Pin It I stumbled onto this recipe on a Tuesday night when I had nothing but a tub of Boursin and a basket of cherry tomatoes going soft on the counter. I wasn't expecting much, honestly, just hoping to avoid another takeout menu. But the moment I pulled that baking dish out of the oven, the tomatoes bursting and the cheese pooled into a glossy, fragrant sauce, I knew I'd found something special. It's become my go-to when I want comfort without the fuss.
The first time I made this for friends, I served it straight from the baking dish, garnished with torn basil and a drizzle of good olive oil. Everyone went quiet for a moment, then the forks started moving faster. One friend asked if I'd trained in Italy, which made me laugh because I'd barely chopped any vegetables. That night, it became clear: sometimes the simplest recipes leave the deepest impressions.
Ingredients
- Cherry tomatoes: They roast down into sweet, jammy bursts of flavor that form the base of the sauce, so don't skimp on quality here.
- Garlic: Minced cloves mellow and sweeten in the oven, infusing the tomatoes without any sharpness or bitterness.
- Boursin cheese (Garlic & Fine Herbs): This is the star, melting into a velvety sauce with built-in seasoning, no need for a long list of herbs.
- Heavy cream: Optional, but a splash makes the sauce even more luxurious and silky if you're in the mood to indulge.
- Dried pasta: Penne or fusilli work beautifully because their shapes catch the sauce in every crevice.
- Extra virgin olive oil: Use something you'd happily drizzle on bread, it adds richness and helps the tomatoes caramelize.
- Salt, black pepper, and red pepper flakes: Simple seasonings that let the tomatoes and cheese shine, with a little heat if you like.
- Fresh basil: A handful torn over the top brings brightness and a hint of summer, no matter the season.
Instructions
- Preheat and Prep:
- Set your oven to 400°F (200°C) so it's ready when you are. Gather your tomatoes and baking dish while it heats.
- Arrange the Tomatoes:
- Tumble the cherry tomatoes into the dish, drizzle with olive oil, scatter the garlic, and season with salt, pepper, and red pepper flakes if using. Toss everything with your hands so each tomato glistens.
- Nestle the Cheese:
- Place the whole Boursin round right in the center of the tomatoes and give it a light drizzle of olive oil. It'll look almost too simple, but trust the process.
- Roast Until Bursting:
- Slide the dish into the oven and roast for 25 to 30 minutes, until the tomatoes collapse and the cheese softens into a molten pool. The smell will make you impatient.
- Cook the Pasta:
- While everything roasts, boil your pasta in well-salted water until al dente. Scoop out half a cup of the starchy pasta water before you drain.
- Stir the Sauce Together:
- Pull the baking dish out and use a spoon to fold the melted Boursin into the tomatoes, creating a creamy, herb-flecked sauce. If you want it richer, stir in the heavy cream now.
- Toss the Pasta:
- Add the drained pasta and a splash of the reserved pasta water to the dish, tossing until every piece is coated. The starch helps the sauce cling beautifully.
- Finish and Serve:
- Taste and adjust the seasoning, then tear fresh basil over the top. Serve it warm, straight from the dish if you like.
Pin It 
I remember serving this on a cold evening when the windows fogged up and the kitchen smelled like garlic and herbs. My sister sat at the counter, twirling her fork slowly, and said it felt like being wrapped in a warm blanket. That's when I realized this dish isn't just dinner, it's the kind of meal that makes people want to stay a little longer at the table.
Making It Your Own
I've tossed in handfuls of spinach right before serving, letting it wilt into the hot pasta for a pop of green. Roasted zucchini or mushrooms work just as well if you have them on hand. Once, I added leftover grilled chicken and it turned into a heartier meal without changing the soul of the dish.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness beautifully, and crusty bread is perfect for mopping up any sauce left in the bowl. I've poured a chilled Sauvignon Blanc alongside it more times than I can count, the crisp acidity balancing the creamy cheese perfectly.
Storage and Leftovers
Leftovers keep in the fridge for up to three days, though the pasta soaks up some of the sauce as it sits. When reheating, add a splash of water or cream and warm it gently on the stovetop, stirring until it loosens back up. It's almost as good the next day, especially for a quick lunch.
- Store in an airtight container to keep the flavors from mingling with other foods in your fridge.
- Reheat gently over low heat to avoid breaking the creamy sauce.
- If freezing, undercook the pasta slightly so it doesn't turn mushy when thawed.
Pin It This recipe has taught me that the best meals don't require fancy techniques or long ingredient lists, just good timing and a little patience. I hope it brings as much warmth to your table as it has to mine.
Recipe Questions & Answers
- → What type of pasta works best?
Penne, fusilli, or similar dried pasta shapes are ideal as they hold the creamy tomato and cheese sauce well.
- → Can I add extra vegetables?
Sautéed spinach or roasted zucchini complement the dish nicely and add more color and nutrients.
- → Is heavy cream necessary?
Heavy cream is optional but adds extra richness and silkiness to the sauce.
- → How do I enhance the flavor of the roasted tomatoes?
Drizzling olive oil and seasoning with garlic, salt, black pepper, and optional red pepper flakes before roasting intensifies their flavor.
- → Can I use gluten-free pasta?
Yes, gluten-free pasta substitutes work fine, ensuring the dish remains suitable for gluten-sensitive diets.