Baked Goat Cheese & Tomato Pasta
Baked Goat Cheese & Tomato Pasta features ALDI’s garlic herb goat cheese & fresh grape tomatoes in a flavorful vegetarian weeknight dinner.
Servings 4
Ingredients
- ¼ cup + 1 tablespoon extra virgin olive oil divided
- 2 pints grape or cherry tomatoes
- 4 oz log of garlic & herb goat cheese
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon crushed red pepper
- Sea salt to taste
- Black pepper to taste
- 8 oz dry shaped pasta I used rotini
- 1 large or two small onions thinly sliced into half moons
- 2 teaspoon minced garlic about 4 cloves
- ½ cup shredded Parmesan
Instructions
- Preheat oven to 400 degrees.
- Add ¼ cup olive oil to an 8×11 casserole dish. Stir in the tomatoes, until they are nicely coated with oil.
- Make room in the center to place the goat cheese in the baking dish. Flip the cheese over gently a couple of times, so that it also gets coated with the oil, then season everything with sea salt, black pepper, oregano, basil, and crushed red pepper.
- Bake at 400 degrees for 30 minutes, then broil for 2 minutes to brown.
- While the tomatoes and cheese are baking, cook pasta al dente according to package instructions and drain. Also, saute the onions over medium heat in 1 tablespoon olive oil, stirring occasionally, until very soft and browned.
- Remove the baking dish from the oven. Immediately throw in the minced garlic, and stir the tomatoes and cheese together until melted and nicely combined. Stir in the Parmesan and sauted onion, then add and stir in the cooked pasta.
- Serve your goat cheese & tomato pasta topped with additional Parmesan and parsley, if desired.
Notes
The tomatoes will be crowded in the casserole dish, but that’s fine — you want them to stay juicy, because you’re using them as the basis for the sauce here.