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A baking dish with roasted cherry tomatoes and goat cheese.

Baked Goat Cheese Pasta

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This easy recipe for Baked Goat Cheese Pasta features a creamy sauce, tender pasta, and simple ingredients.
Course Dinner, Main Course, Main Dishes
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 401
Author Dorothy Bigelow

Equipment

Ingredients

  • 2 pints cherry tomatoes about 4 cups
  • ½ cup olive oil
  • Salt and pepper to taste
  • 1 large log goat cheese 8-10oz (227-300g)
  • 3 cloves garlic minced
  • ⅓ cup chopped fresh basil

For the pasta

  • 12 oz dried pasta medium cut (340 grams)
  • Boiling salted water
US Customary - Metric

Instructions

  • Preheat your oven to 425ºF (218ºC).
  • Add the cherry tomatoes to a large broil-safe 9X13” (23x33cm) baking dish, then pour in the olive oil.
    Cherry tomatoes in a baking dish.
  • Add salt and pepper to your taste (I like to be generous with the salt, as goat cheese is not very salty), and toss the cherry tomatoes with olive oil until well coated.
    Stirring olive oil and grape tomatoes together in a baking dish.
  • Make a rectangular well in the center of the baking dish big enough for the log of goat cheese and place it in the middle.
    A baking dish filled with cherry tomatoes and a log of goat cheese.
  • Bake in the preheated oven for 30-35 minutes, or until the cherry tomatoes blister and the cheese begins to brown.
  • When there are 15-20 minutes left in the baking time, fill a large pot with hot water.
  • Bring the water to a boil, then salt generously. Add in your pasta and cook according to package directions.
  • When the pasta is al dente, drain it in a colander over the sink and place a plate on top to keep it warm.
  • Once your cooking time is up, set the oven to “broil.” NOTE: Only do this if you have a broiler-safe dish, if not you can just bake for an additional 5-10 minutes at an increased heat of 450ºF if desired.
  • Broil for 2-3 minutes, keeping a close eye on the pan; it’s done once many of the tomatoes are blistered and the cheese is lightly browned on top.
    A baking dish filled with roasted cherry tomatoes and goat cheese.
  • Carefully remove the baking dish from the oven, then add in 3 minced garlic cloves.
  • Use the bottom of a wooden spoon to break up the tomatoes and goat cheese, and combine it into a creamy sauce. The residual heat will help to “cook” the garlic.
    Stirring goat cheese into cherry tomatoes in a baking dish.
  • Sprinkle in the fresh basil and stir to combine.
    Stirring chopped basil into a creamy sauce in a baking dish.
  • Finally, add in the cooked pasta and stir until it is coated in the goat cheese and tomato sauce.
    Stirring pasta into a baking dish.
  • Serve with additional fresh basil (if desired), and enjoy.
    A creamy pasta sauce garnished with basil.

Notes

Adapted From: Baked Feta Pasta and Baked Boursin Pasta.
Storage: Keep leftover pasta in an airtight storage container in the refrigerator for up to 3 days. Reheat single portions in the microwave until heated through. 
Substitutions:
  • Pasta: Use 12 oz (340g) of your favorite pasta to make this recipe. Medium- sized types are best (fusili, rotini, cavatappi, etc). You could also substitute your favorite gluten-free or chickpea pasta if you are gluten-free.
  • Tomatoes: You could use 2 (15oz) cans of good quality canned cherry tomatoes (drained) in place of the tomatoes in this recipe, but fresh is best. Regular diced tomatoes won't cut it.
  • Basil: Use 2 teaspoons of dried basil as a substitute for fresh if you cannot find fresh basil.
 

Nutrition

Calories: 401kcal | Carbohydrates: 49g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 0.1mg | Sodium: 22mg | Potassium: 480mg | Fiber: 3g | Sugar: 5g | Vitamin A: 843IU | Vitamin C: 37mg | Calcium: 35mg | Iron: 2mg