Baked Cream Cheese Pasta
In 2-qt Enameled Baker: 8oz block cream cheese, pint of cherry tomatoes, small onion, 1t oregano, 1/2t crushed red pepper flakes, & 1/4 cup olive oil
Bake until cream cheese is golden & tomatoes have started to burst, about 40 minutes. Add spinach as soon as it comes out of oven.
Add bacon bits if you’d like, and stir until cheese is smooth and spinach is wilted.
While cheese bakes, bring large pot of salted water to a boil. Cook pasta al dente according to pkg directions. Reserve ½ cup pasta water, & drain.
Add pasta to stirred sauce & ¼ cup of reserved water; stir to combine. Add more water to help sauce come together as needed. Add salt/pepper to taste
Dinner is Served!
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