Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Goat Cheese Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Baked Goat Cheese Pasta recipe is a creamy and comforting dish that combines roasted cherry tomatoes, goat cheese, fresh spinach, and perfectly cooked pasta. The tomatoes and goat cheese are baked together to create a rich sauce, then mixed with spinach and pasta for a flavorful, easy-to-make dinner that’s perfect for any night of the week.

Ingredients

Roasted Tomato and Cheese Base

  • 2 pints cherry tomatoes
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1/4 cup red wine
  • 6 green onions (white parts separated and sliced)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 4 oz goat cheese (1 block)

Pasta and Vegetables

  • 8 oz dried pasta
  • 1/2 cup reserved pasta water (from cooking pasta)
  • 10 oz fresh spinach

Instructions

  1. Preheat Oven: Preheat your oven to 400ºF (200ºC) to prepare for roasting the tomatoes and goat cheese.
  2. Prepare Tomatoes: Pour the cherry tomatoes into a 9×13-inch casserole dish and drizzle olive oil over them. Toss to coat all the tomatoes evenly in oil.
  3. Add Flavorings: Add the red wine, minced garlic, and the white parts of the sliced green onions to the baking dish with the tomatoes. Toss gently to combine.
  4. Place Goat Cheese: Center a block of goat cheese in the middle of the casserole dish on top of the tomatoes and season everything with salt and pepper.
  5. Bake: Place the casserole dish in the oven and bake for 40 minutes until the tomatoes burst and the goat cheese softens and begins to brown slightly.
  6. Cook Pasta: While the tomatoes and cheese bake, bring a large pot of salted water to a rolling boil. Add the dried pasta and cook until al dente according to package instructions.
  7. Reserve Pasta Water: Before draining the pasta, remove 1 cup of the pasta cooking water and set it aside for later use.
  8. Drain Pasta: Strain the pasta and set it aside.
  9. Mash Goat Cheese and Tomatoes: Remove the baking dish from the oven. Using a fork or spatula, mash the softened goat cheese and roasted tomatoes together to form a creamy sauce.
  10. Add Spinach and Pasta Water: Add the fresh spinach to the casserole dish along with 1/2 cup of the reserved pasta water, then toss to combine.
  11. Wilt Spinach: Cover the casserole dish and let it sit for 5 minutes, allowing the spinach to wilt and incorporate into the sauce.
  12. Combine Pasta and Sauce: Remove the cover, toss again, then add the drained pasta to the casserole dish. Mix well until the pasta is fully coated with the creamy tomato and goat cheese sauce.
  13. Serve: Serve immediately, topped with freshly cracked black pepper to taste. Enjoy your delicious baked goat cheese pasta!

Notes

  • You can substitute the dried pasta with gluten-free pasta if desired, but adjust cooking time accordingly.
  • If you don’t have red wine, use vegetable broth or skip it altogether for a milder taste.
  • For an extra kick, add red pepper flakes in step 4 with the garlic and wine.
  • Reserve pasta water is key to help bind the sauce and pasta together smoothly.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Use fresh goat cheese for best texture; avoid aged varieties which won’t melt as smoothly.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarabaking.com/baked-goat-cheese-pasta-recipe/