Baked Cream Cheese Pasta Recipe
This Baked Cream Cheese Pasta | KJ & Company recipe is your secret to a luxuriously creamy, hands-off dinner. The magic happens in one pan where tomatoes roast until bursting, melding their sweet juices with rich cream cheese and aromatic herbs. After extensive testing, I’ve perfected this method to guarantee a silky, cohesive sauce every time—no more worrying about the cream cheese separating. It’s a foolproof, flavor-packed meal that feels indulgent yet comes together with minimal effort.
PrintBaked Cream Cheese Pasta
Ingredients
Scale
- 8 oz cream cheese
- 16 oz grape or roma tomatoes
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 16 oz pasta, such as bowties, rotini, shells or any small-shaped pasta.
- 1/4 cup chopped fresh basil
- 1/2 lemon, juiced
Instructions
- Preheat your oven to 400 degrees. Add the cream cheese to the bottom of a baking dish and pour the tomatoes in around it. Evenly season the cream cheese and tomatoes with the olive oil, garlic, thyme, salt and pepper. Add the tablespoons of butter in three different pads on top of the tomatoes.
- Bake for 30-35 minutes, or until everything is bubbly and golden brown. Meanwhile, boil the pasta according to package instructions. Drain.
- Use a spoon to gently smoosh and stir the tomatoes and cream cheese together to create a sauce while it is hot. Add in the cooked pasta, fresh basil and lemon juice and stir to coat. Enjoy!
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