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No Boil Baked Goat Cheese Pasta

on July 6, 2022
last updated June 3, 2024
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This baked goat cheese pasta is packed with mushrooms and peas, and bold flavor. Creamy and satisfying, this no-boil pasta bake comes together fast— in just 45 minutes — using just one dish!
overhead shot of plated baked goat cheese pasta

Are you a goat cheese lover and looking for a delicious and easy way to integrate it into a dish? This Baked Goat Cheese Pasta is quick, unbelievably easy and creamy goat cheese deliciousness!

Bursting with flavor from the shallots, garlic, and mushrooms, the vegetable broth-based savory goat cheese sauce is complemented by the natural sweetness of petite peas. This baked pasta dish hits all the right notes.

Goat cheese is always complemented by a little pop of fresh sweetness (see also: Fig and Goat Cheese Flatbread), and the peas and other veggies are a welcomed addition of freshness to the otherwise creamy and rich dish.

Plus, as a mom with a gourmet palate and busy lifestyle, I appreciate a recipe that is easy & efficient. With only one casserole dish required, this baked pasta dish is the best way to get your goat cheese fix quickly and with little cleanup.

creamy pasta with goat cheese, shallots, mushroom, and peas

Baked Goat Cheese Pasta Ingredient Highlights


When baked, goat cheese gets super soft. Goat cheese does not melt the way mozzarella or cheddar does.

However, when baked in with extra liquid (in this case, vegetable broth), it does integrate well to form a smooth and creamy sauce. This recipe is the easiest way to yield a creamy goat cheese sauce, in about 45 minutes and with just one dish.

You can use a diced yellow onion in a pinch, but shallot will yield more flavor. Fresh minced garlic is preferred. For the peas, you can use fresh or frozen.

Either fettuccine or linguine work in this dish. I use vegetable broth, but you could also use mushroom or chicken broth. Buy it at the store or make your own veggie broth from vegetable scraps.

Garlic, olive oil, petite peas, pepper, fettuccini, garlic powder, goat cheese, veggie broth, oregano, salt, mushrooms, shallot

Baked Goat Cheese Pasta Tips and Tricks


How I Prep My Vegetables for this No Boil Pasta Dish

Start by slicing your mushrooms, dicing your shallot, and mincing your garlic.

Add your prepped mushrooms, shallot, garlic, and peas to a 13 x 9-inch casserole dish.

This dish is the only one you’ll need to make this creamy and delicious Baked Goat Cheese Pasta.

Add your olive oil, oregano, garlic powder, salt, and pepper to your casserole dish with your veggies. Seasoning the veggies will also season your creamy goat cheese sauce.

Use clean hands or two spoons to toss the vegetables in the olive oil and seasonings, ensuring they are evenly coated.

Diced scallions, minced garlic, and sliced mushrooms on a cutting board.
Peel and dice the shallots, slice the mushrooms, and peel and mince the garlic.
Peas, shallots, mushrooms, and garlic in a casserole dish.
Add all the vegetables to a casserole dish with olive oil, oregano, garlic powder, salt, and pepper.
using clean hands to toss vegetables in olive oil and seasonings
Toss everything together to ensure the vegetables are coated with oil and seasoning.

Submerge Your Pasta in Vegetable Broth

Next, add your vegetable broth. Then, take your uncooked pasta and place it into the casserole dish.

The pasta and vegetables should be completely submerged in the vegetable broth.

Place the goat cheese right on top. The goat cheese will be the only ingredient that is not completely submerged in the vegetable broth.

Adding vegetable broth to casserole dish with raw pasta.
Add the vegetable broth to the dish, then layer the pasta on top in an even layer. The pasta should be submerged.
Adding goat cheese to casserole dish to bake in the oven.
Place the goat cheese on top of the submerged pasta.

Cover & Bake

For the first 15 minutes of baking, we want the casserole dish completely covered to help trap heat and moisture to give the pasta a chance to start cooking in the broth.

If your dish does not come with a fitted lid, you can use aluminum foil to cover it.

After 15 minutes of baking covered, remove your Baked Goat Cheese Pasta from the oven and remove the lid. Stir well to break down and distribute the baked goat cheese and toss the pasta.

Make sure there are no pasta noodles that are sticking to one another. Then, stick it back in the oven for another 15 minutes uncovered to finish cooking.

adding aluminum foil to cover casserole dish
Cover the dish with aluminum foil and bake at 400°F for 15 minutes. Then, remove the foil, stir, and bake for another 15 minutes.

Let it Cool

When you first take your Baked Goat Cheese Pasta out of the oven, it will still be very liquidy. As it cools, it thickens.

Pro tip: If you’re looking for a protein to add to this dish, I highly recommend this 3-Ingredient Pesto Butter Salmon!

By the time you’re ready to serve it, it will be a thick and creamy sauce. Allow it to cool for at least ten minutes, stirring occasionally until it the sauce reaches the desired consistency.

close up of baked goat cheese pasta right after it comes out of the oven

Storing and Reheating Baked Goat Cheese Pasta

This pasta bake is equally delicious leftover! It will last about 5-7 days in an airtight container in the refrigerator.

The best way to reheat it is to preheat your oven to 350°F and bake covered for 15-20 minutes until heated through. Covering the dish will trap the moisture and reheat this dish beautifully.

However, if you want a quick fix, you can use the microwave. Just make sure to add a little liquid to your pasta before microwaving. You can use more vegetable broth or milk. You should only need about 1 tablespoon per portion.

Stir the extra liquid into your pasta and microwave on high in 2-minute intervals, stirring in between, until thoroughly heated.

3 plates of goat cheese pasta piled high

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overhead shot of plated baked goat cheese pasta

No Boil Baked Goat Cheese Pasta

5 from 4 votes
Marley Goldin
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This baked goat cheese pasta is packed with mushrooms and peas, and bold flavor. Creamy and satisfying, this no-boil pasta bake comes together fast— in just 45 minutes — using just one dish!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 8 ounces baby bella or white button mushrooms
  • 1 large shallot
  • 3 cloves garlic
  • 5 ounces petite peas (fresh or frozen) (5 oz usually = ~1 cup)
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 16 ounces fettuccine or linguine
  • 4 cups vegetable broth
  • 8 ounces goat cheese

Instructions
 

  • Preheat your oven to 400°F and slice your mushrooms, dice your shallot, and mince your garlic.
    8 ounces baby bella or white button mushrooms, 1 large shallot, 3 cloves garlic
  • To a large, oven-safe 9 by 13-inch casserole dish, add the mushrooms, shallot, garlic, and peas.
    5 ounces petite peas (fresh or frozen)
  • Pour olive oil, oregano, garlic powder, salt, and pepper on top of your veggies and use clean hands or two spoons to toss, ensuring the oil and seasonings are distributed throughout the dish.
    1 tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
  • Pour the vegetable broth on top and place your pasta in the dish. All of the pasta should be submerged in the broth.
    4 cups vegetable broth, 16 ounces fettuccine or linguine
  • Add your goat cheese on top and cover the dish with aluminum foil.
    8 ounces goat cheese
  • Bake for 15 minutes. Then, remove from the oven, remove the foil and stir well, breaking down the baked goat cheese and making sure no noodles are stuck together.
  • Bake for another 15 minutes uncovered. Remove from the oven and place on a cooling rack or heat-safe surface. At this point, you will still see a lot of liquid. Allow the baked goat cheese pasta to cool for at least ten minutes, stirring occasionally, until goat cheese sauce thickens. Enjoy!

Pro Tips

  • If you’re looking for a protein to serve with this dish, I highly recommend this Blackened Cod
  • You can use any kind of onion in place of the shallot, but shallot is preferred for most flavor.

Video

Course Dinner
Cuisine American
Diet Vegetarian
Keyword Easy, Family Dinner, Goat Cheese Pasta, Mushrooms, One-Pot, Pasta
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