Dump & Bake Creamy Boursin Pasta Casserole Recipe With Zucchini (5 Ingredients) by Donna John

Dump-and-bake casseroles are becoming one of my favorite dinners, especially ones that use creamy Boursin cheese. This easy pasta casserole recipe only has five simple ingredients if making it vegetarian, and utilizes that vegetable star of summer: zucchini.

This creamy one-pan recipe has minimal prep (slicing zucchini and unwrapping cheese) and tastes so delicious. Here is your shopping list for this creamy Boursin pasta casserole recipe: fresh zucchini (read about the health benefits of zucchini), Boursin cheese, chicken broth, milk and pasta.

Boursin is a creamy herb cheese spread that's a blend of garlic, parsley and chives folded into Gournay cheese. Boursin cheese was created by a young French cheesemaker named François Boursin. He worked for two years on his recipe inspired by fromage frais, a traditional French cheese dish that blends garlic, fresh cream, soft cheese and herbs. In 1963, Boursin cheese was introduced to the world. A favorite way to use Boursin cheese is in dump-and-bake casseroles like this one.

The original recipe is vegetarian, with no meat. Living with a person who needs meat at every meal, I cooked a pound of Italian sausage to add to the recipe. You could also add cooked chopped chicken, cooked ground beef or even shrimp. If you use shrimp, add them about 10 minutes before the dish has finished baking to avoid over-cooking.

This creamy zucchini pasta casserole can be a complete high-protein dinner, or add a side dish like a garden-fresh salad or garlic bread. This easy one-pan dinner is sure to be a family favorite and one you make over and over again.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 8 ounces short pasta (I used rigatoni) 
• 1 large zucchini, sliced in half moons
• 5.2 ounces (1 box) Boursin cheese (I used garlic and herb flavor)
• 2 cups chicken broth
• 1/2 cup milk (I used evaporated milk)
• 2 cups cooked Italian sausage, cooked ground beef or cooked chopped chicken (optional)

Here's how to make it: 

1. Put the pasta onto the bottom of a baking dish. Unwrap the Boursin and place it in the center of the pasta. Add the zucchini around the cheese.
   
2. Pour the chicken broth over the pasta and vegetables.
   
3. Pour the milk over the pasta and vegetables. (You could use all chicken broth and omit the milk, if preferred. I added some black pepper, but no additional salt.)
   
4. If adding meat, layer it on top.
   
5. Cover the baking dish with the lid or with aluminum foil. Seal it tightly. (You do not want steam to escape so the pasta cooks.) Bake in a preheated 400-degree F oven for 25 minutes.
   
6. Uncover the pasta after 25 minutes and give the noodles and vegetables a quick stir. Return it to the oven, uncovered, and bake another 15 minutes.
   
7. Stir the Boursin into the pasta and noodles, creating a creamy sauce.
   
8. Serve. (You could top with some grated Parmesan cheese, if desired.)
   
9. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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