liquid. Some pieces may stick up a bit; they’ll soften as they bake.
Cover the casserole dish tightly with aluminum foil. This traps the steam so the pasta cooks through and soaks up the buttery sauce.
Bake covered for 25 minutes. Carefully remove the foil (watch for hot steam), then use tongs to toss and separate the noodles, pulling up any strands that are clumping together and making sure they’re all getting coated in the cowboy butter.
Return the dish to the oven, uncovered, and bake for another 10–15 minutes, tossing once more halfway through if needed. The pasta is done when the noodles are tender, most of the liquid is absorbed, and the top looks glossy and lightly golden in spots.
Give the pasta a final toss in the dish so every strand gets coated in the buttery, garlicky herbs.
