Save I discovered this dish on a rainy Tuesday when I was staring into my fridge, hoping inspiration would strike. A wheel of Boursin cheese caught my eye, and suddenly I remembered a dinner party where someone had served a similar dish that tasted like pure comfort wrapped in cream and herbs. That night, I decided to make my own version, tossing together cherry tomatoes and that gorgeous cheese, and what emerged from the oven was something that felt both elegant and impossibly easy to pull off.
I made this for my sister last month when she stopped by unexpectedly, and she took one bite and just closed her eyes like she was somewhere else entirely. The way the melted cheese mingles with the burst tomato juices reminded us both of a meal we'd had at a small trattoria years ago, except this time I'd made it in my own kitchen. She asked for the recipe before she even finished eating, which I took as the highest compliment.
Ingredients
- Cherry tomatoes (600 g): These little orbs transform completely when roasted, concentrating their sweetness until they're almost candy-like. Choose ones that feel firm and smell fragrant at the stem end.
- Boursin cheese (150 g): This herbed cheese is the secret weapon here. It's spreadable enough to melt into a silky sauce but flavorful enough to carry the entire dish without any help from cream.
- Heavy cream (60 ml, optional): I use this when I want the sauce a touch looser or when I'm feeding people who tend toward extra indulgence. Skip it if you prefer something leaner and more tomato-forward.
- Dried pasta (350 g): Penne and fusilli are my go-tos because their shapes catch and hold the sauce beautifully, but any short pasta works.
- Extra virgin olive oil (2 tbsp): This is one of the few places where quality really matters. A good oil lifts the whole dish.
- Garlic (3 cloves, minced): Don't skip this. Roasted garlic becomes almost sweet and mellow, adding depth without any sharpness.
- Salt, black pepper, and red pepper flakes: The pepper flakes are optional but add a whisper of heat that makes the tomatoes and cream sing.
- Fresh basil, for garnish: This is your finishing flourish. Tear it gently right before serving so it stays bright and alive.
Instructions
- Get your oven ready:
- Preheat to 400°F. This temperature is the sweet spot for caramelizing the tomatoes while keeping them from drying out completely.
- Prepare the tomatoes:
- Toss your cherry tomatoes with olive oil, minced garlic, salt, pepper, and red pepper flakes in a large baking dish. Make sure everything gets coated evenly so the tomatoes roast rather than steam.
- Nestle in the cheese:
- Place the whole Boursin wheel right in the center of the tomatoes. Drizzle a little more olive oil over top. It's going to look humble right now, but trust me.
- Roast until magic happens:
- Slide the dish into the oven and watch for 25 to 30 minutes. You want the tomatoes burst and caramelized and the cheese soft enough to stir. The kitchen will smell incredible.
- Cook the pasta:
- While everything roasts, bring a large pot of salted water to a rolling boil and cook your pasta to al dente. Before draining, grab about half a cup of that starchy water and set it aside. This liquid gold will help loosen and bind your sauce.
- Bring it all together:
- Remove the baking dish from the oven and use a spoon to stir the melted cheese into the tomatoes, breaking down any large cheese pieces until you have a creamy, luxurious sauce. Stir in the heavy cream if you're using it.
- Marry the pasta and sauce:
- Add your drained pasta and a splash of reserved pasta water to the baking dish. Toss everything until the pasta is evenly coated. If the sauce feels thick, add a touch more pasta water to loosen it up.
- Taste and finish:
- Give it a taste and adjust salt and pepper if needed. Tear fresh basil over top and serve right from the baking dish if you want that casual, come-as-you-are feeling.
Save There was an evening when a friend who usually orders takeout saw me making this and wanted to try cooking alongside me. Watching her face light up when the cheese melted and the whole thing came together reminded me why I love feeding people. This dish has a way of making you feel like a proper cook, even if you've barely spent any time in the kitchen.
Why This Recipe Became My Go-To
The beauty of this dish lives in its simplicity and the way it relies on one star ingredient to carry the entire flavor profile. Boursin cheese is almost too good to waste, and once I realized it could become a sauce all on its own, I never looked back. The roasted tomatoes aren't just a supporting player here—they're what gives the dish its soul, turning sweet and jammy as they caramelize, creating a foundation that makes the herbs in the cheese taste even more vibrant.
Playing with What You Have
This recipe loves flexibility more than most dishes I make. I've tossed in handfuls of sautéed spinach when I had it on hand, roasted zucchini when I wanted something lighter, and once added crispy pancetta because I was feeling indulgent. Each addition seemed to complement the creamy tomato base rather than fight it. The core of the dish remains so strong that variations feel like exploring rather than improvising.
Pairing and Serving Ideas
Serve this straight from the baking dish if you're keeping things relaxed, or transfer it to a warm serving bowl for something more formal. A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully, and if you want to add protein, grilled chicken or shrimp nestles in perfectly. This dish is equally at home on a quiet Tuesday night as it is at a small dinner party.
- If you're serving a crowd, double the recipe in two baking dishes rather than trying to squeeze everything into one.
- Tear the basil right before serving so it stays bright green and fragrant rather than wilting into the sauce.
- Have extra pasta water nearby in case your sauce needs loosening after everything sits for a minute.
Save This pasta reminds me that some of the most memorable meals come from knowing a few ingredients well and treating them with respect. It's become my answer when someone asks what I'd make if I had 40 minutes and wanted it to feel special.
Recipe Questions
- → What type of pasta works best with this dish?
Short pasta shapes like penne or fusilli hold the creamy tomato and cheese sauce well, ensuring each bite is flavorful.
- → Can I add extra cream to the sauce?
Yes, adding heavy cream enriches the sauce further for a smoother, silkier texture, though it’s optional.
- → How do I know when the cherry tomatoes are perfectly roasted?
Roast until the tomatoes burst and caramelize, releasing their juices and concentrating their natural sweetness.
- → Is it possible to prepare this dish gluten-free?
Absolutely, substitute the pasta with gluten-free varieties to accommodate dietary preferences.
- → What garnishes complement this pasta bake?
Fresh basil adds a fragrant, herbaceous touch that balances the creamy and roasted flavors wonderfully.
- → Can I add proteins like chicken or shrimp?
Yes, grilled chicken or sautéed shrimp can be added on top for extra protein and flavor.