Preheat oven to 425 degrees F.

In a 9 x 13″ pan, add Boursin cheese to the center. Sprinkle tomatoes around the Boursin. Add garlic cloves to a corner of the pan, just a bit away from the edge. Drizzle all with olive oil. Sprinkle with the thinly sliced basil, salt, Italian seasoning (if using), and red pepper flakes (if using). Using a fork gently mix the tomato mixture, but leave the garlic as is.

Place in oven and roast until most of the tomatoes have burst and the Bousin is slightly browned, about 20 to 25 minutes. Keep an eye on the garlic, making sure it doesn’t burn. In the meantime, prepare the pasta, timing so it’s finished about the same time as the casserole.

When the casserole is removed from the oven, squeeze the pulp from the garlic cloves and mash; discard the skins. Lightly mix together the Boursin, tomato mixture, and garlic. Sprinkle the top with Spinach.

When pasta is cooked al dente, reserve a cup of the pasta water, then quickly drain. Toss the hot pasta on top of the casserole, tossing to mix. Add the reserved pasta water as needed to make a creamy mixture.

Garnish with remaining basil and Parmesan cheese.