Cherry tomatoes and mushrooms bake along with goat cheese to form the base of the sauce that cooks the pasta right in the baking dish—no stovetop required.
Ingredients:
1 pint cherry or grape tomatoes
8 ounces button mushrooms, quartered
2 shallots, halved lengthwise and sliced
3 tablespoons extra-virgin olive oil
1 ½ tablespoons finely chopped fresh sage
½ teaspoon salt
½ teaspoon ground pepper
8 ounces goat cheese
8 ounces rotini or penne pasta
2 cups boiling water
2 tablespoons tomato paste
2 cloves garlic, minced
Directions:
Preheat oven to 400°F.
Toss tomatoes, mushrooms, shallots, oil, sage, salt and pepper together in a 9-by-13-inch baking dish. Place goat cheese in the center and bake until the tomatoes are broken down and bubbling, about 30 minutes.
Add pasta to the baking dish. Whisk boiling water, tomato paste and garlic together in a measuring cup and pour it over the pasta, Stir to combine. Carefully cover with foil and bake until the pasta is tender, about 18 minutes. Remove from the oven, stir, cover and let stand for 5 more minutes before serving.
