Eating with our eyes, smelling with our noses

Instagram is my new stomping grounds for random recipes, but sometimes they don't make it very easy to find the actual recipe. Thankfully this one was pretty clearly laid out. The cheese that was used in the recipe was somewhat of a mystery to me. I knew that Aldi had something similar so I went with that. I had some extra pesto left from some bread I made so I tossed that in there too. This was one of the most beautiful things I've put in the oven in a LONG time. It was SO easy. Drop everything in the pan, roast, smash, add pasta, stir, enjoy. And enjoy we did! The cheese got all melty and coated everything, the spinach got just enough wilted and wasn't slimy, the garlic and tomatoes were perfectly roasted and made a great sauce. Looking forward to making this one this summer when we have fresh veg from the garden to include!

Cheese & Tomato Tortellini
1 tub garlic and herb spreadable cheese (I used Aldi)
1 container baby tomatoes
2-3 cloves of garlic, crushed
olive oil, drizzled
salt and pepper to taste
2 tbs of fresh chives
1 cup fresh basil
1 family sized package of tortellini of your choice
2 large handfuls of fresh spinach

Preheat oven to 400 F and set rack to middle position. Place the cheese in the center of your glass or ceramic baking pan. Add your baby tomatoes followed by your crushed garlic. Drizzle your olive oil. Season with salt and pepper to taste. Add your fresh chives and basil. Bake at 400 F for 30-35 minutes.
When your tomatoes and Boursin are almost done baking, prepare your tortellini according to the instructions on the packaging.
After you have finished baking your tomatoes and cheese. Use a meat masher to break the tomatoes and cheese apart. Add in your fresh spinach and mix until everything is well combined. Add in your drained and cooked tortellini and the season with additional salt to taste. Mix until again until the tortellini is covered in cheese and everything is mixed well! Enjoy!