Preheat your oven to 400°F (200°C) and gather your ingredients.

Bring a large pot of salted water to a boil and cook the rigatoni for about 8-10 minutes until al dente, then drain.

In your baking dish, place the Boursin cheese in the center, surrounding it with halved cherry tomatoes and minced garlic, then drizzle with olive oil.

Roast in the preheated oven for about 20 minutes until the cheese is softened and tomatoes blistered.

Mix the roasted Boursin cheese with the garlic and tomatoes, then stir in the heavy cream and reserved pasta water if needed.

Fold the drained rigatoni into the creamy sauce until well coated.

Sprinkle with grated parmesan cheese and bake for an additional 10-15 minutes until golden brown and bubbly.

Let cool slightly, then garnish with chopped parsley or basil before serving.