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Plain looking but MOST DELICIOUS pasta I ever had | 5 minutes not including wait time | EASY! | vlog

If you’re looking for a meal that’s hearty, comforting, and perfect for busy days, this baked pasta recipe is your new go-to. Whether you’re feeding a hungry family or meal prepping for the week, this dish delivers big flavors with minimal effort. With creamy ricotta, melty mozzarella, rich marinara, and aromatic herbs, it’s irresistible from the very first bite. And the best part? You can prep it ahead with a no-boil version or go traditional — either way, it’s fast, delicious, and satisfying.

🛒 Ingredients

  • 0.5 lb pasta (large shell preferred, medium shell is also great)
  • 0.5 cup chicken broth (or any broth/stock)
  • 1 tsp salt
  • 1 sprig fresh rosemary
  • 1 tsp dried oregano or 2 sprigs fresh oregano
  • 1 cup ricotta cheese
  • 0.5 cup mozzarella cheese
  • 1.5 cups marinara sauce
  • 0.5 cup parmesan cheese

🔧 Essential Equipment

  • Large mixing bowl
  • Baking container or casserole dish
  • Oven
  • Strainer
  • Refrigerator (for no-boil version)

👩‍🍳 Instructions

📅 No-Boil Version (Make Ahead)

  1. Mix pasta, chicken broth, salt, rosemary, and oregano in a bowl the day or night before cooking.
  2. Store the mixture in the refrigerator overnight.
  3. Preheat oven to 350°F (175°C).
  4. Oil the inside of your baking dish.
  5. Spread half of the marinara sauce in the bottom of the dish.
  6. Drain the pasta mixture and remove large herb pieces.
  7. Mix the pasta with ricotta cheese and half of the mozzarella cheese.
  8. Layer the pasta-cheese mixture into the baking dish on top of the sauce.
  9. Spread remaining marinara sauce over the top.
  10. Top with remaining mozzarella, then sprinkle parmesan evenly.
  11. Bake uncovered for 30 minutes.

🔥 Traditional Version (Boiling Method)

  1. Boil pasta in water with chicken broth, salt, rosemary, and oregano as flavoring.
  2. Cook according to pasta package instructions.
  3. Drain and remove large herb pieces.
  4. Preheat oven to 350°F (175°C).
  5. Oil the baking dish and layer half of the marinara sauce at the bottom.
  6. Mix the drained pasta with ricotta and half the mozzarella.
  7. Layer pasta-cheese mixture over the sauce in the dish.
  8. Spread remaining marinara on top.
  9. Sprinkle remaining mozzarella and parmesan cheese evenly.
  10. Bake uncovered for 30 minutes.

💡 Helpful Tips & Substitutions

  • Use large shell pasta for the best cheese-pocket bites.
  • Want a veggie version? Add spinach, mushrooms, or zucchini for extra nutrients.
  • Add a pinch of crushed red pepper for a spicy kick.

🔁 Storage & Reheating

  • Store: Keep leftovers in an airtight container in the fridge for up to 4 days. Or in freezer for 2 months
  • Reheat: Warm in the oven at 300°F or microwave till it is hot. Add a splash of water or sauce if it seems dry.

❓ FAQs

Can I add other vegetables?
Absolutely! Spinach, mushrooms, or chopped zucchini are great additions — just sauté them lightly before adding to the mix.

Can I make it ahead?
Yes! The no-boil version is perfect for prepping a day in advance.

What pasta works best?
Large or medium shell pasta is ideal for holding cheese, but penne or rigatoni can work too.

Is it freezer-friendly?
Definitely! Freeze before baking for up to 2 months. Thaw overnight in fridge and bake as directed.

🌟 Wrap-Up

This easy baked pasta is the kind of meal that becomes a regular in your kitchen — it’s filling, family-friendly, and endlessly flexible. With two versions depending on your schedule, you’ll always have a way to get a hot, cheesy dish on the table without stress. Make it for a crowd or enjoy the leftovers solo — either way, your future self will thank you!