This dish is creamy, tangy, and just a little tangy from the tomatoes the cream cheese makes the sauce silky while cherry tomatoes roast down into sweet bursts. It browns a little on top for texture, so every bite mixes smooth sauce, tender pasta, and crisp edges.
Top reasons to try it: it’s quick to pull together, uses simple ingredients you likely have on hand, and makes great leftovers for busy weeknights. If you love comfort food that feels a little fancy but is actually low-effort, this one delivers. For other easy dishes with a cream-cheese twist, try this Oreo pancakes with cream cheese drizzle for a sweet weekend treat.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes from start to finish
- Made with pantry staples and a single block of cream cheese
- Great for family dinners and easy to scale up for guests
- Comforting, creamy texture with bright roasted tomato flavor
Ingredients of Cream Cheese Pasta Bake
- 1 block cream cheese, at room temperature
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 cups pasta, penne or rotini recommended, cooked al dente
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese, for topping
- Fresh basil, for garnish
Step-by-Step Instructions of Cream Cheese Pasta Bake
- Preheat the oven to 400°F (200°C).
- Toss the halved cherry tomatoes with olive oil, salt, pepper, and half the Italian seasoning on a baking sheet.
- Roast the tomatoes for 15–20 minutes until they burst and caramelize at the edges.
- Cook the pasta in salted boiling water until just al dente, drain, and set aside.
- Warm the cream cheese in a medium saucepan over low heat, stirring until smooth.
- Stir in garlic powder, the remaining Italian seasoning, and a splash of pasta water if the sauce seems too thick.
- Fold the roasted tomatoes and cooked pasta into the cream cheese sauce, mixing well to coat.
- Transfer the mixture to a baking dish, sprinkle with grated Parmesan, and bake for 8–10 minutes until the top is bubbly and slightly golden.
- Remove from the oven, let rest for 5 minutes, then garnish with fresh basil and serve.
Tips for Success
- Toss the hot pasta with a little olive oil if you’ll wait before baking to prevent sticking.
- Use full-fat cream cheese for the creamiest sauce.
- Don’t overbake you want some browning but not a dried-out casserole.
- Reserve a cup of pasta water to loosen the sauce if it gets too thick.
Substitutions & Variations of Cream Cheese Pasta Bake
To Make It Vegan/Gluten-Free:
- Use vegan cream cheese and a dairy-free Parmesan alternative to make it vegan.
- Swap in gluten-free pasta to make it gluten-free.
Variations:
- Stir in cooked spinach or kale for extra greens.
- Add cooked chicken, sausage, or white beans for more protein.
- Mix in a spoonful of pesto for a herb-forward twist.
- Use sun-dried tomatoes instead of roasted cherry tomatoes for deeper umami.
Storage Instructions of Cream Cheese Pasta Bake
Refrigerator:
- Store leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven or microwave, adding a splash of water or milk to loosen the sauce.
Freezer:
- This bake freezes best before adding fresh basil. Place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead:
- Roast the tomatoes and cook the pasta a day ahead. Combine and refrigerate, then bake when you’re ready to eat for an easy finish.
Frequently Asked Questions (FAQ) of Cream Cheese Pasta Bake
How can I prevent the sauce from becoming grainy?
- Warm the cream cheese slowly over low heat and stir constantly. Adding a little pasta water helps smooth it out.
Can I use a different cheese instead of cream cheese?
- Yes — mascarpone makes a similar creamy base. For more tang, blend half cream cheese with half ricotta.
Is this recipe freezer-friendly after baking?
- It’s better to freeze before baking for texture. If you freeze the baked dish, expect a softer texture after thawing and reheating.
Final Toughts
Give this Cream Cheese Pasta Bake a try when you need a comforting, low-effort meal that still feels special. It’s cozy, creamy, and forgiving perfect for busy weeknights or casual dinner guests. If you make it, please leave a comment and a star rating I’d love to hear what you added or changed to make it your own.
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Cream Cheese Pasta Bake
A creamy and comforting pasta bake that combines cream cheese and roasted cherry tomatoes, perfect for busy weeknight dinners.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 block cream cheese, at room temperature
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 cups penne or rotini pasta, cooked al dente
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese, for topping
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the halved cherry tomatoes with olive oil, salt, pepper, and half the Italian seasoning on a baking sheet.
- Roast the tomatoes for 15–20 minutes until they burst and caramelize at the edges.
- Cook the pasta in salted boiling water until just al dente, drain, and set aside.
- Warm the cream cheese in a medium saucepan over low heat, stirring until smooth.
- Stir in garlic powder, the remaining Italian seasoning, and a splash of pasta water if the sauce seems too thick.
- Fold the roasted tomatoes and cooked pasta into the cream cheese sauce, mixing well to coat.
- Transfer the mixture to a baking dish, sprinkle with grated Parmesan, and bake for 8–10 minutes until the top is bubbly and slightly golden.
- Remove from the oven, let rest for 5 minutes, then garnish with fresh basil and serve.
Notes
For extra greens, stir in cooked spinach or kale. This dish can be made vegan using dairy-free cream cheese and Parmesan alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian