Sun-Dried Tomatoes and Goat Cheese Rigatoni

Sun-Dried Tomatoes and Goat Cheese Rigatoni Recipe

This rigatoni recipe has the most delicious creamy sauce made from cream and goat cheese. Sun-dried tomatoes are added for a punch of sweetness and flavor.

I bet if you checked our fridge any day of the week, you would find goat cheese. We love it. We eat it as is, cook with it, spread it, pour honey over it, smoke it and do whatever we can to eat it! This recipe is a fantastic excuse to add some goat cheese to your fridge, don’t you think?

A 25-Minute Rigatoni Recipe

The rigatoni pasta actually gets a little bake time in the oven before serving. We top the pasta, which is coated with its creamy sauce, with a sprinkling of panko breadcrumbs. This gives the pasta a really lovely crunch on top.

Oil gets added to the breadcrumbs to make sure they toast nicely in the oven. By the way, you can find panko breadcrumbs in the international aisle of the grocery store.

Sun-Dried Tomatoes and Goat Cheese Rigatoni Recipe-1

The creamy sauce comes together quickly. Toast some garlic, red pepper flakes and sliced sun-dried tomatoes in a little olive oil then add some cream, simmer and toss with the rigatoni pasta and goat cheese.

Sun-Dried Tomatoes and Goat Cheese Rigatoni Recipe-2

Everything gets thrown into a baking dish. Then, we top with those breadcrumbs from earlier and bake in the oven until everything is bubbly and the top begins to brown.

Sun-Dried Tomatoes and Goat Cheese Rigatoni Recipe-3

5.0 from 1 reviews
Sun-Dried Tomatoes and Goat Cheese Rigatoni
Prep time
Cook time
Total time
The easy rigatoni recipe comes together quite quickly. For some extra protein, add diced cooked chicken or shrimp - just toss the cooked chicken or shrimp into the sauce at the same time as adding the cooked pasta.
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Yield: 4
You Will Need
  • 8 ounces rigatoni pasta
  • 1/3 cup panko breadcrumbs
  • 4 tablespoons olive oil
  • 1/8 teaspoon pepper
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup sun-dried tomatoes, 1/4-inch slices
  • 1 cup heavy cream
  • 1/8 teaspoon nutmeg
  • 4 ounces goat cheese
  • salt to taste
  • basil for garnish (optional)
  1. Bring a large pot of salted water to the boil and preheat oven to 400 degrees F. Cook rigatoni pasta according to the package directions. Drain.
  2. Prepare panko breading: Add panko breadcrumbs, 2 tablespoons of olive oil and pepper to a medium bowl; toss and set aside.
  3. Make the sauce: Heat the olive oil in a large saucepan over medium heat. Add the garlic, red pepper flakes and sun-dried tomatoes, cook, while stirring for 1 minute. Add the heavy cream and nutmeg; simmer for 2 minutes.
  4. Toss cooked rigatoni and goat cheese with cream sauce then taste for seasoning. Add salt to taste. Pour everything into a baking dish, sprinkle with prepared panko breadcrumbs and bake in the oven for about 10 minutes or until the breadcrumbs begin to brown. Serve with a few basil leaves torn on top.

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19 comments… Leave a Comment
  • Michelle January 8, 2017, 6:54 pm

    Looks amazing!! What wine pairing would you recommend?

    • Joanne January 10, 2017, 1:42 pm

      Hi Michelle, Good question! A dry white could be nice to cut through the cheese or a light bodied, dry red (maybe Chianti).

  • Dina Valentini November 11, 2013, 5:10 pm

    Love this pasta!!! My clients will love it too!!!

  • Gwen September 28, 2013, 10:10 pm

    I was searching for a recipe tonight that included goat cheese and sundried tomatoes and came across this one. It was super easy and very good!!
    * I didn’t have heavy cream on hand so i substituted with half and half
    * I added mushrooms and shrimp to the sauce

  • Lynn Mack September 16, 2013, 12:18 pm

    Sounds great. Can this recipe be made ahead?

    • Joanne September 16, 2013, 12:36 pm

      Yes, just keep tightly covered in the refrigerator.

  • Sarah May 29, 2013, 6:30 pm

    Great recipe. My kids liked it. Super easy, but not low fat at all.

  • Bakeaholic July 1, 2012, 8:26 pm

    This recipe looks so simple and delicious. I will definitely add it to my “must make soon” folder! My husband and I love goat cheese in every form possible too 🙂 Love the combination of sun-dried tomatoes, creamy goat cheese, rigatoni and basil. Yum!

  • Megan March 14, 2012, 7:40 pm

    This looks delish!
    I’m going to make this this weekend only I will top the pasta off with some homemade pesto and chopped tomato! YUM

  • Rae November 13, 2011, 10:35 pm

    there’s no oven temperature for baking it 🙂 i used 425 and it worked pretty well!

    • Joanne November 14, 2011, 8:13 am

      Hi Rae, We the oven temp was is in the first line of the method — it’s 400 degrees. Thanks so much for trying the recipe 🙂


  • Stephanie October 14, 2011, 9:39 am

    I made this dish last night but added same sauteed chicken to it before was wonderful!! Thanks for sharing!! I highly recommend this recipe!

    • Joanne October 14, 2011, 10:51 am

      Awesome! Love the idea to add chicken, shrimp would be a great idea, too!

  • Jennifer October 11, 2011, 3:54 pm

    This pasta looks really yummy. Love the breadcrumbs on it!

  • JulieD October 10, 2011, 11:27 am

    This looks amazing! I need to cook more with sun-dried tomatoes.

    • Joanne October 10, 2011, 2:16 pm

      Thanks, Julie — We found ours at a local farmer’s market and were so glad to have found them there! So sweet and delicious.

  • Ivy October 9, 2011, 11:51 pm

    What can you suggest instead of goat cheese? Thanks! 🙂

    • Joanne October 10, 2011, 8:10 am

      Hi Ivy, try substituting the goat cheese for about 1/4 cup of Parmesan or Parmigiano-Reggiano cheese. We also think a pinch of nutmeg would be lovely to add too in this case.
      Hope that helps!

  • Bev Weidner October 5, 2011, 6:27 pm

    I need this dish to have a dance party in my belly, like now.


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