This no-boil baked pasta skips the pot of water entirely by baking uncooked gluten-free pasta directly in a creamy coconut milk and marinara sauce base. It's ready in under an hour with just five core ingredients and minimal cleanup.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat oven to 400 degrees and take out a 9×13 baking dish
Shake the can of coconut milk to breakup the creamy parts
Add the pasta to the baking dish and spread it across the dish
Add the milk, garlic, onion, oregano and marinara and mix well to evenly combine
Sprinkle cheese on top then cover the dish with tin foil
Bake in oven for about 35-40 minutes then remove foil and broil for about 90 seconds so the cheese starts to bubble
Store covered in the refrigerator for up to 4 days. Reheat at 325°F with a splash of milk or broth to restore creaminess.
Yes. The no-boil method works with any dry pasta shape, though gluten-free pasta may soften slightly faster due to its structure.
No. Any milk works—whole milk, half-and-half, broth, or a broth-milk blend will hydrate the pasta. Coconut milk adds richness but isn't required.
Bake covered at 375°F for 35–45 minutes until pasta is tender and sauce has been absorbed. Check at 35 minutes to avoid overcooking.
Yes. Stir in cooked meatballs, sausage, or pre-cooked veggies before baking. Raw vegetables should be finely minced or pre-cooked.
Refrigerate in an airtight container up to 4 days. Reheat gently in a 325°F oven with a splash of milk to restore creaminess.
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