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Homemade Creamy Tomato Goat Cheese Pasta Bake photo

Creamy Tomato Goat Cheese Pasta Bake

This Creamy Tomato Goat Cheese Pasta Bake is a luscious, cheesy comfort dish bursting with tangy goat cheese and vibrant tomato flavors—perfect for easy weeknight dinners!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz penne or rigatoni pasta
  • 2 cups marinara sauce store-bought or homemade
  • 1 cup heavy cream
  • 8 oz crumbled goat cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt & pepper to taste
  • fresh basil leaves for garnish

Equipment

  • Large pot
  • Large skillet or saucepan
  • Baking dish
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Colander
  • Oven mitts

Method
 

Creamy Tomato Goat Cheese Pasta Bake Cooking Guide
  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the 12 oz of pasta until just al dente, usually 1-2 minutes less than package instructions. Drain and set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, careful not to brown it. Stir in 1 teaspoon each of dried basil and oregano to bloom the herbs.
  3. Add 2 cups of marinara sauce to the skillet, stirring to combine with garlic and herbs. Pour in 1 cup of heavy cream, stirring gently to create a smooth, creamy sauce. Season with salt and pepper to taste. Let simmer on low for 3-4 minutes to meld flavors.
  4. Transfer the cooked pasta to the skillet or a large mixing bowl. Add 8 oz crumbled goat cheese and 1 cup halved cherry tomatoes. Gently toss everything together, coating the pasta evenly in the creamy tomato sauce.
  5. Lightly grease a 9x13-inch baking dish. Pour the creamy pasta mixture into the dish and spread evenly. Sprinkle 1 cup shredded mozzarella cheese over the top for a melted, golden crust.
  6. Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is bubbly and starting to brown. For extra golden top, broil the last 2 minutes, watching closely to avoid burning.
  7. Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves. Serve hot and enjoy the creamy, cheesy, tomato-packed goodness.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat in microwave or oven; cover to retain moisture and prevent drying out.
  • Substitute heavy cream with half-and-half or whole milk for a lighter sauce.
  • Use gluten-free pasta to make this recipe gluten-free.
  • Add extra veggies like spinach, mushrooms, or bell peppers for more nutrition and flavor.