Print

Baked Cream Cheese Pasta

This baked cream cheese pasta takes the baked feta trend to the next level thanks to a super flavorful cream cheese sauce with tomatoes, mushrooms, onions and fresh lemon juice all baked to perfection and served with spaghetti.

Prep: 10 minutesCook: 40 minutesTotal: 50 minutes
Fat 34 Carbs 55 Protein 14
Yield 4 1x

Ingredients

  • 8-oz. cream cheese, cold
  • 2 pints cherry tomatoes
  • 8-oz. Bella mushrooms, chopped
  • 1/2 medium white onion, minced
  • 1/4 cup dry white wine
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup starchy pasta water
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh lemon zest
  • 8-oz. uncooked spaghetti pasta

Instructions

  1. Preheat the oven to 400ºF.
  2. Pour cherry tomatoes, mushrooms, and onions into a 9×13-inch casserole dish. Add olive oil, white wine, and lemon juice into the casserole dish and toss until the tomatoes are coated. 
  3. Season with garlic powder, salt, and pepper and toss again. 
  4. Next, place a block of cream cheese into the middle of the casserole dish and bake the cream cheese dish at 400ºF for 40 minutes. 
  5. Meanwhile, bring a large pot of salted water to a boil and add pasta. Cook the pasta until it is cooked to al dente. 
  6. Before pouring the pasta into a strainer remove 1 cup of starchy pasta water from the pot and set it aside. 
  7. Strain pasta and set aside. 
  8. Remove the cream cheese dish from the oven and use a fork or spoon to smash the cream cheese with a fork or spatula. Smash the tomatoes, making sure they have burst, and then stir the cream cheese, tomatoes, and mushrooms together until it forms a creamy pasta sauce.
  9. Add the lemon zest and fresh herbs to the casserole dish and then pour in around 1/2 cup of starchy pasta water to the sauce and mix.
  10. Add the cooked pasta to the casserole dish and toss until the pasta is coated in the sauce. 
  11. Serve immediately with fresh cracked black pepper and lemon zest.

Nutrition Facts

Serving Size: 1/4 Calories: 575 Sugar: 8 Sodium: 488 Fat: 34 Carbohydrates: 55 Fiber: 3 Protein: 14 Cholesterol: 57
Author: Linley HansonCategory: PastaMethod: OvenCuisine: Italian

Keywords: baked cream cheese pasta