This is the viral TikTok Baked Boursin Cheese Pasta recipe. When you try it you’ll see why it’s so popular! It’s creamy, cheesy and delicious and ready in just 30 minutes, making it the perfect weeknight dinner!
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Baked Boursin Cheese Pasta is cooked rigatoni pasta combined with oven baked Boursin cheese, tomatoes, onions, garlic, and parmesan cheese. It’s as mouthwatering as it sounds!
This creamy pasta dish became popular on TikTok and it looked so delicious I had to give it a try. It’s become my favorite pasta dish! It’s so simple to put together.
To a baking dish you’ll place a puck of Boursin cheese, any flavor (I love the garlic and herb personally), tomatoes, garlic cloves, a yellow onion and drizzle the whole thing with olive oil.
Then it’s baked until the cheese is melted and creamy and the tomatoes are bursting.
Doesn’t that look scrumptious!? After baking, you’ll use an immersion blender to blend it all into a smooth and creamy sauce and toss with rigatoni pasta.
I like to top the pasta with fresh parmesan cheese, fresh basil and fresh flat leaf parsley. It’s so delicious!
What you’ll need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 baking dish
- Immersion blender or food processor
- Boursin cheese– any flavor you like, I prefer the garlic and herb variety.
- Fresh tomatoes– cherry, Campari, grape, or quartered garden tomatoes. I use a combination of what I have on hand.
- Fresh garlic cloves– whole
- Yellow onion– chopped or sliced
- Olive Oil– to drizzle over the ingredients before baking
- Seasonings– salt and pepper to taste, red pepper flakes, and any fresh herbs you have such as basil and parsley.
- Fresh grated parmesan cheese– to sprinkle over at the end and as a garnish
- Pasta– short cut, I love rigatoni. Ziti, penne, or bowties would all be great!
How To Make It
1. Preheat your oven:
Set your oven to 375°F (190°C).
2. Assemble the bake:
In a 9×13-inch baking dish, place the Boursin cheese right in the center. Surround it with sliced onions, cherry tomatoes, and whole garlic cloves.
3. Drizzle and season:
Drizzle everything with olive oil, then sprinkle with salt, black pepper, and red pepper flakes to taste.
4. Roast until bubbly:
Bake uncovered for 20–25 minutes, or until the tomatoes are bursting and the cheese is soft and melty.
5. Cook the pasta:
While the veggies are roasting, bring a large pot of water to a boil. Salt the water generously, then cook your pasta according to package directions.
Reserve ½ cup of the pasta water before draining—this can help loosen your sauce later if needed.
6. Blend the sauce:
Once the tomato mixture is out of the oven, use an immersion blender right in the baking dish to blend everything into a smooth, creamy sauce. (Careful—it’s hot!)
7. Finish the dish:
Add the cooked pasta to the dish and stir well to coat. Mix in freshly grated Parmesan cheese and a handful of chopped fresh herbs like basil or parsley. If the sauce feels too thick, stir in a splash of your reserved pasta water.
8. Serve and enjoy!
Spoon into bowls, top with extra Parmesan if you’d like, and serve warm!
Tips, Tricks, and Suggestions
- Use a shallow baking dish for even roasting: A 9×13-inch pan works great because it gives enough space for the veggies to spread out and roast properly. Crowding everything into a smaller dish can lead to steaming instead of roasting, which changes the flavor and texture.
- Choose the right tomatoes: Cherry or grape tomatoes are ideal because they’re naturally sweet and burst beautifully when roasted. They also balance the richness of the Boursin cheese.
- Drizzle generously with olive oil: A good glug of olive oil helps everything roast properly and brings the sauce together after blending. Don’t skimp—it adds flavor and richness!
- Season before baking: Salt, black pepper, and red pepper flakes are simple, but important. They enhance the flavor of the tomatoes and the cheese. For extra depth, you could also add a pinch of Italian seasoning or dried oregano.
- Use an immersion blender (carefully!) Blending the hot baked ingredients right in the dish is super easy with an immersion blender—but go slowly and carefully to avoid splatters. If you don’t have one, you can transfer the mixture to a regular blender (let it cool slightly first).
- Save your pasta water: That starchy water is liquid gold! It helps thin the sauce and makes it cling beautifully to the pasta. Add a little at a time until it reaches your ideal consistency.
- Stir in fresh herbs for brightness: Fresh basil, parsley, or even chives are perfect finishing touches. They cut through the richness of the cheese and make the dish taste fresh and vibrant.
- Add protein to make it a full meal: Want to bulk it up? Toss in cooked chicken, sautéed mushrooms, or spinach just before serving. This dish is versatile and plays well with add-ins!
- Leftovers reheat beautifully: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or reserved pasta water to loosen the sauce.
Try these next
- Chicken Marsala Pasta
- Ravioli Casserole
- Homemade Hamburger Helper
- Stuffed Pepper Pasta
- Chicken Fajita Casserole
- Slow Cooker Beef Ragu
- Slow Cooker Shredded BBQ Chicken sandwiches
- Slow Cooker Salisbury Meatballs
- Chicken Cacciatore
- Mini Chicken Pot Pies
For more video, kitchen hacks, recipes and ideas follow me on Pinterest, Facebook, TikTok, and Instagram. Did you make this recipe? Share and tag me @StephGigliotti, I would love to see it!
Baked Boursin Cheese Pasta
Equipment
Ingredients
- 3 tbsp olive oil
- 2 pints cherry tomatoes
- 16 ounces rigatoni noodles
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 6 cloves garlic
- 5.2 ounce Boursin garlic & herbs cheese
- 1 yellow onion peeled and quartered
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil sliced
- 1/4 cup flat leaf parsley chopped
Instructions
- Set your oven to 375°F (190°C).
- In a 9×13-inch baking dish, place the Boursin cheese right in the center. Surround it with sliced onions, cherry tomatoes, and whole garlic cloves.
- Drizzle everything with olive oil, then sprinkle with salt, black pepper, and red pepper flakes to taste.
- Bake uncovered for 20–25 minutes, or until the tomatoes are bursting and the cheese is soft and melty.
- While the veggies are roasting, bring a large pot of water to a boil. Salt the water generously, then cook your pasta according to package directions.
- Reserve ½ cup of the pasta water before draining—this can help loosen your sauce later if needed.
- Once the tomato mixture is out of the oven, use an immersion blender right in the baking dish to blend everything into a smooth, creamy sauce. (Careful—it’s hot!)
- Add the cooked pasta to the dish and stir well to coat. Mix in freshly grated Parmesan cheese and a handful of chopped fresh herbs like basil or parsley. If the sauce feels too thick, stir in a splash of your reserved pasta water.
- Spoon into bowls, top with extra Parmesan if you’d like, and serve warm!
Made this recipe and it was very good, I didn’t use as many tomatoes as the recipe called for because the hubby hates them. I will keep this recipe in rotation and use the amount of tomatoes it calls for, hubby agreed, he loved it.
Awesome! Thank you for sharing!
This was delicious!!
so happy!