Creamy Boursin Meatball Pasta
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!These dump-and-bake recipes take 5 minutes to throw together, have minimal prep, and are my go-to when I want something quick. Simply toss the dish with ingredients in the oven, and forget about it until the timer dings. No stovetop, no stress—just simple, cozy meals that practically cook themselves while you chase your toddler or sneak in a moment of peace.Make weeknight dinners effortless with this Creamy Boursin Meatball Pasta, a cozy, crowd-pleasing dump-and-bake casserole. Uncooked pasta, marinara sauce, beef broth, fresh cherry tomatoes, and savory Italian meatballs bake together under foil until tender and flavorful. Melty Boursin Garlic & Fine Herbs cheese is then stirred in to create a rich, creamy tomato sauce, topped off with a bubbling layer of mozzarella and Parmesan cheese. Perfect for busy evenings when you want maximum flavor with minimal cleanup!
Equipment
- 1 9×13-inch Baking Dish
- Aluminium Foil
Ingredients
- 1 lb regular rigatoni or penne, uncooked
- 24 oz jar marinara sauce
- 2½ cups beef broth, plus extra if needed
- 1 pint cherry or grape tomatoes, halved
- 18-20 oz frozen Italian meatballs
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 5.2 oz package Boursin Garlic & Fine Herbs cheese
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
- Add the uncooked pasta, marinara, 2½ cups beef broth, tomatoes, frozen meatballs, Italian seasoning, and garlic powder to the baking dish. Stir well, making sure the pasta is mostly submerged in the liquid.
- Cover the dish very tightly with foil and bake for 35 minutes.
- Remove from the oven and stir. Check the pasta for doneness. If it is still too firm or the dish looks dry, stir in ¼–½ cup additional beef broth. Cover again and bake for another 5–10 minutes, or until the pasta is tender.
- Stir the entire package of Boursin into the hot pasta until melted and the tomato sauce is creamy.
- Top with mozzarella and Parmesan. Return to the oven uncovered for 5–8 minutes, until the cheese is melted and bubbly.
- Let sit for about 5 minutes before serving.
- Tip: Serve with garlic bread, a bagged Caesar salad, or fresh fruit for an easy complete meal.