Best 7 Pasta Bake With Goats Cheese Recipes

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Pasta bake with goats cheese is a delectable dish that combines the creamy, tangy flavor of goats cheese with the hearty comfort of pasta. Originating in Italy, this dish has become a popular favorite worldwide, adored for its versatility and the endless possibilities it offers for customization. Whether you prefer a simple yet elegant preparation or a more elaborate and flavorful creation, this article will guide you through the essential steps and provide you with a collection of inspiring recipes to suit your taste and preferences. From classic Italian recipes to modern twists on this timeless dish, you're sure to find the perfect pasta bake with goats cheese recipe that satisfies your cravings.

Let's cook with our recipes!

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

BAKED GOAT CHEESE PASTA



Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

  • Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
  • Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
  • While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
  • Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

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.

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

2 bunches asparagus (2 pounds total), tough ends removed
4 tablespoons butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Steps:

  • Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
  • While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
  • In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Nutrition Facts : Calories 550 g, Fat 20 g, Fiber 7 g, Protein 23 g

GOAT CHEESE PASTA WITH CHORIZO AND CHERRY TOMATOES



Goat Cheese Pasta with Chorizo and Cherry Tomatoes image

A light, flavorsome dish that is nice to have all year round!

Provided by Rex

Time 30m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
¼ cup olive oil
3 stalks green onion
1 ½ pints cherry tomatoes, quartered
½ cup finely chopped fresh basil
3 tablespoons balsamic vinegar
9 ounces smoked chorizo sausage links, sliced
2 (8 ounce) packages goat cheese

Steps:

  • Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
  • Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
  • Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.

Nutrition Facts : Calories 600.7 calories, Carbohydrate 46.6 g, Cholesterol 67.3 mg, Fat 35 g, Fiber 2.7 g, Protein 26.5 g, SaturatedFat 16.6 g, Sodium 617.7 mg, Sugar 4.3 g

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.

Tips:

  • Use a good quality goat's cheese. This will make a big difference to the flavor of the dish.
  • If you don't have any fresh herbs, you can use dried herbs instead. Just use about half the amount of dried herbs as you would fresh herbs.
  • You can also add other vegetables to this dish, such as broccoli, zucchini, or mushrooms.
  • If you want a more crispy top, you can sprinkle some breadcrumbs on top of the dish before baking.
  • This dish can be served as a main course or a side dish.

Conclusion:

This pasta bake with goat's cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pasta. The combination of goat's cheese, sun-dried tomatoes, and pesto gives this dish a unique and flavorful taste. If you are looking for a new pasta dish to try, this is definitely one that you should consider.

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