Creamy baked goat cheese with roasted tomatoes, basil, and pasta for a flavorful, satisfying meal.
# Ingredient List:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rigatoni)
→ Tomato Sauce
02 - 2 pints cherry tomatoes, halved
03 - 3 tbsp extra virgin olive oil
04 - 4 garlic cloves, finely chopped
05 - 1/2 tsp crushed red pepper flakes (optional)
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Goat Cheese Snowflake
08 - 8 oz fresh goat cheese log
09 - 1/4 cup grated Parmesan cheese
10 - 1/4 cup panko breadcrumbs
11 - 1 tbsp olive oil
→ Finish
12 - 1/2 cup fresh basil leaves, torn
13 - 1/3 cup toasted pine nuts (optional)
# Step-by-Step Instructions:
01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - In a large ovenproof baking dish, combine cherry tomatoes, olive oil, chopped garlic, red pepper flakes, sea salt, and black pepper. Toss to coat evenly.
03 - Place the goat cheese log in the center of the tomato mixture. In a small bowl, mix Parmesan cheese, panko breadcrumbs, and 1 tablespoon olive oil, then sprinkle evenly over the goat cheese to create a snowflake pattern.
04 - Bake for 25 to 30 minutes until the tomatoes are soft and blistered, and the goat cheese topping is golden brown.
05 - Meanwhile, boil salted water and cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
06 - Remove the baking dish from the oven. Add the hot pasta and a splash of reserved pasta water. Gently stir to combine and form a creamy sauce, breaking up the goat cheese as you mix.
07 - Fold in torn basil leaves and toasted pine nuts if using. Adjust seasoning as needed.
08 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
