Ditalini with Roasted Tomato Sauce and Goat Cheese

Ditalini with Roasted Tomato Sauce and Goat Cheese

Chef John 22731

"Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese."
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1 h 45 m servings 400 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
  3. Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
  4. Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
  5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
  6. Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.


  1. 22 Ratings

Most helpful positive review

Love, Love, Love, Love this sauce. So easy to make I don't think I'll ever use jarred sauce again! I didn't make the Ditalini, but used this sauce in roasted veggie lasagna, and what else can ...

Most helpful critical review

Wouldn't make again. Way too spicy (red pepper flakes?). I suggest simmering sauce after adding cold water while waiting for pasta to boil.

Love, Love, Love, Love this sauce. So easy to make I don't think I'll ever use jarred sauce again! I didn't make the Ditalini, but used this sauce in roasted veggie lasagna, and what else can ...

Too much oregano for my taste, and no Basil??

I used the idea, and experimented a bit. To 5 lbs of fresh roma tomatoes from our garden, I added 2 large onions, 2 large green peppers, lots of fresh oregno, and a small pile of garlic (along w...

Made this tonight with fresh tomatoes, just added some extra garlic, and fresh basil and oregano. Great! We'll be making this again

I LOVED this recipe! The sauce is absolutely delicious, however I would recommend doubling the serving size- when I made this for some friends the sauce was literally gone before half of the pas...

The house smells so good when I make this sauce. I did not add any water afterwords,so it would stay nice and thick. It Makes the best pizza sauce. Awesommmeee! I have made it twice now. First t...

Simple but very good. What more can I say? Delicious.

Oh. My. Goodness! Really, really, really great sauce. Did I mention this sauce was really great? You must buy the San Marzano tomatoes. I didn't think they would make a difference, but then ...

Our home grown San Marzano tomatoes, garlic, herbs and onions made this sauce into absolute perfection. I wish there was some way to preserve the aroma of the roasting vegetables, it is pure he...