Viral Baked Boursin Tomato Pasta

Serves 4 · 10 min prep · 40 min cook

Ingredients

• 2 pints cherry or grape tomatoes
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, smashed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 12 oz dried short pasta (penne or rigatoni)
• 1 cup reserved pasta water
• 1/2 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan cheese
• 2 cups baby spinach

Instructions

1. 1Preheat the oven to 400°F. In a 9x13-inch baking dish, combine the cherry tomatoes, whole Boursin package (still in its block), olive oil, smashed garlic, salt, black pepper, and red pepper flakes.
2. 2Toss everything gently so the tomatoes are coated, then nestle the Boursin in the center of the dish. Roast uncovered for 30–35 minutes until the tomatoes are blistered and collapsing and the cheese is soft and golden at the edges.
3. 3While the tomatoes roast, bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, about 1–2 minutes less than package directions. Reserve starchy pasta water, then drain.
4. 4Remove the baking dish from the oven. Using a fork or wooden spoon, smash the roasted garlic and stir the melted Boursin into the burst tomatoes until a creamy pink-orange sauce forms.
5. 5Add the hot drained pasta directly to the baking dish along with reserved pasta water. Toss vigorously so every piece is coated; add more pasta water a splash at a time if the sauce needs loosening.
6. 6Fold in the baby spinach and half the torn basil; the residual heat will wilt the spinach in 1–2 minutes. Taste and adjust salt and pepper.
7. 7Divide among warm bowls, top with grated Parmesan, remaining basil, and an extra pinch of red pepper flakes if you like heat. Serve immediately while the sauce is silky.