Creamy Herb and Tomato Pasta Casserole

by Erin

Mac and cheese is all grown up with monterey jack, parmesan, garlic, basil, oregano, and red pepper flakes. Such cheesy, flavorful deliciousness!

Creamy Herb and Tomato Pasta Casserole 3

It’s the first Monday of the month which means it’s another Secret Recipe Club reveal day. This month I was assigned to Anna’s blog Cheese with Noodles. At first I was deciding between her slow cooker honey basil parmesan pork or peanut butter melts, but with a blog name like that way easily swayed to make this casserole recipe instead. I was also excited to make use of all the fresh herbs currently growing in my garden.

Creamy Herb and Tomato Pasta Casserole 1

This casserole did not disappoint. Such creamy, cheesy goodness that reminds me of mac and cheese but this is a slightly more adult version with the use of Monterey jack, parmesan, garlic, basil, oregano, red pepper flakes, and tomatoes. I served it along with a side salad to justify that second helping of pasta ;-). Thanks for the great recipe Anna! Be sure to check out her blog, I know I will be revisiting soon to make her ginger apricot cranberry sauce for Thanksgiving!

Creamy Herb and Tomato Pasta Casserole 2

One year ago: Bacon Peanut Butter Swirled Scones with Chocolate Drizzle

Two years ago: Roasted Garlic Kale Hummus

Three years ago: No-Bake Funfettinutter Granola Bars

Four years ago: Blue Cheese Ball


Serves 10


1 lb. shell pasta

4 Tbsp unsalted butter

3 cloves garlic, minced

2 tsp dried basil (or 2 Tbsp fresh)

1 tsp dried oregano (or 1 Tbsp fresh)

1 tsp salt, plus more to taste

1/2 tsp crushed red pepper flakes

4 cup milk, divided

4 Tbsp cornstarch

8 oz. freshly grated parmesan, divided

8 oz. grated monterey jack cheese, divided

1 (16 oz.) can stewed tomatoes, drained


  1. Preheat oven to 350 and grease a 9×13-inch baking dish.
  2. In a large pot of lightly salted water, boil pasta until just before al dente. Drain, return to pot, and cover.
  3. While pasta cooks, melt butter in a large sauce pan over medium heat. Add garlic and seasonings and cook for 1 minute. Add 3-1/2 cups of the milk and heat almost to a simmer. In a measuring cup, whisk together remaining 1/2 cup milk and cornstarch until smooth. Stir into sauce and stir constantly until sauce thickens. Remove from heat and stir in all but 1/2 cup of the parmesan until melted.
  4. Add sauce to pasta and stir to coat. Taste and add more salt if if desired. Pour half of the pasta into the baking dish and top evenly with the stewed tomatoes and 1 cup of the monterey jack cheese. Top with remaining pasta, the rest of the parmesan, and the rest of the monterey jack.
  5. Bake until lightly golden and bubbly, about 40 minutes. Let sit for 10 minutes before serving.

Source: Cheese with Noodles


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Kayle (The Cooking Actress) September 7, 2016 - 8:04 pm

ohhhmagerrrrrd this casserole looks so cheesy and creamy and flavorful!

spiffycookie September 9, 2016 - 7:41 am

It’s basically glorified mac and cheese, and I’m okay with that ;-)

Dorothy at Shockingly Delicious September 7, 2016 - 8:19 am

What a comforting plate of cheesy goodness! Wonderful SRC choice!

Emily @ Life on Food September 6, 2016 - 5:39 am

Oh this looks so delicious. Mac and cheese has been on my mind lately. It is still hot where I am and I cannot wait to be able to turn my oven back on. Love that you used your fresh garden herbs. I swear they make things taste a billion times better.

Anna September 5, 2016 - 5:33 pm

Ha, you’re the third SRC person to pick this recipe! I only made it once but it was definitely good, I should make it again :D I’m so glad you liked it. I think you will love the apricot ginger cranberry sauce. The peanut butter melts are the best peanut butter cookies I’ve ever had, we make them pretty frequently at our house. I’m planning to make the honey parmesan pork chops in the next week or two. Great choices :D

spiffycookie September 5, 2016 - 9:11 pm

Awww Anna I wish I knew so many others had already made it cause then I would’ve picked something else! Granted I don’t regret making it by any means but I try to pick ones that haven’t yet been featured by others to increase exposure. Glad to hear the others I had in mind were some of your favorites as well, I will definitely have to go back to them!

Haley September 5, 2016 - 4:30 pm

Looks sooo yum

spiffycookie September 5, 2016 - 9:11 pm

Very yum ;-)

Katie September 5, 2016 - 3:21 pm

Pasta, cheese and tomatoes – it has to be good with all of my favorite things!

Sid @ Sid's Sea Palm Cooking September 5, 2016 - 2:49 pm

Pasta… food of the gods especially when you put cheese with it. This looks so good.

spiffycookie September 5, 2016 - 3:38 pm

Seriously, the best.

Anna September 5, 2016 - 1:19 pm

I love that you chose a ‘cheese with noodles’ dish! I’ve been wanting macaroni and cheese recently, and I love the idea of a more grown-up version. It looks yummy!

Karen September 5, 2016 - 1:07 pm

I recently had her blog and loved all of the comfort food. This casserole looks soooo delicious!! Beautiful!

spiffycookie September 5, 2016 - 3:37 pm

I’m definitely looking forward to revisiting her blog as the temperatures cool down.

SallyBR September 5, 2016 - 1:05 pm

Haven’t made a pasta casserole in ages! BUT the weather for it is knocking on our door… I will try to be happy about it ;-)

Happy Reveal Day!


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