Best Pasta Bake With Goats Cheese Recipes

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PASTA BAKE WITH GOATS' CHEESE



Pasta Bake With Goats' Cheese image

Chock full of veggies its a healthy dish for one person yet comforting at the same time. Easily increased.

Provided by MarraMamba

Categories     One Dish Meal

Time 40m

Yield 1 serving(s)

Number Of Ingredients 10

75 g pasta
1/2 teaspoon olive oil
1/2 onion, chopped
1/2 pepper, sliced
1/2 courgette, diced
120 g aubergines, diced
4 cherry tomatoes, chopped
3 tablespoons pasta sauce
30 g goat's cheese
1 tablespoon torn basil leaves

Steps:

  • Cook the pasta according to package instructions. Drain.
  • Meanwhile, heat the oil in a non-stick frying pan and add the onion, pepper, courgette, aubergine and tomatoes. Cook over a medium-high heat for 5-6 minutes until slightly softened and browned at the edges.
  • Preheat the oven to 180°C/Gas 4.
  • Mix the cooked and drained pasta with the softened vegetables and put in an oven-proof dish. Stir in the pasta sauce and crumble the goats' cheese over the top.
  • Bake in the oven for 20 minutes, covering with foil halfway through the cooking time if the top is browning too much. Sprinkle with torn basil before serving.

Nutrition Facts : Calories 523.3, Fat 14.1, SaturatedFat 7, Cholesterol 23.7, Sodium 401.2, Carbohydrate 80.6, Fiber 9.5, Sugar 14.9, Protein 20.8

GROUND TURKEY AND GOAT CHEESE PASTA BAKE



Ground Turkey and Goat Cheese Pasta Bake image

I created this recipe one night when trying to think of other ways to use up some goat cheese I had on hand, and didn't have any pasta sauce! It actually came out better than I expected. The goat cheese gives it a wonderful creamy texture and the tomato soup, rather than sauce, gives it a hint of sweetness.

Provided by Melissa

Time 55m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package cavatappi (corkscrew macaroni)
1 ⅓ pounds lean ground turkey
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
1 (19 ounce) can tomato-basil soup (such as Progresso®)
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
1 medium green bell pepper, chopped
6 ounces chevre (soft goat cheese), crumbled
1 ⅓ cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain; return to the pot and set aside.
  • Heat a large skillet over medium-high heat. Cook and stir turkey with Italian seasoning, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat.
  • Combine browned turkey, cooked pasta, 1 can of tomato soup, diced tomatoes, and chopped green pepper in a bowl.
  • Place one layer of the pasta mixture in the bottom of a 9x13-inch pan. Spread 1/3 of the 2nd can of tomato soup over this layer; add 1/3 of the crumbled goat cheese, and 1/4 cup mozzarella cheese. Repeat with second and third layers of pasta, ensuring that the top layer is completely covered with mozzarella.
  • Bake in the preheated oven until heated through and cheese is melted and browned on top, 20 to 30 minutes.

Nutrition Facts : Calories 652.1 calories, Carbohydrate 69.6 g, Cholesterol 111.1 mg, Fat 22.9 g, Fiber 4 g, Protein 43.7 g, SaturatedFat 11.1 g, Sodium 978.4 mg, Sugar 7.6 g

PASTA CASSEROLE WITH GOAT CHEESE AND SALSA



Pasta Casserole With Goat Cheese and Salsa image

Provided by Florence Fabricant

Categories     dinner, easy, casseroles, pastas, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

1 pound farfalle (bow tie) pasta
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
8 sun-dried tomatoes in oil, drained well and slivered fine
Double recipe pepper salsa
12 ounces fresh goat cheese, crumbled
3 tablespoons dry bread crumbs
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil, add the farfalle and boil until al dente, about seven minutes. Drain, season to taste with salt and pepper and toss with 1 1/2 tablespoons of the olive oil.
  • Preheat oven to 375 degrees. Oil an oblong 9-by-13-inch baking dish with one-half tablespoon of the oil.
  • Spread one-third of the farfalle in the baking dish. Spread with half the pepper salsa, then top with half the goat cheese. Repeat the layers. Cover with the remaining farfalle, then sprinkle with bread crumbs and Parmesan cheese. Drizzle with the remaining 2 tablespoons of oil.
  • Place in the oven and bake 35 to 40 minutes.

BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE



Baked Artichoke Pasta With Creamy Goat Cheese image

This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 15

Salt, as needed
1 pound fusilli, farfalle or other short pasta
2 tablespoons extra-virgin olive oil, plus more for serving
1 large bunch scallions, thinly sliced, whites and greens separated
4 fat garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
8 ounces cream cheese (1 cup), cubed
6 ounces goat cheese, cubed
2 (14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
2 cups canned fried onions
6 ounces shredded mozzarella cheese (1 1/2 cups)
1 cup chopped parsley
1 cup chopped fresh dill
1 teaspoon ground black pepper
1/2 cup grated Parmesan 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.

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