Description
A creamy and comforting pasta bake featuring roasted cherry tomatoes, sun-dried tomatoes, and full-fat cream cheese, combined with fresh spinach and Italian seasoning for a delightful, flavorful meal perfect for any occasion.
Ingredients
Scale
Roasted Tomato Mixture
- 20 oz. cherry tomatoes (2 pints)
- 1/2 small white onion, minced
- 1/4 cup sun-dried tomatoes
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tsp. Italian seasoning
- Salt and pepper, to taste
Cheese
- 8 oz. full-fat cream cheese
Vegetables and Pasta
- 2 cups fresh baby spinach, gently torn
- 8 oz. pasta of choice, cooked and drained
Garnish
- Basil (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the tomato and cream cheese mixture.
- Combine Ingredients: In an oven-safe casserole dish, combine the cherry tomatoes, minced white onion, sun-dried tomatoes, olive oil, minced garlic, Italian seasoning, salt, and pepper. Stir well to ensure all ingredients are mixed evenly.
- Add Cream Cheese: Nestle the whole block of full-fat cream cheese in the center of the tomato mixture.
- Bake Mixture: Bake the casserole uncovered for 35 to 40 minutes, or until the cream cheese is golden and starting to break apart, and the tomatoes have softened and roasted.
- Cook Pasta: While the tomato mixture bakes, cook your chosen pasta according to the package instructions, then drain well.
- Mix Sauce: Remove the baked casserole from the oven. Using a spoon, smash down the tomatoes into the cream cheese to create a creamy sauce and stir until smooth and combined.
- Add Spinach and Pasta: Stir the fresh baby spinach into the hot sauce until wilted, then mix in the cooked pasta thoroughly.
- Season to Taste: Taste the pasta bake and adjust salt and pepper as desired for the perfect seasoning balance.
- Serve: Serve hot, garnished with fresh basil if desired, and enjoy your creamy, flavorful pasta bake.
Notes
- You can use any pasta shape you prefer, such as penne, fusilli, or rigatoni.
- For a lighter option, substitute full-fat cream cheese with a reduced-fat version, though creaminess will be affected slightly.
- If you like a bit of spice, consider adding red pepper flakes with the Italian seasoning.
- This dish can be prepared ahead up to the step before baking and refrigerated; bake just before serving.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
Keywords: cream cheese pasta bake, roasted tomato pasta, baked pasta, creamy pasta recipe, vegetarian pasta bake, Italian pasta bake
