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:

  • Large 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 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 the veggies to be baked at the same time.

  4. Chop up broccoli into bite-sized florets.

  5. In a large baking dish, add the gnocchi (if using), baby tomatoes, broccoli florets, and white beans.

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

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

  8. Bake for 20 minutes.

  9. Gently stir, and return to the oven for another 5–10 minutes, until the goat cheese is melty and everything is hot and bubbling.

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

  11. Garnish with chopped basil or parsley, if using. 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.