"Cheese" for the win!

I'm pretty sure I've told you about our random grocery store here that has the most random items. Well for a few times now I've seen non dairy Boursin herb and garlic cheese. I knew I'd seen a receipt that included the real deal but figured for $1 I'd try the dairy free. It's been sitting in my fridge and why not start up the oven at 400 on a 95 degree day? Oof. Why not... This recipe makes me excited for cherry tomatoes to be bursting in the garden. We used store bought grape tomatoes - but they were great. This recipe was fantastic. We added a bunch of fresh basil and parsley in at the end too. It was fresh and delicious! Certainly a win. I have another container of the "cheese" in the fridge and will for sure get more if I see it.

Creamy Boursin Cheese Baked Pasta
250g dry pasta, we used shells or you can use any pasta shape
1 package (150g) Boursin herb and garlic cheese
2 pints cherry or grape tomatoes (any color) – 1 pint equals 2 cups/2 pints = 4 cups
2 cloves garlic, chopped
2 Tablespoons olive oil
1 Tablespoon fresh parsley
1 teaspoon salt
Freshly ground black pepper to taste
Sprinkle of freshly grated Parmesan cheese (optional)

Preheat oven to 400°F.
In an 9×13″ baking dish, combine tomatoes, olive oil, freshly ground pepper.
Make a well in the middle and place Boursin Herb & Garlic cheese in the opening.
Bake in 400°F oven for 30 minutes.
While the tomatoes and cheese are roasting in the oven, start cooking the pasta. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Strain.
After 30 minutes of cooking the tomato and cheese mixture, turn broiler to high. Broil for 2 minutes until tomatoes and cheese are light golden brown.
Remove from oven and stir in chopped garlic, fresh parsley and pasta. Stir well to coat pasta.
Top with fresh grated Parmesan cheese, if desired.