Description
Baked Cream Cheese Pasta Recipe is a creamy, comforting dish. Learn my easy, real-life method for a weeknight meal with minimal fuss and maximum flavor.
Ingredients
Scale
- Pasta & Base:
- 1 lb (450g) rigatoni, penne, or similar medium pasta
- 2 pints (about 4 cups) cherry or grape tomatoes
- 4–5 cloves garlic, minced
- 1/4 cup olive oil
- Creamy Goodness:
- 8 oz (226g) block full-fat cream cheese
- Flavor Makers:
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (or more, to taste)
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1/2 cup fresh basil leaves, chopped or torn
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- Prep Your Veggies & Pan:: First things first, get your oven preheating to 400°F (200°C). Then, grab a trusty baking dish – I usually use a 9×13 inch one, it gives everything room to roast properly. Toss those cherry tomatoes right in, scatter the minced garlic around, and give them a good drizzle of olive oil. Add a generous pinch of salt, pepper, and those red pepper flakes if you’re feeling spicy. I often get so excited at this stage that I forget to season properly, so don’t be like me, take your time! The smell of fresh garlic hitting the olive oil, even before baking, just promises good things.
- Add the Cream Cheese & Roast:: Now, make a little space in the center of your tomato mixture and nestle that glorious block of cream cheese right in there. Seriously, don’t cut it up; let it melt slowly and beautifully. Pop the whole dish into your preheated oven and let it roast for about 30-35 minutes. You’re looking for those tomatoes to burst and get super soft, and the cream cheese to be wonderfully warm and slightly browned on top. This is where the magic really starts for this Baked Cream Cheese Pasta Recipe; the aromas that fill your kitchen are just incredible, honestly.
- Cook the Pasta (Don’t Forget the Salt!):: While the tomatoes and cream cheese are doing their thing, get a big pot of water boiling for your pasta. Remember my earlier “oops” moment? Generously salt that water! Cook your pasta according to package directions until it’s al dente – you want a little bite to it. Before draining, make sure to reserve about a cup of that starchy pasta water. It’s a secret weapon for getting the sauce perfectly creamy later, trust me on this one. I always set a measuring cup right by the sink so I don’t forget.
- Mash & Mix the Sauce:: Carefully pull the baking dish from the oven. Those tomatoes will be bursting and juicy, and the cream cheese will be soft and melty. Grab a fork or a potato masher and gently mash everything together in the baking dish. Really get in there and break down those roasted tomatoes and incorporate the cream cheese until you have a wonderfully rustic, creamy sauce. It’ll smell sweet and tangy, and you’ll probably want to just eat it with a spoon right then and there.
- Combine Pasta & Sauce:: Drain your cooked pasta and add it directly into the baking dish with your mashed tomato-cream cheese mixture. Give it a good toss, making sure every single piece of pasta is coated in that luscious sauce. This is where the reserved pasta water comes in handy; if the sauce seems a little too thick, add a splash or two of that starchy water until it reaches your desired consistency. Don’t be afraid to add a bit more; I usually need about half a cup, sometimes more.
- Serve it Up Fresh:: Finally, ladle your beautiful Baked Cream Cheese Pasta Recipe into bowls. Garnish generously with fresh basil leaves – the green pop against the red sauce is so inviting – and a sprinkle of grated Parmesan cheese. Take a moment to appreciate the vibrant colors and the incredible aroma. It’s warm, it’s comforting, and it’s ready to disappear faster than you can say “more pasta, please!” This dish, when served fresh, just hits differently, hon.