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.

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.

@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.

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.

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.

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.

I think Ricotta is a good substitute for Goat Cheese.

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.

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.

This was delicious. Followed the recipe almost exactly except no dill (forgot to buy) and I reduced the pasta by about 4 oz.. Will make again

You need wayyyy less dill or none at all, the amount listed overpowers the rest of the flavors. I made it without the dill and it was perfect!

Made this dish exactly as directed and it was oddly flavorless! Given the ingredient list I expected something decadent and delicious. I think it was lacking the necessary acid to make all that dairy sing, and instead it was just some mediocre pasta dish that tasted like...dill and dust. I normally love Melissa Clark, but this one was way way off.

I thought the canned artichokes were less satisfactory than either frozen or marinated would have been, especially with the sharpness of the goat cheese (a mild feta will go in next time). My household isn't enthused about dill, so I used dill seed; next time, though, I will skip the dill and use (lightly crushed) caraway seed, as my taste buds kept insisting it would be perfect.

Who has a skillet big enough for this? I transferred it all to a lasagna pan. It’s basically cheesy artichoke dip with pasta. Pretty good but rich! Better for a potluck side than a main course.

I halved the recipe and past reviewers are correct, because it still made enough or 2-3 meals for two! I also only used the amount of dill I had on hand - one clamshell pack, but can understand why recipe calls for more because I did not really taste the dill. For those that don't care for goat cheese, I found that the cream cheese and the mozzarella offset the taste, but that the goat cheese helped with the creamy consistency. This was a hit with my husband, who doesn't usually comment!~

We loved this. I had to substitute shallots for the scallions but otherwise followed the basic recipe. The creamy, cheesy goodness is wonderful. We had leftover med rare porterhouse steak so I thinly sliced it, added some mushrooms, diced red pepper along w the artichokes.The dill added a great tang. Didn't have fried onions on hand so skipped those. Still great.

This was fun to make and pretty simple. I followed the recipe exactly and you’ll notice that there’s really not much in terms of spices (red pepper flakes and black pepper) so next time I make this, and I will, I’m going to spice it up a bit. The cheese combination is great and all the ingredients blend together nicely but it’s just not that flavorful as is. One could easily add seafood or chicken and’s I bet it’d be lovely. Try it as it is first! Then do your magic.

Anyone try adding fresh spinach to this?

This is a very herbaceous recipe, if made as directed, and also makes an enormous quantity of pasta. I would cut a lot of the dill out, one whole cup is extremely dilly and quite overpowering. I would even cut the parsley down to maybe half a cup. It needs something to kind of punch through, maybe bacon or shrimp? Maybe it does need some marinated artichokes? It's good, but I was expecting better. This will feed a crowd, but make sure you have a big enough pan to use.