MOZZARELLA GOAT CHEESE RECIPES

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BAKED PENNE WITH SQUASH AND GOAT CHEESE RECIPE | GIADA D…



Baked Penne with Squash and Goat Cheese Recipe | Giada D… image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 15

1/2 cup panko breadcrumbs
2 tablespoons olive oil 
1/4 teaspoon kosher salt 
4 tablespoons (1/4 cup) unsalted butter
2 shallots, chopped 
1/4 teaspoon red pepper flakes 
2 teaspoons kosher salt, plus additional for the pasta water
1/4 cup all-purpose flour 
4 cups whole milk 
8 ounces goat cheese 
1 1/2 cups shredded mozzarella
One 10-ounce delicata squash, halved lengthwise, seeds discarded and sliced into 1/4-inch half-moons 
1 pound penne rigate pasta 
1/2 cup freshly grated Parmesan
1 pound broccoli rabe, trimmed and chopped into 1-inch pieces 

Steps:

  • For the topping: Preheat the oven to 400 degrees F.
  • Mix together the panko, olive oil and salt in a small bowl. Set aside.
  • For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
  • Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.

FIG & GOAT CHEESE PUFF PASTRY ROLL RECIPE - EATINGWELL



Fig & Goat Cheese Puff Pastry Roll Recipe - EatingWell image

Buttery puff pastry is a tasty shortcut ingredient that can be used in many delicious ways. Here we roll out a pastry sheet and cover it with fig jam and crumbled goat cheese, then roll it up into a log and bake it. The end result is a sweet-and-savory appetizer that looks and tastes impressive, especially considering it has just three ingredients.

Provided by Victoria Seaver, M.S., RD

Categories     Healthy Appetizer Recipes

Total Time 55 minutes

Number Of Ingredients 3

1 frozen puff pastry, thawed
6 tablespoons fig jam
1 (4-ounce) log goat cheese

Steps:

  • Preheat oven to 400°F. Stack 2 large baking sheets on top of each other (this will help keep the bottom from burning) and line with parchment paper. Lay puff pastry on another sheet of parchment and roll it out to about 12 inches. Evenly spread jam over the pastry, leaving ½ inch of 1 edge bare for sealing. Crumble goat cheese on top of the jam. Brush the bare edge with water to help it stick. Starting at the opposite edge, roll the pastry into a log; place seam-side down on a small cutting board and freeze until firm enough to slice, 20 to 30 minutes.
  • Using a sharp knife, cut the log into 10 pieces. Transfer the slices to the prepared baking sheet. Bake until golden brown on the edges, 23 to 25 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 208 calories, CarbohydrateContent 18 g, CholesterolContent 9 mg, FatContent 13 g, ProteinContent 4 g, SaturatedFatContent 4 g, SodiumContent 109 mg, SugarContent 7 g

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BAKED PENNE WITH SQUASH AND GOAT CHEESE - FOOD NETWORK
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  • Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.
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