Ree Drummond's TikTok-Style Baked Goat Cheese Pasta | The Pioneer Woman | Food Network
Ree puts her own spin on the ever-so-popular baked pasta trend by using creamy goat cheese instead of feta!
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Baked Goat Cheese Pasta
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish
Directions
Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
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Ree Drummond's Baked Goat Cheese Pasta | The Pioneer Woman | Food Network
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Goat Cheese and Arugula Over Penne | Pasta Recipes | Allrecipes.com
Get the top-rated recipe for Goat Cheese and Arugula Over Penne at
Watch how to make a simple vegetarian pasta dish starring spicy arugula and cherry tomatoes in a creamy goat cheese and garlic sauce. Try it with spinach, too, or a combination of spinach and arugula. Quick and easy, this fresh-tasting pasta is ready in just 30 minutes.
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Summer Goat Cheese Pasta Recipe
Ingredients:
1 lb. spiral pasta (fusilli, rotini, etc.)
11 oz. goat cheese
3/4 cups extra virgin olive oil
5 lemons, juiced (approx. 2/3 cup)
5 cloves garlic, crushed
2 cups sugar plum tomatoes
1 bunch asparagus
1 bunch tarragon
1 teaspoon salt
Fresh black pepper to taste
Baked Goat Cheese Pasta
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish
1.) Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
2.) While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
3.) Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat.
4.) Serve hot garnished with the fresh basil.
This goat cheese pasta is so creamy, you won't believe it doesn't have any cream!
A Creamy Goat Cheese Pasta made without cream. A simple dish to make using a homemade pesto. If you don’t have fresh basil, you can always make it with store bought pesto. Simply mix it with the goat cheese.
Once in the hot pan, the goat cheese melts into the wine resulting in a delicious creamy sauce. It coats the linguine resulting in a shiny delicious pasta meal. Always cook al dente and don’t be shy about adding pasta water, the pasta will absorb the liquid. You want a silky shiny sauce, not clumpy. Serve immediately.
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