Toss dry penne in the glass baking pan and 4 other simple ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient oven penne is the kind of weeknight recipe I lean on when everyone’s hungry and I don’t want to fuss with boiling water or dirtying extra pots. You literally toss dry penne right into a glass baking pan, stir in four more simple ingredients, and let the oven do the work. It’s a cozy, Midwest-style baked pasta—creamy, cheesy, and saucy—that feels like a hug in a dish and usually ends with someone asking for seconds.

Serve this oven penne straight from the glass baking dish with a simple green salad or steamed veggies on the side. Garlic bread or buttered toast soldiers are great for soaking up the extra sauce. A little bowl of grated Parmesan or red pepper flakes on the table lets everyone customize their own plate. For a heartier spread, pair it with a quick fruit salad or sliced apples and carrots so there’s something fresh and crunchy alongside the warm, cheesy pasta.

Servings: 6

12 ounces dry penne pasta

Preheat your oven to 400°F (200°C). Place a 9x13-inch glass baking dish on the counter. This is where everything will come together—no extra pot needed.

Pour the dry penne pasta evenly into the bottom of the glass baking dish, spreading it out so it’s in a fairly even layer. It will look just like that top-down photo: uncooked penne scattered across the dish.

In a large measuring cup or bowl, whisk together the marinara sauce, water, Italian seasoning, and a small pinch of salt if your sauce is on the mild side. Taste the mixture; it should be pleasantly seasoned, since this is what will flavor the pasta.

Pour the sauce-and-water mixture evenly over the dry penne in the glass dish. Use a spoon to gently press and stir so most of the pasta is submerged. It’s okay if a few pieces peek out; they’ll soften as they bake.

Sprinkle 1 cup of the shredded mozzarella evenly over the top. This first layer melts down into the sauce and helps everything get creamy as it cooks.

Cover the glass baking dish tightly with foil, making sure to crimp the edges so steam can’t easily escape. This is important because the pasta needs that trapped moisture to cook through.

Place the covered dish on the middle oven rack and bake for 35 minutes. Avoid peeking too often so the steam stays inside.

Carefully remove the dish from the oven and peel back the foil away from you to avoid the hot steam. Stir the pasta well, scraping up any sauce from the edges and making sure there are no dry clumps of penne in the corners. The pasta should be mostly tender but may still have a little bite.

Sprinkle the remaining 1 cup of mozzarella evenly over the top. If you’d like, add a light extra pinch of Italian seasoning over the cheese for a pretty speckled finish.

Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges and the pasta is tender when you poke a piece with a fork.

Remove from the oven and let the pasta rest for about 5–10 minutes. This short rest helps the sauce thicken slightly so it’s not too runny when you scoop it out and makes serving easier.

Scoop into bowls or plates and serve warm. If you like, you can offer extra Italian seasoning, red pepper flakes, or grated Parmesan at the table so everyone can make their own plate just right.

For picky eaters, you can keep the sauce very smooth by choosing a plain marinara without visible chunks, or even blend a veggie-loaded sauce before using it. If your kids love extra cheesiness, sprinkle a little more mozzarella or a handful of mild cheddar on top during the final bake. To add protein without changing the five-ingredient promise too much, use a meat-based marinara sauce or stir in pre-cooked, crumbled Italian sausage or diced rotisserie chicken when you first mix the pasta and sauce (just remember that adding meat makes it more filling and slightly changes the bake time—check at 30 minutes). For a veggie boost, finely chop spinach or bell peppers and tuck them under the cheese layer; they’ll soften right into the sauce and are less noticeable for reluctant veggie eaters. If the top browns too quickly, loosely tent with foil for the last few minutes. Food-safety tips: If you add any meat, be sure it’s fully cooked before it goes into the dish, since this recipe is designed to cook pasta, not raw meat. Always check that leftovers cool within 2 hours, then store them in a shallow, covered container in the refrigerator and eat within 3–4 days. Reheat leftovers until they’re steaming hot in the center (165°F/74°C) before serving. Make sure your glass baking dish is labeled oven-safe, and avoid placing a hot glass dish directly on a cold or wet surface to prevent cracking—set it on a dry towel or trivet when it comes out of the oven.