Mac with Goat Cheeses and Tomato Sauce

Serves 4-6

A lighter, lower fat version of mac and cheese, this still is a bright, comforting version of an old standby—without the extra calories. .

 

1 lb. small pasta, penne, macaroni, or ziti

2 Tbsp.  olive oil

2 plump garlic cloves, crushed and minced

1 (28-ounce) can plus 1 (14-ounce) can chopped tomatoes in juice

1/4 teaspoon sugar

Salt to taste

1 tsp. dried oregano

Freshly ground pepper to taste

8 oz. Capriole fresh goat cheese,

1/2 c.  freshly grated Mont St. Francis

Freshly ground pepper

1/2 cup breadcrumbs

While heating a large pot of water for the pasta, make the tomato sauce. Pulse the chopped tomatoes in a food processor or run through a food mill.  Heat 1 Tbsp. olive oil over medium heat in a large  skillet and add the garlic. Stir for 30 seconds and add the tomatoes and their juice, the sugar, salt, oregano if using or basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes, or longer if necessary. Add freshly ground pepper, stir in the fresh goat cheese and Mont St.Francis and combine well. Taste and adjust seasonings.Preheat the oven to 350ºF and oil a 2-quart baking dish with olive oil.

When the water for the pasta comes to a boil add a tablespoon of salt and cook the pasta until not quite tender.  It should still be a little underdone as it will finish cooking in the oven. Drain and transfer to a large bowl. Add the tomato-goat cheese sauce and stir together until the pasta is thoroughly coated. Transfer to the baking dish.

Toss the breadcrumbs with the remaining tablespoon of olive oil and sprinkle over the top of the macaroni. Bake in the preheated oven until the casserole is bubbly and the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 to 10 minutes before serving.

A lighter, lower fat version of mac and cheese, this still is a bright, comforting version of an old standby—without the extra calories. 

 

1 lb. small pasta, penne, macaroni, or ziti

2 Tbsp.  olive oil

2 plump garlic cloves, crushed and minced

1 (28-ounce) can plus 1 (14-ounce) can chopped tomatoes in juice

1/4 teaspoon sugar

Salt to taste

1 tsp. dried oregano

Freshly ground pepper to taste

8 oz. Capriole fresh goat cheese,

1/2 c.  freshly grated Mont St. Francis

Freshly ground pepper

1/2 cup breadcrumbs

 

While heating a large pot of water for the pasta, make the tomato sauce. Pulse the chopped tomatoes in a food processor or run through a food mill.  Heat 1 Tbsp. olive oil over medium heat in a large  skillet and add the garlic. Stir for 30 seconds and add the tomatoes and their juice, the sugar, salt, oregano if using or basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes, or longer if necessary. Add freshly ground pepper, stir in the fresh goat cheese and Mont St.Francis and combine well. Taste and adjust seasonings.

Preheat the oven to 350ºF and oil a 2-quart baking dish with olive oil.

When the water for the pasta comes to a boil add a tablespoon of salt and cook the pasta until not quite tender.  It should still be a little underdone as it will finish cooking in the oven. Drain and transfer to a large bowl. Add the tomato-goat cheese sauce and stir together until the pasta is thoroughly coated. Transfer to the baking dish.

Toss the breadcrumbs with the remaining tablespoon of olive oil and sprinkle over the top of the macaroni. Bake in the preheated oven until the casserole is bubbly and the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 to 10 minutes before serving.