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This Creamy Tomato Pasta bake is a dish I make all the time for the kids because it is so simple to make, creamy good, and the perfect weeknight dinner to put together when you aren’t sure what to make.
You may also like my creamy chicken spinach pasta or my creamy Tuscan chicken pasta.
I made this dish a year ago and shared it on Instagram, and it went viral. It’s just a quick meal I make for the kids all the time, so I decided to share it then, not thinking people would love it. I was inspired to make this creamy pasta based on the viral baked feta pasta but the reason I used Boursin cheese instead of feta cheese to create the creamy sauce, is because a couple of my kids don’t like feta cheese. I ended up throwing in the spinach and the mushrooms because I had them on hand.
I have been meaning to share this creamy tomato pasta bake with Boursin cheese for a while now and it’s finally here. I hope you all love this as much as I do and add it to weekly dinner rotation.
Ingredients needed
Below is a quick overview of the ingredients you will need to make this pasta dish. Full measurements are listed further down below in the recipe card.
- Packed spinach, roughly chopped, you may use frozen if you like
- Cherry tomatoes or grape tomatoes
- Chopped mushrooms
- Garlic cloves, whole or minced
- Olive oil or avocado oil
- Dried basil
- Dried oregano
- Kosher salt and pepper, to taste
- Boursin cheese wheels: you could use a feta block or 8 ounces of cream cheese
- Pasta of your choice
- crushed chili flakes, or to taste
How to make baked creamy tomato pasta
Preheat the oven to 350 F.
Step 1: In a large baking dish add the spinach, tomatoes, mushrooms and garlic. Drizzle with the oil and sprinkle with dried basil, oregano, salt and pepper. Use your hands to toss everything and mix.
Step 2: Nestle the Boursin cheese into the veggies in the dish. Bake at 350F for 20-25 minutes or until the tomatoes burst and get soft. Meanwhile, cook the pasta in salted water according to package timing. Reserve 1 cup of water, then drain.
Step 3: Once the cheese and veggies are done baking, use a fork and crush the cheese while hot.
Step 4: Stir well with the veggies to create a creamy sauce.
Step 5: Add in the reserved pasta water, and chili flakes and stir to combine.
Step 6: Add the cooked pasta and toss to coat. Serve immediately and enjoy!
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Recipe Tip
- Do not forget to save some pasta water. If you do, no big deal, use hot water.
- Use any pasta of your choice. You can use some high-protein pasta options. Short pasta like bow tie works great too.
- If you want to use frozen spinach you can. Just drain excess liquid from it.
- If you want to add in some protein, toss in some chopped grilled chicken or rotisserie chicken when you add in the pasta.
- Sometimes I like to mince the garlic instead of keeping it whole. Either way works.
- Add in any other veggies you like such as chopped zucchini.
- Note: In my recipe video, I made a smaller amount for 4 servings.
Common questions
Yes. If you prefer to use kale, you can. Either one works.
If you have any leftovers, place them in a sealed container in the fridge for up to 5 days. Reheat in the microwave when ready to serve.
If you don’t like Boursin cheese or can’t get your hands on any, no problem. Swap them with 8 ounces of low-fat cream cheese, or you can use an 8-10 ounce feta cheese block.
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Creamy Tomato Pasta
Ingredients
- 2 cups packed spinach, roughly chopped
- 2 cups cherry tomatoes
- 2 cups chopped mushrooms
- 3-4 garlic cloves
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Kosher salt and pepper, to taste
- 2 Boursin cheese wheels
- 12 ounces pasta of your choice
- 1/2 tsp crushed chili flakes, or to taste, optional
Instructions
- Preheat the oven to 350 F.
- In a large baking dish add the 2 cups packed spinach, 2 cups cherry tomatoes, 2 cups chopped mushrooms (sliced or chopped), and 3-4 garlic cloves (minced). Drizzle with the 1/4 cup olive oil and sprinkle with 1 teaspoon dried basil, 1 teaspoon dried oregano, Kosher salt and pepper. Use your hands to toss everything and mix.
- Nestle the 2 Boursin cheese wheels into the veggies in the dish. Bake at 350F for 20-25 minutes or until the tomatoes burst and get soft.
- Meanwhile, cook the 12 ounces pasta of your choice in salted water according to package timing. Reserve 1 cup of the pasta water, then drain.
- Once the cheese and veggies are done baking, use a fork and crush the cheese while hot; stir well with the veggies to create a creamy sauce.
- Add in the reserved pasta water and 1/2 tsp crushed chili flakes and stir to combine.
- Add the cooked pasta and toss to coat. Serve immediately and enjoy!
Video
Notes
- Use any pasta of your choice. You can opt for a high-protein pasta.
- Add in more of your favorite veggies.
- You may use frozen spinach. Just make sure you squeeze out extra liquid when thawed.
- Store leftovers in a sealed container in the fridge for up to 5 days.
- The recipe video I made was for a smaller amount to serve 4 instead of 6.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
