• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bites with Bri
  • Home
  • Recipe Index
  • About
  • Monthly Recaps
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Spring Dinner Recipes
  • Easy Air Fryer Recipes
  • Instant Pot Recipes
  • Mexican Inspired Recipes
  • About Bri
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Bites with Bri » Pasta » Baked Goat Cheese Pasta

    Baked Goat Cheese Pasta

    Published: Aug 12, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

    • Facebook
    • Yummly
    • Email
    • Reddit
    jump to recipe print recipe

    This vegetarian Baked Goat Cheese Pasta is super easy to make and is loaded with creamy goat cheese, Mezzetta’s Artisan Ingredients Whole Garlic & Sweet Basil Marinara, and curly kale. Finished with rainbow cherry tomatoes and a pesto panko topping, it is full of texture and flavor. No one would ever guess it only takes about 30 minutes to come together! 

    overhead of baked pasta with mezzetta sauce jar

    If you love tomato pasta dishes, try my Basil Pasta with Cherry Tomatoes or learn how to make sauce for lobster ravioli.

    Jump to:
    • Highlights
    • Ingredients
    • Instructions
    • Expert Tips & Recipe Notes
    • FAQs
    • Related Recipes
    • Baked Goat Cheese Pasta

    Highlights

    • Easy to make in only about 30 minutes 
    • Simple & minimal ingredients
    • Mezzetta’s Artisan Ingredients Whole Garlic & Sweet Basil Marinara
    • Pesto panko topping
    • Fresh cherry tomatoes
    • Creamy goat cheese sauce
    • Loaded with kale

    Ingredients

    overhead of ingredients
    • Kale: You can use curly kale or dino kale. 
    • Pasta: You can use any short cut pasta. Boil the pasta for about 1-2 minutes less than the shortest cooking time recommended on the package. The pasta will continue to cook in the oven. 
    • Mozzarella: You can use fresh mozzarella (that is sold in a brine) or a block.

    Complete list of ingredients and amounts is located on the recipe card below.

    Instructions

    before you start . . .

    • Cook the pasta. Boil the pasta for about 1-2 minutes less than the shortest cooking time recommended on the package. 
    • Prep the kale. Be sure to wash and pat dry the kale to avoid adding excess water into the dish, which can dilute the flavor of the sauce. I  tear the kale into bite size pieces. You can also chop it.

    Step 1: In a large pot, heat the sauce and kale over medium heat. Cook for 2-3 minutes or until the kale begins to soften.

    Step 2: 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.

    steps 1 & 2
kale wilted into sauce
pasta and cheese folded into sauce

    Step 3: In a small bowl mix together the pesto and olive oil. Fold in the panko. Set aside.

    Step 4: Grease a 2.5 quart baking dish. Pour the pasta into it. Top with tomatoes and cheese.

    steps 3 & 4
panko in bowl 
pasta in dish with cheese and tomatoes on top

    TIP - Be sure to grease the pan with nonstick spray or olive oil so the pasta does not stick. 

    Step 5: Sprinkle the panko topping over the cheese.

    Step 6: Bake uncovered for 15-20 minutes or until the edges are bubbling. Broil for 1-2 minutes if desired.

    steps 5 & 6
panko on top of unbaked pasta
baked pasta

    TIP -  Broiling the pasta will give the topping more color and make the panko crispier. 

    Expert Tips & Recipe Notes

    • Salt the pasta water. Salting the pasta water will bring out all of the other flavors in this dish. 
    • Do not overcook the pasta. I recommend slightly undercooking the pasta because it will continue to cook in the oven. This prevents the pasta from becoming mushy. 
    • Use Mezzetta's Artisan Ingredients Whole Garlic & Sweet Basil Marinara. This pasta sauce is loaded with fresh garlic and basil which give the dish tons of flavor and make the ingredients list and prep work super minimal.
    • Heat the sauce. Bring the sauce to a simmer so that the goat cheese can melt into it before baking. 
    • Use cubed mozzarella. Cubed mozzarella or mozzarella balls are how you achieve those wonderful cheese pools on top of a dish. While shredded cheese gives the same flavor, it does not have the same effect.   
    • Broil the pasta. If you want the topping to be a little cripier I recommend broiling the dish for a couple of minutes at the end. Keep a close eye on it so it does not burn. It will brown very quickly.
    overhead of pasta

    FAQs

    How do you store leftover pasta?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that when the pasta is reheated, it is very soft. This dish is best served right out of the oven. 

    Can you melt goat cheese?

    Yes, but it melts differently than other cheeses. It melts wonderfully into sauces like the one for this recipe. It does not melt as well when left whole or crumbled on top of a dish. The spread is minimal and the texture does not change much. I originally tested this dish with crumbled goat cheese on top and preferred the mozzarella on top and the flavor and texture of the goat cheese in the sauce. 

    How does goat cheese taste?

    Goat cheese has a very unique and distinguishable flavor. It is tangy and smooth almost like a cream cheese, but with a more pungent flavor. 

    Do you cook pasta before making pasta bake?

    Yes. There is not enough time or liquid in this recipe to cook the pasta completely during the baking process. Most recipes will have you boil the pasta before baking. Some recipes are specifically created to use uncooked pasta but this one is not. 

    Do you bake pasta covered or uncovered?

    This recipe has you bake the pasta uncovered so that the panko topping does not get soggy from condensation that would form under foil if it was to be covered. 

    What is the difference between panko and breadcrumbs?

    Panko is much crunchier and lighter than traditional breadcrumbs. They also have more flavor and do not absorb as much liquid or oil as traditional. 

    Related Recipes

    • Chicken Penne Alla Vodka
    • Basil Pasta with Cherry Tomatoes
    • Easy Sausage & Peppers Pasta
    • Bolognese Sandwich
    PRINT RECIPE PIN RECIPE COMMENT
    5 from 2 votes

    Baked Goat Cheese Pasta

    This vegetarian Baked Goat Cheese Pasta is super easy to make and is loaded with creamy goat cheese, Mezzetta’s Artisan Ingredients Whole Garlic & Sweet Basil Marinara, and curly kale. Finished with rainbow cherry tomatoes and a pesto panko topping, it is full of texture and flavor. No one would ever guess it only takes about 30 minutes to come together!
    Servings4 people
    Prep5 minutes
    Cook29 minutes
    Total34 minutes
    Course: Main
    Cuisine: Italian
    Author: Brianna May

    Ingredients:

    Pasta

    • 1 24 ounce jar Mezzetta's Artisan Ingredients Whole Garlic & Sweet Basil Marinara
    • 4 cups bite sized pieces kale, loosely packed*
    • 1 cup half and half
    • 4 ounces goat cheese
    • 10 ounces fusilli or rotini pasta, cooked according to instructions minus 1-2 minutes*

    Topping

    • 1 Tablespoon basil pesto
    • 1 Tablespoon olive oil
    • ⅓ cup panko breadcrumbs
    • 8 ounces cherry tomatoes, sliced, preferably rainbow
    • 4 ½ ounces mozzarella cheese*

    Instructions:

    • 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.

    Notes:

    Kale: You can use curly kale or dino kale. 
    Pasta: You can use any short cut pasta. Boil the pasta for about 1-2 minutes less than the shortest cooking time recommended on the package. The pasta will continue to cook in the oven. 
    Mozzarella: You can use fresh mozzarella (that is sold in a brine) or a block.
    Salt the pasta water. Salting the pasta water will bring out all of the other flavors in this dish. 
    Do not overcook the pasta. I recommend slightly undercooking the pasta because it will continue to cook in the oven. This prevents the pasta from becoming mushy. 
    Use Mezzetta's Artisan Ingredients Whole Garlic & Sweet Basil Marinara. This pasta sauce is loaded with fresh garlic and basil which give the dish tons of flavor and make the ingredients list and prep work super minimal.
    Heat the sauce. Bring the sauce to a simmer so that the goat cheese can melt into it before baking. 
    Use cubed mozzarella. Cubed mozzarella or mozzarella balls are how you achieve those wonderful cheese pools on top of a dish. While shredded cheese gives the same flavor, it does not have the same effect.   
    Broil the pasta. If you want the topping to be a little cripier I recommend broiling the dish for a couple of minutes at the end. Keep a close eye on it so it does not burn. It will brown very quickly.

    NUTRITION:

    Calories: 560kcal | Carbohydrates: 72g | Protein: 27g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 1227mg | Fiber: 8g | Sugar: 11g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
    « Picanha Steak Recipe
    Hearty Marinara Sauce »
    • Facebook
    • Yummly
    • Email
    • Reddit

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

    Join my email list!>>

    Spring Dinner Recipes

    • Cast Iron Skillet Lamb Chops
    • Dutch Oven Pulled Pork Recipe
    • 25 Simple Boneless Skinless Chicken Thigh Recipes
    • Coconut Lime Salmon
    • Fish Tacos with Mango Salsa
    • Dutch Oven Shepherd’s Pie

    Top Recipes

    • Lobster Ravioli Sauce
    • Baked Walking Taco Casserole Recipe with Enchilada Sauce
    • Green Chili Beef Enchiladas with White Sauce
    • Dutch Oven Pork Chops
    • Easy Rustic Bread Recipe (Only 4 Ingredients & No-Knead!)
    • Jalapeño Lime Crema

    Footer

    back to top

    About

    • About
    • Privacy Policy

    Newsletter

    Sign up for my weekly newsletter!

    Contact

    • Monthly Recaps
    • Work with Me
    • Client Inquiry Form

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Bites with Bri LLC