Ultra Creamy Florentine Pasta Shells with Blistered Cherry and Sun-Dried Tomatoes

Preheat oven to 350 F degrees and set aside a pie dish or 9x9 inch baking pan. Boil pasta and follow cooking instructions of package- I strongly suggest leaving it slightly al dented as it finished cooking when it bathes in this delicious sauce. Add cherry tomatoes, sundried tomatoes, herbs, and toss. I love to add oil from the jarred sundried tomato can, see ingredients above. Place the Boursin cheese in the middle and cover with 1 Tbsp olive oil. Bake for ~20 mins- this cheese takes far less time to melt and bake than feta. Use a fork to create a creamy sauce and bring it all together— add pasta and fresh basil.

Optional adds:

🌟 freshly grated Parmesan or pecorino.

🌟 hot honey! Breaks the acidity in tomatoes beautifully 

🌟 a pinch of chili crunch. If you know, you know.