Cream Cheese Pasta Bake
User Reviews
4.7
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Servings
4 people
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Calories
580 kcal
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Course
Main Course
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Cuisine
American
Cream Cheese Pasta Bake
Description
In this dish, whole cherry tomatoes and chopped onions are combined with sun-dried tomatoes, garlic, Italian herbs, olive oil, salt, and pepper in a casserole and baked until the tomatoes soften and juices develop a roasted depth. The cream cheese is nestled on top to bake alongside and then mashed and mixed into the tomato base, creating a creamy sauce.
Cooked pasta is stirred in along with fresh spinach, which wilts into the warm sauce, adding a mild vegetal freshness and soft texture contrast. The cream cheese provides richness and a gentle tang, complementing the bright acidity from the tomatoes. The seasoning balances savory and herby notes.
It's ideal for serving as a main or side dish, with optional basil garnish for aroma. Different pasta shapes can be used and proteins may be added to make it more substantial. The layered tomato base and cream cheese elevate the sauce’s body without heaviness, while the spinach enhances nutritive value and color vibrancy.
Careful mixing of sun-dried tomatoes into the dish before baking helps avoid burning and maintains flavor integrity. Leftovers store well refrigerated for several days.
Ingredients
- 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 to taste
- black pepper to taste
- 8 oz. full-fat cream cheese
- 2 cups spinach fresh, gently torn
- 8 oz. pasta cooked
- basil optional garnish
Instructions
- 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
- Cool the pasta bake before transferring leftovers to an airtight container; store in the fridge up to 3 to 4 days.
- Add cooked protein such as chicken, bacon, grilled shrimp, salmon, steak, or tofu to increase the meal's heft and variety.
- This recipe works with any pasta shape; cook pasta according to package instructions for best texture.
- Ensure sun-dried tomatoes are well mixed in the baking dish to prevent burning during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 580kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 14g | 28% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 62mg | 21% |
| Sodium | 231mg | 10% |
| Potassium | 870mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin C | 41mg | 46% |
| Calcium | 131mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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