Roasted Tomato Macaroni and Goat Cheese
Bursting with vibrant flavors and creamy textures, this Roasted Tomato Macaroni and Goat Cheese recipe is a standout twist on classic comfort food. Sweet, caramelized cherry tomatoes roasted to perfection add a juicy pop of flavor, while tangy goat cheese and Parmesan combine to create a luxuriously smooth sauce. Topped with golden, buttery panko breadcrumbs for the perfect crunch, this baked pasta dish is elevated with aromatic garlic and fresh basil. Ready in under an hour, it's an irresistible choice for weeknight dinners or casual entertaining. Serve it warm for a comforting meal that pairs beautifully with a crisp green salad or garlic bread. Whether you're looking for a vegetarian pasta bake or just a unique dinner idea, this recipe is sure to impress.
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Recipe Information
Ingredients
- 12 ounces macaroni pasta
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 small garlic cloves
- 6 ounces goat cheese
- 1 cup whole milk
- 0.5 cups Parmesan cheese, grated
- 0.25 cups fresh basil leaves, chopped
- 0.5 cups panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Spread the cherry tomatoes onto the baking sheet. Drizzle them with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.
Roast the tomatoes in the preheated oven for 15-20 minutes, or until they are soft and slightly caramelized. Remove from the oven and set aside.
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the goat cheese and whole milk to the saucepan. Stir continuously until the goat cheese melts and forms a smooth, creamy sauce. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Stir in the grated Parmesan cheese and chopped basil leaves, then remove the sauce from heat.
Combine the cooked macaroni, roasted cherry tomatoes, and goat cheese sauce in a large mixing bowl. Toss until the macaroni is evenly coated.
In a small bowl, mix the panko breadcrumbs with the melted butter.
Transfer the macaroni mixture to a greased 2-quart baking dish. Evenly sprinkle the buttery panko breadcrumbs on top for a crunchy topping.
Bake the dish in the preheated oven at 400°F (200°C) for 10-15 minutes, or until the topping is golden brown and the macaroni is heated through.
Garnish with additional chopped basil if desired, and serve warm.
Nutrition Facts
Calories |
2833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 303.9 g | 111% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 31.8 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1175 mg | 90% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2085 mg | 44% | |
*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.
