Ingredients:

  • 5.3 oz Boursin Garlic & Fine Herbs cheese
  • 2 cups cherry tomatoes
  • 4 cloves garlic, peeled and smashed
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb short pasta (Penne, Rotini, or Rigatoni)
  • 3 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the block of Boursin cheese in the center of your 9x13 inch baking dish.
  3. Scatter the cherry tomatoes and smashed garlic cloves around the cheese.
  4. Drizzle the olive oil over the tomatoes and cheese, then sprinkle with salt and pepper.
  5. Bake for 30 minutes until the tomatoes are blistered and bursting and the cheese edges are golden.
  6. Boil the pasta in salted water, removing it 2 minutes before it hits al dente. Note: This prevents mushy pasta during the final stir.
  7. Drain the pasta, but keep 1/2 cup of the starchy water in a mug.
  8. Remove the baking dish from the oven. Stir the melted Boursin, roasted tomatoes, and garlic together until a sauce forms.
  9. Fold in the baby spinach and the cooked pasta.
  10. Stir in the reserved pasta water one tablespoon at a time until the sauce reaches your preferred thickness.
  11. Garnish with chopped parsley and grated Parmesan before serving.