What's for Dinner? Easy no-boil pasta bake with chicken sausage

If you've been searching the internet, wondering which recipe to cook for dinner, look no further.

"Good Morning America" Food is taking the guesswork out of dinnertime and helping you find delicious and fast dishes to whip up any night of the week.

Cook the Story blogger and recipe developer Christine Pittman shared her simple, one-pan baked pasta that requires one less step, boiling water.

Delicious No-Boil Pasta Bake

"This pasta bake is done in one pan and doesn’t require you to even boil the pasta first," Pittman said. "Yes, that means the pasta is cooked in the oven. It’s amazing how delicious it is when you literally only need to spend 5 minutes prepping it. This one is going to save your weeknights for sure!"

Ingredients
8 oz. uncooked dried pasta shells
12 oz. (4 links) fully-cooked chicken sausages, sliced 1/4-inch thick
1 (28 oz.) can diced tomatoes with the juice
2 cups shredded mozzarella, divided
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream1 cup low-sodium chicken stockHeavy duty aluminum foil½ cup shredded Parmesan cheese

Directions
Preheat oven to 400 degrees.
In a casserole dish add the pasta, sausage, diced tomatoes with juice, 1 cup of the mozzarella cheese, garlic powder, salt, and black pepper. Stir.
Pour the heavy cream and chicken stock over top and make sure that all of the pasta is submerged.
Cover with two layers of aluminum foil and make sure it is very well sealed.*
Put it in the oven until the pasta is tender, about 50 minutes.
Remove from oven and sprinkle with the remaining 1 cup of mozzarella and the Parmesan.
Return to oven uncovered just until cheese has melted, about 5 minutes.
Remove from oven and let the pasta bake rest uncovered for 15 minutes before serving. This is important as the sauce really thickens up in this time.

Notes: To ensure the pasta fully cooks, crimp the aluminum foil tightly around the edges of the pan so that no steam can escape.

Recipe reprinted courtesy of Christine Pittman