Dump and Bake Pasta: 17 No-Boil Casseroles Where Dry Noodles Go Straight From the Box to the Oven

Dump and bake pasta is the weeknight trick that finally kills the big pot of boiling water. Dry noodles go straight from the box into a baking dish, you pour sauce and a little extra liquid over the top, cover it tightly with foil, and the oven does the rest. The pasta soaks up all that flavor as it cooks, so every bite tastes like it simmered for hours, and you only wash one dish. Our readers made dump and bake dinners the most popular food gallery of the month, so this time we went all in on pasta. Below are 17 no-boil casseroles, from cheesy baked ziti and taco pasta to creamy Tuscan orzo, each with a shopping list and simple steps. The one rule to remember is to keep every noodle under the liquid..

No-Boil Baked Ziti, the Dump and Bake Pasta That Started It All

If you only try one dump and bake pasta, make it this one. Dry ziti goes right into the dish with a jar of marinara, a few cups of water and spoonfuls of ricotta, then everything bakes under foil until the tubes turn tender. The starch from the pasta thickens the sauce on its own, so it comes out rich and clingy instead of watery. Pull the foil for the last ten minutes and the mozzarella blisters into the golden, stretchy top everyone fights over..

You will need: 1 lb dry ziti, 1 jar (24 oz) marinara, 2 1/2 cups water, 1 cup ricotta, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 2 cups shredded mozzarella, 1/4 cup grated parmesan, fresh basil.

How to make it: 1. Heat the oven to 400°F and grease a 9×13 baking dish. 2. Add the dry ziti, marinara, water, seasoning, garlic powder and salt, and stir until every noodle is coated. 3. Drop spoonfuls of ricotta over the top and press the pasta under the liquid. 4. Cover tightly with foil and bake 45 minutes. 5. Uncover, stir, top with mozzarella and parmesan, and bake 10 to 15 minutes more until bubbly. 6. Rest 10 minutes and scatter with basil.

Creamy Garlic Parmesan Chicken Penne

This creamy dump and bake pasta tastes like a restaurant dish but starts with raw chicken and dry penne in one pan. Chicken broth and cream cook the noodles while the chicken poaches gently underneath, and a handful of parmesan stirred in at the end turns it silky. Cut the chicken small so it cooks at the same pace as the pasta, and check that the thickest piece reaches 165°F, the number on the USDA safe temperature chart. A squeeze of lemon right before serving keeps it bright.

You will need: 12 oz dry penne, 1 1/4 lb boneless chicken breast (cut into 1 inch pieces), 3 cups chicken broth, 1 1/2 cups heavy cream, 4 cloves garlic (minced), 1 tsp Italian seasoning, 1 tsp salt, 1/2 tsp pepper, 1 1/2 cups grated parmesan, 1 cup shredded mozzarella, parsley, lemon wedge.

How to make it: 1. Heat the oven to 400°F. 2. In a 9×13 dish stir together the penne, chicken, broth, cream, garlic and seasonings. 3. Cover tightly with foil and bake 35 minutes. 4. Uncover, stir in 1 cup parmesan, and top with mozzarella and the rest of the parmesan. 5. Bake uncovered 10 to 12 minutes until the pasta is tender and the top is golden. 6. Finish with parsley and lemon.

Taco Pasta Bake With Salsa and Cheddar

Taco night and pasta night finally get along in this dump and bake pasta. Cooked taco meat, a jar of salsa and a can of tomatoes with green chiles go straight over dry penne or rotini, and the spices soak into every bite as it bakes. Kids love it because it tastes like tacos without the broken shells, and grown-ups love that it is one dish. Pile on the toppings at the table: sour cream, sliced green onion, crushed tortilla chips and a little hot sauce for anyone who wants heat.

You will need: 12 oz dry penne or rotini, 1 lb ground beef (browned and drained), 2 tbsp taco seasoning, 1 jar (16 oz) salsa, 1 can (10 oz) diced tomatoes with green chiles, 2 3/4 cups beef broth, 2 cups shredded cheddar, sour cream, green onions, crushed tortilla chips.

How to make it: 1. Heat the oven to 400°F. 2. Stir the browned beef with taco seasoning in a 9×13 dish. 3. Add the dry pasta, salsa, tomatoes and broth, and push the pasta under the liquid. 4. Cover with foil and bake 35 to 40 minutes, stirring once halfway. 5. Uncover, top with cheddar and bake 10 minutes more. 6. Serve with sour cream, green onions and chips.

Meatball Sub Dump and Bake Pasta

Everything you love about a meatball sub, minus the soggy roll. Frozen meatballs go straight in from the bag with dry rigatoni, marinara and water, and they thaw and heat through while the noodles cook. The sub part comes at the end: torn chunks of garlic bread and provolone slices go on top for the last few minutes so the bread toasts and the cheese melts into it. This dump and bake pasta is a lifesaver on game nights and busy weeknights alike.

You will need: 1 lb dry rigatoni, 24 frozen cooked meatballs (about 1 1/2 lb), 1 jar (24 oz) marinara, 2 3/4 cups water, 1 tsp Italian seasoning, 6 slices provolone, 1 1/2 cups shredded mozzarella, 2 cups torn garlic bread or toasted sub roll, 2 tbsp melted butter, parsley.

How to make it: 1. Heat the oven to 400°F. 2. Add the rigatoni, frozen meatballs, marinara, water and seasoning to a 9×13 dish and stir. 3. Cover tightly with foil and bake 45 to 50 minutes, until the pasta is tender. 4. Uncover, lay on the provolone and mozzarella, and scatter the bread tossed in butter. 5. Bake 10 minutes until the cheese melts and the bread is crisp. 6. Sprinkle with parsley.

Lazy No-Boil Lasagna Straight From the Box

Lasagna used to mean a pot of boiling noodles and a counter covered in sauce. This lazy dump and bake pasta version uses regular dry lasagna noodles straight from the box, layered with sauce thinned with a little water, a ricotta and spinach filling and plenty of mozzarella. Covered tightly with foil, the noodles cook right in the dish and come out tender and sliceable. Let it rest for 15 minutes before cutting so the layers set into clean squares. It freezes well, too, so make two.

You will need: 12 dry lasagna noodles (regular, not boiled), 1 lb ground beef or Italian sausage (browned and drained), 2 jars (24 oz each) marinara, 1 1/2 cups water, 15 oz ricotta, 1 egg, 1 cup chopped frozen spinach (thawed and squeezed dry), 3 cups shredded mozzarella, 1/2 cup grated parmesan, 1 tsp Italian seasoning, basil.

How to make it: 1. Heat the oven to 375°F. 2. Stir the marinara with the water and browned meat. 3. Mix ricotta, egg, spinach, parmesan and seasoning. 4. In a 9×13 dish layer 1 cup sauce, 4 dry noodles, half the ricotta, 1 cup mozzarella and sauce; repeat, then finish with noodles, the rest of the sauce and mozzarella. 5. Cover very tightly with foil and bake 60 minutes. 6. Uncover, bake 15 minutes more until bubbly, and rest 15 minutes before slicing.

Chicken Parm Spaghetti Bake With Crispy Cutlets

All the flavor of chicken parmesan without dredging, frying or splattering oil across the stove. Broken spaghetti bakes in marinara and water until tender, then frozen breaded chicken cutlets go right on top with a slice of mozzarella each, so the coating stays crisp while the cheese melts. Every plate gets its own cutlet on a nest of saucy pasta, just like the restaurant version. The breaded cutlets are already cooked, but always heat them until the center of the thickest one reaches 165°F.

You will need: 12 oz dry spaghetti (broken in half), 1 jar (24 oz) marinara, 1 can (14.5 oz) crushed tomatoes, 3 cups water, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 6 frozen breaded chicken cutlets (fully cooked), 6 slices mozzarella, 1/2 cup grated parmesan, fresh basil or chives.

How to make it: 1. Heat the oven to 400°F. 2. Lay the spaghetti in a 9×13 dish and stir in the marinara, crushed tomatoes, water, seasoning and garlic powder until the pasta is covered. 3. Cover tightly with foil and bake 30 minutes. 4. Uncover and toss with tongs. 5. Lay the frozen cutlets on top, add a slice of mozzarella and a sprinkle of parmesan to each. 6. Bake uncovered 18 to 20 minutes until the cutlets are hot through (165°F) and the cheese melts. Top with basil.

Sausage and Peppers Rigatoni

Street fair flavor turned into an easy dump and bake pasta. Sliced Italian sausage, strips of colorful bell peppers and onion roast on top of the dry rigatoni, dripping their juices into the sauce as it bakes. The peppers come out sweet and soft, and the sausage gets a little browned where it peeks above the liquid. Use sweet sausage for kids or hot sausage for a kick, and finish with a handful of fresh basil and grated pecorino for a sharp, salty bite.

You will need: 1 lb dry rigatoni, 1 lb Italian sausage links (sliced into coins), 2 bell peppers (red and yellow, sliced), 1 onion (sliced), 1 jar (24 oz) marinara, 2 1/2 cups water, 3 cloves garlic (minced), 1 tsp dried oregano, 1/2 tsp salt, 1 cup shredded mozzarella, pecorino, basil.

How to make it: 1. Heat the oven to 400°F. 2. Stir the rigatoni, marinara, water, garlic, oregano and salt in a 9×13 dish. 3. Scatter the sausage, peppers and onion over the top. 4. Cover with foil and bake 40 minutes. 5. Uncover, stir gently, sprinkle with mozzarella and bake 15 minutes until the sausage is browned and cooked through (160°F). 6. Finish with pecorino and basil.

Cheeseburger Dump and Bake Pasta

This is the homemade answer to the boxed hamburger dinner, and it might be the most requested dump and bake pasta in this whole collection. Browned beef, dry rotini, beef broth, a little ketchup and mustard and a pile of cheddar bake into a creamy, cheesy pan that tastes just like a cheeseburger. Top it the way you would top a burger: diced pickles, shredded lettuce, chopped tomatoes and a drizzle of burger sauce. Leftovers reheat beautifully for lunch.

You will need: 12 oz dry rotini, 1 lb ground beef (browned and drained), 1 small onion (diced), 3 cups beef broth, 1 cup milk, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tsp garlic powder, 1 tsp salt, 2 1/2 cups shredded cheddar, diced pickles, chopped tomatoes, shredded lettuce.

How to make it: 1. Heat the oven to 375°F. 2. In a 9×13 dish mix the beef, onion, rotini, broth, milk, ketchup, mustard, garlic powder and salt. 3. Cover tightly and bake 30 minutes. 4. Uncover, stir in 1 1/2 cups cheddar and top with the rest. 5. Bake uncovered 10 minutes until melted and the pasta is tender. 6. Serve with pickles, tomatoes and lettuce.

Buffalo Chicken Penne Bake

Game day dip turned into a dump and bake pasta dinner. Shredded rotisserie chicken, buffalo wing sauce, cream cheese and ranch seasoning melt around dry penne into a tangy, creamy orange sauce with just enough heat. Because the chicken is already cooked, this one only needs the time it takes the noodles to soften. Scatter blue cheese crumbles or extra cheddar on top and finish with sliced celery and green onions for crunch. Keep the sauce mild for little ones and pass extra hot sauce at the table.

You will need: 12 oz dry penne, 3 cups shredded rotisserie chicken, 1/2 cup buffalo wing sauce, 4 oz cream cheese (cubed), 1 tbsp dry ranch seasoning, 3 1/2 cups chicken broth, 1/2 cup milk, 1 1/2 cups shredded cheddar, 1/3 cup blue cheese crumbles, celery, green onions.

How to make it: 1. Heat the oven to 400°F. 2. Stir the penne, chicken, wing sauce, ranch seasoning, broth and milk in a 9×13 dish. 3. Dot the cream cheese cubes over the top. 4. Cover tightly with foil and bake 35 minutes. 5. Uncover and stir until the cream cheese melts into the sauce. 6. Top with cheddar and blue cheese and bake 10 minutes. Garnish with celery and green onions.

Creamy Tuscan Chicken Orzo Bake

Orzo is perfect for dump and bake pasta because the little rice-shaped pasta cooks fast and drinks up every drop of sauce. Here it bakes with chicken broth, cream, sun-dried tomatoes and garlic while seasoned chicken breasts cook right on top. Stir in fresh spinach and parmesan when it comes out and the whole pan turns creamy, like a risotto with none of the stirring. Readers who loved our one-pan orzo suppers keep asking for this version, and it is ready in under an hour.

You will need: 1 1/2 cups dry orzo, 4 small boneless chicken breasts (about 1 1/2 lb), 1 tsp Italian seasoning, 1 tsp smoked paprika, 3 cups chicken broth, 3/4 cup heavy cream, 1/2 cup chopped sun-dried tomatoes in oil, 4 cloves garlic (minced), 3 cups baby spinach, 3/4 cup grated parmesan, basil.

How to make it: 1. Heat the oven to 400°F. 2. Stir orzo, broth, cream, sun-dried tomatoes and garlic in a 9×13 dish. 3. Season the chicken with Italian seasoning, paprika and salt and lay it on top. 4. Cover tightly and bake 30 minutes. 5. Uncover and bake 10 minutes more, until the chicken reaches 165°F. 6. Set the chicken aside, stir spinach and parmesan into the orzo, then return the chicken and add basil.

Pepperoni Pizza Spaghetti Bake

Pizza night meets pasta night, and nobody has to choose. Broken spaghetti bakes in pizza sauce and water with mini pepperoni, chopped bell pepper and a sprinkle of oregano until the noodles are tender and saucy. Then comes the fun part: a layer of mozzarella and a final shingle of pepperoni that curls up into crispy little cups. Let everyone add a favorite topping to their corner of the dish. Olives, mushrooms and onions all work in this dump and bake pasta without any precooking.

You will need: 12 oz dry spaghetti (broken in half), 1 jar (24 oz) pizza or marinara sauce, 3 cups water, 1 cup mini pepperoni plus 20 slices for the top, 1 bell pepper (diced), 1 tsp dried oregano, 1/2 tsp garlic powder, 2 1/2 cups shredded mozzarella, 1/4 cup grated parmesan, optional olives and mushrooms.

How to make it: 1. Heat the oven to 400°F. 2. Lay the spaghetti in a 9×13 dish and stir in the sauce, water, mini pepperoni, bell pepper, oregano and garlic powder until the pasta is covered. 3. Cover tightly with foil and bake 30 minutes. 4. Uncover and toss with tongs. 5. Top with mozzarella, parmesan, pepperoni slices and any extra toppings. 6. Bake uncovered 12 to 15 minutes until the cheese is bubbling and the pepperoni is crisp.

Spinach Artichoke Stuffed Shells

Your favorite party dip, stuffed into jumbo shells for a dump and bake pasta that feels special. The filling is ricotta, cream cheese, chopped artichoke hearts, spinach and garlic, and you spoon it straight into the dry shells. Nestle them in a creamy garlic sauce thinned with broth, cover tightly, and the shells soften as they bake. The trick is making sure each shell sits in the liquid with its opening facing up. Serve with a green salad for a meatless dinner, or as a showstopping side at a holiday potluck.

You will need: 20 dry jumbo pasta shells, 15 oz ricotta, 4 oz cream cheese (softened), 1 can (14 oz) artichoke hearts (drained and chopped), 1 cup chopped frozen spinach (thawed and squeezed dry), 3 cloves garlic, 1 1/2 cups shredded mozzarella (divided), 1/2 cup parmesan, 1 1/2 cups milk, 1 1/2 cups vegetable broth, 1 jar (15 oz) white garlic pasta sauce.

How to make it: 1. Heat the oven to 375°F. 2. Mix ricotta, cream cheese, artichokes, spinach, garlic, 1/2 cup mozzarella and parmesan. 3. Stir the sauce, milk and broth together and pour into a 9×13 dish. 4. Fill each dry shell with the mixture and nestle it open side up in the sauce. 5. Cover very tightly with foil and bake 50 to 55 minutes. 6. Uncover, top with remaining mozzarella and bake 10 minutes.

Beef Stroganoff Dump and Bake Pasta

Grandma made stroganoff in a skillet, but this dump and bake pasta version is even easier. Strips of beef sirloin, sliced mushrooms, onion and wide egg noodles go into the dish with beef broth and a splash of Worcestershire sauce. Egg noodles cook faster than other shapes, so this one is on the table in about 40 minutes. The tang comes at the end, when you stir in sour cream off the heat so it stays smooth and silky. Fresh parsley and cracked pepper finish it.

You will need: 12 oz dry wide egg noodles, 1 lb beef sirloin (thinly sliced into strips), 8 oz cremini mushrooms (sliced), 1 small onion (thinly sliced), 2 cloves garlic, 4 cups beef broth, 1 tbsp Worcestershire sauce, 2 tbsp flour, 1 tsp paprika, 1 tsp salt, 1 cup sour cream, parsley.

How to make it: 1. Heat the oven to 375°F. 2. Toss the beef with flour, paprika and salt. 3. In a 9×13 dish combine the noodles, beef, mushrooms, onion, garlic, broth and Worcestershire, pressing the noodles under the liquid. 4. Cover tightly and bake 30 to 35 minutes, stirring once halfway. 5. Let stand 5 minutes, then stir in the sour cream. 6. Top with parsley and black pepper.

Cheesy Chicken Broccoli Penne

This dump and bake pasta is the casserole that gets kids to eat broccoli without a fight. Cubed chicken, dry penne and frozen broccoli florets bake in a simple cheesy sauce made from chicken broth, milk and a little cream cheese. The broccoli goes in frozen, which keeps it from turning to mush, and the penne tubes hold on to every bit of the sauce. For more one-pan comfort, our dump and bake dinners gallery has fifteen more no-fuss suppers that start the same way.

You will need: 12 oz dry penne, 1 lb boneless chicken breast (cut into small cubes), 3 1/2 cups chicken broth, 1 cup milk, 4 oz cream cheese (cubed), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 4 cups frozen broccoli florets, 2 cups shredded sharp cheddar, 1/4 cup parmesan.

How to make it: 1. Heat the oven to 400°F. 2. Stir the penne, chicken, broth, milk, garlic powder, onion powder and salt in a 9×13 dish. 3. Dot with cream cheese, cover tightly and bake 30 minutes. 4. Uncover, stir in the frozen broccoli and 1 cup cheddar. 5. Top with remaining cheddar and parmesan. 6. Bake uncovered 12 to 15 minutes until the broccoli is tender and the chicken reaches 165°F.

French Onion Beef Dump and Bake Pasta

French onion soup is the coziest bowl of the season, and this dump and bake pasta borrows every bit of it. Ground beef, dry penne and a whole bag of frozen caramelized onions bake in beef broth with thyme and a splash of Worcestershire until the sauce turns deep, rich and savory. The final layer of Gruyere melts into the same golden, bubbly crust you get on top of the soup. It tastes like it took all afternoon, and nobody needs to know it did not.

You will need: 12 oz dry penne, 1 lb ground beef (browned and drained), 2 cups caramelized onions (frozen or jarred), 4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1/2 tsp salt, 1/2 tsp pepper, 4 oz cream cheese, 2 cups shredded Gruyere or Swiss, fresh thyme.

How to make it: 1. Heat the oven to 400°F. 2. Stir the beef, penne, onions, broth, Worcestershire, thyme, salt and pepper in a 9×13 dish or large ovenproof skillet. 3. Dot with cream cheese. 4. Cover tightly with foil and bake 35 minutes. 5. Uncover and stir until creamy. 6. Top with Gruyere and bake 10 to 12 minutes until golden and bubbling. Garnish with fresh thyme.

Cajun Shrimp and Sausage Spaghetti

This dump and bake pasta brings a little New Orleans heat to the weeknight table. Broken spaghetti bakes in a creamy Cajun-spiced tomato broth with sliced smoked sausage, and raw shrimp go on top for the last ten minutes so they stay juicy instead of rubbery. Breaking the spaghetti in half lets it lie flat under the liquid and cook evenly. Adjust the heat with more or less Cajun seasoning, and serve it with crusty bread to mop up the sauce left in the bottom of the pan.

You will need: 12 oz dry spaghetti (broken in half), 12 oz smoked sausage (sliced), 1 lb raw shrimp (peeled and deveined), 1 can (14.5 oz) diced tomatoes, 3 1/2 cups chicken broth, 3/4 cup heavy cream, 1 tbsp Cajun seasoning, 3 cloves garlic, 1 bell pepper (diced), 1 cup cherry tomatoes, green onions, parsley.

How to make it: 1. Heat the oven to 400°F. 2. Lay the spaghetti in a 9×13 dish and add the sausage, diced tomatoes, broth, cream, Cajun seasoning, garlic and bell pepper, making sure the pasta is covered. 3. Cover tightly with foil and bake 30 minutes. 4. Uncover and toss with tongs. 5. Toss the shrimp and cherry tomatoes with a pinch of Cajun seasoning and arrange on top. 6. Bake 8 to 10 minutes until the shrimp turn pink. Finish with green onions and parsley.

Creamy Ham and Pea Bowtie Bake

This dump and bake pasta is the perfect way to use up holiday ham. Diced ham, dry bowtie pasta and frozen peas bake in a light, creamy parmesan sauce that tastes like the casseroles grandma brought to every church supper. The bowties keep their pretty shape in the oven, and the peas stay sweet and bright because they go in near the end. A little lemon zest and black pepper wake the whole dish up. It is mild enough for picky eaters and ready in under an hour from start to finish.

You will need: 12 oz dry bowtie pasta, 2 cups diced cooked ham, 3 1/2 cups chicken broth, 1 cup half and half, 3 cloves garlic (minced), 1/2 tsp black pepper, 2 cups frozen peas, 1 cup grated parmesan, 1 cup shredded mozzarella, zest of 1 lemon, chopped parsley or mint.

How to make it: 1. Heat the oven to 375°F. 2. Stir the bowties, ham, broth, half and half, garlic and pepper in a 9×13 dish. 3. Cover tightly with foil and bake 30 minutes. 4. Uncover, stir in the frozen peas and parmesan. 5. Top with mozzarella and bake uncovered 10 to 12 minutes until bubbly and the pasta is tender. 6. Finish with lemon zest and parsley or mint.