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A tart lemon-tarragon vinaigrette vitalizes the recipe. Toss your pasta with garden-fresh greens including celery, spinach, and capers for a wholesome one-bowl meal. We used fresh spinach to make out baked pasta with spinach but if you use frozen spinach that’s a good option too.

We wanted to make this dish as healthy as possible and eat it without any guilt so we didn’t make this recipe creamy but if creamy pasta is your thing feel free to add some heavy cream to the casserole before baking. Cooking the pasta right in the sauce saves time and cleanup while infusing the noodles with more flavor. This one-pot pasta dinner is simple, fresh, and healthy—what's not to love?

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