Boursin Tomato Pasta (Healthy & High Protein)
This easy Boursin Tomato Pasta recipe features a simple sauce made with melty Boursin cheese, whipped cottage cheese, garlic, and beautifully blistered tomatoes, tossed with Italian chicken sausage and protein pasta, resulting in a lighter, more macro-friendly twist on the OG viral recipe!
Remember that baked feta pasta that went viral on the Internet a few years ago? Well, it’s had a serious glow-up, swapping the feta for Boursin cheese baked alongside juicy cherry tomatoes and whole garlic cloves. Hot from the oven, everything gets mashed into a silky, cheesy sauce and tossed with tender pasta.
I decided to take it a step further with a scoop of whipped cottage cheese and Italian-style chicken sausage for a savory, protein-packed upgrade. Each serving weighs in at around 500 calories and 24 grams of protein, making it indulgent in a smart, satisfying kind of way.
I love serving this creamy Boursin cheese tomato pasta with a big side salad (hello, copycat Olive Garden salad!) and plenty of warm garlic bread for scooping up every last bit of sauce. Add a glass of chilled white wine and you’re all set. But no, seriously, you’re going to LOVE this dish.
What is Boursin cheese?
If you’ve never tried Boursin cheese, it’s a soft, spreadable Gournay-style cheese that’s flavored with garlic and herbs. It’s typically found in the specialty cheese section, and it’s available in a few flavors.
Before we get started, here’s an overview of why this baked boursin pasta is a must-try:
- Big flavor, low effort. Toss everything into a baking dish, and the oven takes care of the rest.
- Packed with protein. Cottage cheese, chicken sausage, and protein pasta bring serious staying power.
- Versatility. It’s easy enough for an everyday family dinner but also fancy enough to wow guests.
- Customizable. You can swap the sausage, toss in extra veggies, spice it up, and more!
Ingredients you’ll need
- Boursin cheese. This creamy cheese melts into a rich, garlicky cheese sauce, making it perfect for baked pasta dishes like this one. I use the Basil & Chive variety, but the classic Garlic & Fine Herbs works great too.
- Cherry tomatoes. When roasted, these juicy little gems release just enough liquid to help build the sauce. Any small tomato variety works –just make sure it’s ripe!
- Italian chicken sausage. Sliced sausage adds smoky, savory depth and a little protein boost. I like the Aidells brand, but any fully cooked Italian-style smoked chicken sausage will do. Prefer pork? Go for it.
- Garlic cloves. Whole cloves roast up soft and mellow in the oven, then mash right into the sauce. If you’re a garlic lover, feel free to throw in an extra clove or two.
- Extra virgin olive oil. Helps everything roast and adds richness to the sauce. Use a good-quality extra-virgin olive oil for the best flavor –something you’d be happy to dip bread into.
- Salt and pepper. Don’t underestimate these simple seasonings. Salt helps pull the juices from the tomatoes while they roast, while freshly cracked black pepper adds a subtle kick.
- Protein pasta. I love the way Barilla Protein+ rotini holds onto all that creamy sauce, but feel free to use your favorite protein pasta. If you’re not concerned about protein, regular pasta works too. Just choose one with grooves or spirals, such as rotini, fusilli, or penne, for the sauce to cling to.
- Low-fat whipped cottage cheese. This is my secret weapon for extra creaminess and protein, without making the sauce too heavy. I use Good Culture’s cottage cheese. If you’re not into cottage cheese, ricotta cheese works just as well.
- Fresh basil. I sprinkle it on right before serving to add brightness and color to the finished dish. Fresh parsley or oregano can also be used, but basil is the best choice.
- Parmesan cheese. Totally optional, but a fresh grating of Parm at the end adds a salty, nutty finish. Go for the real-deal Parmigiano-Reggiano if you can –it makes a difference.
How to make Boursin cheese tomato pasta
Step 1: Assemble. Preheat the oven to 425°F and coat a baking dish with olive oil spray. Place the Boursin cheese in the center of the dish, then scatter the tomatoes, sausage, and garlic around it.
Step 2: Roast. Drizzle everything with olive oil and season with salt and pepper. Then, pop the baking dish in the preheated oven and roast uncovered for 30 minutes.
Step 3: Cook pasta. Meanwhile, bring a large pot of salted water to a boil and cook your pasta al dente according to the package directions. Reserve some of the starchy pasta water before draining.
Step 4: Combine. After roasting, mash the garlic cloves directly in the baking dish, then add the cooked pasta, whipped cottage cheese, and reserved pasta water and toss it all together. Sprinkle freshly grated Parmesan and chopped basil over the top if desired and enjoy!
Recipe tips and FAQs
- Whip the cottage cheese. The whipped texture helps it blend seamlessly into the sauce without any curds. I like to use an immersion blender to whip it right in the container, but you can also use a small food processor or blender to get it nice and smooth. If you’re not a cottage cheese fan, you can swap it with a creamy full-fat ricotta.
- Reserved pasta water = liquid gold. The starchy liquid helps transform the tomato juices, melted Boursin, and whipped cottage cheese into a silky, cohesive pasta sauce. Set aside at least ¾ cup of the pasta liquid before draining it.
- Use a 9×13-inch baking dish. This will give the tomatoes room to roast and caramelize without overcrowding. If the dish is too small, everything will steam and you’ll miss out on those sweet, jammy tomato juices.
Variations
This Boursin cheese pasta is super flexible! Here are some delicious ways to switch things up:
- Meaty add-ins: Beyond Italian chicken sausage, leftover rotisserie chicken, sautéed shrimp, or meatballs made with lean ground beef would be delicious tossed in (just add them cooked after baking).
- Spice it up: Add a pinch of red pepper flakes to the tomato mixture before roasting, or stir in a spoonful of Calabrian chili paste at the end for added heat.
- Add greens: Toss in a couple of handfuls of baby spinach or arugula right after adding the pasta –the heat will wilt them just enough.
- Add roasted veggies: If you have leftover roasted veggies, such as mushrooms, zucchini, eggplant, broccoli, cauliflower, or bell peppers, toss them in at the end to bulk up the dish (and reduce food waste while you’re at it!).
If you can’t find Boursin, a whipped herbed cream cheese works well, or you can use garlic and herb goat cheese for a slightly tangier version. Just ensure it’s a soft, spreadable cheese that melts easily into the sauce.
For a creamier sauce, try stirring in a splash of cream, a spoonful of crème fraîche, or a little extra cottage cheese. You can also add grated Parmesan directly into the mix to amp up the richness and flavor.
Storing and freezing
Storing: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken in the refrigerator –just stir in a splash of water, broth, or milk when reheating to loosen it up.
Freezing: I don’t recommend freezing this dish. The texture of the Boursin sauce doesn’t hold up well once thawed, especially with the added cottage cheese.
More healthy pasta recipes
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Boursin Tomato Pasta
Equipment
- 9×13 baking dish
Ingredients
- 5.3 oz Boursin basil and chive cheese
- 1½ pints cherry tomatoes
- 2 links Italian-style smoked chicken sausage sliced into 1" slices (I used Aidells brand)
- 5 cloves garlic root ends trimmed
- 2 tbsp extra virgin olive oil
- salt and freshly cracked pepper to taste
- 8 oz dry Barilla + protein rotini or protein pasta of choice
- ¾ cup reserved pasta water
- ⅓ cup low-fat cottage cheese whipped (I use Good Culture)
- ¼ cup fresh basil leaves finely chopped
- optional: freshly grated parmesan cheese for topping
Instructions
- Preheat the oven to 425 degrees F. and generously spray a 9×13 baking dish with olive oil spray.
- Place the Boursin cheese in the center of the baking dish, then spread the cherry tomatoes, sliced sausage, and garlic cloves around it. Drizzle with olive oil and lightly season with salt and pepper.
- Roast for 30 minutes.
- While the tomato mixture is roasting, bring a pot of salted water to a boil and cook the pasta to the desired texture, following the package directions (I do al dente). Reserve ¾ cup of the starchy pasta water, then drain the pasta and set aside.
- Remove the baking dish from the oven and mash the garlic cloves.
- Stir in the reserved pasta water, whipped cottage cheese, and pasta. Toss well to mix.
- Garnish with freshly grated Parmesan and finely chopped basil, if desired.
Notes
- Whip the cottage cheese. The whipped texture helps it blend seamlessly into the sauce without any curds. I like to use an immersion blender to whip it right in the container, but you can also use a small food processor or blender to get it nice and smooth. If you’re not a fan of cottage cheese, you can swap it with ricotta.
- Reserved pasta water = liquid gold. The starchy liquid helps transform the tomato juices, melted Boursin, and whipped cottage cheese into a silky, cohesive pasta sauce. Set aside at least ¾ cup of the pasta liquid before draining it. Don’t forget to save it before draining!
- Use a 9×13-inch baking dish. This will give the tomatoes room to roast and caramelize without overcrowding. If the dish is too small, everything will steam and you’ll miss out on those sweet, jammy tomato juices.
Nutrition
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So good!