This 5-ingredient oven bowtie pasta is exactly the kind of weeknight dinner I lean on when I’m juggling work emails and soccer practice schedules. You literally scatter dry bowtie pasta into a deep roasting pan, pour on four flavorful additions, and let the oven do the work. No boiling water, no extra pots to scrub. It’s cozy, cheesy, and feels a little bit like a shortcut baked pasta that still tastes like you put in way more effort than you did—perfect for feeding friends or a hungry family on a busy night.
Serve this creamy bowtie pasta straight from the roasting pan with a simple green salad (bagged salad totally works) and some crusty bread or garlic toast to scoop up the extra sauce. A side of roasted broccoli or green beans can go into the oven on the rack below while the pasta bakes, so everything is ready at once. If you’re serving friends, add a small cheese board or a bowl of marinated olives and pour a light red wine or a sparkling water with lemon to round out the meal.
5-Ingredient Oven Bowtie PastaServings: 6
Ingredients
16 ounces dry bowtie (farfalle) pasta
3 cups marinara sauce (your favorite jarred variety)
3 cups low-sodium chicken broth (or vegetable broth)
2 cups shredded mozzarella cheese
1 teaspoon Italian seasoning (or dried basil/oregano blend)
Optional: salt and black pepper, to taste, for serving
Directions
Preheat your oven to 400°F (200°C). Grab a deep roasting pan or a large 9x13-inch baking dish with high sides—the kind you’d use for a big batch of lasagna or roasted chicken.
Scatter the dry bowtie pasta evenly over the bottom of the deep roasting pan. This should look like that top-down photo where the uncooked pasta is just hanging out in a single, somewhat messy layer.
In a large measuring cup or bowl, whisk together the marinara sauce, chicken broth, and Italian seasoning until well combined. This is your flavorful liquid that will cook the pasta right in the oven.
Pour the marinara-broth mixture evenly over the dry bowtie pasta, making sure to cover as much of the pasta as possible. Use a spatula or large spoon to gently press and stir so most of the pasta is submerged in the liquid. It’s okay if a few pieces are peeking out; they’ll soften as it bakes.
Cover the roasting pan tightly with aluminum foil, crimping the edges so steam can’t easily escape. This creates a steamy environment so the dry pasta can absorb the liquid and cook through.
Bake the covered pasta in the preheated oven for 30–35 minutes, until the pasta is mostly tender when you peek under the foil and taste a piece. Carefully remove the foil (watch out for hot steam).
Stir the pasta well to redistribute any sauce and liquid, then sprinkle the shredded mozzarella evenly over the top. If the mixture looks very dry, you can splash in an extra 1/4–1/2 cup broth or water before adding the cheese.
Return the pan to the oven, uncovered, and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden around the edges and the pasta is fully cooked and tender.
Let the pasta rest for 5–10 minutes out of the oven so it can thicken slightly and cool to a comfortable serving temperature. Taste and add a little salt and black pepper at the table if desired. Serve straight from the roasting pan, family-style.
Variations & Tips
You can easily tweak this 5-ingredient base to fit what you have on hand. For a vegetarian version, stick with vegetable broth instead of chicken broth and maybe add a handful of baby spinach or frozen peas in the last 10 minutes of baking (just stir them in before adding the cheese). If you like a meatier dish, stir in 1–2 cups of cooked Italian sausage, rotisserie chicken, or leftover meatballs when you uncover the pasta and before you add the cheese. For a creamier vibe, swap 1/2–1 cup of the broth for heavy cream or half-and-half. If you enjoy a little heat, sprinkle in red pepper flakes along with the Italian seasoning. You can also change up the cheese: part-skim mozzarella melts nicely, but a mix of mozzarella and a bit of parmesan or provolone adds extra flavor. Food safety tips: Always use a deep, oven-safe roasting pan or baking dish; avoid overfilling so hot liquid doesn’t bubble over. Use low-sodium broth so you can control the salt level, especially if your marinara is already seasoned. When removing the foil after the first bake, open it away from your face and hands to avoid steam burns. Leftover pasta should be cooled to room temperature within 2 hours, stored in a shallow airtight container, and refrigerated. Reheat thoroughly in the oven or microwave until steaming hot in the center before eating, and enjoy leftovers within 3–4 days.
