When my kids get home, getting dinner on the table feels like an Olympic sport. This one-pan dinner makes it so easy—all you have to do is combine everything in a pan, make sure there’s enough liquid, and pop it in the oven. You can use whatever pasta shapes or sauces you love, and feel free to measure the cheese with your heart. This recipe is also a low-risk way to involve kids in the kitchen!
Ingredients
3 cups penne rigate (or short pasta of your choice)
1 cup vegetable broth
2 1/2 cups marinara sauce (I like Rao’s)
3/4 cup fresh mozzarella balls
1/2 cup freshlygrated parmesan
3/4 cup shredded mozzarella, for topping
Directions
Preheat oven to 425° degrees.
In an 8x8 baking dish, add the pasta.
Cover the pasta with pasta sauce. Add the broth to the tomato sauce jar and shake to combine.
Pour the liquid over the pasta and stir in mozzarella balls and parmesan cheese.
Top with shredded mozzarella.
Cover tightly with tin foil.
Bake for 45 minutes, until pasta is al dente and cheese bubbles.
Remove the aluminum foil and return to the oven for 15-20 minutes, until brown on top.
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