I roasted tomatoes and tossed them with spinach, basil and cream cheese into a Tomato and Basil Pasta Bake, and I reveal the one simple trick that makes the sauce coat every strand of pasta.

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I love the way a hot oven can turn a few simple things into something a little dangerous. My Amazing Baked Cream Cheese Pasta began as a lazy experiment and somehow turned into a repeat offender in my dinner rotation.

Picture penne wrapped in a silky cream cheese bath, edges getting that slightly toasty finish. There is a hint of Tomato Sauce With Cream Cheese and sudden pops of Tomatoes And Spinach that keep it from being one note, so every forkful surprises you.

It looks like a fuss but honestly, it’s weirdly easy and kinda addicting, you’ll see.

Ingredients

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Pasta penne or rigatoni: starchy carbs that fill you up and carry sauce.
Cherry tomatoes halved: sweet tangy bites add freshness vitamins and a little acidity.
Cream cheese softened creamy, adds richness and protein but also fat.
Mozzarella shredded melts gooey, mild flavor, adds stretch and comforting texture.
Parmesan grated salty umami, sharp taste, gives savory depth and saltiness.
Baby spinach wilts down adds fiber iron and vitamins, lightens richness.
Garlic minced punchy aromatic, boosts flavor, may aid immunity slightly.
Fresh basil torn bright herbaceous freshness, smells amazing and lifts dish.
Olive oil or cooking spray helps roast tomatoes adds healthy fats.

Ingredient Quantities

12 oz pasta (penne or rigatoni)

1 pint cherry tomatoes halved (about 300 g)

2 tablespoons olive oil

3 cloves garlic minced

Salt to taste

Freshly ground black pepper to taste

8 oz cream cheese softened (one block)

1/2 cup heavy cream or milk

3/4 cup grated Parmesan cheese divided

1 to 1 1/2 cups shredded mozzarella cheese divided

4 cups packed baby spinach (about 4 oz)

1/2 cup fresh basil leaves torn or chopped

1/4 teaspoon red pepper flakes optional

1 teaspoon dried oregano or Italian seasoning optional

1 tablespoon balsamic vinegar or lemon juice optional

Cooking spray or olive oil for the baking dish optional

How to Make this

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1. Preheat oven to 400 F (200 C). Toss the halved cherry tomatoes with 2 tablespoons olive oil, salt, pepper and 1 teaspoon dried oregano or Italian seasoning if using. Spread them cut side up on a sheet pan. Roast 18 to 22 minutes until blistered and jammy, and add the minced garlic for the last 7 to 8 minutes so it doesn’t burn.

2. While the tomatoes roast, bring a large pot of salted water to a boil and cook 12 oz pasta (penne or rigatoni) until just al dente per package directions. Reserve about 1 cup of pasta water, then drain the pasta.

3. Soften the 8 oz cream cheese if you forgot to leave it out: microwave 15 to 25 seconds. In a large bowl whisk the softened cream cheese with 1/2 cup heavy cream or milk, 1/2 cup grated Parmesan (from the 3/4 cup), a pinch of salt and freshly ground black pepper. Add red pepper flakes if you like heat and a little balsamic vinegar or lemon juice if you want brightness.

4. Add a splash of the reserved pasta water to the cream cheese mix to loosen it, then add hot drained pasta and stir until the sauce becomes smooth and creamy. Keep extra pasta water handy to adjust consistency; you want a silky sauce that coats each piece.

5. Fold in the roasted tomatoes and their juices, 4 cups packed baby spinach so it wilts from the heat, about 1 cup shredded mozzarella (from the 1 to 1 1/2 cups), and 1/4 cup of the remaining Parmesan. Taste and adjust salt and pepper now.

6. Grease a 9×13 or similar baking dish with cooking spray or a little olive oil. Transfer the sauced pasta to the dish and spread evenly.

7. Top with the remaining mozzarella and the last 1/4 cup grated Parmesan. Sprinkle a few extra red pepper flakes and some freshly ground black pepper if you want. Tear or chop 1/2 cup fresh basil and scatter some on top now or wait until after baking for a fresher hit.

8. Bake 12 to 15 minutes until bubbly and the top is lightly golden. If you want extra browning, broil for 1 to 2 minutes but watch it closely so it doesn’t burn.

9. Let the casserole rest 5 minutes, then finish with the remaining basil, a quick drizzle of balsamic or a squeeze of lemon if using, and serve. Pro tip: stirring in a little reserved pasta water at serving time will revive the sauce if it’s thickened too much.

Equipment Needed

1. Oven (preheat to 400 F)
2. Rimmed sheet pan (for roasting tomatoes)
3. Large pot (for boiling pasta)
4. Colander (to drain pasta)
5. Large mixing bowl (for the cream cheese sauce)
6. Whisk (or fork)
7. Silicone spatula or wooden spoon (to stir and fold)
8. 9×13 baking dish (or similar)
9. Chef’s knife and cutting board (for tomatoes, garlic, basil)
10. Measuring cups and spoons (plus oven mitts to be safe)

FAQ

Q: Can I use a different pasta or whole wheat? A: Yes, any sturdy shape like shells, fusilli or ziti works fine. Whole wheat is ok but can be a bit firmer and may need a minute or two more to cook. Tip: undercook the pasta by 1-2 minutes so it holds up in the oven.

Q: My cherry tomatoes make the sauce watery, how do I prevent a soggy bake? A: Salting and roasting the tomatoes concentrates their flavor and cuts down on liquid, or sauté them until they burst and simmer a bit to reduce juices. You can also drain excess juices before mixing with the cheese. Pro tip: toss tomatoes with oil and salt, roast 20-25 minutes till wrinkled, way tastier.

Q: Can I make this ahead or freeze it? A: Yes. You can assemble and refrigerate up to 24 hours before baking. To freeze, bake first then freeze in portions for best texture up to 2 months. To reheat, thaw overnight, cover with foil and bake at 350 F until hot. If reheating from frozen, add extra 10-20 minutes.

Q: Any substitutions for cream cheese or heavy cream if I want it lighter? A: You can use low fat cream cheese or swap heavy cream for milk, but sauce will be less rich. Greek yogurt (strained) works too but add gently so it doesn't split. Warm the cream cheese a bit so it mixes smoother.

Q: How do I add meat or make this vegan? A: For meat add cooked sausage, shredded chicken or browned ground beef before baking. For vegan, use vegan cream cheese, plant milk, and vegan mozzarella, and add a tablespoon of cornstarch to thicken if needed. Nutritional yeast helps replace the cheesy flavor.

Q: Why are the cheeses split and when should I add them? A: I split the Parmesan and mozzarella so some melts into the sauce for creaminess and some goes on top for a golden, bubbly crust. Mix about half the Parmesan and some mozzarella into the cream cheese mixture, then reserve the rest for sprinkling on top before baking. If you like a browned top, broil 1-2 minutes at the end but watch it closely so it doesn't burn.

Amazing Baked Cream Cheese Pasta Recipe Substitutions and Variations

Pasta (12 oz): swap with ziti, fusilli or rotini, or use 12 oz gluten free/chickpea pasta if you need gluten free. Cook times may vary.
Cream cheese (8 oz): use equal amount ricotta for a lighter, slightly grainy sauce, or mascarpone for a richer, silkier result. You can also blend 3/4 cup full fat Greek yogurt + 1/4 cup cream to mimic the tang and creaminess.
Heavy cream or milk (1/2 cup): sub with half and half or evaporated milk; for dairy free try full fat canned coconut milk (same volume) though the flavor will change a bit.
Cherry tomatoes (1 pint): use one 14 oz can diced tomatoes, drained, or 1 cup chopped sun dried tomatoes (oil packed) for a concentrated tomato punch, or roast larger tomatoes and chop.

Pro Tips

1) Dont crowd the tomatoes on the pan. Give each half some space so they roast and caramelize instead of steaming, that concentrated tomato flavor makes a huge difference.

2) If you forgot to soften the cream cheese, grate it or microwave in short bursts, then whisk with a little hot pasta water. Adding the cheese off the heat and loosening with pasta water helps the sauce go silky instead of grainy.

3) Go easy on added salt until you taste the finished sauce, Parmesan is pretty salty. Keep extra reserved pasta water handy and add it a tablespoon at a time to get the perfect consistency.

4) Let the baked pasta rest for a few minutes before digging in so it sets up and isnt soupy. Save most of the basil for after baking and tear it with your hands for more aroma, and a quick squeeze of lemon or splash of balsamic at the end really wakes the dish up.

Amazing Baked Cream Cheese Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I roasted tomatoes and tossed them with spinach, basil and cream cheese into a Tomato and Basil Pasta Bake, and I reveal the one simple trick that makes the sauce coat every strand of pasta.

Servings

servings

Calories

586

kcal

Equipment: 1. Oven (preheat to 400 F)
2. Rimmed sheet pan (for roasting tomatoes)
3. Large pot (for boiling pasta)
4. Colander (to drain pasta)
5. Large mixing bowl (for the cream cheese sauce)
6. Whisk (or fork)
7. Silicone spatula or wooden spoon (to stir and fold)
8. 9×13 baking dish (or similar)
9. Chef’s knife and cutting board (for tomatoes, garlic, basil)
10. Measuring cups and spoons (plus oven mitts to be safe)

Ingredients

12 oz pasta (penne or rigatoni)
1 pint cherry tomatoes halved (about 300 g)
2 tablespoons olive oil
3 cloves garlic minced
Salt to taste
Freshly ground black pepper to taste
8 oz cream cheese softened (one block)
1/2 cup heavy cream or milk
3/4 cup grated Parmesan cheese divided
1 to 1 1/2 cups shredded mozzarella cheese divided
4 cups packed baby spinach (about 4 oz)
1/2 cup fresh basil leaves torn or chopped
1/4 teaspoon red pepper flakes optional
1 teaspoon dried oregano or Italian seasoning optional
1 tablespoon balsamic vinegar or lemon juice optional
Cooking spray or olive oil for the baking dish optional

Directions

Preheat oven to 400 F (200 C). Toss the halved cherry tomatoes with 2 tablespoons olive oil, salt, pepper and 1 teaspoon dried oregano or Italian seasoning if using. Spread them cut side up on a sheet pan. Roast 18 to 22 minutes until blistered and jammy, and add the minced garlic for the last 7 to 8 minutes so it doesn’t burn.
While the tomatoes roast, bring a large pot of salted water to a boil and cook 12 oz pasta (penne or rigatoni) until just al dente per package directions. Reserve about 1 cup of pasta water, then drain the pasta.
Soften the 8 oz cream cheese if you forgot to leave it out: microwave 15 to 25 seconds. In a large bowl whisk the softened cream cheese with 1/2 cup heavy cream or milk, 1/2 cup grated Parmesan (from the 3/4 cup), a pinch of salt and freshly ground black pepper. Add red pepper flakes if you like heat and a little balsamic vinegar or lemon juice if you want brightness.
Add a splash of the reserved pasta water to the cream cheese mix to loosen it, then add hot drained pasta and stir until the sauce becomes smooth and creamy. Keep extra pasta water handy to adjust consistency; you want a silky sauce that coats each piece.
Fold in the roasted tomatoes and their juices, 4 cups packed baby spinach so it wilts from the heat, about 1 cup shredded mozzarella (from the 1 to 1 1/2 cups), and 1/4 cup of the remaining Parmesan. Taste and adjust salt and pepper now.
Grease a 9×13 or similar baking dish with cooking spray or a little olive oil. Transfer the sauced pasta to the dish and spread evenly.
Top with the remaining mozzarella and the last 1/4 cup grated Parmesan. Sprinkle a few extra red pepper flakes and some freshly ground black pepper if you want. Tear or chop 1/2 cup fresh basil and scatter some on top now or wait until after baking for a fresher hit.
Bake 12 to 15 minutes until bubbly and the top is lightly golden. If you want extra browning, broil for 1 to 2 minutes but watch it closely so it doesn’t burn.
Let the casserole rest 5 minutes, then finish with the remaining basil, a quick drizzle of balsamic or a squeeze of lemon if using, and serve. Pro tip: stirring in a little reserved pasta water at serving time will revive the sauce if it’s thickened too much.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.