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Creamy baked Boursin pasta with spaghetti, spinach, tomatoes, and blended zucchini sauce in a white baking dish

Baked Boursin Pasta with Zucchini, Spinach & Tomatoes

A creamy baked Boursin pasta made with spinach, cherry tomatoes, garlic, onion, and zucchini blended into the sauce for a smooth, flavorful finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 large zucchini chopped
  • 1 cup fresh spinach packed
  • 2 cups cherry tomatoes
  • 1 medium onion chopped
  • 3–4 cloves garlic
  • ¼ cup olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste
  • 1 wheel Boursin cheese
  • 16 oz pasta Barilla or pasta of choice
  • ½ tsp crushed chili flakes optional
  • 1 cup pasta water reserved; use 1/4 cup to start

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
  2. Preheat the oven to 350°F.
  3. In a baking dish, add the chopped zucchini, spinach, cherry tomatoes, onion, and garlic cloves.
  4. Place the Boursin cheese wheel in the center of the dish.
  5. Sprinkle in the dried basil, dried oregano, salt, black pepper, and crushed chili flakes if using. Drizzle with olive oil.
  6. Bake uncovered for 20 to 25 minutes, or until the tomatoes are softened and the vegetables are tender.
  7. Remove the dish from the oven. Add about 1/4 cup of the reserved pasta water and blend with an immersion blender until the sauce is smooth and creamy. Add more pasta water as needed to loosen the sauce.
  8. Add the drained pasta and toss until fully coated in the creamy sauce.
  9. Garnish with extra parsley and grated Parmesan, if desired, and serve warm.
    10. Start with about 1/4 cup of the reserved pasta water after baking, then add more as needed until the sauce reaches your preferred creamy consistency.