This oven-baked 4-ingredient Amish-style creamy Alfredo pasta is the kind of weeknight comfort dish that feels like a warm hug. It borrows from the simple, pantry-based casseroles common in Amish country—where the oven does most of the work and dinner comes together in one dish. Here, you spread jarred Alfredo sauce and just two more ingredients over uncooked penne pasta right in a casserole dish, then let everything bake into a rich, velvety, family-friendly meal with almost no hands-on time.
Serve this creamy Alfredo casserole with a crisp green salad—think romaine or mixed greens with a tangy vinaigrette—to balance the richness. Garlic bread or a warm baguette is perfect for scooping up the extra sauce along the edges of the dish. Steamed broccoli, green beans, or roasted Brussels sprouts also pair nicely, adding color and texture. For a heartier spread, you can add a simple roasted chicken or a platter of sliced tomatoes with olive oil, salt, and pepper on the side.
Oven-Baked 4-Ingredient Amish Creamy Alfredo PenneServings: 6
Ingredients
12 ounces uncooked penne pasta (dry)
2 cups low-sodium chicken broth (or vegetable broth)
2 (15-ounce) jars store-bought Alfredo sauce
2 cups shredded mozzarella cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with a bit of oil or nonstick spray to help prevent sticking.
Spread the uncooked penne pasta evenly across the bottom of the prepared casserole dish, making sure it’s in a mostly even layer so it cooks uniformly.
Pour the chicken broth evenly over the dry pasta, tilting the dish gently if needed so the liquid reaches the corners. You want most of the pasta to be in contact with liquid so it softens in the oven.
Open both jars of Alfredo sauce and pour the sauce directly over the pasta and broth. Using a spoon or spatula, spread the jarred Alfredo sauce evenly over the uncooked penne, making sure to cover as much of the pasta as possible. This helps the pasta cook in the sauce and prevents dry spots.
Sprinkle the shredded mozzarella cheese evenly over the top of the sauced pasta, creating a full, even layer that will melt and brown in the oven.
Cover the casserole dish tightly with aluminum foil. This traps steam so the uncooked pasta can absorb the broth and Alfredo sauce as it bakes, becoming tender and creamy.
Bake the covered casserole on the center rack for 35–40 minutes, until the pasta is mostly tender when you pierce it with a fork. Carefully remove the foil (watch for hot steam when lifting a corner).
Return the uncovered casserole to the oven and bake for an additional 10–15 minutes, or until the top is bubbly and the cheese is lightly golden in spots. If the pasta looks a bit dry at the edges, you can gently stir just the surface layer back into the sauce.
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This short rest allows the sauce to thicken slightly and makes it easier to scoop neat portions. Serve warm straight from the dish.
Variations & Tips
For extra protein, you can stir in 1–2 cups of cooked, shredded chicken or diced ham when you spread the Alfredo sauce over the pasta, keeping the rest of the process the same. If you prefer a vegetarian version, stick with vegetable broth instead of chicken broth and add a cup of thawed frozen peas or a handful of baby spinach under the cheese layer. To introduce more flavor without adding extra ingredients, use a well-seasoned Alfredo sauce and choose a broth you enjoy on its own; both carry much of the seasoning here. If you like a sharper flavor, swap part of the mozzarella for shredded Parmesan or provolone. For a slightly crispier top, broil the casserole for 1–2 minutes at the end of baking, watching closely so the cheese doesn’t burn. Food safety tips: Keep the jarred Alfredo sauce refrigerated after opening if you are not using it immediately, and always check the expiration date before using. If you add cooked meats, make sure they were cooled and stored properly and are reheated to at least 165°F (74°C) in the casserole. Let leftovers cool slightly, then refrigerate within 2 hours in shallow containers; reheat thoroughly before eating, adding a splash of broth or milk if the pasta has thickened too much.
