Cream Cheese Pasta Bake
This Cream Cheese Pasta Bake features creamy sauce made from roasted cream cheese and tomatoes, perfect for a cozy meal.
Equipment
- oven
- casserole dish
Ingredients
Vegetables
- 20 oz cherry tomatoes 2 pints
- ½ small white onion minced
- ¼ cup sun-dried tomatoes
- 3 cloves garlic minced
- 2 cups fresh baby spinach gently torn
Condiments
- ¼ cup olive oil
- 1 teaspoon Italian seasoning
- salt to taste
- pepper to taste
Dairy
- 8 oz full-fat cream cheese
Pasta
- 8 oz pasta of choice cooked
Garnish
- basil optional garnish
Instructions
Preparation
- Preheat the oven to 400°F.
- Pour the cherry tomatoes, onions, sun-dried tomatoes, olive oil, garlic, Italian seasoning, salt, and pepper into an oven-safe casserole dish. Stir to combine.
- Nestle the cream cheese in the center.
- Bake, uncovered, for 35-40 minutes until the cheese is golden and looks like it's about to fall apart.
- Meanwhile, cook the pasta of choice according to package directions. Drain.
- Remove the casserole dish from the oven. Smash the tomatoes down using a spoon and stir the cream cheese until it creates a sauce.
- Stir in the spinach until wilted, and then stir in cooked pasta. Taste and adjust, adding more salt or pepper as desired.
- Serve and garnish with basil. Enjoyyyy!!
Notes
Allow pasta dish to cool then transfer to an air tight container. Store in fridge for 3-4 days. You can add a protein of choice for a more satisfying meal. Use any pasta shape you prefer. Make sure the sun dried tomatoes are mixed in the dish to prevent them from burning.
Nutrition
Serving: 1servingCalories: 580kcalCarbohydrates: 57gProtein: 14gFat: 34gSaturated Fat: 13gCholesterol: 62mgSodium: 231mgPotassium: 870mgFiber: 5gSugar: 10gVitamin C: 41mgCalcium: 131mgIron: 4mg
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