Ingredients
Scale
- 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