Baked Goat Cheese Pasta Food

BAKED GOAT CHEESE PASTA

Steps:

• Preheat oven to 400°.
• In a oven safe baking dish with sides, toss the tomatoes, garlic and olive oil until the tomatoes are coated. Sprinkle with salt and pepper.
• Nestle the cheese in the center of the baking dish. Sprinkle with additional salt and pepper
• Place on the center rack of the oven and bake for 25 minutes until the tomatoes are roasted and are juicy and bubbly.
• Meanwhile, cook the pasta in sea salted, boiling water according to package directions. Reserve 1 cup of pasta water and then drain the pasta in a colander and set aside.
• Remove the baked goat cheese and tomatoes from the oven. Using a spoon, stir the cheese into the tomatoes and olive oil sauce until mixed and creamy. Stir in half of the chopped fresh basil.
• Add in the cooked pasta a cup at a time. Add in some reserved pasta water by the tablespoon as needed to make the sauce creamier. Sprinkle over the remaining basil and fresh parmesan before serving.

PASTA BAKE WITH GOATS' CHEESE

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.

BAKED GOAT CHEESE PASTA

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.

INSTANT POT CREAMY GOAT CHEESE PASTA

Steps:

• Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot®. Stir to evenly combine; it's ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.

BAKED PENNE WITH SQUASH AND GOAT CHEESE

Steps:

• For the topping: Preheat the oven to 400 degrees F.
• Mix together the panko, olive oil and salt in a small bowl. Set aside.
• For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
• Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.

BAKED GOAT CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
• Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

SPRING VEGGIE AND GOAT CHEESE PASTA RECIPE

Steps:

• Bring a large pot of salted water to a boil. Add in the pasta and cook according to pasta directions. Add in fresh peas to cook along with the pasta.
• Meanwhile cut asparagus into bite sized pieces. Add in asparagus to the pot for the last 2 minutes.
• Drain all but 3/4 cup of the pasta cooking water. Return veggies and pasta to the pot over low heat. Add in cream, 2 ounces (half) of the goat cheese, 1/2-3/4 cup of the pasta cooking liquid (use however much you want/need to make the pasta sauce-y) salt and pepper. Stir to combine.
• Toss with the chopped fresh herbs. Serve hot garnished with slices of lemon and the rest of the goat cheese crumbled on top.

BAKED GOAT CHEESE PASTA

Steps:

• Review all recipe notes and instructions before beginning.
• In a large pot, heat the sauce and kale over medium heat. Cook for 2-3 minutes or until the kale begins to soften.
• Turn the heat to low. Add in the half and half and the goat cheese. Stir continuously until the cheese is melted. Remove from the heat and fold in the cooked pasta.
• In a small bowl mix together the pesto and olive oil. Fold in the panko. Set aside.
• Grease a 2.5 quart baking dish. Pour the pasta into it. Top with tomatoes and cheese.
• Sprinkle the panko topping over the cheese.
• Bake uncovered for 15-20 minutes or until the edges are bubbling. Broil for 1-2 minutes if desired.

BAKED PASTA WITH VEGGIES, SAUSAGE AND GOAT CHEESE SAUCE RECIPE

Steps:

• Get a large pot of water boiling, and cook pasta according to package instructions to al dente.
• Meanwhile, you can get the rest of the dish started.
• Preheat oven to 350 degrees F. Grease 9x13" baking dish and set aside.
• In large skillet, cook sausage until done.
• Remove sausage from skillet and set aside on a plate.
• In same skillet, add diced onion and olive oil, if needed. There will probably be some grease from the sausage leftover so you can cook the onion in that, too.
• Cook over medium-high heat until slightly soft, about 4 minutes.
• Add garlic and cook another minute.
• Season with salt, to taste.
• Add summer squash and green beans and cook another 6-8 minutes, stirring often. You want the squash and beans to be slightly cooked but not completely. Remove from heat and set aside.
• In separate skillet, melt butter over medium heat.
• Add flour and mix with butter to create a paste, cooking 1-2 minutes until the flour is slightly golden.
• Slooooooowly add milk, whisking continuously to break up clumps until smooth.
• Once all the milk is added, bring to a simmer, whisking often, and let simmer 10 minutes.
• Add goat cheese, 1 cup of mozzarella, lemon zest, nutmeg, salt, and pepper. Stir continuously until cheese is all melted.
• In large bowl, combine pasta, sausage, and veggies. Pour sauce over pasta mixture, stirring well to combine.
• Transfer pasta into prepared baking dish.
• Top with remaining 1 cup mozzarella cheese.
• Bake in preheated oven for 20-25 minutes, until cheese is golden brown.
• Serve immediately. Enjoy!

ROASTED BROCCOLI PASTA WITH ROASTED GARLIC GOAT CHEESE SAUCE | NATURALLY.

Steps:

• Preheat oven to 375˚ F. Slice the top ¼" off a head of garlic. Drizzle with olive oil, wrap in parchment paper, and tie with cooking twine. Roast for 40 to 45 minutes until the garlic is soft and fragrant.
• Cut the broccoli into bite-sized florets. Toss with olive oil and roast until tender and charring, 25 to 30 minutes. Prepare the pasta according to directions, drain and set aside.
• When the garlic is done, remove 5 to 6 cloves of the garlic. Combine the garlic cloves with the sauce ingredients in a blender. Puree until smooth.
• When broccoli is done, combine with the pasta, walnuts, and sauce. Serve immediately- the pasta will soak up the sauce fairly quickly!

BAKED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press goat cheese to fit the shape of a small baking dish, leaving a 1-inch border around the edge. Gently spoon marinara sauce around the border, taking care to cover the edge of goat cheese but not the middle. Sprinkle with salt.
• Bake in the preheated oven until goat cheese is hot and soft and marinara sauce is hot and bubbling, 20 to 25 minutes.
• Remove from the oven and sprinkle with basil.