Baked Goat Cheese Pasta

6 servings
40 min

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This Baked Goat Cheese Pasta is deliciously creamy and full of garlic flavor. This recipe is simple to prepare and ready in just 40 minutes. You will not be able to stop eating it, it is that good!

Find this recipe and more on my blog HERE: https://sugarylogic.com/baked-goat-cheese-pasta/

Similar to the infamous Baked Feta Pasta, this pasta recipe is a creamy cheese-based recipe with burst tomatoes and LOTS of roasted garlic. The cheese is baked with tomatoes, garlic, and olive oil before it coats the pasta. The acid from the tomatoes compliments the tangy goat cheese beautifully. And, the four cloves of garlic permeate the dish with addictive flavor.


If you are a cherry tomato lover like myself, try this Cherry Tomato Caprese Salad or the ever-popular (low-carb & low-calorie) 10-Minute Hearts of Palm Pasta.


Ingredients and Substitutions

  • Pasta - While you can certainly use whatever dried pasta you would like, I enjoy rigatoni pasta for this recipe.
  • Goat Cheese - Goat cheese is already quite soft, which means easy melting. As it cooks, it browns slightly, which just heightens the flavor.
  • Olive Oil - Be sure to use Extra Virgin Olive Oil and avoid cheap, bitter oils (commonly generic brands). Olive oil is an important component of the sauce, so its flavor does shine through.
  • Cherry or Grape Tomatoes - No need to slice them, they will burst in the oven as they cook. If there are any remaining tomatoes that have not burst, gently pierce them with a knife or fork.
  • Fresh Garlic - This recipe calls for four cloves. Feel free to use less or more depending on flavor preferences. It is important to slice it thin for easy roasting.
  • Crushed Red Pepper Flakes - Ultimately, the crushed red pepper flakes can be omitted if desired. They do, however, add a delicate spice that enhances the pasta flavor and compliments the creamy sauce.
  • Kosher Salt and Freshly Cracked Pepper
  • Parmesan Cheese - For garnish.


Other Delicious Ingredient Additions


  • Cooked (or Grilled) Chicken Breast (for added protein)
  • Artichoke Hearts - Add alongside the tomatoes before baking.
  • Fresh Basil - Add the fresh herb after cooking alongside the cooked pasta.
  • Sliced Kalamata Olives - Bake alongside the tomatoes, garlic, and cheese.
  • Extra Grated Parmesean Cheese - Toss in alongside the other ingredients after baking.


How To Make Baked Goat Cheese Pasta

  1. Preheat the oven to 400° F. Place the tomatoes in an oven-safe baking dish. In the center of the tomatoes, place the log of goat cheese.
  2. Sprinkle the garlic slices over the tomatoes. Season with the salt, pepper, and red pepper flakes.
  3. Pour the olive oil over the tomatoes and garlic.
  4. Bake the mixture in the oven for 30-35 minutes, until the tomatoes have burst and the goat cheese is melted.
  5. While the mixture is baking, cook the pasta according to the package instructions until al dente. *Reserve ⅓ cup of pasta water, in case it is needed.
  6. Stir the pasta into the cheese-tomato mixture. Toss to combine.
  7. Serve immediately with parmesan cheese and additional cracked black pepper, if desired.


*Note: I used a small pan for baking (pictured) and tossed everything together in a bowl. For fewer dishes, use a wide enough baking dish that will fit the pasta as well. That way, you can toss everything together in one pan.


Tips for Success


Salt Your Pasta Water - Once boiling, salt the pasta water, not before. Then, add the pasta.


Reserve Pasta Water - Starchy pasta water adds additional flavor and helps adhere the pasta and sauce together. It is also great for rehydrating the pasta the next day.


How to Reheat - As the pasta sits in the refrigerator, the sauce consistency changes. Here are two ways I like to reheat this pasta.


  • In a large nonstick pan, heat a tablespoon of olive oil. Add the pasta and ¼ cup of reserved pasta water (store the pasta water in the refrigerator overnight). Gently toss to coat. Allow the pasta to cook just until warm, stirring frequently. Serve with grated parmesan cheese and freshly cracked black pepper.
  • In a large nonstick pan, heat a tablespoon of olive oil. Add the pasta and ¼ cup of reserved pasta water (store the pasta water in the refrigerator overnight). Gently toss to coat. Allow the pasta to cook just until warm, stirring frequently. Add additional goat cheese (as much as desired) and toss until melted and incorporated. Serve.


Other Pasta Recipes You Will Love


Frequently Asked Questions


What is the best way to store leftover pasta? Transfer cooled pasta to an airtight container. Store in the refrigerator for up to 3 days. *See above notes regarding reserved pasta water.

Can this pasta be made in advance? This pasta recipe is best served immediately after cooking. I would not advise making it in advance.


This baked goat cheese pasta is in one word, heavenly. When I say it is addictive, I mean it. The creamy, tangy sauce clings to the pasta. There is garlic flavor in every bite, with a subtle heat from the crushed red pepper flakes. Make a batch of this pasta, pour yourself a glass of wine, and enjoy!


DID YOU MAKE THIS RECIPE? Please leave a star rating and review on my website!

Recipe details

  • 6  servings
  • Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min
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Ingredients


  • 1 lb dried rigatoni pasta or pasta of choice
  • 2 cups cherry tomatoes or grape tomatoes
  • 4 cloves garlic thinly sliced
  • 8 oz goat cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup extra virgin olive oil
  • grated Parmesan cheese for garnish

Instructions


Preheat the oven to 400° F. Place the tomatoes in an oven-safe baking dish. In the center of the tomatoes, place the log of goat cheese.
Sprinkle the garlic slices over the tomatoes. Season with salt, pepper, and red pepper flakes.
Pour the olive oil over the tomatoes and garlic.
Bake the mixture in the oven for 30-35 minutes, until the tomatoes have burst and the goat cheese is melted.
While the mixture is baking, cook the pasta according to the package instructions until al dente. *Reserve ⅓ cup of pasta water, in case it is needed.
Stir the pasta into the cheese-tomato mixture. Toss to combine.
Serve immediately with parmesan cheese and additional cracked black pepper, if desired.

Tips

  • *Note: I used a small pan (pictured) for baking and tossed everything together in a bowl. For fewer dishes, use a wide enough baking dish that will fit the pasta as well. That way, you can toss everything together in one pan.

Katelyn | Sugary Logic
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