Thank you, Terra Bergen, for this recipe! Creamy, rich, and satisfying, this pasta dish will transport you to Tuscany without having to leave your home! Baby spinach and the cherry tomato sauce ensures you are getting a full serving of veggies when diving into this decadent dish. Set it and forget it, then enjoy—this pasta is definitely worth the wait!
Perfectly Balance Your Plate
This is a perfectly balanced plate.
1 brick (8 oz/250 g) cream cheese, light
1 pint cherry tomatoes
4 strips bacon, cut into 1" pieces, optional
1⁄2 tsp crushed red pepper flakes
1 tspMinced Garlic
1 tbspPizza Seasoning, or Tuscan Chicken Burger Seasoning
1⁄4 cup extra-virgin olive oil
4 cups baby spinach
340 g (12 oz) long pasta, your choice
Toppings (optional): fresh basil
- Preheat oven to 400° F.
- Place cream cheese in middle of a large baking dish. Add tomatoes and bacon, if using, around the cheese. Sprinkle red pepper flakes, Minced Garlic, and seasoning all over, and drizzle with oil.
- Bake until cream cheese is golden, and tomatoes have started to burst, about 40 min. Add spinach as soon as it comes out of the oven and stir until cheese is smooth and the spinach is wilted.
- While cheese bakes, bring a large pot of water to a boil. Cook pasta until al dente, according to package directions. Reserve 1⁄2 cup pasta water, then drain.
- Add pasta to stirred sauce and 1⁄4 cup reserved pasta water. Stir to combine. Add more pasta water to help sauce come together as needed and season with salt and pepper, to taste.
Per serving: Calories 590, Fat 24 g (Saturated 7 g, Trans 0 g), Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 75 g (Fibre 5 g, Sugars 8 g), Protein 18 g.
Boil pasta using Vegetable Broth.