This baked garden herb pasta with tomato cream sauce is the ultimate comfort-meets-freshness dish. Creamy tomato sauce coats every bite of pasta, the cheese turns golden and bubbly in the oven, and the fresh herbs on top give it a burst of flavor you’ll LOVE!
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The best part? It’s simple enough for a weeknight but impressive enough for Sunday dinner. With zucchini, mushrooms, basil, dill, and green onions, it’s a hearty, flavorful meal that feels special every time you make it.
Helpful Tips & Variations
- Cook pasta al dente. It will finish cooking in the oven, so keep it slightly firm after boiling.
- Use fresh herbs for flavor. Fresh basil, dill, and green onions add a bright finish that dried herbs can’t match.
- Don’t skip the cream. The splash of cream in the sauce balances the acidity of the tomatoes and gives the pasta a luscious texture.
- Switch up the veggies. Swap zucchini or mushrooms for spinach, roasted peppers, or eggplant.
- Make it ahead. Assemble the pasta in the baking dish, cover, and refrigerate for up to 24 hours. BAKE just before serving!
Ingredients
- 12 oz rigatoni or ziti pasta
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 small zucchini, diced
- 1 cup mushrooms, chopped
- 2 cups marinara sauce
- ½ cup heavy cream
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
- Fresh dill, for garnish
- Sliced green onions, for garnish
How to Make Baked Garden Herb Pasta
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Prepare the sauce. In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened. Add zucchini and mushrooms; cook until tender. Stir in marinara sauce and heavy cream. Season with salt and pepper. Simmer for 3–4 minutes!
- Assemble the pasta. Preheat oven to 375°F (190°C). Toss cooked pasta with the sauce until evenly coated. Transfer to a lightly greased baking dish. Sprinkle mozzarella and Parmesan evenly OVER the top.
- Bake. Bake uncovered for 20–25 minutes, or until the cheese is melted and golden.
- Garnish and serve. Remove from oven and let cool slightly. Garnish with fresh basil, dill, and sliced green onions before serving.
Make Ahead & Storage Tips
- Make ahead. Assemble the pasta and sauce in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 3 DAYS.
- Reheating. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
- Freezing. You can freeze unbaked pasta for up to 2 months. Thaw overnight in the fridge, then bake as directed.
Baked Garden Herb Pasta
This baked garden herb pasta is creamy, cheesy, and full of fresh flavor. Tossed in a tomato cream sauce, baked to golden perfection, and topped with fresh herbs, it’s a comforting yet vibrant pasta dish perfect for any night of the week!
Ingredients
- 12 oz rigatoni or ziti pasta
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 small zucchini diced
- 1 cup mushrooms chopped
- 2 cups marinara sauce
- ½ cup heavy cream
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Fresh dill for garnish
- Sliced green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened. Add zucchini and mushrooms; cook until tender.
- Stir in marinara sauce and heavy cream. Season with salt and pepper. Simmer for 3–4 minutes.
- Preheat oven to 375°F (190°C). Toss cooked pasta with the sauce until evenly coated. Transfer to a lightly greased baking dish.
- Sprinkle mozzarella and Parmesan evenly over the top. Bake uncovered for 20–25 minutes, or until the cheese is melted and golden.
- Remove from oven and let cool slightly. Garnish with fresh basil, dill, and green onions before serving.
Notes
- Cook pasta al dente so it holds up during baking.
- Use fresh herbs for a bright finish.
- Assemble ahead and refrigerate up to 24 hours before baking!
I hope you love this baked garden herb pasta as much as we do! Leave a review and let us know how it turned out, we’d LOVE to hear your feedback. And don’t forget to follow Panfetti on Pinterest for more easy, delicious recipes you can make any night of the week.
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