Best Baked Goat Cheese Pasta Recipes

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE

Steps:

• Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
• Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
• Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
• Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE RECIPE

Steps:

• Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain. Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds. Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed. Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

BAKED PASTA WITH VEGGIES, SAUSAGE AND GOAT CHEESE SAUCE RECIPE

Steps:

• Get a large pot of water boiling, and cook pasta according to package instructions to al dente.
• Meanwhile, you can get the rest of the dish started.
• Preheat oven to 350 degrees F. Grease 9x13" baking dish and set aside.
• In large skillet, cook sausage until done.
• Remove sausage from skillet and set aside on a plate.
• In same skillet, add diced onion and olive oil, if needed. There will probably be some grease from the sausage leftover so you can cook the onion in that, too.
• Cook over medium-high heat until slightly soft, about 4 minutes.
• Add garlic and cook another minute.
• Season with salt, to taste.
• Add summer squash and green beans and cook another 6-8 minutes, stirring often. You want the squash and beans to be slightly cooked but not completely. Remove from heat and set aside.
• In separate skillet, melt butter over medium heat.
• Add flour and mix with butter to create a paste, cooking 1-2 minutes until the flour is slightly golden.
• Slooooooowly add milk, whisking continuously to break up clumps until smooth.
• Once all the milk is added, bring to a simmer, whisking often, and let simmer 10 minutes.
• Add goat cheese, 1 cup of mozzarella, lemon zest, nutmeg, salt, and pepper. Stir continuously until cheese is all melted.
• In large bowl, combine pasta, sausage, and veggies. Pour sauce over pasta mixture, stirring well to combine.
• Transfer pasta into prepared baking dish.
• Top with remaining 1 cup mozzarella cheese.
• Bake in preheated oven for 20-25 minutes, until cheese is golden brown.
• Serve immediately. Enjoy!