I can’t get over how creamy, tangy goat cheese melts into pasta with earthy mushrooms and spinach in every bite. This easy baked pasta is the kind of dish that makes everyone ask for seconds.

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I’m obsessed with this baked goat cheese pasta because it hits that tangy, creamy, saucy middle ground I always want but rarely get from a weeknight dinner. I love how the goat cheese melts into everything and makes each bite taste rich without feeling too much.

And the spinach keeps it bright, a little earthy, and seriously easy to keep eating. No polite little serving here.

I want the corner scoop, the extra saucy bite, the cheesy bits stuck to the pan. But honestly?

This is the pasta I make when I want something low-effort that tastes a little dramatic.

Ingredients

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Penne or rigatoni grabs the sauce, so every bite feels cozy and filling.
Olive oil starts things off rich, glossy, and not too heavy.
Yellow onion brings soft sweetness that makes the tomato sauce taste homemade.
Garlic adds that “something smells amazing” moment before anything even bakes.
Mushrooms make it hearty and a little earthy, almost meaty without meat.
Baby spinach wilts right in, adding color and a sneaky healthy vibe.
Crushed tomatoes keep the whole pasta saucy, bright, and comfort-food friendly.
Tomato paste gives deeper flavor, like the sauce cooked way longer.
Oregano and basil bring classic Italian-ish flavor without making things fussy.
Red pepper flakes add a tiny kick, if you’re into that.
Goat cheese melts creamy and tangy, basically the star of the dish.
Mozzarella makes it stretchy, bubbly, and honestly hard to stop eating.
Parmesan adds salty, nutty edges that make the top taste extra good.
Plus fresh herbs wake everything up so it doesn’t feel too rich.

Ingredient Quantities

12 ounces penne or rigatoni pasta

2 tablespoons olive oil

1 small yellow onion, finely chopped (about 1 cup)

3 garlic cloves, minced

8 ounces cremini or white mushrooms, sliced

5 to 6 ounces fresh baby spinach

28 ounces crushed tomatoes (one can)

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon red pepper flakes, optional

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon granulated sugar, optional to balance acidity

1/2 cup reserved pasta cooking water or low sodium vegetable broth

4 ounces goat cheese log, at room temperature

1 cup shredded mozzarella

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh basil or parsley for finishing

How to Make this

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1. Preheat the oven to 400 F and bring a large pot of salted water to a boil; cook 12 ounces penne or rigatoni until just al dente according to package directions, reserve 1/2 cup pasta cooking water then drain.

2. Meanwhile heat 2 tablespoons olive oil in a large ovenproof skillet or sauté pan over medium heat; add 1 small finely chopped yellow onion and cook until translucent, about 4 to 5 minutes.

3. Add 3 minced garlic cloves and 8 ounces sliced cremini or white mushrooms to the pan and cook until mushrooms release their liquid and begin to brown, about 5 to 6 minutes.

4. Stir in 28 ounces crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes if using, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar if desired; simmer gently for 5 minutes to blend flavors.

5. Add 5 to 6 ounces fresh baby spinach to the sauce and cook until just wilted, then pour in the reserved 1/2 cup pasta cooking water or low sodium vegetable broth and stir to combine.

6. Add the drained pasta to the skillet and toss to coat evenly with the sauce; adjust seasoning to taste with more salt or pepper if needed.

7. Break the 4 ounces goat cheese log into several chunks and nestle the pieces on top of the pasta in the skillet so they are distributed across the surface.

8. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the pasta and goat cheese.

9. Transfer the skillet to the preheated oven and bake until cheese is melted and bubbly and the goat cheese is warm and soft, about 12 to 15 minutes.

10. Remove from the oven, let rest for 3 minutes, then finish with 2 tablespoons chopped fresh basil or parsley and serve.

Equipment Needed

1. Ovenproof large skillet or sauté pan
2. Large pot for boiling pasta
3. Colander or strainer
4. Chef knife
5. Cutting board
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Cheese grater
9. Tongs or pasta scoop
10. Oven mitts or pot holders

FAQ

Can I substitute the goat cheese and what will change: Yes. Cream cheese or ricotta can be used for a milder, creamier result; flavor will be less tangy. For similar tang, mix cream cheese with a tablespoon of lemon juice or a bit of crumbled feta.

How do I make this gluten free: Use a gluten free short pasta (penne or rigatoni style) and ensure your crushed tomatoes and other packaged ingredients are labeled gluten free. Cook pasta according to package directions and reserve the same amount of cooking water.

Can I prepare this ahead and how should I store leftovers: You can assemble and refrigerate unbaked for up to 24 hours, then bake straight from the fridge adding a few extra minutes. Baked leftovers keep 3 to 4 days in an airtight container in the fridge. Reheat covered in a 350°F oven until warmed through or gently in the microwave.

What if I do not like mushrooms or spinach: Omit either or both. Substitute sautéed zucchini, bell peppers, roasted eggplant or kale. Adjust sauté time so vegetables are tender before combining with sauce.

Why do I need to reserve pasta cooking water and what if I do not have it: Starchy pasta water helps loosen and emulsify the sauce so it coats the pasta. If you do not have it, use up to 1/2 cup low sodium vegetable broth or hot water, adding gradually until you reach the desired sauciness.

Can I make this on the stovetop without baking: Yes. After combining pasta with the sauce and dollops of goat cheese, cover and simmer on low until cheese melts and everything is hot, stirring gently so the goat cheese incorporates into a creamy sauce. Finish with mozzarella and Parmesan sprinkled on top and cover until cheese melts.

Baked Goat Cheese Pasta With Spinach Recipe Substitutions and Variations

Pasta (12 ounces penne or rigatoni)
- Ziti or casarecce
- Fusilli or cavatappi for more sauce cling
- Whole wheat or chickpea pasta for added fiber and protein
Mushrooms (8 ounces cremini or white)
- Portobello, sliced, for a meatier texture
- Shiitake for a deeper umami note
- Thinly sliced zucchini or eggplant if you prefer no mushrooms
Goat cheese (4 ounces)
- Feta for similar tang with a firmer crumble
- Ricotta for a milder, creamier finish
- Cream cheese blended with a little lemon for richness and tang
Fresh baby spinach (5 to 6 ounces)
- Baby kale or chopped lacinato kale, sautéed a bit longer
- Arugula added at the end for peppery brightness
- Frozen spinach, thawed and well drained, as a convenient swap

Pro Tips

1. Salt the pasta water well and keep that reserved 1/2 cup handy. It is magic for loosening the sauce and rounding out the flavor without watering things down.

2. Let the onions and mushrooms get a little color before adding tomatoes. Browning builds deep savory notes that make the finished dish taste far more complex.

3. Press excess moisture from the mushrooms with a towel or cook them in batches on higher heat so they brown instead of stewing. Concentrated mushroom flavor makes the sauce more interesting.

4. Dollop the goat cheese in chunks and give the baked pasta a short rest before serving so the cheese softens and becomes creamy without running everywhere. Taste and adjust salt and pepper at the end, adding a touch more acid or sugar only if the tomatoes need balance.

Baked Goat Cheese Pasta With Spinach Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can’t get over how creamy, tangy goat cheese melts into pasta with earthy mushrooms and spinach in every bite. This easy baked pasta is the kind of dish that makes everyone ask for seconds.

Servings

servings

Calories

641

kcal

Equipment: 1. Ovenproof large skillet or sauté pan
2. Large pot for boiling pasta
3. Colander or strainer
4. Chef knife
5. Cutting board
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Cheese grater
9. Tongs or pasta scoop
10. Oven mitts or pot holders

Ingredients

12 ounces penne or rigatoni pasta
2 tablespoons olive oil
1 small yellow onion, finely chopped (about 1 cup)
3 garlic cloves, minced
8 ounces cremini or white mushrooms, sliced
5 to 6 ounces fresh baby spinach
28 ounces crushed tomatoes (one can)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red pepper flakes, optional
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon granulated sugar, optional to balance acidity
1/2 cup reserved pasta cooking water or low sodium vegetable broth
4 ounces goat cheese log, at room temperature
1 cup shredded mozzarella
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil or parsley for finishing

Directions

Preheat the oven to 400 F and bring a large pot of salted water to a boil; cook 12 ounces penne or rigatoni until just al dente according to package directions, reserve 1/2 cup pasta cooking water then drain.
Meanwhile heat 2 tablespoons olive oil in a large ovenproof skillet or sauté pan over medium heat; add 1 small finely chopped yellow onion and cook until translucent, about 4 to 5 minutes.
Add 3 minced garlic cloves and 8 ounces sliced cremini or white mushrooms to the pan and cook until mushrooms release their liquid and begin to brown, about 5 to 6 minutes.
Stir in 28 ounces crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes if using, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar if desired; simmer gently for 5 minutes to blend flavors.
Add 5 to 6 ounces fresh baby spinach to the sauce and cook until just wilted, then pour in the reserved 1/2 cup pasta cooking water or low sodium vegetable broth and stir to combine.
Add the drained pasta to the skillet and toss to coat evenly with the sauce; adjust seasoning to taste with more salt or pepper if needed.
Break the 4 ounces goat cheese log into several chunks and nestle the pieces on top of the pasta in the skillet so they are distributed across the surface.
Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the pasta and goat cheese.
Transfer the skillet to the preheated oven and bake until cheese is melted and bubbly and the goat cheese is warm and soft, about 12 to 15 minutes.
Remove from the oven, let rest for 3 minutes, then finish with 2 tablespoons chopped fresh basil or parsley and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.