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!
Table of Contents
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.
- 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.
- 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!
FAQs
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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Ingredients
- 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
Instructions
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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This is a delicious “meatless” meal!
Thank you for your wonderful recipes.
You are so welcome, Tami! I’m thrilled you enjoyed the recipe!
What a wonderfully simple and delicious dish this turned out to be! Thank you so much for sharing. This will likely be added to our go-to quick meals for home and guests.
Woohoo! I’m so glad you enjoyed the recipe, Mike!
I saw this on instagram for Mediterranean diet recipes. We loved it and it’s so easy. The roasted tomatoes mixed with the cheese is delicious. I added extra spinach, red flakes and chicken. Couldn’t ask for an easier meal. I’ll definitely make it again. Thanks for posting. I can’t wait to try some of your other recipes.
You are so welcome, Ainslee! I’m thrilled you enjoyed the recipe! Welcome to Just a Taste :) If you subscribe to our newsletter you’ll never miss a recipe! Subscribe here: https://www.justataste.com/subscribe/
My husband called this a restaurant quality dish. And I made it with only one of the Boursin cheeses as that’s all I had. Used the spiral pasta. Fab, simple and great for my family that includes meat-eaters and vegetarians.
Woohoo! I’m so thrilled your family enjoyed the recipe, Mishri!
This is so good! I didn’t have spinach so subbed asparagus. YUUUMMM!
I’m thrilled you enjoyed the recipe, Susan!
This is so yummy and even better that it’s super easy on a work night. Even my kiddos loved it.
Yay! This is what I love to read, Kelsey! I’m thrilled your family enjoyed the pasta.
Just made your Boursin pasta recipe and it was quick, easy and DELICIOUS! My husband gave it 2 thumbs up! I added sautéed shrimp for added protein and used Arugula instead of spinach since that’s what I had on hand. Thank you so much for this recipe. I will be making it again and again.
Amazing! I’m so thrilled you and your husband enjoyed the recipe, Jane!
Delicious! I added shredded rotisserie chicken, Italian seasoning and the red pepper flakes as suggested in the add ins. I came together so quickly also. I think I will keep 2 packages of boursin cheese always on hand to make this a go to recipe for dinner.
Woohoo! I’m so thrilled you enjoyed the recipe, Charlene!
five stars are not enough!!! it was great though makes a lot, so save it for company (or plan for leftovers)!!! It was the perfect combination of yummy flavors! I used a slightly larger jar of sun dried tomatoes (it’s what I had and I didn’t want to save 1oz), I combined yellow and red tomatoes. I cannot wait to make it again when I have my bumper crop of summer tomatoes!!!
Woohoo! I’m so thrilled you enjoyed the recipe, Shannon!
All your recipes are so good. Thanks for shareing them. Carolann
You are so welcome, Carolann! I’m thrilled you’ve been enjoying Just a Taste!
Outstanding. Delicious.
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I’m so glad you enjoyed the recipe, Susan!