This 5-ingredient oven campanelle is the kind of weeknight recipe I lean on when I want real comfort with almost no effort. You literally pour dry campanelle into a glass casserole dish, add four ordinary pantry and fridge extras, and let the oven do the work. The method borrows from classic Midwestern dump-and-bake casseroles, but uses a simple tomato-and-cream base so the pasta cooks right in the sauce, soaking up flavor as it softens. It’s cozy, economical, and just special enough that friends will go back for seconds.
Serve this creamy tomato campanelle straight from the casserole dish with a big green salad—something crisp and tangy with vinaigrette to balance the richness. Warm garlic bread or a crusty baguette is perfect for scooping up the extra sauce. If you enjoy wine, a light red like Chianti or a medium-bodied white such as Pinot Grigio works well. For a non-alcoholic pairing, try sparkling water with a squeeze of lemon or a simple iced tea.
5-Ingredient Oven CampanelleServings: 4
Ingredients
12 ounces dry campanelle pasta
3 cups low-sodium chicken broth (or vegetable broth)
2 cups jarred marinara sauce
1 cup heavy cream
1 cup shredded mozzarella cheese
Directions
Preheat your oven to 400°F (200°C). Place a 9x13-inch glass (Pyrex-style) baking dish on the counter; no need to grease it.
Pour the dry campanelle pasta evenly into the bottom of the baking dish, spreading it into a mostly even layer so it cooks uniformly.
In a large bowl or measuring pitcher, whisk together the chicken broth, marinara sauce, and heavy cream until the mixture looks smooth and evenly blended.
Pour the sauce mixture over the dry campanelle in the baking dish, making sure the pasta is as submerged as possible. If a few pieces poke out, gently press them down with a spoon so they sit in the liquid.
Cover the baking dish tightly with foil, crimping the edges to keep steam in. This trapped steam is what cooks the pasta through in the oven.
Bake the covered dish on the center rack for 35–40 minutes, until the pasta is tender when you poke a piece with a fork. If your oven runs cool, you may need an extra 5 minutes.
Carefully remove the dish from the oven and take off the foil, watching out for hot steam. Stir the pasta well to redistribute the sauce and check doneness; if it still feels too firm, cover and bake for another 5–10 minutes.
Once the pasta is al dente and the sauce has thickened slightly, uncover the dish, sprinkle the shredded mozzarella evenly over the top, and return it to the oven uncovered.
Bake for 8–10 minutes more, until the cheese is melted, bubbling, and lightly golden in spots. If you like a darker top, you can broil for 1–2 additional minutes, watching very closely so it doesn’t burn.
Let the casserole rest for at least 5–10 minutes before serving. This short rest helps the sauce thicken and makes it easier to scoop neat portions.
Variations & Tips
You can tailor this basic 5-ingredient framework to what you have on hand without sacrificing ease. For a vegetarian version, simply use vegetable broth instead of chicken broth and ensure your marinara is meat-free. If you’d like added protein but still want to keep it simple, stir in 1–2 cups of cooked shredded rotisserie chicken or drained canned white beans after the first bake, just before adding the cheese. For more flavor without extra ingredients, choose a robust marinara (with garlic, basil, or roasted vegetables) and a low-sodium broth so you control the salt level. If you prefer a lighter dish, swap half of the heavy cream for whole milk; the sauce will be a bit looser but still pleasantly creamy. You can also substitute part of the mozzarella with Parmesan for a sharper, saltier finish. Food safety tips: Use only low-sodium, commercially prepared broth or properly stored homemade broth kept refrigerated and used within a few days, or frozen and fully thawed in the fridge. Heavy cream and cheese should be kept cold until you’re ready to assemble and should not sit at room temperature for more than 2 hours total. When reheating leftovers, heat them to at least 165°F (74°C) and consume refrigerated leftovers within 3–4 days. If you add meat (like cooked chicken or sausage), be sure it was previously cooked to a safe internal temperature and cooled properly before using in this bake.
