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Baked goat cheese pasta is creamy, tangy, and unbelievably easy, and on the table in about 30 minutes. Grape tomatoes roast until they burst, melting into warm goat cheese for a sauce that’s rich, velvety, and full of flavor. A few simple aromatics and a toss with hot pasta pull it all together into a dish that feels a little luxurious but takes almost no effort.
If you ever jumped on board the social media train of the Tik Tok-famous baked feta pasta, then you probably understand the frenzy behind the viral recipe. Juicy cherry tomatoes and feta cheese roast together then blend into an ultra rich and flavorful pasta sauce.
We’ve taken that concept and put our own spin on the original recipe, with creamy goat cheese being the star of the show in this delicious pasta bake!
It’s the perfect meal for quick dinners, Meatless Monday or any night of the week!
Serve it up with some Texas Toast Garlic Bread or a simple side salad like our Little Gem Caesar Salad.
Why This Baked Goat Cheese Pasta is so Good
Goat cheese = instant sauce: It melts into the roasted tomatoes, turning them into a creamy, tangy base without heavy cream.
Roasted tomatoes bring depth: High heat makes them burst and caramelize slightly, adding natural sweetness and body.
Fast but flavorful: The oven does the work in 30 minutes, giving you a dish that tastes slow-cooked but isn’t.
Weeknight- and guest-friendly: Easy enough for a busy evening, impressive enough to serve at the table.
Ingredient Highlights
- Grape tomatoes: Roast down into a juicy, flavorful sauce. No jarred marinara needed.
- Shallot and garlic: The aromatics that build savory depth.
- Herbs and seasoning: Basil, thyme, salt, and pepper.
- Olive oil: Helps the tomatoes roast and the sauce turn glossy.
- Goat cheese: A plain log works best; it melts into a tangy, creamy base.
- Pasta + pasta water: Penne holds the sauce beautifully, but any pasta works.
- Kalamata olives + spinach: Add briny punch and a pop of green at the end.
For a nostalgic comfort food favorite, check out my spinach artichoke pasta bake. It’s simple, hearty, and always satisfying.
Recipe Tips
Use plenty of olive oil: It helps the tomatoes roast evenly and keeps the sauce rich and glossy.
Crumble the cheese evenly: Breaking the goat cheese into smaller pieces ensures it melts smoothly into the sauce.
Roast until tomatoes burst: Don’t pull them too soon. Their juices are what make the sauce silky and flavorful.
Reserve pasta water: A splash helps loosen the sauce and coat the pasta perfectly.
Season at the end: Goat cheese and Parmesan both add salt, so taste before adding more.
Add herbs fresh: Basil or parsley stirred in after baking keeps the flavors bright and fresh.
If you love easy baked pasta dishes, my Tuna Pasta Casserole is another cozy, creamy classic worth trying.
Baked Goat Cheese and Tomato Pasta
This baked goat cheese pasta is the kind of dinner that feels special without asking much of you. With tangy cheese, roasted tomatoes, and a silky sauce that comes together in the oven, it’s creamy, cozy, and ready in half an hour.
Pair it with a crisp salad or garlic bread, and you’ve got an easy weeknight meal that everyone will love.
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Baked Goat Cheese Pasta
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Ingredients
- 24 ounces grape tomatoes
- 1 shallot, sliced
- 3 garlic cloves, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 8 ounce goat cheese
- ½ teaspoon dried thyme
- 8 ounces dry penne pasta
- ½ cup reserved pasta water
- ½ cup Kalamata olives, rinsed and drained
- 2 cups baby spinach, 8 ounces
- 1 cup fresh basil leaves, torn
- 1 tablespoon Fresh thyme
- 2 to 3 sprigs Fresh thyme, for garnish
Instructions
- Heat the oven to 425°F. To a 9×13 inch baking dish, add the tomatoes, shallot, garlic, salt and pepper. Toss with 1 tablespoon of the olive oil.
- With a spoon, clear away an area of the tomatoes in the center of the dish and place the goat cheese log in the cleared area. Drizzle the goat cheese with the remaining tablespoon of olive oil and sprinkle the dried thyme over the top of the goat cheese.
- Transfer the dish to the oven and bake for 15-20 minutes or until the tomatoes are blistered and the cheese has become soft and slightly melted.
- While the tomatoes and goat cheese are baking, cook the pasta according to the manufacturer's’ directions. Drain the pasta reserving ½ cup of the pasta water. Reserve the pasta, covered, in the pan to stay warm.
- Transfer the dish from the oven and add the olives, spinach, basil, and thyme leaves. Toss with the tomatoes and goat cheese, breaking up the cheese and adding a little of the reserved pasta water until there is a creamy sauce and the spinach and basil wilt; then add the pasta tossing to combine. Serve immediately with warm crusty bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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