My sister taught me this creamy 4 ingredient dinner and it saves me on busy weeknights

This creamy oven baked 4-ingredient goat cheese tomato pasta is exactly the kind of weeknight saver my sister first made for me after a long workday. Everything bakes together in one dish—no fussy sauce, no long ingredient list—just goat cheese, cherry tomatoes, pasta, and olive oil doing all the heavy lifting. It’s inspired by those viral baked tomato pastas, but with tangy goat cheese instead of other cheeses, which makes the sauce extra creamy and rich without any actual cream. If you’re juggling work, kids’ activities, or just a busy schedule, this is the kind of throw-it-in-the-oven dinner that feels cozy and homemade with almost no effort.

I usually serve this creamy goat cheese tomato pasta with a simple green salad tossed in a light vinaigrette to balance the richness, plus some crusty bread or garlic toast to swipe through the extra sauce in the casserole dish. A side of roasted or steamed veggies—like broccoli, green beans, or asparagus—rounds out the meal without adding much prep time. If you like a little heat, set out red pepper flakes at the table so everyone can customize their own bowl. A chilled glass of white wine, sparkling water with lemon, or iced tea pairs really nicely with the bright, tangy flavors of the goat cheese and tomatoes.

Servings: 4

8 oz dry bowtie (farfalle) pasta

Preheat your oven to 400°F (200°C). Lightly grease a medium white casserole dish (about 9x13 inches or similar) with a little bit of olive oil or nonstick spray.

Add the cherry tomatoes to the casserole dish. Drizzle with the olive oil and sprinkle with the salt and pepper (if using). Toss gently so the tomatoes are evenly coated, then spread them out in an even layer.

Nestle the whole log of goat cheese right in the center of the tomatoes. It’s okay if some tomatoes pile up around it—this is what will turn into that creamy sauce.

Place the casserole dish in the preheated oven and bake for 25–30 minutes, until the tomatoes are blistered and burst and the goat cheese is very soft and starting to brown lightly on top.

While the tomatoes and goat cheese bake, bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water, then drain the pasta.

Remove the casserole dish from the oven. Use a spoon to mash and stir the softened goat cheese and burst tomatoes together right in the dish until you have a creamy, saucy mixture. If it looks very thick, splash in a little of the reserved pasta water to loosen it.

Add the hot, drained bowtie pasta straight into the casserole dish. Toss everything together until the pasta is well coated in the creamy goat cheese tomato sauce. Add a bit more pasta water as needed to reach your ideal creaminess.

Taste and adjust the seasoning with a pinch more salt or pepper if needed. Serve the pasta directly from the casserole dish while it’s hot and extra creamy, making sure each scoop gets plenty of blistered tomatoes and sauce.

To keep this true to the 4-ingredient spirit, I usually stick to the basics and let the goat cheese and tomatoes shine, but there are easy tweaks if you want to change it up. Swap bowtie pasta for any short shape you have on hand, like penne, rotini, or shells—just keep the amount the same so the sauce-to-pasta ratio works. For a little extra flavor without much effort, you can sprinkle dried Italian seasoning or a pinch of garlic powder over the tomatoes before baking. If you’re cooking for kids (or picky eaters), mash the tomatoes more thoroughly so they blend into the sauce and are less noticeable. For added protein, stir in a can of drained chickpeas or some shredded rotisserie chicken when you mix the pasta into the sauce. If you like a touch of heat, finish each serving with red pepper flakes. Leftovers reheat well with a splash of water or milk to loosen the sauce, making this a great make-ahead lunch for the next day.