Servings 6 servings
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 13x9-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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