All you need is five simple ingredients and just 30 minutes for Baked Boursin Cheese Pasta with Sundried Tomatoes and Spinach. It’s a creamy, comforting recipe that packs maximum flavor with minimum fuss!
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First, there was baked feta pasta. Then, there was baked Brie pasta. Now, allow me to introduce you to the latest (and greatest!) version of them all: Baked Boursin Pasta. This foolproof pasta recipe is loaded with juicy cherry tomatoes, tangy-sweet sun-dried tomatoes, creamy Boursin cheese and fresh spinach.
If you aren’t familiar with Boursin cheese, it’s a soft creamy cheese similar to cream cheese, but slightly crumbly in texture and available in various flavors. Garlic and Fine Herbs is my favorite flavor, especially for this recipe. Whether you’re hosting a dinner party or simply craving a satisfying meal, this dish promises to impress with its easy prep and incredible taste.
Why You’ll Love It
- Made with five simple ingredients and will be on your table in 30 minutes or less!
- Incredibly easy to make but tastes like a gourmet meal.
- Bursting with flavor.
- You can easily tailor the dish to your preferences by adding proteins like chicken or shrimp, incorporating additional vegetables, or experimenting with different herbs and spices. This versatility allows you to make the recipe truly your own!
- It’s versatile enough to be a main course or a side dish. Or, swap the pasta for crusty bread and use it as an appetizer dip.
No matter what time of year it is, this 30-minute meal is always a dinner winner at our house. Best of all, it delivers maximum flavor with the least number of dirty dishes possible and is made with just a few ingredients.
- Boursin cheese: The star of the (pasta) show! Look for it in the gourmet cheese section of your grocery store. Its creamy consistency and savory garlic and herb flavor make it a perfect fit for this dish.
- Sun-dried tomatoes: Opt for oil-packed sun-dried tomatoes for their intensified sweetness, plus you’ll use the oil to mix with the cherry tomatoes before baking.
- Cherry tomatoes: Add a juicy burst of flavor and a pop of color. When roasted, they become slightly caramelized, intensifying their natural sweetness. Grape tomatoes can be substituted.
- Pasta: Choose a short pasta variety like radiatori, penne or rigatoni.
- Spinach: Adds a pop of vibrant color and a mild, earthy taste to the dish. Kale or arugula would work, too.
Garlicky, herby Boursin cheese, fresh spinach, sundried tomatoes, cherry tomatoes and your pasta of choice. Serve it as a side or toss in your fave protein for a complete meal in-a-bowl!
- Add the tomatoes and cheese to a 13×9-inch baking pan. Start by stirring together the sun-dried tomatoes in oil with the cherry tomatoes. Push the tomatoes to the side and place both rounds of Boursin cheese in the center of the pan.
- Bake for 20 minutes. In a 400°F oven, bake until the cheese has softened and the tomatoes are roasted.
- Cook the pasta. While the tomatoes and cheese are baking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set it aside.
- Remove from the oven, stir and add the spinach. Remove the baking pan from the oven and immediately stir the cheese together with the tomatoes and the spinach.
- Add the pasta and serve. Stir in the drained pasta until well-combined. Season with salt and pepper to taste and top with grated Parmesan cheese before serving (optional).
Pro Tip: Once you remove the baking pan from the oven, add the spinach immediately and stir together before adding the pasta. The cheese must still be hot to wilt the spinach.
- Cook Pasta Al Dente: Follow the package instructions and cook the pasta al dente, which means it should still have a slight bite to it.
- Reserve Pasta Water: Before draining the cooked pasta, reserve a cup of pasta water. This starchy liquid can be used to adjust the consistency of the sauce later if needed.
- Herbs: Elevate the taste by adding fresh herbs like basil, oregano or thyme.
- Seasonings: If you enjoy a hint of heat, add some red pepper flakes. For a more herbaceous flavor, add some Italian seasoning.
- Protein: For a heartier version, grab your favorite cooked protein and toss it in at the very end. Grilled chicken, garlicky shrimp or diced bacon would all be delicious additions.
- Veggies: Get creative by including your favorite roasted vegetables such as bell peppers, zucchini or eggplant.
- Carbs: Ditch the pasta and grab a crusty baguette loaf and consider this a dip!
These variations are just starting points. Get creative with your own additions and modifications based on your personal preferences. Don’t be afraid to experiment and make the dish your own!
Once prepared, the pasta can be stored in an airtight container in the refrigerator for up to three days and the leftovers taste great.
It’s a rich, creamy and yet crumbly Gournay cheese with savory, herbaceous notes.
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- 1 (7-oz.) jar julienned sun-dried tomatoes in oil
- 2 cups cherry tomatoes
- 2 (5.2-oz.) packages Boursin Garlic and Fine Herbs cheese
- 12 oz. uncooked short pasta of choice
- 2 cups spinach
- Grated Parmesan cheese, for serving
- Preheat the oven to 400°F.
- In a 13×9-inch baking pan, stir together the sun-dried tomatoes in oil with the cherry tomatoes. Push the tomatoes to the side and place both rounds of Boursin cheese in the center of the pan.
- Bake until the cheese has softened and the tomatoes are roasted, about 20 minutes.
- While the cheese is baking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set it aside.
- Remove the baking pan from the oven and immediately stir the cheese together with the tomatoes and the spinach. (The cheese must still be hot to wilt the spinach.)
- Stir in the drained pasta until well-combined. Top with grated Parmesan cheese and serve.
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