If you frequent social media, specifically TikTok, chances are that you’ve seen the viral baked feta pasta. I absolutely love one dish wonders, as I call them, where you essentially create an entire meal in one pan. As far as I’m concerned, the fewer dishes I have to clean, or attend to, the better, so I was really excited to try this out. I’m also a carb fiend so any excuse to eat pasta is always welcome in my kitchen.
The basic premise with the dish is to cook and caramelize tomatoes and aromatics (such as garlic) in the oven with a seasoned hunk of feta in the middle. You roast everything at a high temperature and as the tomatoes cook, they burst and release their juices, and you then mix everything together to create a creamy sauce and toss with pasta. I mean, what could be bad about that? I also love that it’s totally customizable!
I made it with feta first, figuring I should try the tried-and-true method before going rogue. The feta version was absolutely delicious – salty, tangy, creamy! I decided I’d like to switch things up and add some more ingredients to bulk the dish up a bit too. I opted for goat cheese the second time around because it’s creamy and mild, and baked goat cheese in tomato sauce is one of my favorite appetizers when having tapas, so I figured it would be a sure winner in terms of flavor profile. I knew that the brininess of artichoke hearts and subtle flavor of spinach would work well with the goat cheese, so those were the extras that I used to bulk up the dish.
Well, what are you waiting for? Grab your Le Creuset braiser, or a baking dish, and have at it – you won’t be disappointed. It’s essentially an adult version of mac n cheese! I’m looking forward to making different versions of this for lots of meals to come.
Baked Goat Cheese and Tomato Pasta
Scroll down for a printable version of this recipe
Prep Time: 15 min
Cook time: 30 minutes
Total time: 45 minutes
8 oz goat cheese
3 Tablespoons Frantoia Olive oil
16oz cherry or grape tomatoes
6 cloves of garlic, peeled (or more if you like!)
1 Tablespoon Spiceologist Greek Freak seasoning
1/2 teaspoon red pepper flakes
12 red pearl onions, peeled and halved (or 1/2 red onion, peeled and chopped)
12 oz can of artichoke hearts
5 oz fresh spinach
1/2 pound pasta or gnocchi
1/2 cup grated Parmesan
1/4 cup fresh basil, chiffonade
Isola Cream of Balsamic
1. In a Le Creuset braiser (or any baking dish), place the goat cheese (or feta) in the center of the pan. Arrange tomatoes, garlic cloves, and onions around the cheese.
2. Drizzle olive oil over cheese and vegetables.
3. Season cheese and vegetables with crushed red pepper flakes (omit if you aren’t into spice) and Greek Freak (or salt, pepper, and oregano work too!). If using feta, be cautious with the salt.
4. Bake at 425 degrees for 25 minutes.
5. While the mixture is baking, cook pasta of your choice (I like a short tube shape to catch all the sauce) one minute less than the package indicates. Be sure to reserve 1/4 cup of the pasta water.
6. After 25 minutes, add artichoke hearts, and broil on high for 3-5 minutes until the cheese and tomatoes have some char.
7. Mash the now roasted cloves of garlic for easier distribution, and mix everything together to create a creamy sauce.
8. Toss in fresh spinach to wilt spinach.
9. Add the pasta, mix well and thin with reserved pasta water as needed.
10. Top with grated Parmesan and broil on high until golden brown.
11. Serve with fresh basil and drizzle with Cream of Balsamic.
Ready to make this dish yourself? Place a curbside retail order for the Frantoia olive oil, Greek Freak seasoning, and Cream of Balsamic. Looking for more tips, tricks and new pasta recipes? If you’re a pasta lover at heart, we’ve got you covered with our virtual classes. We’re offering:
- Virtual Pasta Workshop Saturday, February 27 3pm CST
- Virtual Sunday Dinner: Cacio e Pepe Sunday, February 28 4pm CST
- Virtual Vegetarian: Potato Gnocchi Thursday, March 4 6pm CST
- Virtual Shrimp Scampi with Capellini Friday, April 2 7pm CST
- Virtual Ramen Workshop Saturday, April 10 2pm CST
- Virtual Sunday Dinner: Stuffed Shells Sunday, April 18 4pm CST
- Virtual Sunday Dinner: Linguine and Clams Sunday, April 25 4pm CST