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Cream Cheese Pasta Bake is a rich and creamy dish made with roasted cherry tomatoes, garlic, spinach, and smooth cream cheese. This easy one-pan recipe delivers a comforting, flavorful pasta dinner perfect for weeknights or cozy weekends.

Ingredients

20 oz (2 pints) cherry tomatoes
½ small white onion, minced
¼ cup sun-dried tomatoes, chopped
¼ cup olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
8 oz full-fat cream cheese
2 cups fresh baby spinach, gently torn
8 oz pasta of choice, cooked (such as penne, fusilli, or rigatoni)
Fresh basil, for garnish (optional)

Instructions

Preheat the oven:
Set your oven to 400°F (200°C).
Prepare the tomato mixture:
In a large oven-safe casserole dish, combine cherry tomatoes, minced onion, sun-dried tomatoes, olive oil, garlic, Italian seasoning, salt, and pepper. Stir until everything is evenly coated.
Add the cream cheese:
Place the block of cream cheese in the center of the tomato mixture.
Bake:
Bake uncovered for 35–40 minutes, until the tomatoes are blistered and the cream cheese is soft and lightly golden.
Cook the pasta:
While the tomatoes bake, cook your pasta according to package directions. Drain and set aside.
Create the sauce:
Remove the baking dish from the oven. Using a spoon, gently smash the roasted tomatoes and stir the cream cheese until everything combines into a creamy sauce.
Add spinach and pasta:
Stir in the spinach until wilted, then add the cooked pasta and toss until evenly coated in the sauce. Taste and adjust with additional salt or pepper if needed.
Serve:
Garnish with fresh basil and serve warm.

Why You’ll Love This Recipe

Simple and comforting: A cozy, fuss-free pasta bake made with just a few wholesome ingredients.
Creamy and flavorful: The cream cheese melts into the roasted tomatoes for a velvety sauce packed with flavor.
One-dish wonder: Minimal cleanup—everything bakes in one dish before mixing with pasta.
Vegetarian-friendly: A perfect meatless meal that feels hearty and satisfying.

Tips

Use full-fat cream cheese for the creamiest, richest sauce.
Roast the tomatoes fully—the longer they cook, the sweeter and more flavorful they become.
If your sauce feels too thick, add a splash of pasta water or milk to loosen it up.
Stir the spinach in while the sauce is hot so it wilts perfectly without overcooking.
Finish with grated Parmesan or chili flakes for an extra burst of flavor.

Variations and Substitutions

Add protein: Mix in cooked chicken, shrimp, or crispy bacon.
Make it dairy-free: Use vegan cream cheese or cashew cream.
Try different greens: Kale, arugula, or Swiss chard work well in place of spinach.
Use flavored cream cheese: Garlic and herb or sun-dried tomato cream cheese adds even more flavor.
Swap the pasta: Works beautifully with gluten-free or whole wheat pasta.

FAQs

Can I make this ahead of time?
Yes! Prepare the sauce ahead and store it in the fridge for up to 2 days. When ready to serve, heat it up, add pasta, and bake briefly until warm.

Can I freeze leftovers?
This pasta bake freezes well for up to 2 months. Reheat in the oven or microwave with a splash of milk to restore creaminess.

What if I don’t have sun-dried tomatoes?
You can skip them or replace with a spoonful of tomato paste for an extra boost of flavor.

Can I add cheese on top?
Absolutely! Sprinkle shredded mozzarella or Parmesan over the top before baking for a bubbly, cheesy crust.

Serving

Serve this creamy pasta bake with a simple green salad, garlic bread, or roasted vegetables for a complete meal. It’s also delicious alongside grilled chicken or baked fish.

Suggestions

Add a drizzle of balsamic glaze or fresh lemon juice before serving for brightness.
Garnish with fresh herbs like basil, parsley, or thyme.
For a spicy version, mix in a pinch of red pepper flakes before baking.
Double the recipe for meal prep—it reheats beautifully for lunches or busy weeknights.