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Baked Goat Cheese Spinach Artichoke Pasta in a rectangular white baking dish

Baked Goat Cheese Spinach Artichoke Pasta

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  • Author: Alex Aldeborgh
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: serves 3
  • Category: main dish
  • Cuisine: American
  • Diet: Vegetarian


This baked goat cheese spinach artichoke pasta is loaded with delicious flavor and nutritious vegetables. An easy weeknight win, as it’s ready in just about 30 minutes.


  • 1 leek, sliced and cleaned, dark green parts discarded
  • 1 can artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 3 tbsp olive oil
  • Juice of half a lemon
  • Salt
  • Pepper
  • 4 oz log of goat cheese
  • 4 packed cups spinach, roughly chopped
  • 8 oz whole wheat rotini pasta (about 3 cups dry)


  1. Preheat oven to 350 degrees F.
  2. Put the leeks, artichoke hearts, garlic, and parsley in a ceramic baking dish (I used 11 x 7 inch). Add the olive oil, lemon juice, and a generous shake of salt and pepper. Mix it up to combine.
  3. Nestle the goat cheese log in the center of the vegetables. Drizzle with a little more olive oil.
  4. Bake for 25-30 minutes until goat cheese is soft and creamy and vegetables are fork tender.
  5. Cook the pasta according to package instructions in well salted water during the last 10-15 minutes of baking. Drain and reserve a little pasta water with a measuring cup.
  6. Remove the vegetables and goat cheese from the oven and stir everything up right away. 
  7. Add the spinach and the warm pasta with a splash of pasta water, and toss everything well with two spoons to coat the noodles. The hot vegetables and warm pasta will help wilt the spinach.
  8. Serve right away, with freshly cracked pepper if desired.


Store leftovers in an airtight container in the fridge for up to 3 days.