Baked Artichoke Pasta With Creamy Goat Cheese

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.

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.

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.

@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.

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.

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.

I think Ricotta is a good substitute for Goat Cheese.

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.

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.