Boursin Pasta Bake with Tomatoes and Tortellini
This quick and easy Boursin Pasta Bake with Tomatoes is creamy, flavorful, and comes together in no time—perfect for the whole family on busy weeknights. With just 6 ingredients, you can have a gourmet Italian-inspired meal ready with minimal stress.
Servings 4 Servings
Ingredients
- 12 oz cheese tortellini fresh or frozen
- 8 oz Boursin cheese garlic & herbs
- 2 cups cherry tomatoes halved
- 2 tbs chives chopped * 1/2 cup fresh basil, chopped
- 2 cups fresh spinach chopped
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional
Instructions
- Preheat to 400°F
- Combine Ingredients: In a greased 9×13-inch dish, mix cherry tomatoes, chives, basil, Boursin cheese, olive oil, garlic, salt, pepper, and red pepper flakes.
- Bake for 40 minutes until tomatoes soften and Boursin melts.
- Cook Tortellini: Meanwhile, cook tortellini until al dente, then drain.
- Use a masher to mash tomatoes and Boursin
- Stir in cooked tortellini and spinach with the baked mixture until well combined and spinach is wilted.
- Serve warm and enjoy!
Video
Notes
Storage:
If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Reheat, covered, in the oven at 350° until warmed through, or microwave in 20 second intervals, if you're in a pinch.
You can prep this advance, too. Cook the tortellini ahead of time to save time - simply store the cooled tortellini in an airtight container in the fridge until you're ready to assemble and bake.
Fully assemble the dish, then cover and store in the fridge until you're ready to bake. It's the ideal time-saving meal.
Tips:
- Use Refrigerated Tortellini: Fresh tortellini from the refrigerated section at the store will give the best tender, chewy, al dente texture. We recommend this over a dried, boxed tortellini.
- Cook Pasta Al Dente: Avoid overcooking the pasta - you want it to be al dente, or just shy of, with a bite. Remember, it'll continue cooking once it goes into the oven, so don't overcook it beforehand, otherwise it'll be overly soft and mushy.
- Roast Tomatoes Until They Burst: Roasted tomatoes have a beautiful, deep, jammy texture and taste. Really let them roast and burst open for maximum flavor.
- Stir the Sauce Thoroughly: Once you add in the Boursin, stir to fully incorporate the melted cheese so it's evenly dispersed and smooth.
- Save Some Pasta Water: If the sauce needs a bit of thinning, add a splash of starchy pasta water to loosen and continue to emulsify the sauce.