Yes, that’s right! Two quick and easy dinner recipes in a row! I know, I’m shocked too! I’m usually so busy posting dessert recipes that there’s hardly any time for real food in there… Anyway, with the days being lighter, it has been a lot easier to take pictures of our dinner at a reasonable time (like, not 9 in the morning) so be prepared for a better balance between dinners and desserts on the blog in the future… at least during the spring and summer!
This recipe is simple, but I love how sophisticated it tastes. I know goat cheese isn’t necessarily for everyone (although I could just eat it with a spoon) but it blends so well into the flavors of this dish that I think even non-goat cheese lovers will enjoy it. The combo of goat cheese and sun dried tomato is pretty great… I’m dreaming up an awesome stuffed chicken recipe using the two of them as well. Best of all, this dinner came together really quickly and was delicious!
Sun Dried Tomato and Goat Cheese Rigatoni
adapted from Inspired Taste
8 ounces rigatoni pasta
1 teaspoon olive oil
1 teaspoon minced garlic
1/4 cup sun dried tomatoes, chopped
1 cup half and half (I used fat free)
3 ounces goat cheese
salt and pepper to taste
1/4 cup panko bread crumbs
2 tablespoons parmesan cheese
1/2 teaspoon olive oil
Preheat oven to 400. Cook pasta according to package directions, set aside. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the garlic and sun dried tomatoes, and cook 3-4 minutes, or until garlic is fragrant. add the half and half, and cook until sauce has thickened slightly, stirring frequently to prevent scorching. Taste and add salt and pepper as desired. In a large bowl, toss the hot cooked pasta with the goat cheese and sauce until well combined. Pour into a lightly greased 8 x 8 baking dish. In a small bowl, mix together bread crumbs, parmesan cheese, and olive oil, and toss to coat well. Sprinkle bread crumbs over pasta mixture. Bake 10 minutes, or until lightly browned on top.