Baked Goat Cheese Orzo
Creamy Goat Cheese Pasta Bake is a luxurious and comforting dish that combines the richness of goat cheese with perfectly cooked pasta, all baked to golden perfection. This indulgent casserole features a velvety sauce with hints of nutmeg and a crunchy panko breadcrumb topping that adds a delightful contrast of textures. Perfect for a cozy family dinner or a gathering with friends, this dish is sure to become a favorite in your recipe repertoire.
— Constant Cookbook
Ingredients
- Unsalted butter for greasing, plus 8 Tbs. (1 stick) butter
- 1 yellow onion, halved and thinly sliced
- 1/2 cup all-purpose flour
- 2 cups cow’s milk
- 2 cups goat’s milk (cow’s milk may be substituted)
- 1 cup crumbled fresh goat cheese
- 1/8 tsp. freshly grated nutmeg
- 1 Tbs. kosher salt
- 1 lb. orzo or ditalini pasta, cooked in salted water until al dente, drained
- 1/2 cup panko (Japanese bread crumbs)
- 2 tsp. finely chopped fresh flat-leaf parsley
Instructions
- Preheat an oven to 350°F. Butter a 9-inch square casserole dish.
- In a saucepan over medium heat, melt the 8 Tbs. butter. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the flour and cook, stirring constantly, for 5 minutes. Add the 2 cups cow’s milk and bring to a simmer, stirring occasionally. Add the 2 cups goat’s milk (or 2 more cups cow’s milk) and bring to a simmer, stirring occasionally. Reduce the heat to medium-low and simmer gently, stirring occasionally, for 15 minutes. Whisk in the cheese, nutmeg and salt. Transfer the sauce to a large bowl.
- Add the pasta to the sauce and stir with a rubber spatula until well combined. Transfer the pasta mixture to the prepared casserole dish and sprinkle the panko on top. Bake until the sauce is bubbly and the panko is golden brown, 45 to 50 minutes. Let rest for 10 minutes, then sprinkle with the parsley and serve immediately. Serves 6 to 8.
- Recipe by Chef Bryan Voltaggio.
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