Cream Cheese Pasta Bake
A creamy and flavorful Cream Cheese Pasta Bake loaded with cherry tomatoes, spinach, and sun-dried tomatoes.
Equipment
- oven-safe casserole dish
Ingredients
Vegetables
- 20 oz. cherry tomatoes 2 pints
- ½ small white onion minced
- ¼ cup sun-dried tomatoes
- 3 cloves garlic minced
- 1 tsp. Italian seasoning
- to taste salt
- to taste pepper
Dairy
- 8 oz. full-fat cream cheese
Greens
- 2 cups fresh baby spinach gently torn
Pasta
- 8 oz. pasta of choice cooked
Oils
- ¼ cup olive oil
Garnish
- basil optional garnish
Instructions
Cooking Steps
- 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
Storage: Allow pasta dish to cool then transfer to an air tight container. Store in fridge for 3-4 days. Add a protein of choice to make this 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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