Looking for a dish that brings everyone to the table with smiles? This Boursin Sausage Pasta Bake is rich, satisfying, and oh-so-easy to make. It’s a healthier twist on comfort food, loaded with protein to keep everyone full and satisfied. Perfect for busy nights, lazy weekends, or sharing with friends — you’ll want this recipe on repeat.

This Boursin Sausage Pasta Bake is the ultimate pasta dinner—it’s easy to throw together, packed with protein, and a guaranteed family favorite. Made with protein pasta, creamy Boursin cheese, and flavorful roasted garlic chicken sausage, it all comes together in just one baking dish for minimal cleanup and maximum flavor. The rich, herby cheese melts perfectly into the pasta, creating a creamy, indulgent sauce without the guilt. It’s a healthier twist on comfort food, loaded with protein to keep everyone full and satisfied. Perfect for busy weeknights, this dish delivers cozy vibes with zero hassle.

What Is Boursin Cheese? 

Boursin is a type of gournay cheese—a soft, spreadable cheese made with cream and sometimes added flavorings and herbs. Boursin was developed by Francois Boursin in 1957, and it remains the most well-known type of gournay cheese. Whether enjoyed as a spread, melted into sauces, stuffed into burgers, or used for other applications, it adds a rich creaminess to a variety of dishes. 

What ingredients do I need to make this Boursin Sausage Pasta Bake?

• Small protein pasta – I like to use Barilla Protein Pasta. Feel free to use gluten-free pasta. I like to use Barilla Protein Plus Pasta. I measure out 10 ounces using my food scale.
• Low-sodium chicken broth– I use this in place of olive oil.
• Boursin Cheese Garlic and Herb flavor
• Garlic-fresh, minced or 1/4 tsp jarred minced garlic
• Dried Italian seasoning 
• Fat free half and half or whole milk-this thickens the sauce. Feel free to use the milk of your choice just keep in mind the texture and consistency will be slightly different.
• Cherry tomatoes or sun dried tomatoes not in oil. I like to do a mix of both. The sun dried tomatoes gives the dish a sweet, tangy, salty flavor.
• Fresh baby spinach-chopped or torn. I recommend using fresh spinach as opposed to frozen. Frozen spinach contains too much moister and will make the casserole soggy. If you choose to use it-be sure to thaw before adding it to the casserole dish and drain the excess of water.
• Salt and ground black pepper, to taste
• Chicken Sausage– cut into bite sliced pieces. I like to use Amylu Roasted Garlic & Asiago chicken sausages

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How do I make this Boursin Sausage Pasta Bake?

Preheat oven to 375 degrees. 

Spray a 9×13 baking dish with non-stick spray.

Spread tomatoes and garlic in a medium baking dish.

Unwrap Boursin cheese and place in center of dish, surrounded by other ingredients.

Season with Italian seasonings, salt, and pepper. Drizzle chicken broth over the tomatoes. 

Bake in preheated oven for 20-25 minutes.

Measure out 10 ounces of the dried pasta using a food scale.

Cook the 10 ounces of dried pasta according to package directions. (Preferably with salt water)

Reserve 1/2 cup of the pasta water and drain the pasta.

Meanwhile; spray a skillet with non stick cooking spray and cut chicken sausages into bite size pieces. Heat skillet over heat over medium heat and cook sausages until sides are golden brown. Remove from skillet and set aside. 

Remove casserole from oven.

Add cooked chicken sausage slices and half and half or milk. Stir until combined. 

Place casserole back in the oven for another 5 minutes. Remove from oven.

Stir in cooked pasta. Garnish with fresh parmesan, if desired. Serve immediately. It may appear to be a bit runny at first but the longer it sits the more the pasta will soak up the juices. Feel free to add the reserved pasta water, if needed.

Store leftovers in an airtight container in the fridge for up to a week or freeze for up to two months.

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What food scale do I use to measure the dry pasta?

I love this one from Amazon. You can find it HERE online.

Ingredients:

• 10 oz. uncooked protein pasta  
• 1/2 cup low-sodium chicken broth
• 1 (5 oz.) Boursin Cheese Garlic and Herbs flavor
• 5 cloves garlic, minced or 3 tsp minced garlic
• 1 tsp dried Italian seasoning 
• 1 pint cherry tomatoes or/and 1/4 cup sun dried tomatoes not in oil. I like to do a mix of both. The sun dried tomatoes gives the dish a sweet, tangy, salty flavor.
• 1 cup fresh baby spinach, chopped or torn.
• ½ tsp salt and ground black pepper, to taste
• 1/4 cup fat free half and half or whole milk- you could use any milk or cream. Just keep in mind the thicker fatter the milk or cream the more thick and creamy the dish will be.
• 4 chicken sausage links- I use Amylu Roasted Garlic & Asiago. Sliced into bite size pieces.
• Fresh Parmesan, grated for optional garnish

Directions:

1. Preheat oven to 375 degrees. 
2. Spray a 9×13 baking dish with non-stick spray.
3. Spread tomatoes and garlic in a medium baking dish.
4. Unwrap Boursin cheese and place in center of dish, surrounded by other ingredients.
5. Season with Italian seasonings, salt, and pepper. Drizzle chicken broth over the tomatoes. 
6. Bake in preheated oven for 20-25 minutes.
7. Cook 10 ounces of dried pasta according to package directions. (Preferably with salt water)
8. Reserve 1/2 cup of the pasta water and drain the pasta.
9. Meanwhile; spray a skillet with non stick cooking spray and cut chicken sausages into bite size pieces. Heat skillet over heat over medium heat and cook sausages until sides are golden brown. Remove from skillet and set aside. 
10. Remove casserole from oven. Add cooked chicken sausage slices and half and half or milk. Stir until combined. 
11. Place casserole back in the oven for another 5 minutes. Remove from oven.
12. Stir in cooked pasta. Garnish with fresh parmesan, if desired. Serve immediately. It may appear to be a bit runny at first but the longer it sits the more the pasta will soak up the juices. Feel free to add the reserved pasta water, if needed.
13. Store leftovers in an airtight container in the fridge for up to a week or freeze for up to two months.

Makes 8 ( 1 and 1/4 cup) servings

8 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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