Pasta Bake with Goats Cheese
Indulge in the ultimate comfort food with this creamy and flavorful Pasta Bake with Goat's Cheese, a dish that combines rich, tangy goat's cheese with hearty pasta and vibrant vegetables. Perfectly al dente penne or rigatoni is generously coated in a luscious tomato and vegetable sauce infused with aromatic garlic and Italian herbs. Layers of crumbled goat's cheese, melty mozzarella, and nutty Parmesan create an irresistibly cheesy topping that bakes to golden perfection. Featuring wholesome ingredients like zucchini, cherry tomatoes, and baby spinach, this easy yet indulgent recipe is a crowd-pleaser for family dinners or special gatherings. Ready in under an hour, it’s the perfect choice for a comforting baked pasta recipe that balances fresh ingredients and bold flavors. Serve with a crisp green salad or garlic bread for a complete meal everyone will adore!
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Recipe Information
Ingredients
- 400 g Pasta (penne or rigatoni)
- 2 tbsp Olive oil
- 2 Garlic cloves, minced
- 1 Red onion, finely diced
- 1 Zucchini, diced
- 250 g Cherry tomatoes, halved
- 400 ml Passata (tomato purée)
- 1 tsp Dried Italian herbs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 g Baby spinach leaves
- 150 g Goat's cheese (soft)
- 100 g Grated mozzarella cheese
- 50 g Grated Parmesan cheese
Instructions
Preheat your oven to 200°C (400°F) or 180°C (350°F) fan-assisted.
Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions (it will continue cooking in the oven). Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced red onion, cooking for 2-3 minutes until softened.
Add the diced zucchini and cook for another 4-5 minutes until the vegetables are tender.
Stir in the cherry tomatoes and cook for an additional 2-3 minutes until softened and slightly juicy.
Pour the passata into the skillet and stir in the dried Italian herbs, salt, and black pepper. Simmer the sauce for 5 minutes on low heat.
Add the baby spinach leaves to the skillet and cook until wilted, about 2 minutes. Remove the skillet from the heat.
In a large mixing bowl, combine the cooked pasta and the sauce, mixing thoroughly to coat the pasta.
Transfer half of the pasta mixture to a large ovenproof baking dish. Crumble half of the goat's cheese evenly on top.
Add the remaining pasta mixture, then top with the grated mozzarella, Parmesan, and the remaining goat's cheese.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it rest for 5 minutes before serving. Enjoy your delicious pasta bake with goat's cheese!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 9.9 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
