Baked Boursin and Tomato Pasta
Toss cherry tomatoes and a Boursin cheese round into a dish and bake it in the oven to make a simple pasta sauce for tortellini or other short pasta shape like penne or farfalle. A handful of baby spinach adds color and more veggies for a dinner you'll love to make on a busy weeknight.
Ingredients
- 2 pints grape or cherry tomatoes
- 1 (5.3 oz) Boursin cheese round we used garlic and fine herbs
- 1 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 pound short pasta shape like penne or farfalle, or 20 oz of your favorite tortellini flavor
- 2 cups baby spinach
Instructions
- Preheat the oven to 400°F. Set a large pasta pot filled with water over high heat and bring to a boil.
- Place the tomatoes in a 9x13-inch baking dish. Nestle the Boursin cheese round in the center. Drizzle the tomatoes with olive oil and sprinkle the garlic salt and pepper over the top. Give a gentle stir to coat evenly.
- Bake the dish for 15 - 20 minutes or until the tomato skins have burst and they are quite soft.
- Gently crush the roasted tomatoes with the back of your cooking spoon, be careful they will squirt if you press too hard. Stir the tomato juices into the softened cheese. The sauce will be slightly chunky with tomato pieces but the cheese should melt right in.
- Add the baby spinach and gently stir it into the tomatoes. You can pop the dish back into the oven for 1 - 2 minutes to wilt the spinach if you want to speed that process up.
- While the tomatoes are roasting, cook your pasta according to the package directions. Drain the pasta and set aside.
- Combine the pasta with the prepared sauce right in the baking dish or transfer the sauce to the empty pasta pot and toss the pasta there. The pot makes it easier to stir with less spilling on your stovetop.
- Serve the pasta immediately.