Baked Goat Cheese Pasta Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 pound Rigatoni 1 28oz can San Marzano Peeled Tomatoes 1/4 cup Extra-Virgin Olive Oil 1 tablespoon Italian Seasoning 1 tsp fennel seeds 1 1/2 teaspoons kosher salt 1 (8-ounce) log goat cheese Fresh basil, optional
			Preheat the oven to 415°F. Bring a large pot of generously salted water to a boil for the pasta. In a 9x13-inch baking dish, add the San Marzano tomatoes along with their juices. Drizzle generously with the olive oil and sprinkle with the Italian Seasoning and Fennel Seeds. Toss gently to combine. Nestle the goat cheese log in the center of the tomatoes. Bake for 25 to 30 minutes, until the tomatoes are bubbling and the goat cheese is soft and lightly golden on top. While the tomatoes bake, cook the pasta in the salted water until al dente, according to the package instructions. Reserve about 1 cup of pasta water, then drain the pasta. Remove the baking dish from the oven. Using a spoon or fork, break up the softened goat cheese and stir it into the roasted tomatoes until a creamy sauce forms. Add the cooked pasta directly to the baking dish and toss to coat in the sauce, adding a splash of reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Taste and adjust seasoning with additional salt if needed. Serve warm, finished with an extra drizzle of olive oil and a sprinkle of fresh basil if desired.