Creamy Boursin Baked Ziti
Boursin Baked Ziti Is For The Nights When You’re Craving Creamy and Comforting
Creamy, crumbly, herby Boursin cheese is delicious on crackers, but it’s also a great shortcut ingredient to amp up your recipes. We’ve used it in stuffed mushrooms and stuffed chicken, and now it’s the star of this easy riff on baked ziti . Many white baked ziti recipes call for swapping out the marinara for sauce, but a mixture of Boursin, ricotta, and heavy cream is much simpler—and super delicious. The Boursin, which is packed with garlic and herbs, adds instant flavor to the sauce, and it melts like a dream. For even more herby flavor for the sauce, we fold in plenty of chopped fresh basil and parsley.
The sauce gets mixed with the pasta in two stages. Half of the sauce is mixed with the hot pasta to coat each noodle with creamy goodness, and the rest is dolloped into the pasta pot and folded in. You’ll want to keep some of the Boursin clumps intact so you have tasty puddles of cheese sauce among the tender noodles. Top the ziti with shredded mozzarella, bake until bubbly, then finish the dish under the broiler for a perfectly melty, golden top. Easy, cheesy perfection!
Ingredients
- 1/2 cup Basil, packed fresh leaves
- 1/2 cup Parsley, packed fresh leaves
- 1 lb Ziti
- 1 Kosher salt
- 1/4 tsp Red pepper flakes
- 1 Cooking spray
- 3/4 cup Heavy cream
- 4 (5.2-oz.) blocks Herbed boursin cheese
- 2 cup Mozzarella
- 1/2 cup Parmesan
- 1 (15-oz.) container Ricotta
Directions
- See above or make it up, I guess.
