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That was certainly the case with this recipe from 101 Things to Do With Pasta, the cookbook I reviewed here. It reminded me of the viral baked feta and tomato pasta that took the internet by storm a few years ago. But this version uses Boursin Garlic & Herb cheese, and let’s be honest—that alone is reason enough to give it a try.
I wasn’t expecting much. The ingredient list is short, the preparation is incredibly simple, and it comes together in just minutes. I figured it would be good, but I wasn’t prepared for just how flavorful and creamy it turned out to be.
Naturally, I couldn’t resist making a few changes.
The original recipe called for 8 ounces of pasta, but I reduced it to 6 ounces because I wanted a little more sauce in every bite. It also used fresh spinach, but I had frozen chopped spinach in the freezer, so that’s what went into the skillet. Since I never think onions and garlic are a bad idea, I added a chopped shallot and a minced garlic clove for extra flavor.
One more act of culinary rebellion—I skipped the recommended 9 x 13-inch baking dish. Those pans always feel a bit awkward for smaller recipes, so I baked everything in a 10-inch ovenproof skillet instead. It worked beautifully and meant one less dish to wash.
The result was a creamy, cheesy pasta packed with sweet roasted tomatoes, savory spinach, and plenty of garlicky herb flavor. Best of all, it was on the table in about 20 minutes, making it an ideal weeknight dinner when time is short but you still want something comforting and delicious.
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12-Minute Boursin PastaMakes 4 servings
6 oz. cavatappi pasta
2 c. cherry tomatoes, halved
8 oz. frozen chopped spinach, thawed and squeezed dry
1 Melissa’s shallot, chopped
1 clove garlic, minced
2 T. olive oil
1 5.3-oz. pkg. Boursin Garlic & Herb cheese
¼ c. grated Parmesan cheese
Preheat the oven to 400°F.
Cook the pasta in generously salted water until al dente according to the package directions.
While the pasta cooks, place the tomatoes, spinach, shallot, and garlic in a 10-inch ovenproof skillet. Drizzle with the olive oil and toss to coat. Place the Boursin cheese in the center of the skillet.
Bake for 10 minutes.
Drain the pasta, reserving 1 cup of the cooking water.
Remove the skillet from the oven and stir together the vegetables and softened cheese. Add the pasta and Parmesan cheese, stirring until everything is well coated. Add a little reserved pasta water as needed to create a silky, creamy sauce.
Serve immediately with additional Parmesan cheese, if desired.
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