This oven baked 3-ingredients lazy Boursin tomato ziti is the kind of low-effort dinner that still feels rich and satisfying, making it ideal for movie nights, busy weekdays, or any time you want comfort food without a long prep list. It follows the spirit of the viral baked cheese-and-tomato pasta method, but swaps in creamy Boursin for even more flavor, creating a silky sauce as the cheese melts together with roasted tomatoes and hot pasta.
Serve this ziti with a crisp green salad, simple garlic bread, or roasted broccoli to balance the creamy sauce. If you want to round it out for guests, add a platter of marinated olives or a light antipasto starter, and pour sparkling water or a chilled white wine alongside.
Oven Baked 3-Ingredients Lazy Boursin Tomato Ziti
Servings: 4 to 6
Ingredients
1 pound ziti
2 pints cherry tomatoes
1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese
1 tablespoon olive oil (optional, for roasting)
1/2 teaspoon kosher salt (optional)
1/4 teaspoon black pepper (optional)
Directions
1. Heat the oven to 400°F. Add the cherry tomatoes to a medium baking dish, place the Boursin in the center, and drizzle the tomatoes with olive oil if using. Sprinkle with salt and pepper if desired.
2. Bake for 25 to 30 minutes, until the tomatoes are blistered and bursting and the cheese is very soft and lightly golden on top.
3. While the tomatoes bake, cook the ziti in well-salted water until just shy of al dente. Reserve about 1 cup of pasta water, then drain the pasta.
4. Stir the roasted tomatoes and Boursin together until creamy, smashing some of the tomatoes to help form a sauce. Add a splash of the reserved pasta water as needed to loosen the mixture.
5. Add the hot ziti to the baking dish and toss well so the pasta is fully coated. If you want a more baked finish, return the dish to the oven for 5 minutes. Serve hot.
Variations & Tips
Add a topping: If you have a fourth ingredient to spare, scatter a little shredded mozzarella or grated Parmesan over the top before the final 5 minutes in the oven for a more browned, bubbly finish.
Make it sharper or milder: Garlic and Fine Herbs Boursin is the classic choice here, but shallot and chive or black pepper varieties also work well. Each one changes the finished pasta a bit without adding extra work.
Use the right pasta water: The sauce tightens quickly as it sits, so reserved pasta water is the easiest way to keep it silky. Start with a few tablespoons and stir before adding more.
Prevent overcooked pasta: Boil the ziti just under al dente since it will continue softening when tossed with the hot sauce and during any extra oven time.
Add protein or greens: For a more complete meal, stir in cooked Italian sausage, shredded rotisserie chicken, or a few handfuls of baby spinach right before serving. The residual heat will wilt the spinach nicely.