Macaroni With Tomato Sauce Chard And Goat Cheese Recipes

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MACARONI WITH TOMATO SAUCE, CHARD AND GOAT CHEESE



Macaroni With Tomato Sauce, Chard and Goat Cheese image

This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 1h10m

Yield Serves four to six

Number Of Ingredients 8

2 cups tomato sauce, made with fresh or canned tomatoes
Salt
1 pound Swiss chard or other greens, stemmed and washed
12 ounces penne rigata
3 ounces soft, mild goat cheese (about 3/4 cup)
1 1/2 ounces (about 1/3 cup) freshly grated Parmesan
Freshly ground pepper
1 tablespoon extra virgin olive oil

Steps:

  • Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it's done, transfer to a large bowl, and stir in the goat cheese.
  • Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
  • Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain. Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper. (Alternatively, you can steam the greens, but you'll need the water for the pasta in any case.)
  • Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
  • Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 569 milligrams, Sugar 4 grams

MACARONI AND CHEESE WITH TOMATO SAUCE



Macaroni and Cheese With Tomato Sauce image

Make and share this Macaroni and Cheese With Tomato Sauce recipe from Food.com.

Provided by Salyra

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces elbow macaroni
1/4 cup butter
2 lbs cheese (cubed small)
1/2 cup milk
2 tablespoons flour (divided)
sliced American cheese
8 tablespoons granulated sugar
1 (18 ounce) can stewed tomatoes, with green peppers and onions (or diced tomatoes)

Steps:

  • FOR MACARONI AND CHEESE: In med sauce-pan slowly melt cubed cheese over med/low heat taking care not to burn the cheese.
  • After cheese is melted, add 1 tbsp of flour and the butter, stirring till mixed through; slowly add milk to mixture.
  • Meanwhile cook noodles according to pkg/drain.
  • In large mixing bowl or pot used to cook noodles mix noodles and cheese till all noodles are covered.
  • Spoon macaroni and cheese into baking dish and top with sliced American cheese. Bake at 350°F for 20-25 minutes or until top is lightly browned and bubbly.
  • FOR TOMATO SAUCE: Best to prepare this 5-10 minutes before macaroni is done baking.
  • Empty 16 ounce can of tomatoes into medium saucepan over medium heat.
  • Add remaining tbsp of flour and 8 tbsp of sugar.
  • Stir continually for 2-3 minutes.
  • Bring just to a simmer and remove from heat.
  • Serve over hot macaroni and cheese.
  • Enjoy.

Nutrition Facts : Calories 829.1, Fat 46.2, SaturatedFat 28.7, Cholesterol 120, Sodium 1730, Carbohydrate 68.1, Fiber 2.3, Sugar 21.6, Protein 36.8

MACARONI & GOAT CHEESE



Macaroni & Goat Cheese image

This version of a classic, combines creamy goat cheese and nutty Parmesan. The macaroni is mixed with the cheesy sauce, and then topped with a Parmesan, thyme, breadcrumb, and goat cheese mixture. Serve with a green salad and loaf of crusty bread. This dish can be made several hours ahead of time; cover and refrigerate until ready to bake.

Provided by Karen in MA

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 lb macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
fresh ground black pepper
1/3 cup packed grated parmesan cheese
1/3 cup goat cheese
1 tablespoon olive oil
1/3 cup grated parmesan cheese
2 tablespoons dried breadcrumbs
1/4 teaspoon dried thyme (or 1 tablespoon chopped fresh)
1/4 cup goat cheese (about 1 ounce)
freshly grated pepper

Steps:

  • Bring a large pot of lightly salted water to boil.
  • Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Drain.
  • Meanwhile, in a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute.
  • Slowly add the milk, whisking to create a smooth sauce. Let cook about 5 minutes or until thick enough to coat the back of a spoon.
  • Remove the pan from the heat and slowly add the grated Parmesan and the goat cheese, whisking to create a smooth sauce. Season with salt and pepper to taste.
  • Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to 10 inches long.
  • Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.
  • In a small bowl, make the topping. Mix the Parmesan, breadcrumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.
  • Preheat the oven to 350 degrees and bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.

DITALINI WITH ROASTED TOMATO SAUCE AND GOAT CHEESE



Ditalini with Roasted Tomato Sauce and Goat Cheese image

Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 1h45m

Yield 6

Number Of Ingredients 11

¼ cup olive oil
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
½ onion, sliced
6 cloves garlic, crushed
¼ teaspoon red pepper flakes
2 teaspoons chopped fresh oregano
2 cups cold water
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
1 (16 ounce) package ditalini pasta
2 tablespoons fresh goat cheese, crumbled

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
  • Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
  • Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
  • Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 64 g, Cholesterol 1.9 mg, Fat 11.1 g, Fiber 4.1 g, Protein 11.7 g, SaturatedFat 2 g, Sodium 207.3 mg, Sugar 6 g

GROUND TURKEY AND GOAT CHEESE PASTA BAKE



Ground Turkey and Goat Cheese Pasta Bake image

I created this recipe one night when trying to think of other ways to use up some goat cheese I had on hand, and didn't have any pasta sauce! It actually came out better than I expected. The goat cheese gives it a wonderful creamy texture and the tomato soup, rather than sauce, gives it a hint of sweetness.

Provided by Melissa

Time 55m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package cavatappi (corkscrew macaroni)
1 ⅓ pounds lean ground turkey
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
1 (19 ounce) can tomato-basil soup (such as Progresso®)
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
1 medium green bell pepper, chopped
6 ounces chevre (soft goat cheese), crumbled
1 ⅓ cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain; return to the pot and set aside.
  • Heat a large skillet over medium-high heat. Cook and stir turkey with Italian seasoning, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat.
  • Combine browned turkey, cooked pasta, 1 can of tomato soup, diced tomatoes, and chopped green pepper in a bowl.
  • Place one layer of the pasta mixture in the bottom of a 9x13-inch pan. Spread 1/3 of the 2nd can of tomato soup over this layer; add 1/3 of the crumbled goat cheese, and 1/4 cup mozzarella cheese. Repeat with second and third layers of pasta, ensuring that the top layer is completely covered with mozzarella.
  • Bake in the preheated oven until heated through and cheese is melted and browned on top, 20 to 30 minutes.

Nutrition Facts : Calories 652.1 calories, Carbohydrate 69.6 g, Cholesterol 111.1 mg, Fat 22.9 g, Fiber 4 g, Protein 43.7 g, SaturatedFat 11.1 g, Sodium 978.4 mg, Sugar 7.6 g

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