A simple but delicious mid week family meal. Cream cheese baked in the oven with tomatoes and vegetables and mixed with pasta. Quick, easy and great for kids!
It’s back-to-school month which means we’re all searching for quick, easy and delicious family meals to whip up during the week.
This Baked Cream Cheese Pasta ticks all those boxes. The cream cheese and vegetables get baked in the oven while the pasta cooks on the hob, meaning you can get on with other things around the house and not be stuck in the kitchen.
The ingredients are simple and budget friendly too:
- Pasta
- Frozen Veggies
- Cherry Tomatoes
- Garlic & Herb Cream Cheese
- Seasoning
- Vegetable Stock
- Milk
The first step is to add the frozen veggies and cherry tomatoes to an oven dish.
Place the cream cheese in the middle and sprinkle on the seasoning. Pour in the stock and milk over the veggies.
Then bake in the oven for 20 minutes.
Whilst that is baking, cook the pasta on the hob.
Then mash the cream cheese with a fork and mix it with the veggies and stock to create a delicious creamy sauce.
Mix in the pasta and then it’s ready to serve.
This recipe is great for kids who don’t like a lot of sauce on their pasta. The sauce is light and not overwhelming for fussy eaters.
You could also remove the veggies and serve them on the side if your children prefer it that way.
If you liked this recipe you may also enjoy my Creamy Basil Spaghetti
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If you try my Baked Cream Cheese Pasta recipe please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
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Baked Cream Cheese Pasta
Prep Time: 2 minutes- Cook Time: 20 minutes
- Total Time: 22 minutes
Yield: 4 1x
Category: Dinner
Method: Baked
Cuisine: Pasta
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Pin RecipeDescription
A simple but delicious mid week family meal. Cream cheese baked in the oven with tomatoes and vegetables and mixed with pasta. Quick, easy and great for kids!
Ingredients
- 200g mixed frozen vegetables
- 200g cherry tomatoes, halved
- 165g garlic & herb cream cheese
- ¼ tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- salt and pepper to taste
- 200ml vegetable stock
- 100ml milk
- 350g pasta
- 25g grated parmesan
Instructions
- Preheat the oven to 200c fan.
- Add the frozen vegetables and cherry tomatoes to an oven dish.
- Add the cream cheese on top in the centre.
- Sprinkle the oregano, garlic powder, smoked paprika and a little salt and pepper over the cream cheese and veggies.
- Pour the stock and milk on top of the veggies and place the dish in the oven for 20 minutes.
- In the meantime cook the pasta in a saucepan on the hob according to the package instructions.
- After 20 minutes, remove the dish from the oven and mash the cream cheese with a fork. Mix it with the vegetables and stock to make a creamy sauce.
- Drain the pasta and add it to the dish and mix well.
- Serve immediately with a little grated parmesan.
Notes
This recipe is best served immediately after cooking but it will keep in an airtight container in the fridge for 2 days. Reheat on the hob but you will have to add a splash of milk and maybe some extra cream cheese as the pasta will dry out quite a bit.
Nutrition
- Serving Size: ¼
- Calories: 410 calories
- Sugar: 8g
- Sodium: 0.85g
- Fat: 6.5g
- Saturated Fat: 3.3g
- Carbohydrates: 70.8
- Fiber: 5.9g
- Protein: 16.3g
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