Pasta Bake

This easy pasta bake is a cozy, one-dish meal perfect for busy weeknights.

Creamy goat cheese adds a tangy, melty finish. It’s simple, satisfying, and kid-approved!

Recipe

This recipe makes 4-6 servings

Ingredients:

  • 1 - 500g package of gnocchi OR 1 - 500g box pasta noodles of choice

  • 1 cup baby tomatoes

  • A large chunk (⅓ of 250g package) goat cheese OR shredded cheese of choice

  • 2 cups broccoli florets

  • 1 tbsp Italian seasoning

  • 2 cups white beans

  • ¼ cup olive oil

  • 2 cloves garlic, minced

  • 1 tsp salt

  • ½ tsp black pepper

  • Garnish with chopped basil or parsley (optional)

Equipment:

  • Lagre baking dish

  • Measuring cups and spoons

  • Cutting board + knife

  • Mixing spoon or spatula

  • Aluminum foil

  • Oven

Directions:

  1. Preheat oven to 400°F (200°C).

  2. If using regular pasta:

    • Bring a large pot of water to a boil.

    • Add pasta and cook according to package directions.

    • Drain well and add to a large bowl or dish.

  3. If using gnocchi:

    • No boiling needed — add straight to the baking dish with veggies to be baked in the oven at the same time.

  4. Prep vegetables: Chop broccoli into bite-sized florets.

  5. Assemble: In a large baking dish, add gnocchi (if using), tomatoes, broccoli, and white beans.

  6. Season: Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt, and pepper. Toss everything together right in the dish until evenly coated.

  7. Top with cheese: Dot chunks of goat cheese evenly over the top or sprinkle 1 cup of shredded cheese over top if using.

  8. Bake:

    • Cover the dish tightly with foil and bake for 20 minutes.

    • Remove foil, stir gently, and bake for another 5–10 minutes, until the goat cheese is melty and everything is hot and bubbling.

  9. For those using regular pasta once the dish comes out of the oven add your cooked pasta noodles and mix well.

  10. Garnish & serve: Top with chopped basil or parsley, if desired. Serve warm.

Storage: 

  • Store in an airtight container in the fridge for up to 4 days. 

  • Store in an airtight container in the freezer for up to a month. Thaw in the fridge overnight and bake for a few minutes in the oven to serve warm. 

  • Tip: Do not store with fresh herbs; store your fresh basil or parsley separately and garnish after you've reheated the dish.