Put dry ditalini in the oven dish and 4 basic ingredients to get a meal so incredible your family will be begging for more!

This 5-ingredient oven ditalini is the kind of cozy, no-fuss dinner that makes busy weeknights feel special. You start with dry ditalini right in the baking dish, pour over a simple seasoned broth, add a creamy touch and plenty of cheese, then let the oven do the work. It comes out as a tender, saucy pasta bake that tastes like you fussed much more than you did—exactly the kind of meal that has kids and spouses asking for seconds.

Serve this oven ditalini hot with a crisp green salad or steamed broccoli to balance the creamy, cheesy pasta. Garlic bread or warm dinner rolls are perfect for soaking up any extra sauce in the bottom of the dish. If you’d like a little extra protein on the side, simple baked chicken tenders, grilled sausages, or a rotisserie chicken pair nicely without adding much work.

Servings: 4

2 cups dry ditalini pasta

Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13-inch glass baking dish or a similar deep baking dish.

Pour the dry ditalini pasta into the bottom of the glass baking dish and spread it into an even layer.

In a large measuring cup or bowl, whisk together the chicken broth, milk, and garlic powder until the garlic powder is well blended. The mixture will look like a pale, milky broth.

Pour the pale broth mixture evenly over the dry ditalini in the baking dish. Gently stir with a spoon to make sure all the pasta is coated and submerged as much as possible. The dish will look like dry pasta floating in a light, pale broth.

Sprinkle 1 cup of the shredded mozzarella cheese evenly over the top of the pasta and broth. Do not stir it in; just let it sit on top.

Cover the baking dish tightly with aluminum foil, making sure it is well sealed so the steam stays inside and cooks the pasta.

Bake the covered dish in the preheated oven for 30 minutes. At this point, carefully remove the foil, standing back from any hot steam.

Stir the pasta gently to loosen it from the bottom and sides of the dish and to mix in the melted cheese. Check the pasta for doneness; it should be mostly tender but can still have a slight bite.

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

Bake for another 10–15 minutes, or until the pasta is fully tender, most of the liquid is absorbed into a creamy sauce, and the cheese on top is melted and lightly golden in spots.

Remove the dish from the oven and let the pasta rest for 5–10 minutes. This helps the sauce thicken slightly and makes it easier to serve.

Taste and add a pinch of salt and black pepper if desired before serving. Scoop into bowls and enjoy while warm.

For picky eaters, you can keep the garlic mild by using only 1/2 teaspoon garlic powder or swapping it for onion powder. If your family likes a little more flavor, stir in 1 teaspoon Italian seasoning or a pinch of red pepper flakes with the broth. To make it meatier, scatter 1–2 cups of cooked, crumbled sausage, diced ham, or shredded rotisserie chicken over the dry pasta before pouring on the broth. For extra veggies, mix in 1–2 cups of frozen peas, corn, or mixed vegetables right from the freezer; they will cook along with the pasta. You can also swap half of the mozzarella for shredded cheddar or Monterey Jack for a different flavor. To make it vegetarian, use vegetable broth instead of chicken broth. If you need it creamier, replace 1/2 cup of the milk with heavy cream. Food safety tips: Always use pasteurized milk and cheese, and keep dairy refrigerated until you’re ready to cook. Make sure the pasta bake is heated until the center is steaming hot and the cheese is fully melted; leftovers should be cooled quickly, stored in the refrigerator within 2 hours, and eaten within 3–4 days. Reheat leftovers until piping hot all the way through before serving.