My sister shared this 4 ingredient summer dinner hack with me and it is an absolute lifesaver
This Oven Baked Boursin Zucchini Pasta combines tender noodles, roasted zucchini, and a rich herb sauce all in a single dish—no stove-top boiling required. As it bakes under foil, the round of Boursin cheese melts directly into the broth to form an effortlessly smooth, garlic-and-herb cream sauce.
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Oven Baked 4-Ingredient Boursin Zucchini Pasta
Ingredients:
| Ingredient | Quantity |
| Short pasta (rotini, penne, or fusilli, uncooked) | 8 ounces |
| Medium zucchini, halved lengthwise and sliced into half-moons | 2 |
| Boursin garlic & fine herbs cheese | 1 (5/2-ounce) round |
| Low-sodium vegetable or chicken broth (or water) | 2 1/2 cups |
Step-By-Step Directions:
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Preheat and prep: Heat your oven to 400°F (200°C) and set out a medium glass casserole dish (about 8×11 or 9×13 inches).
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Layer ingredients: Scatter the uncooked pasta evenly over the bottom of the dish, top with the sliced zucchini, and set the whole round of Boursin cheese right in the center.
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Add broth: Pour the broth evenly over everything, making sure most of the pasta is submerged. Gently press down any floating pieces.
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Bake covered: Cover the dish tightly with foil to trap steam and bake for 25 minutes.
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Stir and finish baking: Remove the foil carefully and stir the pasta and zucchini around the softening Boursin. Return to the oven uncovered for another 10 to 15 minutes, stirring once halfway through, until the pasta is tender and the liquid turns creamy. Tip: Add a splash of hot liquid if the pasta seems dry before it finishes cooking.
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Melt sauce and serve: Vigorously stir the melted Boursin into the noodles and zucchini until smooth and fully combined. Let rest for 3 to 5 minutes to thicken before serving warm.
