Baked Boursin Pasta
If you've seen baked Boursin pasta all over social media and wondered whether it actually lives up to the hype - it absolutely does. This meal is almost too good to be true, you literally throw everything in a dish, pop it in the oven, cook some pasta and mix it all together. That's it.
The Boursin melts into the burst cherry tomatoes and roasted veg to create the creamiest, most indulgent sauce with practically zero effort. It's become a family favourite for the cheese-loving members of our household and i'm never going to complain about making a meal this easy!
Perfect for a midweek dinner when you want something comforting without spending hours in the kitchen. We usually serve this with some garlic bread or a mixed salad - depending on how hungry we are.
Why You'll Love This Recipe
- Minimal effort, maximum flavour
Everything goes in the oven together and the sauce practically makes itself. Barely any hands on time and very little washing up.
- Incredibly creamy without any cream
The Boursin melts into the roasted tomatoes and veg to create a rich, velvety sauce.
- Ready in under 40 minutes
From prepping the veg to sitting down to eat, this is on the table in under 40 minutes. Perfect for busy weeknights.
- Family friendly
The garlic and herb flavours are mild enough for the whole family to enjoy, even fussy eaters tend to love this one.
- Endlessly versatile
Swap the rigatoni for penne or fusilli, try the shallot and chive Boursin for a different flavour, or add spinach at the end for extra veg.
- Great for meal prep
Leftovers keep in the fridge for 2 days and reheat brilliantly with a small splash of water to loosen the sauce.
- Heat it up
If you prefer something a little spicier, add 1/2 sliced chilli to the tomatoes and peppers before roasting or stir 1 tsp chilli flakes into the finished dish.
4 Servings 35 Minutes
Ingredients
- Boursin Cheese - 150 grams
- Parmesan Cheese - 40 grams
- Black Pepper - 1/2 tsp
- Olive Oil - 2 tbsp
- Rigatoni Pasta - 400 grams
- Salt - 1 tsp
- Brown Onion - 1
- Cherry Tomatoes - 250 grams
- Fresh Basil - 10 grams
- Garlic Clove - 2
- Red Pepper - 1
Method
- - Preheat the oven to 200°C (180°C fan). Place the cherry tomatoes, sliced onion, sliced red pepper and chopped garlic cloves into a baking dish. Drizzle with olive oil and season with salt and pepper. Place the Boursin cheese in the centre of the dish. Roast for 20–25 minutes until the tomatoes have softened and started to burst.
- - Cook the pasta. While the vegetables are roasting, bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions until al dente. Reserve a little pasta water before draining.
- - Make the sauce. Remove the roasting dish from the oven. Using a spoon, gently mix the soft roasted tomatoes, red pepper, onion, garlic and melted Boursin together to create a creamy sauce. Add the reserved pasta water and stir to loosen the sauce.
- - Combine everything. Add the cooked pasta to the dish and toss everything together until well coated.
- - Serve. Serve immediately with grated Parmesan cheese and fresh chopped basil sprinkled on top if desired.
Hints and Tips
- Don't skip the pasta water
This is the secret to a silky sauce. The starch in the pasta water helps the Boursin sauce coat every piece of pasta. Always reserve a good splash before draining.
- Use the right pasta
Rigatoni is ideal because the creamy sauce gets inside the tubes. Penne or fusilli also work really well. Avoid long pasta like spaghetti, it won't hold the sauce in the same way.
- Try different Boursin flavours
The garlic and herb is the classic choice but the shallot and chive version is equally delicious. Both work brilliantly in this recipe.
- Don't over-stir the sauce
When you take the dish out of the oven, stir gently, you want to keep some of the burst tomatoes intact for texture rather than making it completely smooth.
- Serve straight away
This is best eaten fresh. The sauce thickens as it cools so get it on the table as soon as it's ready. If it does thicken up, just add another small splash of pasta water to loosen.