Instructions

01
Preheat your oven to 425°F.
02
On a rimmed baking sheet, toss the halved cherry tomatoes with 2 tablespoons olive oil, minced garlic, oregano, thyme, and a generous pinch of salt and pepper. Spread in an even layer and roast for 18-20 minutes until tomatoes are soft and caramelized.
Herb says
Roasting drives off water and concentrates sweetness, making tomatoes taste like they went to flavor boot camp.
03
While the tomatoes roast, bring a large pot of salted water to a boil. Add the pasta and cook until just barely al dente, 1-2 minutes less than package instructions. Drain and set aside.
04
Lower oven temperature to 375°F.
05
In a large mixing bowl, combine roasted tomatoes (and all their juices), cooked pasta, lemon zest, lemon juice, remaining 1 tablespoon olive oil, half of the mozzarella, half of the parmesan, and half of the basil. Toss well to combine.
Herb says
Adding lemon juice here wakes up the whole dish, but too much acid before baking can dull cheese melting. Balance is key!
06
Transfer mixture to a lightly greased 9x13-inch baking dish. Top evenly with remaining mozzarella and parmesan.
07
Bake uncovered at 375°F for 20-25 minutes until cheese is melted, golden, and bubbly. Let stand 5 minutes before serving.
Herb says
Resting the casserole helps the cheese set and keeps molten pasta from burning your mouth. Patience is a virtue, especially when cheese is involved.
08
Sprinkle with remaining fresh basil before serving.

HERB