Baked Goat Cheese Pasta

foodnetwork.com

Jax

Yield: 4 to 6 servings

Total: 45 min

Active: 20 min

Ingredients

Kosher salt and freshly ground black pepper

2 pints cherry tomatoes

3 cloves garlic, sliced

1 shallot, sliced thin

2 tablespoons oregano leaves

1 teaspoon crushed red pepper flakes

3 tablespoons olive oil

8 ounces goat cheese

8 ounces campanelle (or other shaped) pasta

2 tablespoons pesto

6 to 8 basil leaves, torn, for garnish

Directions

Preheat the oven to 425°F. Bring a large pot of salted water to a boil.

Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes. Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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