Creamy Tomato Pasta

This Creamy Tomato Pasta bake is a dish I make all the time for the kids because it is so simple to make, creamy good, and the perfect weeknight dinner to put together when you aren’t sure what to make.

Ingredients
▢2 cups packed spinach, roughly chopped
▢2 cups cherry tomatoes
▢2 cups chopped mushrooms
▢3-4 garlic cloves
▢1/4 cup olive oil
▢1 teaspoon dried basil
▢1 teaspoon dried oregano
▢Kosher salt and pepper, to taste
▢2 Boursin cheese wheels
▢12 ounces pasta of your choice
▢1/2 tsp crushed chili flakes, or to taste, optional

Instructions
Preheat the oven to 350 F.
In a large baking dish add the 2 cups packed spinach, 2 cups cherry tomatoes, 2 cups chopped mushrooms (sliced or chopped), and 3-4 garlic cloves (minced). Drizzle with the 1/4 cup olive oil and sprinkle with 1 teaspoon dried basil, 1 teaspoon dried oregano, Kosher salt and pepper. Use your hands to toss everything and mix.
Nestle the 2 Boursin cheese wheels into the veggies in the dish. Bake at 350F for 20-25 minutes or until the tomatoes burst and get soft.
Meanwhile, cook the 12 ounces pasta of your choice in salted water according to package timing. Reserve 1 cup of the pasta water, then drain.
Once the cheese and veggies are done baking, use a fork and crush the cheese while hot; stir well with the veggies to create a creamy sauce.
Add in the reserved pasta water and 1/2 tsp crushed chili flakes and stir to combine.
Add the cooked pasta and toss to coat. Serve immediately and enjoy!

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