This easy and creamy Baked Goat Cheese Pasta is the perfect quick meal for busy nights! Bursting with roasted cherry tomatoes, tangy goat cheese, and a touch of pesto, it creates a rich, flavorful sauce with minimal effort. Use any pasta shape you have on hand and enjoy a warm, comforting dish in just 30 minutes!
Recipe Ingredients:
- Kosher salt and freshly ground black pepper
- 2 pints cherry tomatoes
- 3 cloves garlic, sliced
- 1 shallot, sliced thin
- 2 tablespoons oregano leaves
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- 8 ounces goat cheese
- 8 ounces campanelle (or other shaped) pasta
- 2 tablespoons pesto
- 6 to 8 basil leaves, torn, for garnish
How To Make Baked Goat Cheese Pasta?
- Preheat the oven & prepare ingredients: Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil.
- Assemble the baking dish: In a 9 x 13-inch (23 x 33 cm) baking dish, combine the cherry tomatoes, garlic, shallot, oregano, and crushed red pepper flakes. Drizzle with 2 tablespoons of olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat.
- Add the goat cheese & bake: Nestle the goat cheese in the middle of the dish and drizzle with the remaining tablespoon of olive oil. Bake for 22 to 25 minutes, or until the tomatoes are blistered and the cheese is slightly melted.
- Cook the pasta: While the tomato mixture bakes, cook the pasta according to the package instructions until al dente. Reserve ½ cup (120ml) of pasta water before draining.
- Mix everything together: Remove the baking dish from the oven. Add the pesto and gently mix, breaking up the goat cheese until you achieve a creamy consistency. Gradually stir in the reserved pasta water as needed.
- Combine & serve: Add the cooked pasta and toss to coat evenly. Serve hot, garnished with torn basil leaves.
Recipe Tips:
- Use high-quality goat cheese: A creamy, fresh goat cheese melts better and creates a smoother sauce. Avoid pre-crumbled versions, as they don’t blend as well.
- Roast the tomatoes properly: Let the cherry tomatoes blister and burst in the oven. This releases their natural juices, creating a richer, more flavorful sauce.
- Reserve pasta water: Don’t forget to save ½ cup (120ml) of pasta water before draining! It helps loosen the sauce and makes it creamy without adding extra oil or cream.
- Stir while warm: Mix the baked ingredients while they’re hot to ensure the goat cheese melts smoothly and coats the pasta evenly.
- Customize with add-ins: Try adding roasted veggies, cooked chicken, or a sprinkle of Parmesan for extra flavor and texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Baked Goat Cheese Pasta cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Add the pasta to a pan over medium-low heat with a splash of water or milk. Stir frequently for 3–5 minutes until heated through and creamy.
Nutrition Facts
- Calories: 264
- Total Fat: 26g
- Saturated Fat: 8g
- Cholesterol: 17mg
- Sodium: 151mg
- Potassium: 98mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0.4g
- Sugars: 0.4g
- Protein: 7g
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Baked Goat Cheese Pasta
Description
This easy and creamy Baked Goat Cheese Pasta is the perfect quick meal for busy nights! Bursting with roasted cherry tomatoes, tangy goat cheese, and a touch of pesto, it creates a rich, flavorful sauce with minimal effort. Use any pasta shape you have on hand and enjoy a warm, comforting dish in just 30 minutes!
Ingredients
Instructions
- Preheat the oven & prepare ingredients: Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil.
- Assemble the baking dish: In a 9 x 13-inch (23 x 33 cm) baking dish, combine the cherry tomatoes, garlic, shallot, oregano, and crushed red pepper flakes. Drizzle with 2 tablespoons of olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat.
- Add the goat cheese & bake: Nestle the goat cheese in the middle of the dish and drizzle with the remaining tablespoon of olive oil. Bake for 22 to 25 minutes, or until the tomatoes are blistered and the cheese is slightly melted.
- Cook the pasta: While the tomato mixture bakes, cook the pasta according to the package instructions until al dente. Reserve ½ cup (120ml) of pasta water before draining.
- Mix everything together: Remove the baking dish from the oven. Add the pesto and gently mix, breaking up the goat cheese until you achieve a creamy consistency. Gradually stir in the reserved pasta water as needed.
- Combine & serve: Add the cooked pasta and toss to coat evenly. Serve hot, garnished with torn basil leaves.
Notes
- Use high-quality goat cheese: A creamy, fresh goat cheese melts better and creates a smoother sauce. Avoid pre-crumbled versions, as they don’t blend as well.
- Roast the tomatoes properly: Let the cherry tomatoes blister and burst in the oven. This releases their natural juices, creating a richer, more flavorful sauce.
- Reserve pasta water: Don’t forget to save ½ cup (120ml) of pasta water before draining! It helps loosen the sauce and makes it creamy without adding extra oil or cream.
- Stir while warm: Mix the baked ingredients while they’re hot to ensure the goat cheese melts smoothly and coats the pasta evenly.
- Customize with add-ins: Try adding roasted veggies, cooked chicken, or a sprinkle of Parmesan for extra flavor and texture.
Baked Goat Cheese Pasta