Save I stumbled on this recipe during a particularly uninspired Tuesday evening, staring at a package of Boursin cheese I'd bought on impulse and a pint of cherry tomatoes threatening to turn. What happened in that oven felt like a small miracle. The tomatoes blistered and collapsed into sweet, tangy bursts, the cheese melted into a silky pool, and suddenly I had a sauce that tasted like I'd been cooking all day. It's become my favorite kind of dinner: the kind that looks like effort but is mostly just heat and time doing the work for you.
The first time I made this for friends, I watched them scrape their plates clean and ask for the recipe before they'd even finished chewing. One of them admitted she'd never considered baking cheese as an actual cooking technique. Now she texts me photos every time she makes it, usually with some variation I hadn't thought of. It's the kind of recipe that makes you feel generous, because it's so easy to share and so satisfying to watch people enjoy.
Ingredients
- Cherry tomatoes: They roast down into jammy sweetness, and their skins blister into little flavor pockets that burst when you bite them.
- Garlic: Fresh minced cloves mellow out in the oven and infuse everything with warmth without overwhelming the dish.
- Boursin cheese (Garlic & Fine Herbs): This is the star, a creamy herbed cheese that melts into an instant sauce with no extra seasoning required.
- Heavy cream: Optional, but it makes the sauce looser and even more luxurious if you want to go all in.
- Dried pasta: Penne or fusilli work best because their shapes trap the sauce in every bite.
- Extra virgin olive oil: Use a good one, it coats the tomatoes and helps them caramelize beautifully in the oven.
- Salt, black pepper, and red pepper flakes: Just enough to wake everything up, the Boursin already brings plenty of flavor.
- Fresh basil: A handful torn over the top adds a bright, summery finish that cuts through the richness.
Instructions
- Preheat and prep:
- Turn your oven to 400°F (200°C) and let it heat fully. This high temperature is what gives the tomatoes their blistered, caramelized edges.
- Arrange the tomatoes:
- Spread the cherry tomatoes in a large baking dish, drizzle with olive oil, then toss in the garlic, salt, pepper, and red pepper flakes if you like a little heat. Make sure everything is coated so it roasts evenly.
- Nestle the Boursin:
- Place the whole round of Boursin right in the center of the tomatoes and drizzle a little more olive oil over it. It will soften and melt into a creamy pool as it bakes.
- Roast until bubbly:
- Slide the dish into the oven and roast for 25 to 30 minutes, until the tomatoes have burst and are starting to caramelize at the edges. The cheese should be soft and almost liquid.
- Cook the pasta:
- While everything roasts, boil your pasta in well salted water until al dente, then save half a cup of the starchy pasta water before draining. That water is liquid gold for adjusting the sauce later.
- Stir the sauce together:
- Pull the baking dish from the oven and use a spoon to mash the Boursin into the tomatoes, stirring until it melts into a creamy sauce. Add the heavy cream now if you want extra richness.
- Toss with pasta:
- Add the drained pasta and a splash of reserved pasta water to the dish, then toss everything together until every piece is coated. The starch helps the sauce cling to the noodles.
- Finish and serve:
- Taste and add more salt or pepper if needed, then tear fresh basil over the top. Serve it straight from the baking dish for that rustic, homey feel.
Save There's something about pulling this dish out of the oven, all bubbling and golden, that makes even a quiet weeknight feel special. I've served it to picky kids, skeptical in laws, and friends who claim they don't like creamy pasta, and every single time it wins them over. It's proof that comfort doesn't have to be complicated.
Making It Your Own
This recipe is forgiving and loves additions. I've folded in sautéed spinach, roasted zucchini, and even leftover grilled chicken without changing the method at all. If you want more protein, shrimp or crispy pancetta work beautifully. You can also swap the Boursin for another soft herbed cheese, though you might need to add a pinch more salt and some fresh herbs to match the flavor.
What to Serve Alongside
I usually keep it simple with a green salad dressed in lemon and olive oil, maybe some crusty bread to mop up the extra sauce. A crisp white wine like Sauvignon Blanc or Pinot Grigio balances the richness without competing with the flavors. If you're feeding a crowd, garlic bread and roasted broccoli round out the meal without much extra effort.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. The pasta absorbs more sauce as it sits, so it gets even creamier overnight. Reheat gently on the stovetop with a splash of water or cream to loosen it back up, or microwave in short intervals, stirring in between. I've even eaten it cold straight from the fridge and enjoyed every bite.
- Add a splash of pasta water or cream when reheating to bring back the silky texture.
- Store in a shallow container so it cools quickly and reheats evenly.
- Garnish with fresh basil after reheating, not before storing, so it stays bright and fragrant.
Save This is the kind of recipe I come back to when I want something that feels like a hug without the fuss. It's forgiving, adaptable, and never fails to make dinner feel like an occasion.
Questions & Answers
- → Can I use other types of pasta?
Yes, penne, fusilli, or similar dried pasta shapes work best for holding the creamy sauce well.
- → Is the heavy cream necessary for the sauce?
Heavy cream is optional; it adds extra richness but the Boursin cheese already creates a creamy texture.
- → How can I add more vegetables to this dish?
Try mixing in sautéed spinach or roasted zucchini for additional freshness and variety.
- → What herbs complement this pasta well?
Fresh basil is best for garnish, enhancing the flavors with a bright herbal note.
- → Can I prepare this for gluten-free diets?
Yes, use gluten-free pasta alternatives to accommodate dietary restrictions without compromising taste.
- → What proteins pair well with this pasta?
Grilled chicken or shrimp add a protein boost while complementing the creamy, tangy sauce.