Garlic Zucchini Pasta Bake

the Story

This pasta bake is a rich, savory dish that’s brimming with comforting flavors. Tender roasted zucchini and golden, caramelized garlic mingle with al dente rigatoni, all coated in a creamy sauce that comes from melting a whole wheel of baked garlic herb Boursin cheese right into the pasta. The Boursin adds a luxurious, herby creaminess that infuses every bite with depth and richness, while the roasted garlic brings a mellow, nutty sweetness that perfectly complements the freshness of the zucchini. Baked until golden and bubbling, this dish is a warm, satisfying meal that's both rustic and indulgent—perfect for cozy dinners or as a crowd-pleasing centerpiece at any gathering.

the Ingredients

• (1) LB of Rigatoni

  • (3) Cartons of Low Sodium Chicken Broth for Boiling the Rigatoni

  • Onion Salt, for Boiling the Rigatoni

• (2) Medium-Size Zucchini, Diced

  • Seasoned with:

    • 1 tsp Onion Salt

    • 1 tsp Garlic Powder

    • 1 tsp Paprika

• (2) Packages of Garlic Herb Boursin Cheese

  • If you want the dish to be a little lighter, one package will work just fine.

• (2) Heads of Garlic

• Avocado Oil, for Roasting

• Grated Parmesan Cheese for Topping

• Optional: Breadcrumbs for Baking

the Instructions

• Roasting the Zucchini & Garlic with Boursin Cheese

  • Preheat the Oven to 400 Degrees.

  • Dice two medium size zucchini, and add the diced pieces to the large mixing bowl.

  • Drizzle the diced pieces with Avocado Oil, Salt, Garlic Powder, and Paprika. Mix well.

  • Place the Zucchini pieces on a parchment-lined baking sheet.

  • Create a void in the middle of the sheet to place the Boursin Cheese wheels.

  • Using a cutting board, Cut the top of the Garlic Heads. Drizzle with Avocado Oil, and wrap each head in garlic. Then, Place the wrapped garlic heads on the same baking sheet.

  • Place the Baking Sheet in the Oven for 40-45 minutes.

• Cooking the Rigatoni

  • While the Zucchini & Garlic are roasting, combine the cartons of Chicken Broth & Onion Salt in a large pot, and bring to a boil.

  • Add the Rigatoni and gently boil according to the package instructions. Drain and set aside.

• The Assembly

  • Remove the baking pan from the Oven.

  • In a large mixing bowl, place the Roasted Zucchini at the bottom, and the Boursin cheese on top. Gently smash the cheese and squeeze the Garlic out of each bulb over the Zucchini. Mix well. While mixing, sprinkle the Parmesan Cheese to your liking.

  • Combine the Zucchini & Garlic Mixture with the Pasta and Mix well, folding the pasta into the mixture until well combined.

  • Serve immediately.

• Optional Baking

  • Preheat your oven to 350 Degrees. If you're a Family of 2 (like myself), grease (2) 8x8 baking dishes with nonstick cooking spray and set aside. The reason for this is, you can bake one dish for Saturday and save the other dish for Sunday. That means, two mornings of a freshly baked dish vs. a reheated dish. But, if you're a Family of 4 and do not expect any leftovers, a greased 9x13 baking dish will suffice.

  • Pour the fully-assembled Rigatoni Mixture into the baking dishes, and spread evenly.

  • Top the dish with Breadcrumbs to your liking, and bake for 20-25 minutes, or until golden brown.

  • Enjoy!