1 brick (8 oz/250 g) cream cheese
1 pint cherry tomatoes
4 strips bacon, cut into 1" pieces, optional
1⁄2 tsp crushed red pepper flakes
1⁄4 cup extra-virgin olive oil
4 cups baby spinach, optional
340 g (12 oz) long pasta, your choice
Toppings (optional): fresh basil
- Preheat oven to 400° F.
- Place cream cheese in middle of a large baking dish. Add tomatoes and bacon, if using, around the cheese. Sprinkle Italian Seasoning, red pepper flakes, Minced Garlic, Tuscan Chicken Burger Seasoning, all over, and drizzle with oil.
- Bake until cream cheese is golden, and tomatoes have started to burst, about 40 min. Add spinach, if using, as soon as it comes out of the oven and stir until cheese is smooth and the spinach is wilted.
- While cheese bakes, bring a large pot of water to a boil. Cook pasta until al dente, according to package directions. Reserve 1⁄2 cup pasta water, then drain.
- Add pasta to stirred sauce and 1⁄4 cup reserved pasta water. Stir to combine. Add more pasta water to help sauce come together as needed and season with salt and pepper, to taste.