Baked Goat Cheese Pasta
This vegetarian Baked Goat Cheese Pasta is simple, delicious, and makes the perfect weeknight comfort food dinner!
Servings: 5
Calories: 588kcal
Ingredients
- 450 g uncooked dry pasta penne, rigatoni, or ziti (16 oz)
- 2 tbsp. olive oil extra virgin
- 1 medium onion diced
- 2 cloves garlic minced
- ¼ tsp. dried chilli flakes
- 1½ tsp. Italian seasoning
- ½ tsp. dried oregano
- 1 tbsp. tomato paste
- 60 mL water (¼ cup)
- 800 g crushed tomatoes (2 cans or 28 oz)
- 60 mL reserved pasta water (¼ cup)
- 250 g Goat cheese crumbled (approx. 8 oz) + extra for topping
- handful fresh basil leaves (or parsley)
- salt and pepper to taste
Instructions
- Preheat oven to 175°C (350F) and coat a 9"x13" baking pan with cooking spray.
- Boil pasta in salted water according to package directions, until al dente. Before draining pasta, reserve ½ cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add diced onions and saute until soft and translucent (approx 5 mins).
- Add minced garlic, chilli flakes, salt, Italian seasoning, and oregano and saute for 30 seconds. Add tomato paste and ¼ cup water and stir to combine.
- Add canned tomatoes and ¼ cup of reserved pasta water and simmer for 10-12 minutes until slightly thickened (medium heat). Season with salt and pepper, to taste.
- Turn off heat and stir in crumbled goat cheese. Add cooked pasta, and toss to coat well with sauce.
- Transfer pasta and sauce to baking pan and sprinkle with crumbled goat cheese.
- Bake, covered, for 15 minutes. Then, uncover and bake for another 10 to 15 minutes or until cheese has melted and pasta is slightly browned at the top.
- Let stand for 5-10 minutes. Sprinkle with fresh basil and/or parsley and serve.
Nutrition
Calories: 588kcal | Carbohydrates: 83g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 23mg | Sodium: 431mg | Potassium: 779mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1013IU | Vitamin C: 17mg | Calcium: 185mg | Iron: 5mg