Easy Baked Pasta

This is a simple pasta dish that’s perfect for a quick weeknight meal.

Don’t confuse this recipe with a big Sunday gravy-and-meatballs dinner—this is a quick, 20–25 minute, start-to-finish meal that makes 2 large or 4 small servings.

You’ll start with a quick marinara in an oven-safe skillet, then finish everything under the broiler.

The secret ingredient to this recipe is the pasta water. Whether you are making a marinara, a pesto sauce or a cream sauce, the starch of pasta water elevates the taste and texture of your sauce. You only need a small amount for this dish, one ladle or about 1/4 cup.

• 1/3 cup olive oil
• 4 cloves garlic, minced
• 1 (15-ounce) can crushed tomatoes
• 1 tsp dried oregano
• 1 sprig fresh basil (add it to the sauce stem and all; you’ll pull it out once it wilts)
• Shredded mozzarella + grated Parmesan (to your liking)
• 6–8 oz pasta (your choice)

1. In a large, oven-safe skillet, heat the oil over medium heat. When it’s hot, add the garlic.
2. Once the garlic starts to sizzle (don’t let it brown), add the tomatoes.
3. Stir in the oregano. Add the basil sprig, gently placing it right into the sauce.
4. Cover and let the sauce simmer for about 15 minutes.
5. While it simmers, boil your pasta per the package directions. Cook until al dente and reserve a bit of pasta water (the pasta will finish cooking in the sauce).
6. Remove the wilted basil, then add the al dente pasta to the sauce.
7. Stir in 1 ladle (about 1/4 cup) of pasta water. You can also add salt and crushed red pepper to taste.
8. Add shredded mozzarella and grated Parmesan. I like to add just a bit so it’s not too cheesy, but you can do it to your liking.
9. Finish under the broiler on high for 2–3 minutes, until the sauce bubbles and the cheese just starts to melt. (No broiler? Bake at 425°F for about 10 minutes, or until bubbling and melted.)
10. Carefully remove the pan, plate, and garnish with chopped parsley if you’d like—then enjoy.