Creamy Baked Boursin Pasta with Cherry Tomatoes
This baked Boursin pasta is the laziest way to get a restaurant-creamy sauce without stirring a pot. Just roast a round of Boursin cheese with cherry tomatoes and garlic, then toss in cooked pasta until every piece is coated in a silky, herb-packed cream.
It’s the kind of dinner you can throw together in 10 minutes of hands-on time and let the oven do the rest.
Why This Pasta Is So Good
The Boursin cheese melts into a sauce that tastes like you fussed over it, but you didn’t. The garlic and fine herbs already in the cheese do all the work, so you get a rich, oniony depth without chopping a thing.
The roasted cherry tomatoes burst and release their juices into the pan, adding a little brightness against all that cream. Every bite is somehow lush and fresh at the same time.
Ingredients
- 5.2 oz round Boursin Garlic & Fine Herbs cheese: do not unwrap until you’re ready to use it; the center needs to stay firm
- 1 pint cherry tomatoes: any color works
- 3 cloves garlic: smashed but left whole, they mellow in the oven
- 2 tbsp olive oil: plus a little more for finishing
- 1/2 tsp dried oregano: the one spice that ties it all together
- Pinch red pepper flakes: optional, for a whisper of heat
- Kosher salt and black pepper: to taste
- 12 oz short pasta: penne, rigatoni, or cellentani hold the sauce well
- 1/4 cup reserved pasta water: the starchy liquid that makes the sauce cling
- Fresh basil leaves: torn, for serving
Variations / Substitutions
- Boursin flavor swap: Shallot & Chive or Cracked Black Pepper both work. The garlic & fine herbs is the most classic, but any savory flavor will melt into a great sauce.
- Add protein: Toss in shredded rotisserie chicken or cooked shrimp after mixing the pasta.
- Go greener: Fold in a couple handfuls of baby spinach at the very end and let the residual heat wilt it.
- Dairy-free note: Boursin is dairy, so for a dairy-free version try a plant-based soft cheese with herbs, though the melt won’t be the same.
- If you like no-fuss baked pastas, try my One-Pot Creamy Tomato Pasta.
How to Make Baked Boursin Pasta
Step 1: Roast the Cheese and Tomatoes
Preheat the oven to 400°F (200°C). Place the 5.2 oz Boursin cheese in the center of a 9×13 inch baking dish. Scatter the 1 pint cherry tomatoes and the 3 smashed garlic cloves around it. Drizzle with the 2 tbsp olive oil, then sprinkle the 1/2 tsp dried oregano, a pinch of red pepper flakes, a good pinch of salt, and a few grinds of black pepper. Bake for 25 to 30 minutes.
You’ll know it’s ready when the Boursin is golden and puffed and the tomatoes have collapsed into soft, juicy blisters. Give everything a gentle stir right in the dish once it’s out of the oven to break up the cheese a little and coat the garlic.
Step 2: Boil the Pasta
While the cheese bakes, bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 2 minutes less than the package suggests. Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
The pasta should feel just firm in the center, not soft. It will pick up more liquid when you toss it with the sauce, so you don’t want it fully tender yet.
Step 3: Toss Everything Together
Tip the drained pasta directly into the baking dish with the cheese and tomatoes. Pour in 1/4 cup of the reserved pasta water and use tongs to toss until the sauce goes from a chunky bake to a creamy, even coating. If it looks tight, add another splash of pasta water until it is as loose as you like.
The sauce should cling to every noodle and look glossy. Taste and add more salt or pepper if needed. Scatter torn basil over the top, drizzle with a little olive oil, and serve right away.
Tips for the Best Boursin Pasta
- If you only have Boursin spread in a tub instead of the firm round, it will work but the sauce will be a little looser; go easy on the pasta water.
- For a crispier, golden top, switch the oven to broil after baking and let the dish bubble under the broiler for 2 to 3 minutes before adding the pasta.
- The reserved pasta water is the real magic. It has the starch that turns the melted cheese and oil into a glossy, clinging sauce rather than a greasy one.
Keeping Leftovers Fresh
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth, stirring until the pasta is hot and creamy again.
What to Serve With Baked Boursin Pasta
A simple arugula salad with a sharp lemon vinaigrette cuts through the richness of the creamy sauce. Garlic bread or a crusty baguette for sopping up any extra sauce is never a bad idea either.
Frequently Asked Questions
Can I substitute another cheese like feta?
A block of feta works the same way in the oven, though the sauce will be tangier and less creamy than the Boursin version.
How do I keep the pasta from getting too thick after tossing?
Add the reserved pasta water a splash at a time while you toss. The starch loosens the sauce and gives it that glossy finish; it will look a little loose at first and then tighten up as you stir.
Can I add protein directly to the bake?
It is safer to add cooked chicken or shrimp at the end so nothing overcooks. If you prefer to bake it in, you can nestle raw shrimp around the cheese during the last 8 to 10 minutes of roasting, just until pink.
What is the best pasta shape?
Short, ridged shapes like penne, rigatoni, or cellentani hold onto the creamy sauce better than smooth or long noodles.
Baked Boursin Pasta Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Place the Boursin cheese in the center of a 9×13 inch baking dish. Scatter cherry tomatoes and smashed garlic around it. Drizzle with olive oil, sprinkle oregano, red pepper flakes, salt, and pepper. Bake 25 to 30 minutes until cheese is golden and tomatoes have burst.
- While the cheese bakes, cook pasta in salted boiling water until al dente (about 2 minutes less than package time). Reserve 1 cup pasta water, then drain.
- Add the drained pasta to the baking dish. Pour in 1/4 cup reserved pasta water and toss with tongs until the sauce is creamy and coats every noodle. Add more water a splash at a time if needed. Scatter basil, drizzle a little olive oil, and serve immediately.
Notes
