Monday, May 19, 2014

Baked Penne with Roasted Red Pepper Sauce and Goat Cheese


 

Some flavors and ingredients just inherently go together, and in my humble opinion, roasted red peppers and goat cheese are one of them.  I've been making this pasta for the past two years, and I'm sorry to say that I'm only now sharing it with you.

The sauce is a simple roasted red pepper sauce, with the addition of some cheese, shallots, herbs, and a little lemon.  A pinch of red pepper flakes give it just a hint of spice, and the luxurious and vibrant sauce coats the pasta beautifully.  A mixture of goat and ricotta cheeses dot the top of the baked pasta dish, and the creamy cheese with the bold sauce just work.  I always add a little shredded chicken for some extra protein, but this is great as a vegetarian meal as well.

This baked pasta dish is super easy to prep, and is perfect for serving to guests.  Something about this dish seems just so "springtime" to me, so that's when I make it the most.  Therefore, I of course always serve it with simple roasted asparagus, and a light white wine.

Roasted Red Peppers + Goat Cheese = True Love Forever.

Baked Penne with Roasted Red Peppers and Goat Cheese
adapted from Pasta Revolution
serves 4

  • 8 oz (2 1/2 cups) dried penne pasta
  • kosher salt and black pepper
  • 4 oz (1/2 cup) ricotta cheese
  • 4 oz goat cheese, softened
  • 1 tsp lemon zest
  • 6 Tbs extra virgin olive oil
  • 3 cups roasted red peppers, patted dry and chopped coarse (3-4 peppers)
  • 2 oz Parmesan cheese, grated (1 cup)
  • 1/3 cup fresh parsley leaves
  • 1 shallot, chopped
  • 2 tsp minced fresh thyme
  • 1 Tbs fresh basil, plus more for serving
  • 2 cloves garlic, smashed
  • juice of 1/2 lemon
  • pinch of red pepper flakes
  • 2 cups shredded cooked chicken
Heat the oven to 450 degrees and lightly grease an 8-inch square baking dish.

Bring a large pot of water to a boil, season with 1 tablespoon of salt, and add the pasta.  Cook until it is just shy of al dente, 8 to 9 minutes.  Drain the pasta and return to the pot.

Meanwhile, mix the ricotta, goat cheese, lemon zest, 1 tablespoon of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a medium bowl.  Set aside.

In a food processor, combine the peppers, Parmesan, remaining 5 tablespoons of oil, parsley, shallot, thyme, garlic, basil, lemon juice, and roasted red paper flaws,  Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.  Puree until smooth, about 30 seconds, scraping down the sides of the bowl if necessary.  Taste and season with additional salt and paper as needed.

Add the sauce to the pot with the pasta, and stir in the chicken.  Mix well to combine.  Pour the mixture into the prepared baking dish, and drop dollops of the cheese mixture over the top.

Bake until bubbly and browning, about 15 minutes.  Allow to cool 10 to 15 minutes, sprinkle additional basil over the top, and serve.


13 comments:

Josie said...

three of my favorite things. pasta, roasted red peppers and goat cheese. looks delicious. also reminds me I have that cookbook. :)

Josie said...

This looks amazingly yummy! I too believe that roasted red peppers and goat cheese are a perfect pairing. You always make the best family-friendly meals, Josie, and this is no exception. I can't wait to try it!

Josie said...

Such a fabulous summer pasta. Yum!

Josie said...

I made this last night and absolutely LOVED it!! Made it exactly per the recipe. Thanks for a wonderful addition to my rotation!! Two thumbs up from the hubby as well!! Yay!

Josie said...

So glad to hear it! It's so great, isn't it?!

Josie said...

I'll throw goat cheese on just about anything haha. Love this pasta.

Josie said...

All my favorite things in one pan! I love it. This is so getting made ASAP.

Josie said...

Thank you so much! This is definitely a family favorite! Hope you enjoy :)

Josie said...

it is the BEST cookbook! I make something from it practically every week!

Josie said...

Roasted red pepper and goat cheese is such a great combo!

Josie said...

Both parents, the preschooler, and toddler loved this! Used half a jalapeño...thanks for another great recipe!

Josie said...

I've made this several times since I saw the post...and yes, I too CRAVE it! I only use 1 Tbs of chili powder and add some taco sauce to it after I add the corn, chilis & cilantro to tame it down a little for my 2 year old (and for me!) and to sweeten it up a little. This time I added black beans - great addition! Sooo delicious. Can't wait for leftovers tomorrow! Thank you for the recipe...we call it Mexican Pasta! :)

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