Baked Boursin Pasta with Roasted Tomatoes
Cavatappi in a creamy roasted tomato and garlic Boursin sauce, baked with mozzarella and Parmesan and finished with fresh basil.
From Alexa's kitchen- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Method
Preheat the oven to 400°F. In a 9 x 13-inch baking dish, toss the cherry tomatoes, garlic, shallot, olive oil, tomato paste, salt, black pepper, Italian seasoning and optional red pepper flakes until evenly coated. Make a space in the center and add the whole package of Boursin.
Bake uncovered for 25-30 minutes, until the tomatoes are blistered and bursting and the garlic is soft.
While the tomatoes roast, bring a large pot of salted water to a boil. Add the 10 oz cavatappi and cook for about 2 minutes less than the package's al dente instructions. Reserve 1 cup of pasta water, then drain without rinsing.
Remove the baking dish from the oven. Gently burst the tomatoes and mash the softened garlic with a fork or wooden spoon. Stir in the Boursin, then add ½ cup heavy cream. Gradually stir in ½ cup hot reserved pasta water until the sauce is silky. Taste and adjust the salt and pepper.
Fold the drained pasta into the sauce. Add up to another ¼ cup reserved pasta water as needed to keep it generously saucy. Sprinkle the mozzarella evenly over the top, followed by the Parmesan.
Return to the 400°F oven for 8-10 minutes, just until the cheese is melted and bubbly. For golden spots, optionally broil for 30-60 seconds, watching closely and only using a broiler-safe baking dish.
Let rest for 2-3 minutes, then scatter fresh torn basil over the top. Serve while the sauce is creamy and the cheese is still stretchy.
Alexa's notes
Use 10 oz of dry pasta so there is enough sauce to coat every spiral. Keep the reserved pasta water nearby to loosen the sauce as needed.
Freshly shredded low-moisture mozzarella melts without adding excess water. Slightly undercook the pasta and keep the final bake short; the sauce will continue to thicken as the pasta rests.
- dinner
- pasta
- baked
With love, Alexa
With Love, Alexa Recipes from Alexa's kitchen
Baked Boursin Pasta with Roasted Tomatoes
Ingredients
Boursin and Tomato Sauce
- 1 lb cherry tomatoes
- 1 package (5.2 oz) Garlic & Fine Herbs Boursin
- 5 garlic cloves, peeled
- 1 small shallot, finely diced
- 2 tbsp olive oil
- 1 tbsp tomato paste
- ½ tsp kosher salt, plus more to taste and for the pasta water
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- ½ cup heavy cream
- ½-¾ cup reserved pasta water, as needed (save 1 cup before draining)
Pasta
- 10 oz dry cavatappi
Cheese topping and garnish
- ¾ cup freshly shredded low-moisture mozzarella
- ¼ cup freshly grated Parmesan
- Fresh basil, torn, for garnish
Method
- Preheat the oven to 400°F. In a 9 x 13-inch baking dish, toss the cherry tomatoes, garlic, shallot, olive oil, tomato paste, salt, black pepper, Italian seasoning and optional red pepper flakes until evenly coated. Make a space in the center and add the whole package of Boursin.
- Bake uncovered for 25-30 minutes, until the tomatoes are blistered and bursting and the garlic is soft.
- While the tomatoes roast, bring a large pot of salted water to a boil. Add the 10 oz cavatappi and cook for about 2 minutes less than the package's al dente instructions. Reserve 1 cup of pasta water, then drain without rinsing.
- Remove the baking dish from the oven. Gently burst the tomatoes and mash the softened garlic with a fork or wooden spoon. Stir in the Boursin, then add ½ cup heavy cream. Gradually stir in ½ cup hot reserved pasta water until the sauce is silky. Taste and adjust the salt and pepper.
- Fold the drained pasta into the sauce. Add up to another ¼ cup reserved pasta water as needed to keep it generously saucy. Sprinkle the mozzarella evenly over the top, followed by the Parmesan.
- Return to the 400°F oven for 8-10 minutes, just until the cheese is melted and bubbly. For golden spots, optionally broil for 30-60 seconds, watching closely and only using a broiler-safe baking dish.
- Let rest for 2-3 minutes, then scatter fresh torn basil over the top. Serve while the sauce is creamy and the cheese is still stretchy.
Notes
Use 10 oz of dry pasta so there is enough sauce to coat every spiral. Keep the reserved pasta water nearby to loosen the sauce as needed.
Freshly shredded low-moisture mozzarella melts without adding excess water. Slightly undercook the pasta and keep the final bake short; the sauce will continue to thicken as the pasta rests.