Center a round of boursin cheese amidst raw dry fusilli, joined by 3 ingredients, into a ceramic baking dish for a creamy supper that disappears faster than anything else I put on the table

This is my weeknight version of those viral baked pasta dishes, but with a Midwest twist: a single round of Boursin cheese tucked into the center of a baking dish full of dry fusilli, plus just three more pantry ingredients. Everything bakes together in the oven while you wrangle work emails or help with homework, and when you pull it out, a quick stir turns it into the kind of creamy, herby pasta that somehow disappears faster than anything else I put on the table. It’s the ultimate low-effort, high-reward comfort dinner.

I like to serve this Boursin pasta with a big green salad tossed in a simple vinaigrette to balance the richness, plus some steamed or roasted veggies if I have them—broccoli, green beans, or asparagus all work well. Warm garlic bread or a sliced baguette is perfect for swiping through any extra sauce at the bottom of the dish. For drinks, a crisp white wine, sparkling water with lemon, or even a light beer pairs nicely with the creamy, herby flavors.

Servings: 4

8 ounces dry fusilli pasta

Preheat your oven to 400°F (200°C). Grab a medium ceramic baking dish (about 8×8 inches or similar) that’s safe for the oven.

Pour the dry fusilli into the ceramic baking dish and spread it into an even layer so the pasta fills the bottom.

Unwrap the round of Boursin cheese and place it right in the center of the fusilli, nestling it down so it’s surrounded by the dry pasta (this is the moment that looks so satisfying in photos).

Drizzle the olive oil evenly over the pasta and the top of the Boursin. Sprinkle the kosher salt over everything.

Carefully pour the broth into the dish, aiming around the edges and between the pasta rather than directly on top of the cheese. The liquid should come up around the pasta but not completely submerge the Boursin.

Cover the ceramic baking dish tightly with foil to trap in the steam. Place it on the middle rack of the preheated oven.

Bake for 25 minutes, then carefully remove the foil (watch for steam). Stir the pasta gently, pulling some of the softened Boursin into the liquid to start forming a sauce.