Skip the boiling! This easy No Boil Pasta Bake blends mozzarella, cherry tomatoes, and penne for a one-pan meal that’s full of fresh flavors and minimal cleanup.
Let’s talk about this no-boil pasta bake! It combines mozzarella, cherry tomatoes, fresh basil, garlic, bell pepper, onion, mushrooms, and penne for a delicious, easy Caprese-style pasta bake.
I love this recipe because there’s no need to pre-boil or sauté anything, and it keeps cleanup simple. Just grab a knife, cutting board, casserole dish, spatula, and a cheese grater—no extra pans to wash! Caprese pasta bake, where have you been all my life?
Table of Contents
Reasons to Love This No Bake Pasta
- No pre-boiling required, making it an easy, time-saving dish.
- Everything bakes in one dish, reducing cleanup.
- Perfect for busy weeknights with minimal effort.
Recipe Ingredients
Marinara Sauce – Use your favorite jarred marinara or make your own.
Mozzarella Cheese – A mix of shredded and sliced mozzarella works well. Low-moisture mozzarella melts smoothly without making the dish watery.
Basil – Fresh basil leaves add a bright, slightly sweet flavor. Dried basil can be used if fresh isn’t available.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Garnish – Consider adding a sprinkle of grated Parmesan cheese for extra richness or a handful of fresh basil leaves for freshness. Crushed red pepper flakes can bring a bit of heat, while a drizzle of olive oil adds a smooth finish.
Pasta – Penne, ziti, rigatoni, or fusilli will all work great for this recipe. If you love easy pasta dishes, you might want to try Pasta for One in 10 Minutes next!
How to Make No Boil Pasta Bake
Step #1: Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Step #2: In a 9×13 casserole dish, whisk together the marinara sauce, water, salt, and Greek yogurt.
Step #3: Fold in the bell pepper, onion, mushroom, garlic, 1 cup of basil leaves, balsamic vinegar, and ¼ pound of shredded cheese. Fold in the dry pasta. Cover tightly with aluminum foil. Bake for 30 minutes.
Step #4: Stir, arrange the cheese slices on top, and bake uncovered for 10-15 minutes.
Step #5: Top with halved tomatoes and the remaining basil leaves.
Expert Tips
Cover Tightly With Foil—Sealing the foil well helps the pasta steam perfectly and cook evenly. Keep all the steam inside for the best results.
Broil for a Crispy Top—For a golden, crispy cheese topping, broil the dish for the last 2-3 minutes.
Use Enough Liquid—Make sure the pasta is fully submerged in the sauce and water so it cooks evenly and absorbs all the flavor.
FAQs
Yes! You can add shredded rotisserie chicken, diced grilled chicken, chicken sausage, small frozen meatballs, or even ground beef, ground chicken, or ground turkey. If using ground meat, be sure to brown it on the stove beforehand to ensure it’s fully cooked before adding it to the dish.
Feel free to include vegetables like spinach, zucchini, or broccoli. You can also try carrots, eggplant, or asparagus—just chop them into bite-sized pieces for even cooking.
Storage Information
Store No Boil Pasta Bake leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, let the dish cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.
When ready to reheat, thaw it overnight in the fridge. To reheat, warm in the oven at 350°F (175°C) until heated through, or use the microwave for smaller portions.
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No Boil Pasta Bake Recipe
Ingredients
- 1 24 oz jar marinara sauce
- 1 24 oz “jar” water + ½ cup water
- 1/2 tsp salt
- 1/4 cup full-fat Greek yogurt
- 1 cup diced red - yellow, or orange bell pepper (about 1 medium pepper)
- 1 cup diced yellow onion - about half an onion
- 1/4 pound cremini mushrooms - roughly chopped
- 4 cloves garlic - minced
- 2 cups fresh basil leaves - divided
- 1 tablespoon balsamic vinegar
- 3/4 lb Mozzarella cheese – ¼ pound shredded - remaining ½ pound thinly sliced into circles
- 1 lb penne pasta
- 1 pint cherry tomatoes - halved
Instructions
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- In a 9×13 casserole dish, whisk together the marinara sauce, water, salt, and Greek yogurt.
- Fold in the bell pepper, onion, mushroom, garlic, 1 cup of basil leaves, balsamic vinegar, and ¼ pound of shredded cheese. Fold in the dry pasta. Cover tightly with aluminum foil. Bake for 30 minutes.
- Stir, arrange the cheese slices on top, and bake uncovered for 10-15 minutes.
- Top with halved tomatoes and the remaining basil leaves.
NOTES
Nutrition
I just made a pasta bake for dinner last night and I was so impatient with boiling the pasta. I was rushed for time I kept thinking what a waste of time! And now I found your great recipe, thanks so much!
I don’t put marbles in my pasta bake.
I must have lost my marbles!
This is absolutely brilliant, you’ve managed to make a casserole look fresh and elegant!