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Midnight Moon Baked Penne

Serves: 4–6 A favorite for families, this penne pasta dish features both aged and soft goat cheeses, as well as the delicious flavors of pancetta, spinach and tomatoes.


  • 1 lb dried penne or other pasta
  • 1 Tbsp butter
  • 6 cloves garlic minced
  • 8 oz pancetta roughly chopped
  • 8 oz fresh baby spinach
  • 10 oz grape or cherry tomatoes each sliced in half
  • 6 oz fresh Chèvre
  • 8 oz Midnight Moon® grated
  • 1/4 cup heavy cream
  • salt and fresh ground pepper
  • 1 tsp fresh thyme


  • Preheat oven to 375ºF.
  • Cook penne al dente, according to instructions on the package.
  • While the penne is cooking, heat butter in a large frying pan or Dutch oven. Sauté garlic and pancetta for a couple of minutes until pancetta is cooked and slightly crispy.
  • Add spinach and stir until wilted.
  • Add tomatoes and gently stir until warmed.
  • Stir the cooked penne into the pancetta-spinach mixture.
  • Add the cream, thyme, and most of the cheese, reserving two ounces of Midnight Moon® .
  • Stir until the cheese is melted and the pasta is well coated. Add salt and pepper to taste.
  • Transfer the entire mixture to a 9 x 9 baking pan, or another equivalent casserole dish. Sprinkle the remaining two ounces of Midnight Moon® on the top and bake for 25 minutes. Serve hot.
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