no boil

This pasta bake requires no pre-cooking or boiling, and makes for a delicious and comforting dinner!

Pasta Bake with Spinach &amp; Sausage (No Boil!)

penne (we recommend this one for gluten-free)

pasta sauce

chicken broth

heavy cream

Italian seasoning

garlic powder

coarse sea salt

pepper

chicken

spinach,

Italian cheese

2. Add the pasta, sauce, broth, cream, Italian seasoning, garlic powder, salt, pepper, and sausage to a 9&#215;13 pan and stir the ingredients until well combined.

3. Cover the dish as tightly as you can with foil. The foil must be tight in order to steam the pasta. Then, place it in the oven and bake for 40 minutes.

4. After 40 minutes, remove the foil and test the pasta for doneness, if it is still a bit tough, cover and cook for an additional 5-10 minutes. If it is fully cooked, stir in the spinach, sprinkle the mozzarella over top and bake an additional 15 minutes, until cheese is melted and browned.

The pasta will definitely cook all the way through. I have been making my lasagne, using dry noodles, for years. The liquid absorbs into the pasta as it bakes enhancing the flavor and keeps it from being soggy.

Um, holy cow this is delicious!! So, so easy to throw together! Definitely keeping it in the rotation.

I didn't have the chicken sausage on hand so I browned ground Italian sausage. This dish came together quickly and easily and tasted great. No issue with the pasta cooking -- I actually used a double layer of foil because that's how I bake my rice and it's perfect every time. Bonus: my family ate spinach!!!

This turned into mush in a pan. My not picky at all, always starving, teenager won't even touch it.

What an amazing recipe, from an amazing group of women!!

I followed the recipe to a T and used arrabiata sauce for spice and it was amazing! 

This will definitely become a staple

My whole family loved it! My 3 year old said thank you for making it. Delicious, easy and balanced. Thank you.

Made this tonight and it was absolutely delicious!!  Thank you , Cassy, for this fabulous recipe!  Sharing it with my friends! It’s absolutely perfect for a chilly night .

That was delicious and so easy to make, thanks for sharing! Used chorizo instead of sausage and it turned out great.

This was amazing! I omitted the cheese and heavy cream/milk and it still turned out perfect. I think it has even more flavor than traditional pasta and meat sauce from cooking the noodles in the sauce.

Delicious! I used HOT sausage that I cooked up ahead of time and fresh spinach. I omitted the salt, because the hot sausage had plenty already. I even screwed up the cooking time and my picky family (who cannot rely on my cooking, bless their hearts) gave it two thumbs up!

This is such a hearty, easy meal! Husband approved and I really appreciate how quickly it goes together at 8 months pregnant!

So easy and tasty! Made this twice already for my family and once for a new mom. Big hit all around! (Once I made it with ground beef and it was just as good!)

An easy one-dish recipe using uncooked pasta, raw sausage, pantry ingredients and fresh mozzarella that bakes into a cheesy, saucy Italian casserole with perfectly al dente pasta, browned sausage &#8220;meatballs&#8221; and gooey, melted cheese.

No-Boil, No-Brown Italian Sausage & Pasta Bake

oz orecchiette pasta (or something similar)

32 oz jar spaghetti

beef broth

water

salt

oregano

Italian sausage links (1.25 lbs or so)

oz fresh mozzarella balls

Fresh grated parmesan and chopped parsley (optional)

Overnight Million Dollar Chicken - a new family favorite! Just dump everything in the dish and refrigerate overnight. No boiling the noodles. They will soften overnight and be cooked to perfection in the finished dish. Chicken, cream of chicken, cream of mushroom, milk, chicken broth, onion, garlic, elbow macaroni, cottage cheese, cream cheese, mozzarella, and parmesan. Comfort food at its best!

Overnight Million Dollar Chicken Pasta

cottage cheese

sour cream

-oz cream cheese, (room temperature)

Condensed Cream of Chicken Soup

Condensed Cream of Mushroom Soup

milk

onion powder

salt and pepper

8-oz elbow macaroni, (uncooked)

chicken, (whole rotisserie chicken)

parmesan

mozzarella cheese

Spray a 9x13-inch pan with cooking spray.

In a large bowl whisk together cottage cheese, sour cream, cream cheese, cream of chicken soup, cream of mushroom soup, milk, chicken broth, onion powder, and garlic powder. Stir in cooked chicken and uncooked pasta.

Pour pasta mixture into prepared pan. Cover and refrigerate overnight.

Remove casserole from refrigerator and uncover.

Preheat oven to 350ºF.

Top casserole with grated parmesan and shredded mozzarella cheese. Bake, uncovered, for 1 hour.

Roasted Butternut Squash Lasagna

butternut squash, quartered, seeded, peeled, and

grapeseed or olive oil

milk, 2%

fresh rosemary and sage

garlic

unsalted butter

all-purpose flour

Parmesan

Preheat oven to 450°F. Spread the squash onto 1 extra-large sheet pan or 2 standard-sized sheet pans. Toss with 2 tablespoons of oil if using the large pan or 1 tablespoon each if using the smaller sheet pans. Season with salt and toss to coat. Transfer to the oven and cook for about 30 minutes, tossing halfway,  until the squash is tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with the rosemary and sage sprigs. Heat milk mixture over low heat for 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook the roux, stirring often, for about 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in the squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375°F and butter a 9&#215;13-inch baking dish. UPDATE: Because sometimes no-boil noodles do not expand as well as expected, you can quickly soak them in hot water. If you’ve never had trouble with your no-boil noodles, don’t worry about this step. If you have, I think you’ll find this step makes a difference: Bring a small pot of water to a boil or fill a teapot with water and bring it to a boil. Pour the water into a small vessel such as a 9-inch baking. When you are ready to assemble, dunk three of the sheets into the hot water and let soak. Begin the assembly:

Pour 1 cup sauce into baking dish (sauce will not cover the bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other – use tongs to extract the noodles from the hot water. After you transfer the three noodles to the baking dish, soak three more sheets of noodles. Spread half of the remaining sauce (it&#8217;s about 2 cups) over the noodles and sprinkle with 1/2 cup parmesan. Top with three more noodles; then soak the final three noodles in the hot water bath. Spread the remaining sauce mixture over the noodles and top with 1/2 cup parmesan. Top with the final layer of noodles. 

In a bowl with an electric mixer (or by hand) beat cream with salt until it holds soft peaks and spread evenly over the top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 to 20 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes before cutting and serving.

https://www.youtube.com/watch?v=Rv14Y9WPmpc

Butternut Squash Lasagna: A Longtime Fall Favorite

This homemade kale lasagna uses no-boil noodles to cut down on prep time, and cottage cheese for a twist on the classic ricotta filling.

Spicy Kale Lasagna

kale (around 3 bunches)

olive oil

red pepper flakes

kosher salt, divided

crushed tomatoes (with herbs if possible)

lemon juice

Parmesan cheese, divided

mozzarella cheese, divided

black pepper

no-boil whole wheat lasagna noodles (or noodles cooked according to the package instructions)

Prepare the kale: Bring a large pot of salted water to a boil. Roughly chop the kale. Boil the kale leaves for 2 minutes, then drain and rinse under cold water until cool enough to handle. Using a towel, wring out as much water as possible from the kale. Chop it and season with kosher salt and pepper.

Make the tomato sauce: Meanwhile, mince the garlic. In a cold saucepan, combine garlic, olive oil, red pepper flakes (or less depending on your spice tolerance), and 1 teaspoon kosher salt. Bring to medium high heat, stirring as the mixture heats up. Saute for about 30 seconds, then add the crushed tomatoes. Simmer for 5 to 10 minutes until thickened. Remove from heat and stir in the lemon juice.

Make the filling: Strain out all liquid from the cottage cheese (squeeze it in a strainer). Add 1/2 cup Parmesan cheese, 1 1/2 cups mozzarella cheese, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper.

Assemble the lasagna: Place a thin layer of tomato sauce in the bottom of a 9” x 13” baking dish. Cover the sauce with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle the top with the remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.

Bake for 45 minutes, until bubbly and browned. Let stand for 10 minutes before serving.

No Boil Pesto Chicken Pasta is a super easy weeknight dinner that takes 5 minutes to prep! You put the unboiled pasta in the baking dish and it&#39;s cooked in the oven!

No Boil Pesto Chicken Pasta

spaghetti (uncooked)

chicken (I use rotisserie chicken)

pesto

half and half

cheddar cheese (shredded mozzarella would work, too)

Preheat the oven to 400 degrees F.

Grease a 9x13&quot; baking dish with cooking spray.

Lay the spaghetti noodles on the bottom of the baking dish.

Add the chicken, pesto, half and half, and broth to the dish and give it a little stir to mix it all up.

Cover with foil and bake in the preheated oven for 40 minutes.

Remove the foil, give the pasta a stir, and add the cheese, stirring to combine.

Cover again with the foil and bake another 7-10 minutes, until the cheese is melted and the pasta is fully cooked.

Serve and enjoy!

These homemade fresh soft pretzels are buttery soft in texture, perfectly sweet and salty, and astonishingly simple to make: they require a quick kneading (by hand or in a mixer), a simple shaping, and no boiling. They are a massive hit with adults and children alike and truly irresistible straight out of the oven.
Adapted from my brother-in-law's most wonderful girlfriend, Vicki Roberts. 
Notes:

Yeast: If you are using active dry yeast, sprinkle it over the warm water with 1 teaspoon of the sugar. Let it stand for 15 minutes; then proceed with the recipe. 
Salt: I've been using fine sea salt in my bread recipes recently, but kosher salt is fine, too. 
Sugar: As noted in the post above, I tried several batches with lower amounts of sugar, and they just weren't quite the same in texture, taste, and appearance. 


How to Make Fresh Soft Pretzels at Home

(640 grams) all-purpose flour

(8 grams) instant yeast, see notes above

(9 grams) salt

(110 grams) sugar

(350 grams) warm water

(15 grams) neutral oil or olive oil

(115 g) baking soda

Kosher salt

butter

In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the water and oil and stir with a rubber spatula until a shaggy dough forms. Use your hands to knead the dough briefly in the bowl, then turn the dough out onto a work surface and continue kneading until the dough comes together and feels tacky to the touch, about a minute. Alternatively, you can do this all in your stand mixer, which will take roughly 3 minutes total. (The stand mixer is my preferred method.)

Place the dough back in the mixing bowl, cover with a towel or bowl cover and let rise in a warm spot for 1 hour. Longer is fine, too. Dough will not necessarily double in volume. This is fine. 

Turn dough out onto a work surface and portion into 12 pieces, using flour as needed if dough is sticky. Note: If you want identically sized pretzels, weigh your total dough, then divide by 12. (Each portion should roughly weigh 75 grams.) Also: Be careful about using too much flour here: it will make it difficult to roll out&#8230;just use a sprinkling to prevent the dough from sticking. 

Roll each portion into a 12-inch (roughly) log. You’ll roll each piece longer afterward, but the brief rest will allow the gluten to relax, making them easier to roll out longer later.

Once all the portions have been rolled, continue to roll each portion to 22 to 24 inches long. Twist each piece into a pretzel shape. See video or photos for guidance. At this point, I like to transfer the shaped pretzels to a lightly oiled sheet pan. 

When all of the pretzels are shaped, dissolve the 1/2 cup of baking soda in 4 cups of hot water. You can use hot tap water here or boil 4 cups of water — I’ve been using my electric kettle. Stir to dissolve the baking soda.

Line two sheet pans with parchment paper. 

Working with one pretzel at a time, drop it into the water. Use a spider to remove it and transfer it to a parchment-lined sheet pan. (Note: I like to drop the pretzel in top-side down, then I use the spider to remove it and flip it onto the sheet pan top-side up. I find dipping it top-side down ensures the top of the pretzel gets sufficiently coated in the baking-soda solution, which promotes more even browning.) Repeat until all pretzels have been dipped.

Sprinkle pretzels with salt. Transfer pan — I like to bake one pan at a time — to the oven and bake for 10 to 12 minutes or until golden. 

Remove pan from the oven and immediately brush the hot pretzels with the melted butter. Transfer pretzels to a cooling rack. Repeat with remaining pan of pretzels. 

Let cool briefly. Serve warm. Pretzels reheat nicely — I love them halved, toasted, and spread with butter. 

Another winner from you! Made these last weekend and it was a crowd pleaser. I can’t thank you enough for sharing these wonderful recipe. 

I just pulled these out of the oven and they are incredible!!!! Thank you (and Vicki!) for sharing! I used Maldon salt (what I had) on top and I am just sooo impressed!

I'm a new baker and made these for the first time for Grandson's 12th birthday yesterday. They turned out great! Everyone couldn't believe how delicious a home-baked pretzel can be. Thank you for a wonderful recipe and video to illustrate the process every step of the way. They've already asked for more next weekend....Thanks for a fabulous recipe.

These are amazing. Warm, soft, buttery and pretty easy (and fun!) to make. I made beer cheese dip from Sally’s baking addiction to go with them and they were a huge hit. Thanks for another great recipe!!

A friend and I made these pretzels yesterday (both of our youngest went off to Kindergarten recently and we celebrated by day baking ;)) and they were so delicious!! The one mistake we made is to turn out the dough onto a floured surface, so some of the pieces got too much flour on them and were hard to roll. Noted for next time! Thanks so much for yet another wonderful recipe, both of our families love your consistently delicious recipes.

Every year when fall hits, we make Molly Yeh’s chicken schnitzel and red cabbage. This year we added these pretzels to the mix and they were the new favorite (not knocking the chicken or cabbage, these just blew everyone out of the water!) I offered one to my mom and after the first bite she asked “you made these?!?” Then after a few more bites, “you made the dough?!?” 

Awesome recipe, we’ll be making them again! 

This is what I get for commenting pre coffee - I forgot to mention we only had bread flour on hand. I let the mixer work on the dough for a little extra time and it seemed to work just fine! 

Another recipe and another win. These were so good my husband asked me to make them more often, and he's a very picky eater. 
You've explained everything so well, from how to make the dough to how to make the strands, the folding and the bath. I have to admit, though, I got impatient and ended up with chubbier strands than perhaps ideal, but the pretzels were still so tasty. I plan to make them into sandwiches, and have to slap my wrist not to just toast and snack on the entire batch as it is. Thank you!

Do you think you could use bread flour instead of regular flour in these with same results?  Would you need to change ingredient measurements?  If so, to what?

LLD

I had no bread when I got home from work. So I searched for Alexandra’s recipes knowing there’d be something quick. She didn’t let me down. These soft pretzels turned out beautifully and were really simple to make in time for dinner. Slightly sweet but not too much; we ate them with a tomato and paprika  based stew.  My son is on his second as we speak. Delicious, thank you Alexandra. 

So delicious! Made today, the kids had so much fun shaping the pretzels!
Thank you!

I made these last night and amazed at how easy they were to make.  So buttery, I had to have one right after coming out of the oven. Every recipe from you has not disappointed.  One question - what is the best way to warm them up? 

These were so good and pretty easy! Thanks! 

These are delicious! But I am having a major problem with them sticking to the parchment paper when I try to move them to a cooling rack out of the oven. Any solutions? Should I just slide them on a cooling rack while still on the parchment paper to cool?

https://www.youtube.com/watch?v=rIRDF96LMMA

These buttery soft pretzels have been a massive hit with my family. I learned the recipe from my brother-in-law's girlfriend, who got the recipe by searching online years ago for a recipe for Auntie Anne's pretzels. 

Overall the process here is simple and while these do not require boiling, they do require a quick dunk in a hot-water bath. 

Here's the full recipe: https://alexandracooks.com/2022/09/04/buttery-soft-pretzels-easy-no-boil/

Buttery Soft (Incredibly Delicious) Pretzels

Kulfi or Indian ice cream is a sought-after dessert, this recipe uses mainly three ingredients – evaporated milk, heavy cream, and sugar. Check out how to make kesar pista Kulfi without condensed milk in an ice cream maker.

Indian Ice Cream (Ice Cream Maker)

oz Evaporated milk (1 can)

tbsp Organic cane sugar

Heavy cream

Salt

Cardamom powder

tbsp Pistachios ((chopped))

15-20 strands Saffron

Mix the sugar, pinch of salt, and evaporated milk with the whisk attachment of a hand blender (on low speed) until the sugar dissolves.

Add the heavy cream and cardamom and mix it. Do not whisk at this stage

Add the saffron strands and refrigerate the mixture for atleast 2 hours.

Mix the ingredients well and the mixture will have a golden color from the saffron.

Pour the ingredients into the ice cream machine bowl.

Start the ice cream machine for 35 mins, preferably on the gelato setting.

Add in the pistachios at about 25 mins or as per manufacturer instructions for add-ins.

Kulfi is ready and is of soft-serve consistency. It can be stored in an air-tight container or kulfi molds for a firmer consistency. Freeze the kulfi in a container at -5 deg F for 6-8 hrs.

An impossibly easy slow cooker recipe for ultra-creamy Mac & Cheese that uses uncooked macaroni noodles. No boiling or baking required and no sauce to cook &#8211; just toss it in and go!

No-Boil Crock Pot Macaroni & Cheese

lb. macaroni noodles, uncooked

evaporated milk

cheddar cheese, shredded

Velveeta,

butter, melted

white pepper

mustard

cayenne pepper

No-Boil Baked Spaghetti with Pesto and Meatballs is a true game-changer! This cheesy, effortless pasta casserole bakes in one dish and makes a perfect family-sized meal.

No Boil Baked Spaghetti and Meatballs with Pesto

16 oz package of half length spaghetti

24 oz jar of marinara

26 oz package frozen italian meatballs

mozzarella

Preheat the oven to 425 degrees. Place the spaghetti, marinara, water, garlic, and pesto in a 9x13 pan. Stir and make sure no pasta is sticking out of the liquid. When you add the spaghetti, try to do so in 3 layers. Do a thin vertical layer topped by a thin horizontal layer topped by another vertical layer. This will help with sticking.

Top with meatballs and do not stir.

Cover tightly with foil and bake for 30 minutes.

After 30 minutes, remove from the oven, set aside the foil and stir to separate the pasta. If you have a few pasta logs simply separate them easily and place back into the pan. The pasta will be almost done.

Stir in parmesan cheese then layer the top evenly with mozzarella cheese. Do not stir after the mozzarella cheese has been added. Bake for 15 minutes.

Remove the foil then place back in the oven for an additional 10 minutes to crisp and brown the top or broil on high until the cheese is browned. Once done serve immediately.

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Top 10 no boil recipes from across the web

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Top Tags

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The most viewed no boil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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