This 5-ingredient oven paccheri is the kind of cozy, no-fuss dinner that feels like a hug at the end of a long day. You literally pour the dry paccheri straight into a deep roasting pan, add four everyday ingredients, and let the oven do the rest. The noodles soak up the sauce as they bake, turning tender and saucy with melty pockets of cheese on top. It’s inspired by simple Midwestern baked pasta casseroles, just with those big, fun tube noodles that make every bite feel special. It’s perfect for busy weeknights when you still want something comforting enough that your husband (and the kids) will be asking for seconds.
Serve this oven paccheri hot right out of the roasting pan with a simple green salad dressed in olive oil and vinegar, or some steamed green beans if that’s what you have on hand. A side of garlic bread, breadsticks, or just buttered toast is great for scooping up the extra sauce. If you like a little heat, pass crushed red pepper flakes at the table. A light dessert like fruit salad or vanilla pudding keeps the meal feeling homey and balanced.
5-Ingredient Oven PaccheriServings: 4-6
Ingredients
12 oz dry paccheri pasta
3 cups jarred marinara sauce
3 cups water
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C). Place a rack in the center of the oven so your roasting pan heats evenly.
Set a deep roasting pan (about 9x13 inches or similar) on the counter. Make sure it’s at least a couple of inches deep so the pasta and liquid have room to bubble without spilling over.
Pour the dry paccheri into the roasting pan, spreading it into an even layer so the tubes aren’t stacked too high in one corner. This helps everything cook more evenly.
In a large bowl or measuring pitcher, whisk together the marinara sauce and water until well combined. It will look a little thin, but the pasta will drink this up as it bakes.
Pour the sauce-and-water mixture evenly over the dry paccheri. Gently shake the roasting pan or use a spoon to nudge the noodles around so most of them are coated and submerged. A few sticking up is fine.
Cover the roasting pan tightly with aluminum foil, crimping the edges to seal in the steam. This step is important so the dry pasta can soften properly.
Bake, covered, for 35–40 minutes, until the paccheri are mostly tender when you poke one with a fork. Carefully remove the foil, watching out for hot steam.
Stir the pasta gently to loosen any noodles that may be sticking and to make sure the sauce is evenly distributed. If it looks very dry, you can splash in a few extra tablespoons of water and stir again.
Sprinkle the shredded mozzarella evenly over the top of the pasta, then follow with the grated Parmesan, making sure to cover the corners so every scoop gets some cheese.
Return the roasting pan to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden in spots.
Let the pan rest on the counter for about 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop tidy portions.
Spoon the paccheri into bowls or onto plates, making sure each serving has some of the saucy bottom and the cheesy top. Serve warm.
Variations & Tips
You can easily tweak this to fit your family’s tastes. For extra protein, stir in 1–2 cups of cooked ground beef, Italian sausage, or rotisserie chicken when you first add the sauce and water to the dry paccheri. If you like a little creaminess, replace 1/2 cup of the water with heavy cream or half-and-half. To add veggies without complaints from picky eaters, finely chop spinach or zucchini and tuck it under the cheese layer so it bakes down soft and mild. If your crew prefers a milder flavor, choose a plain marinara; if they like a kick, use a spicy arrabbiata. You can also swap mozzarella for a pizza blend or use extra Parmesan if that’s what you have. For food safety, make sure any meat you add is fully cooked before mixing it into the pasta, and reheat leftovers to at least 165°F (74°C) before serving. Store leftovers in a sealed container in the refrigerator for up to 3–4 days, and avoid leaving the baked pasta out at room temperature for more than 2 hours.
