If you’re anything like me, you’ve been through the Baked Feta era of TikTok pasta, and maybe – just maybe – you were looking for a way to level it up. This recipe does exactly that.

Baked Goat Cheese Pasta with Lemon and Crispy Prosciutto is the cozy, craveable dish I’ve had on repeat lately. Creamy, punchy, salty, bright – it’s got that dinner party feel, but it’s simple enough for a Tuesday. You bake everything in one dish, toss it with hot pasta and greens, and dinner is done.

😍 Why You’ll Love This Baked Goat Cheese Pasta with Lemon and Crispy Prosciutto

This pasta hits all the right notes: creamy goat cheese, bright lemon, and salty, crisped prosciutto in every bite. The sauce clings to each curve and ridge of the pasta, thanks to a little pasta water magic. It’s a twist on that viral baked feta pasta, but with more depth and a tangy bite that balances beautifully with the richness of the cheese and cured meat.

It also requires very little effort – bake, stir, toss – and yet it feels impressive. I love it as a weeknight staple that doesn’t feel like a repeat.

🗒️ Ingredients

Goat Cheese – The star of the show. Look for a log or block of goat cheese instead of crumbles, which won’t melt as smoothly into the sauce.
Pasta – Fusilli is my go-to because the spirals trap the sauce perfectly, but any short pasta with ridges will do.
Lemon – The juice and zest cut through the creaminess and bring the whole dish to life.
Prosciutto – Thin slices crisp up beautifully in the oven and add a salty, savory crunch.
Garlic + Olive Oil – For depth and that irresistible aroma.
Pasta Water – This is the secret to turning baked cheese into a luscious sauce. Don’t skip it.
Spinach (optional) – Tossed in at the end, it wilts into the pasta for a little green boost.

👩‍🍳 How to Make This Baked Goat Cheese Pasta

🔥 Preheat your oven to 375°F.

🧄 In a large baking dish, mix together olive oil, diced prosciutto, garlic, and lemon zest. Push the mixture to the sides to make room in the center.

🧀 Place your block of goat cheese in the middle, give it a few cracks of pepper, and bake for 20–25 minutes until the prosciutto is crisp and the cheese is hot and golden.

🧂 Meanwhile, cook your pasta in well-salted water until just al dente. Save about a cup of pasta water before draining.

🍋 Once the dish is out of the oven, add ½ cup pasta water and the lemon juice to the goat cheese and stir to create a creamy sauce.

🥬 Add your hot pasta and spinach, and mix until the sauce coats every bite. Add more pasta water if it feels too thick. Taste and season as needed.

🥳 Enjoy!

🎩 Tips and Tricks

• Use a baking dish large enough to hold both the sauce and the pasta – less mess, more flavor.
• Always salt your pasta water like the sea. It’s the only chance you get to season the pasta itself.
• Let the goat cheese rest for 1-2 minutes after baking before stirring – this helps it emulsify more easily with the pasta water.

🌟 Variations

Want to mix it up? This base recipe is super flexible.

• Add halved cherry tomatoes to the baking dish for a little sweetness and color.
• Swap in arugula instead of spinach for a peppery bite.
• Sprinkle toasted pine nuts on top before serving for crunch.

🤲 Substitutions

• No goat cheese? Feta works too – but skip the lemon or use less, since feta is saltier and tangier on its own.
• Can’t find prosciutto or don’t eat pork? Try turkey bacon, pancetta, or even crispy mushrooms.
• Gluten-free? Use your favorite brown rice pasta. I love Jovial Foods fusilli for this.

📓 Best served with

• A crisp green salad with a lemon vinaigrette
• Warm crusty bread for swiping up extra sauce
• Roasted asparagus or broccolini
• A glass of chilled white wine or sparkling water with lemon

👝 How to Store Leftover Baked Pasta

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen up the sauce. It won’t be quite as crisp as the first time around, but still totally delicious.

🧠 Common Questions