You know those nights when you want dinner to feel fancy but don’t want to put in fancy effort? That’s where this Boursin Tomato Pasta Bake swoops in to save the day. Creamy, dreamy Boursin cheese melts into a luscious sauce with sweet cherry tomatoes, I swear, it’s like a cozy hug in every bite. My family goes wild for this dish, and honestly? I love how it comes together in under an hour while tasting like I spent all afternoon in the kitchen. Trust me, once you try that first forkful of tender pasta coated in herby, garlicky goodness, you’ll be hooked.
Why You’ll Love This Boursin Tomato Pasta Bake
Oh, where do I even start? This pasta bake is basically my love language in dish form, here’s why it’ll steal your heart too:
- Creamy magic: That Boursin cheese melts into the most velvety sauce you’ve ever twirled your fork through. No bland, gluey sauces here, just pure indulgence.
- Speedy superstar: From fridge to table in 45 minutes flat. (Confession: I’ve made it in pajamas when surprise guests showed up. Zero shame.)
- Flavor fireworks: Sweet tomatoes, garlicky punch, and herby notes from the Boursin, every bite’s a little party in your mouth.
- Crowd-pleaser: Kids lick their plates clean, fancy guests ask for the recipe, and leftovers (if there are any) taste even better next day.
Seriously, just wait till you see how that golden top crackles when you pull it from the oven. *Chef’s kiss*
Boursin Tomato Pasta Bake
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the cherry tomatoes, Boursin cheese, heavy cream, Parmesan cheese, garlic, basil, salt, and pepper. Mix well.
- Add the cooked pasta to the bowl and toss until evenly coated.
- Transfer the mixture to a baking dish and bake for 20-25 minutes, until bubbly and golden on top.
- Let cool for 5 minutes before serving.
Notes
Ingredients for Boursin Tomato Pasta Bake
Okay, let’s talk ingredients, this is where the magic starts! I’m super picky about quality here because when you’ve got a short ingredient list like this, every single one needs to shine. Here’s exactly what you’ll need:
- 12 oz penne pasta (or any short pasta you love, rigatoni works great too)
- 1 cup cherry tomatoes, halved (pro tip: the riper they are, the sweeter your sauce will be)
- 5.2 oz Boursin cheese (that’s one standard package, Garlic & Fine Herbs flavor is my go-to)
- ½ cup heavy cream (for that luxurious texture, trust me, don’t skimp)
- ¼ cup grated Parmesan (the real stuff, not the powdery kind in a green can)
- 2 garlic cloves, minced (fresh is best, none of that jarred nonsense)
- 1 tsp dried basil (or 1 tbsp fresh if you’re feeling fancy)
- ½ tsp salt & ¼ tsp black pepper (adjust to taste, I always sneak an extra pinch)
See? Simple, right? But when these ingredients get cozy in the oven together? Absolute flavor explosion.
Equipment Needed
Listen, I’m all for minimal cleanup, so we’re keeping this simple with just three trusty kitchen essentials:
- Large pot (for boiling that pasta to al dente perfection, don’t forget the salt in the water!)
- 9×13 baking dish (or whatever oven-safe dish makes your heart happy)
- Big mixing bowl (you’ll want room to toss everything together without tomato escapees)
That’s it! No fancy gadgets required, just good old-fashioned tools that probably already live in your kitchen.
How to Make Boursin Tomato Pasta Bake
Alright, let’s get cooking! This recipe is so simple, but there are a few key steps to make sure every bite is pure heaven. Follow along, I promise it’s foolproof!
Step 1: Cook the Pasta
First things first, get that oven preheating to 375°F (190°C). Now, bring a big pot of salted water to a rolling boil (it should taste like the sea!). Toss in your penne and cook just until al dente, about 8 minutes. You want it with a tiny bite since it’ll keep cooking in the oven. Drain it well, but don’t rinse (we need that starchy goodness to help the sauce cling!).
Step 2: Prepare the Sauce
While the pasta cooks, let’s make that luscious sauce. In a big bowl, add your halved cherry tomatoes, Boursin cheese (just plop the whole thing in, no need to crumble!), heavy cream, Parmesan, minced garlic, basil, salt, and pepper. Now, grab a spoon and mix it all together. The Boursin will start breaking down into the most dreamy, herby sauce. Don’t be shy, really let those flavors mingle!
Step 3: Bake to Perfection
Toss your drained pasta into the saucy mixture until every noodle is coated. Pour it all into your baking dish and pop it in the oven for 20-25 minutes. You’ll know it’s ready when the top turns golden and those little tomato juices bubble around the edges like they’re waving at you. Let it rest for 5 minutes, this helps the sauce thicken up so it doesn’t run everywhere when you serve it. Then? Dig in and watch those happy faces around the table!
Tips for the Best Boursin Tomato Pasta Bake
Listen, I’ve made this dish more times than I can count, here are my hard-earned secrets for absolute perfection:
- Tomato trick: Toss those cherry tomatoes in a pinch of sugar before mixing if they’re not super ripe, it wakes up their natural sweetness!
- Fresh herb magic: Swap dried basil for fresh if you’ve got it (triple the amount for that garden-fresh punch).
- Rest time matters: Letting it sit for 5 minutes after baking isn’t just torture, it lets the sauce thicken so it clings to every noodle.
- Cheese emergency: No Boursin? Blend cream cheese with garlic powder and dried herbs in a pinch (but the real stuff is SO worth it).
Oh, and always bake until you see those golden spots on top. That’s the flavor crown right there!
Variations and Substitutions
One of my favorite things about this recipe? How easily it adapts to whatever’s in your fridge or dietary needs! Here are my go-to twists:
- Protein boost: Crumble in some cooked turkey bacon, it adds a smoky crunch that’s *chef’s kiss* with the creamy sauce.
- Gluten-free: Swap regular pasta for your favorite GF penne, just check the cook time so it doesn’t get mushy.
- Veggie-packed: Toss in sautéed spinach or roasted zucchini when mixing the sauce (extra veggies never hurt!).
- Spice lover? A pinch of red pepper flakes will have you doing the happy dance.
See? Endless possibilities without losing that cozy, cheesy magic.
Serving Suggestions
Oh, let’s talk about the perfect partners for this glorious pasta bake! A crusty garlic bread is non-negotiable in my house, you’ll want something to swipe through every last bit of that creamy sauce. If you’re feeling fancy, toss together a simple arugula salad with lemon vinaigrette to cut through the richness. And wine? Always wine. (Okay, sparkling water for the kids, but you deserve the good stuff.)
Storage and Reheating
Here’s the good news, this pasta bake tastes even better the next day! Store any leftovers (if you’re lucky enough to have them) in an airtight container in the fridge for up to 3 days. When reheating, I splash a tablespoon of milk over the top before microwaving in 30-second bursts. Stir gently between each zap to keep that creamy texture perfect. For a crispy top, pop it under the broiler for a minute, just enough to wake up those golden edges!
Nutritional Information
Now, let’s be real, this is a decadent, creamy pasta bake we’re talking about here, not a salad! While I don’t have exact numbers (because let’s face it, who measures every sprinkle of Parmesan?), I can tell you that the Boursin and heavy cream make this dish rich in flavor, and yes, in calories too. Nutrition details will always vary based on your specific ingredients and brands. That said, the cherry tomatoes add a nice vitamin C boost, and using whole wheat pasta could sneak in some extra fiber if you’re into that sort of thing. Mostly? Just enjoy every glorious, melty bite, life’s too short not to!
FAQ About Boursin Tomato Pasta Bake
I get asked about this recipe ALL the time, here are the burning questions folks keep hitting me with:
Can I use a different cheese if I can’t find Boursin?
Absolutely! Blend 4 oz cream cheese with 1 tsp garlic powder and 1 tsp Italian seasoning, it won’t be identical, but it’ll still be delicious. (Though I’ll whisper: the real Boursin is worth hunting down!)
How do I make this gluten-free?
Easy-peasy! Just swap regular pasta for your favorite GF penne. Check the package for cook time, GF pasta can go from al dente to mushy fast if you’re not watching.
Can I prep this ahead?
You bet! Mix everything (use slightly undercooked pasta) and refrigerate overnight. Add 5-10 extra minutes baking time since it’s going in cold.
Why cherry tomatoes instead of sauce?
Fresh tomatoes burst into jammy perfection while baking, plus they add texture you just can’t get from sauce. Trust me on this one! For more recipe ideas, check out recipesloop.
Did you make this recipe? I’d absolutely love to hear how it turned out for you! Snap a photo of that golden, bubbly goodness and tag me, I might just feature your creation. And if you tweaked it? Tell me your genius twists in the comments below. Happy baking, friends! You can find more great recipes on the main Family Tastes site.
