Baked Boursin Pasta Casserole with Spring Vegetables
Baked Boursin pasta casserole turns simple pasta, spring vegetables, and garlic herb cheese into a creamy dinner that tastes rich without much work.
This casserole is creamy, colorful, and easy enough for a weeknight. The Boursin melts into the vegetable broth and coats every piece of pasta with a garlicky sauce. Asparagus, peas, tomatoes, and spinach keep it fresh and bright.
Why You’ll Love This Recipe
- Creamy without a separate sauce: Boursin and broth melt together right in the baking dish.
- Loaded with vegetables: Asparagus, peas, tomatoes, and spinach add color, fiber, and fresh flavor.
- Great texture: The pasta stays tender, the tomatoes turn juicy, and the parmesan bakes into golden edges.
- Easy to adjust: Use the pasta shape you have and swap in seasonal vegetables when needed.
Fabian’s Budget Tip: Buy one Boursin cheese and stretch it with broth instead of using cream. You get the same creamy garlic herb flavor while keeping the sauce lighter and more affordable. Frozen peas also cost less than many fresh vegetables and taste sweet in this bake.
Ingredients (Serves 4)
- 12 ounces short pasta such as penne, fusilli, or rigatoni (340 g)
- 1 package Boursin garlic and fine herbs cheese, 5.2 ounces (150 g)
- 12 ounces asparagus, trimmed and cut into 1-inch pieces (340 g)
- 2 cups cherry tomatoes (300 g)
- 1 cup frozen peas (140 g)
- 3 packed cups baby spinach (90 g)
- 3 garlic cloves, minced
- 1 cup vegetable broth (240 ml)
- 1/2 cup grated parmesan cheese (50 g)
- 2 tablespoons olive oil (30 ml)
- 1/2 teaspoon kosher salt (3 g)
- 1/4 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Heat the Oven and Cook the Pasta
Heat the oven to 400°F (200°C). Bring a large pot of well salted water to a boil. Cook the pasta 2 minutes less than the package directions. It should taste firm in the center because it will finish in the oven. Drain it and set it aside.
2. Roast the Boursin and Vegetables
Add the Boursin to the center of a 9 by 13 inch baking dish. Scatter the asparagus, cherry tomatoes, and garlic around it. Drizzle with olive oil, then sprinkle with salt and black pepper. Roast for 15 minutes, until the tomatoes look glossy and wrinkled and the asparagus smells sweet and grassy.
3. Make the Creamy Sauce
Pull the dish from the oven. Pour in the vegetable broth and stir the softened Boursin until it melts into a creamy sauce. The sauce should look silky and pale, with small bits of garlic and tomato juices mixed through it.
4. Add Pasta, Peas, and Spinach
Add the drained pasta, frozen peas, and baby spinach. Stir until the pasta is coated and the spinach starts to wilt from the heat. If the mixture feels very thick, add another splash of broth or hot pasta water until it looks loose and creamy.
5. Top with Parmesan and Bake
Sprinkle the parmesan over the top. Bake for 15 to 18 minutes, until the edges bubble and the top turns lightly golden. Let the casserole rest for 5 minutes before serving so the sauce can settle and cling to the pasta.
Expert Troubleshooting and FAQs
Can I use a different pasta shape?
Yes. Short pasta works best because it catches the sauce. Penne, fusilli, rigatoni, shells, and rotini all work well. Avoid very tiny pasta because it can turn soft in the oven.
Why is my casserole dry?
The pasta may have absorbed more liquid than expected. Stir in a splash of warm vegetable broth before baking, or add a little hot pasta water if you saved some. The mixture should look creamy before it goes into the oven.
Can I use frozen vegetables?
Yes. Frozen peas work directly from the freezer. For frozen asparagus or spinach, thaw and squeeze out extra water first so the casserole does not turn watery.
Can I make this ahead?
You can assemble it up to 1 day ahead. Cover and refrigerate it before the final bake. Add a splash of broth before baking because the pasta will soak up sauce as it sits.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven with a small splash of broth to bring back the creamy texture.
Estimated Nutritional Facts
Per serving, rough estimate:
- Calories: 520
- Protein: 21 g
- Carbs: 68 g
- Fats: 19 g
Baked Boursin Pasta Casserole with Spring Vegetables
Ingredients
- 12 ounces short pasta such as penne, fusilli, or rigatoni (340 g)
- 1 package Boursin garlic and fine herbs cheese, 5.2 ounces (150 g)
- 12 ounces asparagus, trimmed and cut into 1-inch pieces (340 g)
- 2 cups cherry tomatoes (300 g)
- 1 cup frozen peas (140 g)
- 3 packed cups baby spinach (90 g)
- 3 garlic cloves, minced
- 1 cup vegetable broth (240 ml)
- 1/2 cup grated parmesan cheese (50 g)
- 2 tablespoons olive oil (30 ml)
- 1/2 teaspoon kosher salt (3 g)
- 1/4 teaspoon black pepper (1 g)
Instructions
- 1. Heat the Oven and Cook the Pasta. Heat the oven to 400°F (200°C). Bring a large pot of well salted water to a boil. Cook the pasta 2 minutes less than the package directions. It should taste firm in the center because it will finish in the oven. Drain it and set it aside.
- 2. Roast the Boursin and Vegetables. Add the Boursin to the center of a 9 by 13 inch baking dish. Scatter the asparagus, cherry tomatoes, and garlic around it. Drizzle with olive oil, then sprinkle with salt and black pepper. Roast for 15 minutes, until the tomatoes look glossy and wrinkled and the asparagus smells sweet and grassy.
- 3. Make the Creamy Sauce. Pull the dish from the oven. Pour in the vegetable broth and stir the softened Boursin until it melts into a creamy sauce. The sauce should look silky and pale, with small bits of garlic and tomato juices mixed through it.
- 4. Add Pasta, Peas, and Spinach. Add the drained pasta, frozen peas, and baby spinach. Stir until the pasta is coated and the spinach starts to wilt from the heat. If the mixture feels very thick, add another splash of broth or hot pasta water until it looks loose and creamy.
- 5. Top with Parmesan and Bake. Sprinkle the parmesan over the top. Bake for 15 to 18 minutes, until the edges bubble and the top turns lightly golden. Let the casserole rest for 5 minutes before serving so the sauce can settle and cling to the pasta.
