I baked Boursin with homegrown cherry tomatoes into a silky, cheese-studded pasta that vanished from the table in minutes.

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I’m obsessed with this Boursin cheese TikTok pasta because it hits every savory note I crave. I love how the Garlic and Herbs Boursin melts into a silky, punchy sauce that grabs the pasta and won’t let go.

I love when juicy cherry tomatoes burst with sweet acidity, cutting through the richness and making every bite sing. It’s simple and addictive.

And that pop of salty, herby brightness? I call it salty bliss.

I make this when I want bold flavor without a fuss. Once you try it, you’ll keep coming back.

No regrets. Midnight snack.

Works always, too. Really.

Ingredients

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Pasta: hearty base that soaks up sauce, comfort food at its best.
Boursin: creamy, garlicky richness that makes the sauce instantly cozy.
Cherry tomatoes: bursty sweetness and juiciness, brightens the whole dish.
Olive oil: silky mouthfeel and a tiny fruity backdrop, classic finish.
Garlic: fragrant punch that keeps things savory and homey.
Salt: brings out everything else, don’t skip it if you want flavor.
Pepper: warm bite that keeps the sauce from tasting flat.
Red pepper flakes: spicy kick for people who like heat, simple addition.
Parmesan: nutty, salty umami that adds depth and slight grit.
Basil: fresh green lift, smells like summer and tastes like sunshine.
Mozzarella: oozy, melty blanket that makes every bite more indulgent.
Butter: silky finish that rounds edges and makes sauce smoother.
Extra basil garnish: pretty on top and adds a fresh sniff when served.

Ingredient Quantities

12 ounces pasta (penne, rigatoni or ziti)

5.2 ounce Boursin cheese (Garlic and Herbs flavor)

1 to 1 1/2 pints cherry tomatoes (about 12 to 16 ounces)

2 tablespoons extra virgin olive oil

2 cloves garlic, minced (or 1 teaspoon garlic powder)

1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional, for heat)

1/2 cup grated Parmesan cheese, divided

1/4 cup fresh basil, roughly chopped (plus extra for garnish)

1/2 cup shredded mozzarella (optional, for extra melty topping)

1 tablespoon butter (optional, makes sauce silkier)

How to Make this

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1. Preheat oven to 400°F and bring a big pot of salted water to a boil for the pasta.

2. Toss the cherry tomatoes in a baking dish with 2 tablespoons olive oil, minced garlic (or 1 tsp garlic powder), 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if you want heat. Nestle the whole
5.2 oz Boursin cheese right in the middle of the tomatoes.

3. Roast the tomatoes and Boursin for 20 to 25 minutes, until tomatoes burst and cheese is soft and starting to brown on top. Give the tomatoes a little shake halfway through so they cook evenly.

4. While that roasts, cook 12 oz pasta (penne, rigatoni or ziti) to just shy of al dente according to package directions, reserve about 1 cup pasta water, then drain.

5. Remove the baking dish from oven, use a fork to smash some of the tomatoes into the Boursin so it becomes a creamy sauce. Stir in 1 tablespoon butter now if you want a silkier sauce.

6. Add half of the 1/2 cup grated Parmesan and the 1/4 cup chopped fresh basil to the tomato Boursin mixture, stir to combine. Taste and adjust salt and pepper as needed.

7. Toss the drained pasta into the baking dish with the sauce, adding a splash or two of reserved pasta water to loosen if it seems thick. Mix well so every piece is coated.

8. Sprinkle the remaining Parmesan and the 1/2 cup shredded mozzarella over the top if using, then bake for another 8 to 10 minutes until cheese melts and edges bubble.

9. Remove from oven, let rest for 3 minutes, garnish with extra chopped basil and a drizzle of olive oil if you like. Serve hot and enjoy this simple, cheesy comfort meal.

Equipment Needed

1. Large ovenproof baking dish (about 9×13 or similar)
2. Big pot for boiling pasta
3. Colander or pasta strainer
4. Wooden spoon or silicone spatula for stirring
5. Chef’s knife and cutting board for basil and garlic
6. Measuring spoons and measuring cup
7. Fork for smashing roasted tomatoes into the cheese
8. Oven mitts and a heatproof spoon or tongs for tossing and serving

FAQ

Q: Can I use a different cheese instead of Boursin?
A: Yes, but Boursin gives that garlicky herby creaminess. If you swap, pick a soft spreadable cheese like whipped goat cheese or cream cheese plus 1 teaspoon garlic powder and chopped herbs so it tastes close.

Q: My sauce turned out watery, what went wrong?
A: Usually you added too much tomato juice or didnt reduce it enough. Roast tomatoes longer until they burst and concentrate, drain a little liquid, and reserve 1/2 cup pasta water to adjust texture later instead of dumping all the tomato juice in.

Q: Can I make this ahead or freeze it?
A: You can make the roasted tomato and cheese mix ahead and refrigerate for 2 days. Mix with pasta just before serving. Freezing will change texture, but the sauce alone freezes ok for 1 month; thaw overnight in fridge and reheat slowly.

Q: How do I get melty cheesy topping without burning the pasta?
A: Sprinkle mozzarella and Parmesan at the end and broil for 1 to 2 minutes watching closely. Or bake at 375 F until bubbly, about 8 to 10 minutes, then broil a few seconds to brown. Dont walk away, it browns fast.

Q: Can I make this gluten free or use different pasta shapes?
A: Totally. Use any gluten free pasta and follow the same boiling times on the package. Penne, rigatoni or ziti work best cause they hold sauce, but use whatever you like.

Q: Any quick tips to boost flavor?
A: Yes. Salt your pasta water well, reserve some pasta water to loosen sauce, toss in a tablespoon of butter for silkiness, finish with fresh basil and extra grated Parmesan. If you want heat add red pepper flakes to taste.

Boursin Cheese Baked TikTok Pasta Recipe Substitutions and Variations

Boursin cheese: swap with 8 ounces cream cheese mixed with 1 teaspoon dried Italian herbs or 4 ounces goat cheese for a tangier, slightly looser sauce.
Cherry tomatoes: use a 14 ounce can of diced tomatoes, drained, if fresh tomatoes arent available; or halved grape tomatoes if thats what you have.
Fresh basil: sub in fresh parsley or a squeeze of lemon plus 1 teaspoon chopped oregano for a different but bright herb note.
Parmesan cheese: use Pecorino Romano or Asiago grated, same amount, for a saltier, sharper finish.

Pro Tips

– Salt the pasta water like the sea. If the water ain’t salty the whole dish will taste flat, even with all that cheese. Don’t be shy, add a good handful.

– Let the tomatoes get a little extra color. Fifteen more minutes in the oven will deepen the flavor, make them sweeter and more jammy. If they start to char a bit, good, that’s flavor.

– Save more than you think of the pasta water. A few big spoonfuls work magic to loosen and glue the sauce to the pasta because of the starch. Add it slowly so you don’t make the sauce too thin.

– Use room temp Boursin and add the butter at the end for silkiness. Cold cheese takes longer to melt and can make the sauce lumpy. If you want it extra creamy stir in the butter after you smash the tomatoes, not before.

Boursin Cheese Baked TikTok Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I baked Boursin with homegrown cherry tomatoes into a silky, cheese-studded pasta that vanished from the table in minutes.

Servings

servings

Calories

632

kcal

Equipment: 1. Large ovenproof baking dish (about 9×13 or similar)
2. Big pot for boiling pasta
3. Colander or pasta strainer
4. Wooden spoon or silicone spatula for stirring
5. Chef’s knife and cutting board for basil and garlic
6. Measuring spoons and measuring cup
7. Fork for smashing roasted tomatoes into the cheese
8. Oven mitts and a heatproof spoon or tongs for tossing and serving

Ingredients

12 ounces pasta (penne, rigatoni or ziti)
5.2 ounce Boursin cheese (Garlic and Herbs flavor)
1 to 1 1/2 pints cherry tomatoes (about 12 to 16 ounces)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional, for heat)
1/2 cup grated Parmesan cheese, divided
1/4 cup fresh basil, roughly chopped (plus extra for garnish)
1/2 cup shredded mozzarella (optional, for extra melty topping)
1 tablespoon butter (optional, makes sauce silkier)

Directions

Preheat oven to 400°F and bring a big pot of salted water to a boil for the pasta.
Toss the cherry tomatoes in a baking dish with 2 tablespoons olive oil, minced garlic (or 1 tsp garlic powder), 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if you want heat. Nestle the whole
2 oz Boursin cheese right in the middle of the tomatoes.
Roast the tomatoes and Boursin for 20 to 25 minutes, until tomatoes burst and cheese is soft and starting to brown on top. Give the tomatoes a little shake halfway through so they cook evenly.
While that roasts, cook 12 oz pasta (penne, rigatoni or ziti) to just shy of al dente according to package directions, reserve about 1 cup pasta water, then drain.
Remove the baking dish from oven, use a fork to smash some of the tomatoes into the Boursin so it becomes a creamy sauce. Stir in 1 tablespoon butter now if you want a silkier sauce.
Add half of the 1/2 cup grated Parmesan and the 1/4 cup chopped fresh basil to the tomato Boursin mixture, stir to combine. Taste and adjust salt and pepper as needed.
Toss the drained pasta into the baking dish with the sauce, adding a splash or two of reserved pasta water to loosen if it seems thick. Mix well so every piece is coated.
Sprinkle the remaining Parmesan and the 1/2 cup shredded mozzarella over the top if using, then bake for another 8 to 10 minutes until cheese melts and edges bubble.
Remove from oven, let rest for 3 minutes, garnish with extra chopped basil and a drizzle of olive oil if you like. Serve hot and enjoy this simple, cheesy comfort meal.

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.