Preheat your oven to 400°F.

In a 13x9-inch baking dish, stir together the sun-dried tomatoes (with their oil) and the cherry tomatoes. Push the tomatoes to the sides and place both rounds of Boursin cheese in the center.

Bake until the cheese is softened and the tomatoes are blistered, about 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.

Remove the baking dish from the oven and immediately stir the hot cheese together with the tomatoes and spinach until the spinach wilts.

Add the drained pasta and stir until everything is well coated. Serve topped with grated Parmesan.