Baked Goat Cheese Pasta With Spinach Recipe

I paired creamy baked goat cheese with sautéed mushrooms and spinach in an easy oven baked pasta that reimagines classic Spinach Pasta Dishes.

I never thought a simple tray could hide a sneaky twist till I made this baked goat cheese pasta. Using penne or rigatoni pasta and goat cheese it somehow flips dinner into something weirdly thrilling.

It has that Baked Goat Cheese And Tomato Pasta energy with the green kick of Spinach Pasta Dishes so it never gets predictable. It feels fancy but I will admit I ate half of it out of the pan once I saw how the cheese broke into creamy pockets and wrapped the noodles.

If you like surprises you might just end up staying for seconds.

Ingredients

• Pasta: starchy, fills ya up, gives carbs for energy, not much else but comforting.
• Olive oil: healthy fats, adds richness and mouthfeel, helps absorb tomato nutrients.
• Mushrooms: low calorie, earthy umami flavor, give some fiber and vitamins, great.
• Garlic: punches up savory, anti inflammatory compounds, tiny but mighty flavor booster.
• Crushed tomatoes: tangy base, full of vitamin C and lycopene, slightly acidic bright taste.
• Spinach: leafy, packed with iron and fiber, wilts into sauce and adds freshness.
• Goat cheese: tangy, creamy protein hit that makes sauce silky and a little sharp.

Ingredient Quantities

• 12 oz penne or rigatoni pasta (about 340 g)
• 3 tbsp extra virgin olive oil
• 8 oz cremini or button mushrooms, sliced
• 1 small yellow onion, finely chopped (or a shallot if ya prefer)
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes, optional
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano or 1 tsp Italian seasoning
• 1 tsp sugar (to balance acidity), optional
• 5 oz baby spinach (about 5 cups loosely packed)
• 1 log fresh goat cheese (chevre), 4 to 6 oz
• 1/2 cup grated Parmesan cheese, divided (optional but nice)
• 1/2 cup shredded mozzarella, optional for extra melty top
• 1/2 cup pasta cooking water, optional
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh basil, roughly chopped, for garnish

How to Make this

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne or rigatoni until just shy of al dente, about 1 to 2 minutes less than package recommends; reserve 1/2 cup pasta cooking water then drain.

2. While the pasta cooks, heat 3 tablespoons extra virgin olive oil in a large skillet over medium-high. Add the sliced mushrooms and cook, stirring now and then, until they brown and release their juices, about 6 to 8 minutes. You want color, dont rush it.

3. Add the finely chopped onion and cook until softened, about 4 minutes, then stir in the minced garlic and 1/2 teaspoon red pepper flakes if using; cook 30 to 45 seconds until fragrant.

4. Pour in the 28 ounce can crushed tomatoes, add 1 teaspoon dried oregano or Italian seasoning, and 1 teaspoon sugar if the tomatoes taste too acidic. Simmer gently 6 to 10 minutes to deepen the flavor and let the sauce thicken a bit. Season with salt and freshly ground black pepper to taste.

5. Stir the 5 ounces baby spinach into the sauce in batches so it wilts evenly, about 2 to 3 minutes. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it.

6. Toss the cooked pasta into the skillet with the sauce, add about half of the 1/2 cup grated Parmesan and toss to combine, adding more reserved pasta water as needed so the sauce coats the pasta nicely but isnt soupy.

7. Transfer the sauced pasta to a 9 by 13 inch or similar baking dish, mound it a little, then place the whole 4 to 6 ounce log of goat cheese right on top. If you prefer, break the log into 3 or 4 chunks and distribute them so every forkful gets goat cheese.

8. Sprinkle the remaining Parmesan and the 1/2 cup shredded mozzarella over the top if you want extra melty cheese, then bake uncovered 12 to 18 minutes until the goat cheese is soft and the top is bubbly and starting to brown.

9. Remove from oven, let rest 3 to 5 minutes, then garnish with the roughly chopped 1/4 cup fresh basil and an extra drizzle of olive oil if you like. Serve warm, and season with more salt, pepper or red pepper flakes to taste.

Equipment Needed

1. Big pot for boiling the pasta (with lid if you got one)
2. Large oven-safe skillet or saute pan for mushrooms and sauce dont use something tiny
3. 9 by 13 inch baking dish or similar casserole pan
4. Colander for draining pasta
5. Chef’s knife and cutting board for chopping onion basil and mushrooms
6. Wooden spoon or heatproof spatula for stirring and tossing
7. Measuring cups and spoons (youll need 1/2 cup etc)
8. Box grater or microplane for the Parmesan and a small spoon to break up the goat cheese
9. Oven mitts or pot holders for removing the hot dish from the oven

FAQ

Baked Goat Cheese Pasta With Spinach Recipe Substitutions and Variations

• Goat cheese (4–6 oz): Ricotta, 4–6 oz. Milder and creamier, it melts into the sauce nice. If you want more tang use 3–4 oz feta instead, but cut back on added salt.
• Pasta (12 oz penne/rigatoni): Any short pasta like fusilli, ziti or farfalle, same weight. Whole wheat or gluten free works too, just follow their cook time cause it can vary and toss with a little oil so it dont stick.
• Baby spinach (5 oz): Frozen chopped spinach, about a 10–12 oz bag, thawed and squeezed dry. It equals the fresh volume once drained, add it earlier while the sauce simmers so the extra moisture cooks off.
• Crushed tomatoes (28 oz): Tomato passata or a 28 oz can of diced tomatoes blitzed briefly. If you use diced let it simmer longer to break down, and taste for acidity so you can add sugar or salt as needed.

Pro Tips

1. Undercook the pasta slightly and finish it in the sauce, that way it soaks up flavor and wont get mushy when baked; always save a good splash of pasta water, the starch helps the sauce cling without thinning it too much.

2. Dont crowd the mushrooms and crank the heat so they brown, not steam, be patient and stir only now and then; a little soy sauce or a splash of balsamic near the end gives big umami depth, and a small knob of butter makes them silky.

3. Break the goat cheese into chunks and scatter them around the dish instead of one big log, youll get creamy tang in every bite; if the chevre is fridge-cold, let it sit at room temp a few minutes or warm it very briefly so it melts nicer.

4. If youre piling on mozzarella, tent the dish loosely with foil for the first part of baking so the top doesnt burn, then uncover to brown; always let the bake rest a few minutes before serving so the sauce firms up, then finish with fresh basil and a drizzle of olive oil.