Ingredients:

  • 8 oz cream cheese, cubed and softened
  • 2 cups cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb penne or rigatoni pasta
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 1 handful fresh basil leaves, torn
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the cubed cream cheese in the center of a 9x13-inch baking dish and surround it with cherry tomatoes and minced garlic.
  3. Drizzle the mixture with olive oil and season with salt and pepper.
  4. Roast for 20 minutes until the tomatoes have burst and the cream cheese edges are turning a light golden brown.
  5. While the base roasts, bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the 'al dente' package directions.
  6. Reserve 1/4 cup of the starchy pasta water, then drain the pasta.
  7. Remove the baking dish from the oven and use a whisk to mash the roasted tomatoes and cream cheese together until a smooth sauce forms.
  8. Fold in the reserved pasta water and grated Parmesan until the sauce is glossy.
  9. Stir in the under-cooked pasta and fresh basil until every noodle is evenly coated.
  10. Top with shredded mozzarella and return to the oven for 10 minutes, or until the cheese forms a mahogany-colored crust.