Baked Artichoke Pasta With Creamy Goat Cheese Recipe (2024)

I don’t like goat cheese...believe me, I’ve tried. What could I sub for it?

I haven't made this recipe yet - although it looks delicious! I recommend frozen artichoke hearts from Trader Joe's. I think frozen are so much better than canned - definitely more artichokey!! Thrilled that TJ's is carrying them.

Janet and KH: I happen to like goat cheese, but if I didn't I would probably sub Boursin. It would boost the savory, herby flavor and should melt in nicely.

Some years ago, Cooks Illustrated tried making home fried onions as an alternative to the canned ones. They failed. Their conclusion was that regardless of their efforts to perfect a DIY version, the canned ones were both better and infinitely less trouble. If you are serious about trying an alternative, I think the fried shallots sometimes used in Indian cooking are your best bet.

If artichoke dip and mac n’ cheese had a baby, it would be this dish. Rich, comforting, and delicious. I did not use a cup of chopped fresh dill. I used one clamshell pack of fresh dill, and that was plenty. I added more red pepper flakes. Otherwise, I followed the recipe as written and will make this again.

Canned artichokes have a certain tang that is missing from fresh or frozen artichokes. They're not as tangy as marinated but contribute more to a dish than the blander fresh and frozen type.

Cooked this tonight for dinner. Made a few minor modifications. I used half the pasta and added chunks of pre-cooked chicken breast. I used dried dill. I used what looked right. Maybe 1/8 to 1/4 cup. I threw in a small can of sliced black olives, just because. It was a hit! Nice hearty pasta for cool autumn evenings.

Made this dish last night - it is delicious! Decadent with all that cheese but worth it. I was surprised at the quantity of the dill and parsley but I wouldn’t leave anything out. I made the whole recipe for just me and my husband and have frozen enough for another whole meal.

Adore this recipe. Hearty, delicious meal. I like adding extra parsley in lieu of dill, topping with crunchy bread crumbs, and baking for the full 20 mins (if not longer) for a little extra crisp.

@Jill,Trader Joe’s makes a cheese called Italian Truffle Cheese. No idea what the kind of cheese is, but I substitute it all the time for mozzarella. It would add a little mushroom-y taste, but I don’t think that is a bad thing.

I made some changes so I could use late summer zucchini. I made the sauce mostly as described but used low-fat homemade labneh instead of cream cheese, since I like it better. I precooked the zucchini in the microwave (which removed some moisture) then sautéed it with the onions and garlic. Removed from pan to make the sauce then added back in. No fried onions available so I used some panko and grated the Parmesan over it for top. Great sauce and adaptable to using other vegetables.

Bite the bullet and buy the canned onions...don't worry, they are so good you can finish them by using as a topping on salads or just snacking straight from the can.

I think Ricotta is a good substitute for Goat Cheese.

This sounds delicious, however, I don't care for goat cheese and any amount in a recipe is too much for me. I plan to substitute herbed feta in place of the goat's cheese and think it will actually be a better choice given the other ingredients.

Fresh Bulgarian feta that comes in brine is quite soft and less sharp-tasting than dry feta. I think it would be a good substitute.

Made with some alterations: didn’t have mozzarella and baked in a 9x11” pan. It made a lot of food- definitely had leftovers for a couple meals. Those mentioning a lack of zing really hit it- when I warmed up leftovers I added red wine vinegar or lemon juice to add acid. If I made again, I would add crushed red pepper for some heat.

Followed the recipe as given, canned artichokes (not marinated) were used, and it was very good! My only advisory, this is more a 60-90 minute recipe, prep and cooking time all included.

Add some chili oil and pine nuts

I used frozen TJ artichokes and added lemon zest to make up for tang.

This was super delicious. I used marinated artichokes because I wanted the extra acidity and I also added a couple of teaspoons of Dijon to the sauce. Looking at reviews, some people were really skeptical of the dill but I think it adds a much needed brightness to the dish. It makes a lot of food, and would probably taste great with chicken or shrimp added in.

Forgive my ignorance but what are canned fried onions? They don’t sound very appetizing.

Easy changes: I used Trader Joe’s crispy onion chips: 1 bag crushed, mixed in, and 1 bag crushed for topping. Didn’t measure these. Also, I used TJs 5 oz package of goat cheese, and 8oz package of mozzarella. No need for precise quantities! I didn’t cube the goat or cream cheeses, but it did take awhile to stir them in. I used whole wheat fusilli. Browned in 5 min, so I loosely covered w foil to finish cooking. Came out great!

sautéed some greens in butter little oil garlic lemon to go underneath and i loved loved loved this-made as written, otherwise yummmm

I'm adding in spinach for nostalgia. Spinach and artichoke dip in dinner form.

Instead of adding cream cheese can it be omitted? Can more Parmesan cheese be used instead since the goat cheese does provide creaminess to the recipe.

I'm not a fan of artichokes--any thoughts on what I could substitute?

Wait, canned what? I have (and I'm 66) never heard of canned fried onions. I gather (from above and below both) that's....a thing. I'll go look for them at the grocery store as the rest of the recipe sounds quite good. I expect I'll have to ask. "Where do you keep the canned fried vegetables?" Frankly, I am expecting a weird look in return, so I am bringing a photograph of this recipe to show that I am not delusional or making things up.

I made this as directed but even with all of the cheese, I found it boring. I was thinking maybe some sauteed mushrooms or spinach would be nice additions to bulk it up. I tried thinking of this like a play on mac & cheese, but it’d still fall short by that measure. Easy to pull together, but I don’t think I’d put in the effort again.

Several in my family have given up meat for Lent, and BOY, was this a hit! My aunt who was at dinner asked if it might be made ahead of time and frozen, then the final 1 cup fried onions put on just before baking. Seems like it would work out. I'm guessing it should be baked until 140° in the center, then add the onions for 10 min or so.

5 stars from picky family. I used dried dill, as my dill plant is in a sorry state. Worked perfectly.The recipe turns goopy when the cheese is cooked with the pasta water, I was worried It would be a rubbery mess, but it turned out fine.Baked for 15 minutes, served with fresh bread and steamed broccoli.