This 3-ingredient oven casarecce is the kind of weeknight magic I lean on when work runs late and everyone’s already asking what’s for dinner. You literally dump dry casarecce into a round baking dish, add two pantry staples, and let the oven do the work. The pasta bakes right in a rich, creamy tomato sauce—no boiling water, no separate pots. It’s a very Americanized, shortcut take on baked pasta, but it still gives you that cozy, Italian-inspired comfort food vibe with almost no effort.
Serve this creamy tomato casarecce straight from the round baking dish with a big green salad—think mixed greens, cucumbers, and a simple vinaigrette—to balance the richness. Garlic bread or a toasted baguette is perfect for scooping up the extra sauce. If you like a little heat, add red pepper flakes at the table. A crisp white wine or sparkling water with lemon keeps it light, and for a family-friendly spin, pair it with roasted veggies like broccoli or green beans baked on a separate sheet pan while the pasta cooks.
3-Ingredient Oven CasarecceServings: 4
Ingredients
12 oz (340 g) uncooked casarecce pasta
3 cups (710 ml) jarred tomato pasta sauce
2 cups (480 ml) half-and-half or light cream
Directions
Preheat your oven to 375°F (190°C). Lightly grease a round ceramic baking dish (about 2 to 2.5 quarts) with a bit of oil or nonstick spray so the pasta doesn’t stick.
Dump the uncooked casarecce pasta into the round baking dish, spreading it into an even layer so the pieces aren’t piled too high in one spot. This helps everything cook evenly.
In a large bowl or measuring pitcher, whisk together the jarred tomato pasta sauce and the half-and-half or light cream until the mixture is smooth and evenly combined.
Pour the tomato-cream mixture over the uncooked casarecce in the round baking dish. Use the back of a spoon to gently press the pasta down so it is mostly submerged in the liquid. A few pieces peeking out on top are fine.
Cover the dish tightly with aluminum foil, crimping the edges to seal in steam. This is what allows the dry casarecce to cook through without boiling it first.
Bake the covered dish on the middle rack for 40 minutes. At the 30-minute mark, carefully remove the foil and stir the pasta from the bottom to the top to prevent sticking and help it cook evenly, then re-cover and return to the oven for the remaining 10 minutes.
After 40 minutes total, remove the foil and check the pasta. Stir again, then bake uncovered for an additional 10 to 15 minutes, or until the casarecce is tender and the sauce has thickened to a creamy consistency. If it looks too dry at any point, stir in a splash (2 to 4 tablespoons) of hot water or extra cream and continue baking.
Let the baked casarecce rest on the counter for 5 to 10 minutes before serving. The sauce will thicken slightly as it cools, making it easier to scoop and helping the flavors come together. Serve straight from the round dish and get ready for everyone to ask how you made something this good with just three ingredients.
Variations & Tips
For a slightly lighter version, swap the half-and-half for whole milk; just know the sauce will be a bit looser, so you may want to bake uncovered for the last 15 minutes to help it reduce. If you prefer a richer dish, use heavy cream for an ultra-luxurious texture. To change up the flavor, try different jarred sauces—vodka sauce for extra creaminess, arrabbiata for spice, or a roasted garlic marinara for more depth. You can also stir in a handful of grated Parmesan or shredded mozzarella after baking if you’re okay going beyond three ingredients. For added protein without extra prep, serve this alongside rotisserie chicken or top individual portions with cooked Italian sausage or meatballs. If you’re meal-prepping, this reheats well: cool completely, store in an airtight container in the fridge for up to 3 to 4 days, and reheat in the microwave with a splash of milk or water to loosen the sauce. Food safety tips: Make sure the pasta and sauce mixture is heated thoroughly—the center of the dish should be bubbling before you pull it from the oven. Always refrigerate leftovers within 2 hours of baking, and reheat only once for best quality and safety. Use pasteurized dairy for the cream component, and discard any leftovers that have been left out at room temperature for more than 2 hours.
