A useful starting no boil pasta casserole liquid ratio is 3 cups of water or broth plus 24–25 ounces of marinara per pound of dry penne or rotini.
Essential Concepts
Cover tightly and adjust for sauce thickness; for a related recipe, see The Seasoned Mom’s Dump-and-Bake Meatball Casserole: https://www.theseasonedmom.com/dump-bake-meatball-casserole/
