No-Boil Cheesy Fusilli Bake
A dump-and-bake pasta that cooks right in the oven—no boiling, minimal effort, and comes out perfectly saucy and cheesy every time.
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Ingredients
- 8 ounces fusilli bucati
- 1 24 oz jar marinara (I like Rao’s)
- Water: fill the marinara jar about halfway and shake about 1¼ - 1½ cups
- ¼ cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- 1 teaspoon sugar
- 2 teaspoons coarse kosher salt
- Meatballs cooked shredded chicken, or other protein of choice
- Parmesan and mozzarella cheese for topping
Instructions
- Preheat oven to 400°F.
- Combine everything: Add the marinara, water, heavy cream, Italian seasoning, onion powder, sugar, salt, and dry pasta directly to a 9×13 baking dish. Add your protein if using and stir well to combine.
- Cover tightly Cover the dish tightly with foil (a double layer is best to trap steam).
- Bake Bake for 30–35 minutes, or until the pasta is tender.
- Stir and top Remove foil, stir everything together, then top with Parmesan and mozzarella.
- Broil Broil for 3–5 minutes, until the cheese is melted and lightly golden.
- Let it rest Let sit for a few minutes before serving so the sauce can thicken.
Notes
- Different pasta shapes may require slight adjustments in liquid or cook time. Thicker pastas like fusilli bucati may need the full cook time, while thinner shapes may cook faster.
- Bronze-cut pasta (like Good & Gather Signature) has a rougher surface, which helps the sauce cling better and improves overall texture.
Servings: 4