90-Minute No-Boil Pasta Bake: A Fall Weeknight Solution

Compiled by the editorial desk with reference to the original recipe and cooking notes, ensuring accuracy in method and ingredient details.

A new take on the classic pasta bake eliminates the usual prep steps, offering a hands-off dinner that goes from mixing bowl to oven in minutes. The recipe, adapted from an Ottolenghi feature in The Guardian, skips boiling the noodles, making a sauce, or roasting the squash. Instead, all raw ingredients—dried pasta, sliced butternut squash, baby spinach, ricotta, and three types of cheese—are stirred together and baked in a springform pan for 90 minutes.

The method, which yields eight servings, requires about 15 minutes of active prep. After combining the ingredients in a large bowl, the mixture is poured into a parchment-lined 9-inch springform pan, covered with foil, and baked at 350°F for an hour. After removing the foil and drizzling with olive oil, the dish returns to the oven for another 30 minutes, until the top is crisp and golden. A brief stint under the broiler can add extra color if desired.

The result is a savory fall dish with a higher vegetable-to-pasta ratio than typical bakes. The squash softens, the spinach wilts, and the noodles turn tender in the center while the top becomes burnished and crisp. The aroma of garlic and toasted cheese fills the kitchen, making it a comforting option for cooler evenings.

Why This Method Stands Out

This recipe is notable for its simplicity and minimal cleanup. The only dishes to wash are a cutting board, knife, whisk, grater, and a bowl—no pots for boiling pasta or pans for roasting vegetables. The long bake time is entirely hands-off, aside from removing the foil halfway through, making it suitable for busy cooks who want a set-it-and-forget-it meal.

The ingredient list includes 1 large egg, 1 cup ricotta, 1 cup finely grated parmesan (divided), 1 cup coarsely grated fontina, 1¼ cups water, 3 tablespoons olive oil (divided), 1 tablespoon kosher salt (with a note to adjust for other brands), optional nutmeg, black pepper, red pepper flakes, 3 sliced garlic cloves, 5 ounces baby spinach, optional sage or thyme, 1¼ pounds butternut squash (or other sturdy winter squash), and 8 ounces dried pasta, broken into pieces if large.

Preparation is straightforward: whisk the egg and ricotta, stir in half the parmesan, the fontina, water, 2 tablespoons olive oil, salt, spices, and garlic. Add the squash, spinach, and herbs, then the dried noodles, and stir to coat. Pour into the prepared pan, press into an even layer, sprinkle with the remaining parmesan, and cover tightly with foil.

After baking, the dish rests for 30 minutes before removing the springform ring. It can be served in wedges and keeps in the fridge for up to a week, reheated uncovered in a 350°F oven. The recipe also notes it may freeze well, though this hasn't been tested.

For those who prefer planning meals in advance, this bake offers a make-ahead option that simplifies weekday dinners. Its vegetable-forward profile and hands-off approach make it a practical choice for fall, when squash and greens are in season.