Baked Cherry Tomato Cream Cheese Pasta
This baked cherry tomato cream cheese pasta is about to become your go-to weeknight comfort meal! It’s creamy, flavorful, unbelievably easy, and perfect for anyone who loves the sweet-tangy taste of cherry tomatoes paired with rich cream cheese.
Servings :
Calories : 765kcal
Ingredients
- 7 oz (200 g) pasta, of choice
- 7 oz (200 g) cream cheese
- 2 ¼ cups (300 g) cherry tomatoes
- 1 clove garlic, minced
- 1 shallot, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- a pinch red pepper flakes, optional
- salt & pepper, to taste
- some fresh basil, chopped
Instructions
- Preheat oven to 390°F (200°C).
- Place cherry tomatoes, minced shallot, and garlic together with the olive oil, dried herbs, a pinch of red pepper flakes, salt, and pepper in a baking dish or casserole. Toss well to combine.
- Place cream cheese in the middle of the baking dish and bake for 30 minutes.
- In the meantime, cook pasta in a large pot of boiling salt water until al dente. Keep 4 tablespoons of pasta cooking water aside. Drain over a sieve.
- Add the cooked pasta to the baking dish and toss well. → Hint: If the sauce is too thick for your liking, mix in the reserved 4 tablespoons of pasta water.
- Sprinkle with fresh basil before serving!
Notes
- Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Gluten-Free: Regular pasta can be replaced with gluten-free pasta.
- Vegan: Use a vegan cream cheese alternative (I recommend one made with almonds).
Nutrition
Calories: 765kcal | Carbohydrates: 89g | Protein: 21g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 101mg | Sodium: 339mg | Potassium: 734mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2096IU | Vitamin C: 36mg | Calcium: 151mg | Iron: 3mg
