Simple Fresh Herb Pasta Casserole for Busy Weeknights

You will love this baked herb pasta! It mixes a rich tomato cream sauce with the bright taste of fresh herbs. The oven bakes the cheese until it is hot and golden brown, making every single bite super tasty and comforting.

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The best part? It is easy enough to cook on a busy weekday, yet fancy enough for a special Sunday dinner. Packed with zucchini, mushrooms, basil, dill, and green onions, it is a filling and tasty meal that feels wonderful every time you serve it.

Helpful Tips & Easy Changes

• Do not overcook the pasta. Boil it until it is just slightly firm, because it will continue to cook later in the oven.
• Use fresh herbs. Fresh basil, dill, and green onions give a bright, delicious taste that dried herbs simply cannot provide.
• Always add the cream. A little heavy cream cuts down the sourness of the tomatoes and makes the sauce incredibly rich and smooth.
• Try different vegetables. You can easily replace the zucchini or mushrooms with fresh spinach, roasted bell peppers, or eggplant.
• Prepare it in advance. You can put the whole pasta dish together in your baking pan, cover it up, and keep it in the fridge for up to 24 hours. Just BAKE it right before you are ready to eat!

What You Will Need (Ingredients)

• 12 ounces of rigatoni or ziti pasta
• 2 tablespoons of olive oil
• 1 small onion, chopped into very small pieces
• 2 cloves of garlic, crushed and minced
• 1 small zucchini, cut into small cubes
• 1 cup of chopped mushrooms
• 2 cups of marinara (tomato) sauce
• ½ cup of heavy cream
• 2 cups of shredded mozzarella cheese
• ¼ cup of grated Parmesan cheese
• Salt and black pepper (add according to your taste)
• Fresh basil leaves (to put on top)
• Fresh dill (to put on top)
• Sliced green onions (to put on top)

Easy Steps to Make Baked Garden Pasta

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• Boil the pasta. Heat a large pot of salted water until it boils. Cook the pasta following the instructions on the box until it is just slightly firm. Drain the water and set the pasta aside.
• Make the sauce. Warm up some olive oil in a large frying pan on medium heat. Toss in the onion and garlic, cooking them until they are soft. Next, add the zucchini and mushrooms, and cook until they are tender. Pour in the marinara sauce and heavy cream, mixing everything together. Add salt and pepper to taste, and let it simmer gently for 3 to 4 minutes!
• Mix everything together. Turn your oven on to 375°F (190°C) to heat it up. Mix your cooked pasta into the sauce until every piece is fully covered. Pour the mixture into a baking dish that has been lightly oiled. Spread the mozzarella and Parmesan cheese evenly OVER the entire dish.
• Bake in the oven. Put the dish in the oven without a lid for 20 to 25 minutes. It is ready when the cheese is completely melted and has a beautiful golden color.
• Decorate and serve. Take the dish out of the oven and let it cool down for a few minutes. Top it off with fresh basil, dill, and chopped green onions right before serving.

Tips for Storing and Preparing Early

• Prep in advance: You can mix the pasta and sauce in your baking dish, cover it tightly, and keep it in the fridge for up to 24 hours. Just bake it right before it is time to eat.
• Keeping leftovers: Keep any extra food in a tightly sealed container in the fridge. It will stay fresh for up to 3 DAYS.
• Warming it up: To heat it up again, warm it in the oven at 350°F (175°C) until it is hot all the way through, or just pop a single serving into the microwave.
• Freezing instructions: You can store the unbaked pasta dish in the freezer for up to 2 months. Let it defrost in the fridge overnight, then bake it following the regular instructions.