One-Pan Creamy Boursin Pasta Bake
Whip up a creamy, cheesy pasta dinner with minimal effort! This one-pan creamy Boursin pasta bake is loaded with spinach, mushrooms, and sun-dried tomatoes, all baked together in a rich, herb-infused sauce.
Servings: 6
Ingredients
- 12 ounces Pasta penne, rigatoni, or rotini
- 1 tablespoon Olive oil
- 2 Cloves garlic minced or 1 teaspoon garlic powder
- ½ cup Sun-dried tomatoes chopped (oil-packed or dried)
- 1 can (7–8 ounces) Mushrooms drained
- 1 cup Heavy cream or milk for a lighter version
- 3 cups Hot water
- 1 Bouillon cube chicken or vegetable
- 1 package (5.2 ounces) Boursin cheese garlic and herb flavor
- ½ cup Shredded mozzarella cheese
- ¼ cup Grated Parmesan cheese
- 2 cups Fresh spinach roughly chopped
- Salt to taste
- Pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat the oven to 400°F.
- Place the whole package of Boursin cheese in the center of a 9×13-inch baking dish.
- Arrange the dry pasta, minced garlic, chopped sun-dried tomatoes, drained mushrooms, chopped spinach, heavy cream, hot water, and bouillon cube around the cheese. Season with salt and pepper.
- Sprinkle the shredded mozzarella and grated parmesan over the top.
- Pour the olive oil over the ingredients.
- Cover tightly with aluminum foil and bake for 40 minutes.
- At the 20-minute mark, remove from the oven and gently stir to ensure that the pasta is soaking in the sauce. Re-cover and return to oven.
- After 40 minutes, check that the pasta is tender. If desired, uncover and bake for an additional 5–10 minutes until the top is golden.
- Let it rest for 5 minutes. Garnish with fresh basil or parsley before serving.
Notes
Pasta type: Use short pasta shapes such as penne, rigatoni, or rotini that cook evenly and soak up the creamy sauce. Avoid very thin pasta like angel hair.
Hot water: Use hot water when mixing with the bouillon and cream to ensure even cooking for the pasta. If the pasta looks a little dry before the final bake, stir in ¼–½ cup more hot water.
Cover Tightly: Keeping the foil tightly sealed traps steam, allowing the pasta to cook fully and the sauce to thicken without drying out.
Stir midway: Gently stirring at the 20-minute mark ensures the pasta gets coated in the creamy sauce and cooks evenly.
Make it extra golden: Uncover the dish for the last 5–10 minutes if you want a golden, bubbly, cheesy top layer.
Don’t overbake: Overbaking makes the pasta dry. If it looks too thick, add a splash of hot water before the final bake.
Nutrition
Serving: 6servings | Calories: 242kcal | Carbohydrates: 10g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 582mg | Potassium: 543mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1010IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 2mg