I swapped the iconic baked feta for garlicky, creamy Boursin, stirred in sundried tomatoes and fresh spinach, and ended up with a Creamy Boursin Pasta that had everyone clamoring for seconds.

Jump to Recipe

I wasn’t trying to copy the viral baked pasta trend when I swapped in Boursin Garlic and Herb cheese, but wow it made the whole thing sing. The cheese melts into a silky, garlicky cloud and the sun dried tomatoes pop with this jammy tang that keeps pulling me back for another bite.

It’s more than a trend, it’s my new weeknight fix, equal parts comfort and a little bit of show off. If you like Baked Creamy Pasta or hunt down Recipes Using Sundried Tomatoes, this one will make you curious enough to bake it right away, you might even skip the fork.

Ingredients

Print Recipe (No Advertisments)

Boursin Garlic and Herb cheese: Creamy garlicky cheese, rich and savory, melts into silky sauce.
Sun dried tomatoes: Concentrated sweet tart flavor, chewy, adds umami and bright acidity.
Fresh baby spinach: Leafy greens with fiber and iron, it’s mild and brightens.
Extra virgin olive oil: Healthy fats carry flavor, give glossy mouthfeel and slight fruitiness.
Garlic: Sharp pungent punch, boosts savory depth, mellows when cooked.
Pasta: Starchy base that fills you up and soaks up the sauce.
Parmesan cheese: Nutty salty sprinkle, adds umami and a crisp savory finish.
Lemon juice: Bright acidic pop that cuts richness and lifts overall flavors.

Ingredient Quantities

12 oz (340 g) short pasta (penne, fusilli or rigatoni)

5.2 oz (150 g) Boursin Garlic and Herb cheese, 1 tub

1/2 cup (75 g) sun dried tomatoes, oil packed, chopped

4 cups fresh baby spinach (about 120 g), packed

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes (optional)

1/4 cup (25 g) grated Parmesan cheese (optional)

1 tablespoon lemon juice (optional)

small handful fresh basil leaves, roughly chopped (for serving)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F (200°C). Meanwhile bring a large pot of water to a boil and stir in the 1 teaspoon kosher salt.

2. Add the 12 oz pasta and cook until just shy of package time so it’s al dente, usually 1 to 2 minutes less. Reserve about 1 cup of the starchy pasta water, then drain the pasta.

3. While the pasta cooks, spread the
5.2 oz Boursin Garlic and Herb (you can pop it out of the tub or leave it in if ovenproof) in the center of a small baking dish. Scatter the 1/2 cup chopped sun dried tomatoes around and on top, drizzle the 2 tablespoons extra virgin olive oil and a tablespoon or two of the oil from the sun dried tomato jar if you like extra flavor.

4. Sprinkle the 2 minced garlic cloves, 1/4 teaspoon freshly ground black pepper and the 1/2 teaspoon red pepper flakes if using, over everything. Give it a quick swirl with a spoon so the oil and garlic are distributed.

5. Bake for about 18 to 22 minutes until the Boursin is melted, soft and bubbling and the garlic smells toasty. Watch it so it doesn’t brown too much.

6. Pull the dish from the oven and immediately add the 4 cups fresh baby spinach. Stir and fold into the hot cheese so the spinach wilts. Add the drained pasta and toss well, adding reserved pasta water a few tablespoons at a time until you get a silky sauce that coats the pasta.

7. Stir in the optional 1/4 cup grated Parmesan and 1 tablespoon lemon juice if using, taste and adjust with a tiny pinch more salt or pepper if needed. Serve topped with the small handful of roughly chopped fresh basil. Quick tip: if the sauce seems dry warm it a little longer and add more pasta water, don’t overdo oil.

Equipment Needed

1. Large pot (4–6 qt) for boiling the pasta
2. Colander to drain the pasta
3. Small ovenproof baking dish (about 8×6 inches) for the Boursin and sun dried tomatoes
4. Wooden spoon or silicone spatula for stirring and folding the spinach into the cheese
5. Tongs or a pasta fork to toss the pasta with the sauce
6. Measuring cups and spoons plus a heatproof measuring cup or small bowl to reserve ~1 cup pasta water
7. Chef’s knife and cutting board for chopping the sun dried tomatoes, garlic and basil
8. Oven mitts or potholders for pulling the dish out of the oven
9. Microplane or box grater for the optional Parmesan

FAQ

Q: What can I use if I can't find Boursin? A: You can swap it for plain cream cheese mixed with 1 to 2 teaspoons dried garlic and herb seasoning, or use herbed goat cheese, ricotta plus minced garlic and chopped herbs, or any soft herbed cheese spread. The flavor won't be exactly the same but texture and creaminess will be similar, just taste and adjust salt.

Q: Do I need to pre-cook the pasta before baking? A: Yes, boil the pasta until just al dente, about 1 to 2 minutes less than package directions, because it will finish cooking in the oven. Don’t rinse it, and save about 1/4 cup pasta water so you can loosen the sauce if it gets too thick.

Q: How do I stop the dish from getting watery? A: Make sure to squeeze excess liquid from the spinach and chop sun dried tomatoes well so they don't add big pockets of oil. Use reserved pasta water sparingly, and if the mixture seems thin add a little extra Boursin or a sprinkle of Parmesan. Bake uncovered so extra moisture evaporates.

Q: Can I add meat or other veggies? A: Totally, yes. Cook proteins like chicken, sausage, or shrimp first and fold them in before baking. Add quick-sauteed mushrooms, roasted red peppers, or artichoke hearts for extra veg. Just don't add watery veggies raw or they dilute the sauce.

Q: Can I make this ahead or freeze it? A: You can assemble it and refrigerate up to 24 hours before baking. For freezing, cooked pasta dishes can get a bit softer but it works: cool, place in an airtight container and freeze up to 2 months. Thaw overnight in the fridge and bake longer until hot and bubbly.

Q: What oven temp and bake time should I use and how do I know it's done? A: Bake at 350 F (175 C) for about 20 to 25 minutes until everything is hot and bubbling and the top has a little color. If you like a browned top, pop it under the broiler for 1 to 2 minutes but watch it closely so it doesn't burn.

Baked Boursin Cheese Pasta Recipe Substitutions and Variations

Boursin Garlic and Herb: swap with 5.2 oz cream cheese plus 1/2 tsp garlic powder and 1 tsp dried parsley (or 1 tsp Italian seasoning) for a smooth, creamy base; or use the same amount of herbed goat cheese for a tangier finish; ricotta plus a pinch of salt and minced garlic works if you want it milder.
Sun dried tomatoes, oil packed: use 1/2 cup roasted red peppers, chopped, for a sweet smoky note; or 3/4 cup blistered cherry tomatoes (halved and roasted) for freshness; if you only have dry-packed tomatoes, soak 10 minutes in hot water or olive oil then chop and drain.
12 oz short pasta (penne/fusilli/rigatoni): swap with 12 oz gluten free short pasta, or whole wheat pasta for nuttier flavor, or a chickpea/lentil pasta for extra protein (watch cooking time, it can vary).
4 cups baby spinach: replace with 4 cups chopped kale (stems removed, cook a bit longer so it softens), or Swiss chard, or about 3 cups arugula if you want a peppery bite (add arugula at the end so it doesn’t overcook).

Pro Tips

1) Salt the pasta water like the ocean, dont be shy. That is your main chance to season the pasta itself. Always save about a cup of the hot starchy water and add it a few tablespoons at a time to get a silky sauce, not oily or gluey.

2) Undercook the pasta by 1 to 2 minutes. Toss it into the warm cheese right away so it finishes cooking in the sauce, that way it stays springy not mushy. If the sauce feels dry add hot pasta water not extra oil.

3) Use some of the sun dried tomato oil when you bake the Boursin, it adds huge flavor. But watch the oven, dont let the cheese brown too much or it gets grainy. If it starts to color, pull it out and stir in the spinach right away.

4) Brighten at the end with lemon and fresh basil, dont add the lemon too early or the acid will blunt the creaminess. Freshly grated Parmesan works way better than pre-grated, and if you want more heat add red pepper flakes bit by bit, taste as you go.

Baked Boursin Cheese Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I swapped the iconic baked feta for garlicky, creamy Boursin, stirred in sundried tomatoes and fresh spinach, and ended up with a Creamy Boursin Pasta that had everyone clamoring for seconds.

Servings

servings

Calories

574

kcal

Equipment: 1. Large pot (4–6 qt) for boiling the pasta
2. Colander to drain the pasta
3. Small ovenproof baking dish (about 8×6 inches) for the Boursin and sun dried tomatoes
4. Wooden spoon or silicone spatula for stirring and folding the spinach into the cheese
5. Tongs or a pasta fork to toss the pasta with the sauce
6. Measuring cups and spoons plus a heatproof measuring cup or small bowl to reserve ~1 cup pasta water
7. Chef’s knife and cutting board for chopping the sun dried tomatoes, garlic and basil
8. Oven mitts or potholders for pulling the dish out of the oven
9. Microplane or box grater for the optional Parmesan

Ingredients

12 oz (340 g) short pasta (penne, fusilli or rigatoni)
5.2 oz (150 g) Boursin Garlic and Herb cheese, 1 tub
1/2 cup (75 g) sun dried tomatoes, oil packed, chopped
4 cups fresh baby spinach (about 120 g), packed
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (optional)
1/4 cup (25 g) grated Parmesan cheese (optional)
1 tablespoon lemon juice (optional)
small handful fresh basil leaves, roughly chopped (for serving)

Directions

Preheat oven to 400°F (200°C). Meanwhile bring a large pot of water to a boil and stir in the 1 teaspoon kosher salt.
Add the 12 oz pasta and cook until just shy of package time so it's al dente, usually 1 to 2 minutes less. Reserve about 1 cup of the starchy pasta water, then drain the pasta.
While the pasta cooks, spread the
2 oz Boursin Garlic and Herb (you can pop it out of the tub or leave it in if ovenproof) in the center of a small baking dish. Scatter the 1/2 cup chopped sun dried tomatoes around and on top, drizzle the 2 tablespoons extra virgin olive oil and a tablespoon or two of the oil from the sun dried tomato jar if you like extra flavor.
Sprinkle the 2 minced garlic cloves, 1/4 teaspoon freshly ground black pepper and the 1/2 teaspoon red pepper flakes if using, over everything. Give it a quick swirl with a spoon so the oil and garlic are distributed.
Bake for about 18 to 22 minutes until the Boursin is melted, soft and bubbling and the garlic smells toasty. Watch it so it doesn't brown too much.
Pull the dish from the oven and immediately add the 4 cups fresh baby spinach. Stir and fold into the hot cheese so the spinach wilts. Add the drained pasta and toss well, adding reserved pasta water a few tablespoons at a time until you get a silky sauce that coats the pasta.
Stir in the optional 1/4 cup grated Parmesan and 1 tablespoon lemon juice if using, taste and adjust with a tiny pinch more salt or pepper if needed. Serve topped with the small handful of roughly chopped fresh basil. Quick tip: if the sauce seems dry warm it a little longer and add more pasta water, don't overdo oil.

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.