This baked pasta with ricotta skips the boiling step entirely.

Just toss uncooked pasta with marinara and a creamy ricotta mixture, then bake. The result is bubbly, golden, and shockingly easy.

What Makes This Baked Pasta So Good

No boiling water, no draining, one less pot to wash. The ricotta filling stays creamy inside while the top gets crisp and golden.

I love that it uses simple pantry ingredients and still tastes like a cozy weekend meal. The whole thing comes together with about fifteen minutes of hands-on work, and then the oven does the rest.

Ingredients

1 lb dried rigatoni or penne: short pasta holds up to baking without getting mushy
24 oz jar marinara sauce: use your favorite brand
1 cup water or broth: needed to cook the pasta; chicken or vegetable broth adds extra flavor
15 oz whole milk ricotta: full-fat gives the creamiest texture
1 large egg: helps bind the ricotta so it doesn’t turn watery
½ cup grated Parmesan: divided, some in the filling and some on top if you like
2 cups shredded mozzarella: low-moisture mozzarella melts best
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

Variations / Substitutions

Swap the protein: stir in 1 cup of diced cooked chicken or crumbled cooked Italian sausage before baking for a heartier dish.
Use a different pasta shape: any short shape works, like ziti, medium shells, or fusilli.
Make it dairy-free: use a vegan ricotta alternative and dairy-free mozzarella shreds.
Add greens: fold in 2 cups of fresh baby spinach after combining the sauce and pasta; it wilts in the oven.
Gluten-free option: use a sturdy gluten-free pasta and check your marinara is GF.

For another no-fuss pasta bake, try our Baked Ziti with Sausage.

How to Make Creamy No-Boil Baked Pasta with Ricotta

Step 1: Mix the Ricotta Filling

Preheat your oven to 400°F (200°C). In a medium bowl, stir together the 15 oz ricotta, 1 large egg, ½ cup Parmesan, the minced garlic, oregano, salt, and pepper until smooth.

The mixture should be thick but spreadable. If it feels too stiff, a tiny splash of milk loosens it, but whole milk ricotta usually doesn’t need it.

Step 2: Combine the Pasta and Sauce

Pour the 24 oz jar of marinara and 1 cup of water into a 9×13 inch baking dish. Add the uncooked pasta and toss everything together until the pasta is coated evenly.

The liquid will look thin at first, and that’s exactly right. The pasta absorbs it as it bakes, so resist any urge to drain off the extra.

Step 3: Assemble the Casserole

Drop the ricotta mixture in large spoonfuls over the pasta. Gently fold it in a few times, just enough to create ribbons of ricotta instead of blending it completely. Scatter the 2 cups of mozzarella evenly over the top.

Don’t stir too much. Those pockets of ricotta will stay creamy and separate, giving you bites of pure cheese. Cover the dish tightly with foil.

Step 4: Bake Until Golden and Bubbly

Bake covered for 30 minutes. Remove the foil and continue baking another 15 to 20 minutes, until the cheese is melted, lightly browned, and the pasta is tender when you test a piece.

If you want a deeper golden top, you can switch the oven to broil for the last 2 minutes, but watch it closely so it doesn’t burn. Let the casserole rest on the counter for 10 minutes after baking.

Step 5: Scoop and Serve

Use a large spoon to scoop servings straight from the baking dish. Make sure each plate gets some of that ricotta ribbon and plenty of bubbly cheese. A handful of fresh basil leaves on top is nice but totally optional.

Serve it hot while the cheese is still stretchy. Pass extra Parmesan at the table, and dig in.

Tips for the Creamiest Baked Pasta

Use whole milk ricotta: for the best texture. Part-skim can turn grainy and watery as it bakes.
Resist the urge to stir the ricotta in fully.: The marbled effect is what makes the interior creamy and interesting.
Don’t skip the 10-minute rest.: It lets the pasta absorb the last bit of liquid, so the dish isn’t soupy when you scoop it.
If your baking dish is deeper than 2 inches, the pasta may need an extra 5 to 10 minutes of covered baking to cook through. Test a piece before the final uncovered browning.

Bake times can shift slightly depending on the pan material.

Pan Material	Approximate Time After Uncovering
Glass	20 to 25 minutes
Metal	15 to 20 minutes
Ceramic	20 to 25 minutes

Storing and Reheating Leftovers

Refrigerate: store in an airtight container for up to 4 days.
Reheat: cover and warm in a 350°F oven for 15 to 20 minutes, or microwave individual portions until hot in the center.

What To Serve With Creamy No-Boil Baked Pasta

A simple green salad with a sharp lemon vinaigrette cuts through the richness of the cheese. Wilted garlicky greens or roasted broccoli also work well. If you want something extra on the table, garlic bread is never a bad idea for sopping up leftover sauce.

Frequently Asked Questions

Can I use cottage cheese instead of ricotta?

Yes, but the texture will be slightly looser. Drain any excess liquid from full-fat cottage cheese first and pulse it in a food processor if you want it smoother.

Do I really not need to boil the pasta?

No boiling needed, as long as you use exactly the amount of liquid listed and keep the dish tightly covered for the first 30 minutes. The pasta cooks through in the oven.

Can I assemble this ahead of time?

Yes. Assemble the casserole without baking, cover, and refrigerate for up to 24 hours. Bake from cold, adding about 10 extra minutes to the covered time.

Can I freeze it?

Absolutely. Assemble it unbaked in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding time as needed until hot all the way through.