Baked Goat Cheese Pasta
Baked goat cheese pasta is an easy, flavor packed main course that can be on the table in 30 minutes. The juicy tomatoes and warm soft goat cheese blend together creating a creamy sauce for the wilted spinach and basil. This is the perfect meal for a quick Meatless Monday or any day of the week.
Servings: 4 servings
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 9x13 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
Use plenty of olive oil: It helps the tomatoes roast evenly and keeps the sauce rich and glossy.
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.
Nutrition
Serving: 1 serving | Calories: 405kcal | Carbohydrates: 33g | Protein: 17g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Cholesterol: 26mg | Sodium: 654mg | Fiber: 5g | Sugar: 6g
