Baked Goat Cheese Pasta with Cherry Tomatoes and Eggplant
I resisted as long as I could, but the appeal of the TikTok baked feta pasta hit me. Of course, I had to change it up a bit and decided to make it with goat cheese instead of feta. I’ve tried it with feta as well, which is delicious, but goat cheese is absolutely my preference. The original recipe was done by Liemessä and I’m so glad she shared it with the world so we can all enjoy comforting, cheesy pasta without a lot of hassle. Is that what dreams are made of? Carby, cheesy dreams? Perhaps.
This pasta is truly so simple. Here are a few notes to help you make sure your results are creamy and delicious, too:
Goat Cheese: Use 4 oz of plain or garlic herb goat cheese. Don’t use the crumbled kind because it has something on the outside of it to keep it from sticking together in the package and just doesn’t have the same melting power in my experience.
Tomatoes: Use cherry tomatoes or grape tomatoes for the best results. You don’t have to cut them, just give them a good rinse, dry them off, and plop them into your baking dish.
Eggplant: I’d recommend using a smaller sized eggplant here. They tend to be more tender and have a nicer texture after they’re done baking.
Other veggies/extras you could add: sliced shallots or onions, zucchini, baby spinach, kale, mushrooms would be SO good, bell peppers, sun dried tomatoes, olives, capers…
Pasta: You can use any pasta you like, but my favorite is Campanelli. It looks so pretty and holds up well to the sauce. Plus there are lots of nooks and crannies where the sauce gets all cozy and with the noodle and there really isn’t anything better than a cheesy bite like that.
Save your pasta water: This is IMPORTANT! Save a good amount (1-2 cups) cooking water from your pasta before you drain it. You will use this to help loosen up your sauce.
Side note, since we are approaching Valentine’s Day: this would make a lovely dish for a date night in! Pair it with a nice salad on the side, a glass of wine, and some candlelight and you’ve got an easy and romantic dinner on the table!
Baked Goat Cheese Pasta with Cherry Tomatoes and Eggplant
Makes 4 servings
4oz plain or garlic herb goat cheese
1 pint cherry tomatoes
1 small eggplant, cut into 1 inch cubes
olive oil
salt & pepper
8 oz pasta
red pepper flakes
lemon zest
flat leaf parsley
Preheat the oven to 425° F.
In a large baking dish, toss the tomatoes and eggplant with a generous drizzle of olive oil and season with salt and pepper. Nestle the goat cheese in the middle and drizzle with a bit of olive oil. Bake for 30-35 minutes or until the cheese is puffed up slightly, the tomatoes have begun too burst, and the eggplant is tender.
While the tomatoes and cheese bake, bring a pot of water to a boil and season the water with salt. Add pasta and cook according to the package instructions. Before draining the pasta, save 1-2 cups of pasta water and set aside. Then you can drain the pasta.
Add the pasta to the baking dish and stir to coat with the cheese. Add a bit of pasta water as needed to loosen up the sauce and make it extra creamy.
Serve the pasta garnished with red pepper flakes, lemon zest, and flat leaf parsley.
