The tomato a feta baked pasta has been trending for a while now. But while watching Food Network Ree Drummond decided to put a twist on this food trend and use goat cheese. So naturally I needed to try the goat as well! I used Ree’s recipe as a guide, and created this delicious dinner with what I had in my pantry!
I preheated the oven to 400 and started a pot for pasta. In a glass baking dish I added tomatoes, minced garlic and fresh basil. I drizzled EVOO and seasoned with salt, pepper, oregano and red hots. I stirred until all the tomatoes were well coated. I then nested in two 4 oz. blocks of goat cheese. One plain goat cheese and the other a garlic herb flavored goat cheese. I topped everything with another EVOO drizzle.
I cooked off one pound of pasta to just al dente. I baked the tomatoes and cheese for about 25-30 minutes, until the tomatoes were soft. When I removed the glass baking dish I stirred together the cheese and tomatoes, creating a cheesy sauce. Then I added in the pasta and a bit of pasta water until it was all well combined.
It turned out perfect; 10/10! I would definitely make again and recommend. I never tried this trend recipe with feta, but I am not sure I will, because the goat cheese turned out so delicious! Have you tried the tomato feta trend or with goat cheese? If you have a preference, comment below. I’d love to hear!
Live to Eat,