BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
BAKED TOMATOES WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.
BAKED GOAT'S CHEESE WITH HAZELNUT CRUST & BALSAMIC ONIONS
This simple breaded cheese can be made ahead and frozen, ready to use as a starter for a dinner party with friends
Provided by Good Food team
Categories Dinner, Starter
Time 55m
Number Of Ingredients 9
Steps:
- Halve the goat's cheeses horizontally and mix the nuts with the crumbs. Coat the cheese in the egg, then the nut mixture. Mark the cut side of the cheese with a large piece of nut to show which side up it should be.
- For the onions, heat the oil in a non-stick pan, then add the onions. Stir well and cook for 10 mins until softened and starting to turn golden. Tip in the balsamic vinegar and honey, season and stir over the heat until syrupy. If freezing, open-freeze the cheeses until solid, then wrap individually with cling film and foil. Pack the onions into a freezer bag once cool. To defrost, thaw the onions and warm gently in a pan.
- To cook and serve, heat oven to 200C/180C fan/gas 6. Place the cheese on a sheet of baking parchment on a baking tray and bake for 20 mins. If you're baking from frozen, add another 5 mins.
- Arrange the salad leaves on plates and spoon the onions on top. Add the goat's cheese, drizzle with any juice from the onions and serve immediately.
Nutrition Facts : Calories 366 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.05 milligram of sodium
LOW CARB BEEF AND CHEESY SPAGHETTI SQUASH BAKE!
This recipe was inspired by my favourite pasta recipe that was posted by Beck D called Beef and Pasta Bake - the Best! Recipe #133624. Vegetarians can omit the beef. This is my low carb dream come true. Whenever I am craving a cheesy, ground beef pasta dish this is the one I turn to. This is a version that my husband actually prefers to pasta (yes, I am dumbfounded too)....hope you enjoy!
Provided by Leslie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
- Add hamburger and cook until no pink remains.
- Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
- While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
- Be sure to cut around the edge so you don't cut into the squash itself.
- Place face down in microwaveable casserole dish, add 1 inch of water and cover.
- Microwave on high for approx 10 minutes, or until it begins to soften.
- (Alternately, you can cook the same way in the oven for 30 min).
- Let cool and carefully remove inside of squash with fork or spoon.
- It will look a lot like cooked spaghetti and come out in strands.
- Let squash strands drain well.
- Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
- Bake, uncovered, for 15 mins or until browned slightly.
- Top with parmesan and season with salt and pepper to taste when serving.
Nutrition Facts : Calories 468.6, Fat 32.2, SaturatedFat 14.3, Cholesterol 112.3, Sodium 391, Carbohydrate 12.8, Fiber 1.3, Sugar 2.5, Protein 31.9
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