Scatter shredded raw zucchini over raw cavatappi pasta, together with 3 simple ingredients, into a cast iron baking pan for a comforting feast that disappears faster than anything else

This cozy oven-baked zucchini pasta casserole is exactly the kind of weeknight comfort food I lean on after a long day at work. It’s loosely inspired by simple Amish-style pantry cooking—nothing fancy, just real, straightforward ingredients that bake together into something you can’t stop eating. You literally scatter shredded raw zucchini over raw cavatappi pasta, add three more simple ingredients, and let the cast iron skillet do the rest. It’s the kind of dish that somehow disappears faster than anything else on the table, even with picky eaters around.

Serve this bubbly casserole straight from the cast iron pan with a big green salad or simple sliced tomatoes on the side to keep things fresh. Garlic bread or buttered toast soldiers are perfect for scooping up the creamy sauce and any crispy cheese bits around the edges. If you want to round it out into a bigger meal, add a simple roasted chicken or grilled sausages, but honestly, this is hearty enough to stand on its own with just a light veggie side.

Servings: 4

8 oz dry cavatappi pasta (about 2 1/2 cups)

Preheat your oven to 375°F (190°C). Place a 10–12 inch cast iron skillet or similar cast iron baking pan on the counter. Lightly grease the bottom and sides with olive oil or butter to help prevent sticking.

Spread the dry cavatappi pasta evenly over the bottom of the cast iron pan. The pasta should be in a fairly even layer so it cooks uniformly in the oven.

Scatter the shredded raw zucchini evenly over the dry pasta. Use your hands to break up any clumps and make sure the zucchini is spread from edge to edge—this is exactly that hands-on moment you’d see in a close-up photo, just sprinkling zucchini over the pasta.

Sprinkle 1 1/2 cups of the shredded mozzarella cheese evenly over the zucchini and pasta. Reserve the remaining 1/2 cup of cheese for topping toward the end of baking.

In a medium bowl or large measuring cup, whisk together the whole milk, kosher salt, and black pepper (if using). This simple mixture will turn into a creamy sauce as it bakes around the pasta and zucchini.

Slowly pour the milk mixture all over the pasta, zucchini, and cheese in the cast iron pan, making sure to cover as much of the surface as possible. Gently shake the pan or tap it on the counter so the liquid settles down into the pasta.

Cover the cast iron pan tightly with foil. Bake on the center rack for 35–40 minutes, until the pasta is mostly tender when you poke a piece with a fork and the liquid is bubbling around the edges.

Carefully remove the foil (watch for steam). Sprinkle the remaining 1/2 cup mozzarella evenly over the top of the casserole.

Return the pan to the oven, uncovered, and bake for another 10–15 minutes, until the cheese on top is melted, lightly golden, and the pasta is fully cooked and tender.

Let the casserole rest for 5–10 minutes before serving so it can set up a bit and is easier to scoop. Serve straight from the cast iron pan at the table for a cozy, family-style dinner.

For extra flavor without adding more core ingredients, you can stir in pantry staples like garlic powder, onion powder, or Italian seasoning into the milk before baking. If you want more protein, scatter cooked, crumbled sausage or shredded rotisserie chicken over the pasta along with the zucchini. To keep it lighter, use part-skim mozzarella and 2% milk, but know it may be slightly less creamy. For a bit of crunch, add a handful of breadcrumbs mixed with a drizzle of olive oil over the cheese for the final 10–15 minutes of baking. You can also swap cavatappi for other short pasta like rotini or penne—just aim for a similar shape and size so it cooks through in the same time. If your zucchini is very watery, lightly squeeze it in a clean kitchen towel before scattering it over the pasta to keep the sauce from getting too thin.