center to redistribute sauce and ensure even cooking.

Sprinkle the shredded mozzarella evenly over the top of the pasta, followed by the grated Parmesan, covering as much surface as possible for a nicely browned, cheesy crust.

Return the dish to the oven, uncovered, and bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden around the edges and the pasta is fully tender.

Remove from the oven and let the fusilli rest for 5–10 minutes before serving. This brief rest allows the sauce to thicken slightly and makes it easier to scoop clean portions.

You can treat this as a base template and adjust it to your kitchen. For a touch of heat, stir 1/2 teaspoon of red pepper flakes into the marinara before baking (this would be an optional sixth ingredient). If you prefer a creamier texture, replace 1/2 cup of the water with heavy cream or half-and-half. To add protein without complicating the process, scatter cooked Italian sausage, shredded rotisserie chicken, or drained canned chickpeas over the pasta before pouring on the sauce mixture; just keep in mind that these extras go beyond the core five-ingredient concept. For a slightly smokier flavor, use a mix of smoked mozzarella and regular mozzarella. Food safety tips: If you add any meat, make sure it is fully cooked before it goes into the dish, since the timing here is calibrated for cooking dry pasta, not raw meat. Always check that the pasta is tender and the center of the casserole is piping hot before serving. Leftovers should be cooled quickly, stored in a shallow, covered container in the refrigerator, and eaten within 3–4 days. Reheat thoroughly until steaming hot in the center, either in the oven or microwave, adding a splash of water or extra sauce if it seems dry.