Goat Cheese Pastas

Zucchini, Sausage, and Goat Cheese Pasta Bake

INGREDIENTS

  • 2½ cups ziti, uncooked
  • 1 lb. Italian sausage
  • 1 tsp. olive oil
  • 5 cups thinly sliced zucchini (about 1.5 lbs.)
  • 2 cups sliced onion (about 1)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 3 garlic cloves, minced
  • ½ cup chicken broth
  • 2 tsp. flour
  • ½ cup mozzarella cheese
  • 4 oz. of 87 Chevre goat cheese

 

INSTRUCTIONS

  1. Preheat oven to 400°.
  2. Cook pasta in boiling water for 5 minutes; drain.
  3. Cook sausage until browned, stirring to crumble. Remove from pan.
  4. Heat oil and add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until veggies are tender and lightly browned, stirring occasionally. Whisk together the broth and flour in a small bowl. Add to pan and cook for one minute.
  5. In a large bowl, combine veggies, pasta, sausage and 87 Chevre goat cheese. Toss well. Pour into a greased 11x7 baking dish. Sprinkle mozzarella on top.
  6. Bake at 400° for 20 minutes or until bubbly and lightly browned.
  7. Take it out and let cool. Dive in with your silverware of choice and enjoy!

 

 

Goat Cheese and Spinach Lasagna

 

INGREDIENTS

  • 12 regular lasagna noodles (not no-boil)
  • 3 (14 oz.) cans of diced Italian tomatoes
  • 2 Tbsp. olive oil
  • 3 garlic cloves, minced
  • 5 Tbsp. chopped fresh basil
  • ¼ tsp. salt
  • ⅛ tsp. black pepper
  • ⅛ tsp. red pepper flakes
  • 2 cups of frozen chopped spinach
  • 6 oz. of 87 Chevre goat cheese
  • 1 ½ cups shredded mozzarella cheese
  • 1 cup grated parmesan cheese

 

INSTRUCTIONS

  1. Preheat oven to 350°.
  2. Cook lasagna noodles according to directions on package.
  3. While noodles are cooking, heat oil in a large skillet over medium heat. Add minced garlic and sauté until soft and fragrant, about 2-3 minutes. Add diced tomatoes, basil, salt, black pepper, and red pepper flakes to pan. Bring sauce to a boil, then decrease heat. Simmer for about 10-15 minutes to thicken.
  4. Grease a large 9x13 glass casserole dish. Spoon about ½ cup tomato sauce evenly over the bottom.
  5. Lay out enough noodles to cover the bottom of the pan, then add about ¼ cup of sauce (enough to cover noodles), and a third of the spinach. Sprinkle ½ cup mozzarella over this layer.
  6. For the next layer, add more noodles, ¼ cup of sauce, and dollops of 87 Chevre goat cheese. Sprinkle some parmesan over this layer.
  7. Continue alternating the layers, as in Steps 5 and 6.
  8. Spoon the rest of the sauce over the top and sprinkle with remaining mozzarella and parmesan. Top with dollops of 87 Chevre goat cheese.
  9. Cover with foil and bake about 30 minutes. Remove foil and bake another 15-20 minutes until bubbling and lightly browned.
  10. Let lasagna stand for 10 minutes before serving.