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Baked Garden Herb Pasta

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!
Print Recipe
PREP: 15 minutes
COOK: 25 minutes
TOTAL: 40 minutes
Servings: 6
Course: Dinner
Cuisine: Pasta

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
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened. Add zucchini and mushrooms; cook until tender.
  3. Stir in marinara sauce and heavy cream. Season with salt and pepper. Simmer for 3–4 minutes.
  4. Preheat oven to 375°F (190°C). Toss cooked pasta with the sauce until evenly coated. Transfer to a lightly greased baking dish.
  5. Sprinkle mozzarella and Parmesan evenly over the top. Bake uncovered for 20–25 minutes, or until the cheese is melted and golden.
  6. 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!
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