Cheesy Penne with Cherry Tomatoes, Spinach and Broccoli

Description

This Cheesy Penne combines tender pasta, juicy cherry tomatoes, fresh spinach, and broccoli in a creamy garlic cheese sauce. Mozzarella adds a deliciously stretchy texture, while Parmesan brings a savory flavor that complements the vegetables.

The cherry tomatoes soften in the skillet and release their juices into the sauce. Broccoli adds a little bite, and spinach wilts quickly into the warm pasta. Together, they make a colorful dinner that is easy to prepare with everyday ingredients.

Serve this Cheesy Penne straight from the skillet for a quick family meal, or add a brief oven finish for a golden cheese topping. Both methods use the same ingredients, so you can choose whichever suits your evening.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: Approximately 40 minutes
Servings: 6
Equipment: Large pot, colander, and a large deep skillet

Ingredients

For the Pasta and Vegetables

• 12 ounces dry penne pasta, approximately 340 g
• 3 cups small broccoli florets
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 4 packed cups fresh baby spinach
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes, optional
• Salt and freshly ground black pepper, to taste

For the Creamy Cheese Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups whole milk
• ½ cup heavy cream
• 1½ cups freshly shredded low-moisture mozzarella, divided
• ½ cup freshly grated Parmesan
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• Up to 1 cup reserved pasta cooking water, as needed

For Garnishing

• 2 tablespoons chopped fresh basil or parsley
• Extra grated Parmesan, optional

Why You’ll Love This Recipe

• Creamy and comforting: Mozzarella and Parmesan create a smooth, flavorful sauce.
• Packed with vegetables: Broccoli, spinach, and tomatoes add color and texture.
• Ready in about 40 minutes: Most of the sauce preparation happens while the pasta cooks.
• Easy to adapt: Add beans, cooked chicken, or different vegetables.
• Two finishing options: Serve from the skillet or bake briefly for a golden topping.

How to Make Cheesy Penne

1. Prepare the Ingredients

Cut the broccoli into small, evenly sized florets. Halve the cherry tomatoes, mince the garlic, and wash and dry the spinach.

Grate the cheeses before starting the sauce. Freshly grated cheese generally melts more smoothly than pre-shredded varieties.

2. Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until just al dente.

Add the broccoli during the final 2–3 minutes of pasta cooking. It should become bright green and tender while retaining a little bite.

Before draining, carefully reserve 1 cup of pasta cooking water. Drain the pasta and broccoli together. Do not rinse.

3. Soften the Cherry Tomatoes

While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat.

Add the cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until softened but not completely broken down.

Stir in the garlic, Italian seasoning, and optional red pepper flakes. Cook for approximately 30 seconds, until fragrant.

4. Wilt the Spinach

Add the spinach in batches, stirring until just wilted. Season lightly with salt and black pepper.

Transfer the vegetables and their juices to a bowl. Keep the skillet on the stove for the sauce.

5. Make the Sauce Base

Reduce the heat to medium-low. Melt the butter in the skillet, then sprinkle in the flour.

Whisk continuously for 1 minute to form a smooth paste.

Gradually pour in the milk, whisking after each addition to prevent lumps. Stir in the heavy cream, onion powder, and black pepper.

Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until slightly thickened. Avoid a vigorous boil.

6. Stir in the Cheese

Turn the heat to its lowest setting or remove the skillet from the heat.

Add 1 cup mozzarella and all the Parmesan in small handfuls, stirring until melted before adding more.

The sauce should be smooth and creamy. If it becomes too thick, stir in a little reserved pasta water.

7. Combine the Pasta and Vegetables

Add the drained penne, broccoli, tomatoes, spinach, and any collected vegetable juices to the sauce.

Fold gently until everything is evenly coated. Add reserved pasta water a few tablespoons at a time until the sauce moves easily around the pasta.

Taste your Cheesy Penne and adjust the salt, pepper, or Italian seasoning.

8. Add the Final Cheese Layer

Sprinkle the remaining ½ cup mozzarella over the top.

Cover the skillet and warm over low heat for 2–3 minutes, just until the cheese melts. Avoid prolonged cooking, which can make the pasta overly soft.

9. Garnish and Serve

Scatter fresh basil or parsley over the top. Add a little extra Parmesan if desired.

Serve immediately while the sauce is creamy and the mozzarella is melted.

Optional Oven-Baked Finish

For a golden topping, preheat the oven to 425°F (220°C).

Prepare the recipe through Step 7, keeping the sauce slightly loose with a little extra pasta water. Transfer to a lightly greased baking dish and sprinkle with the reserved mozzarella.

Bake for 8–12 minutes, until bubbling around the edges and lightly golden on top. This adds approximately 10 minutes to the total preparation time.

Use an oven-safe skillet if you prefer to bake it directly in the pan.

Serving Suggestions

Serve Cheesy Penne with a crisp green salad dressed with lemon juice and olive oil. Garlic bread or toasted sourdough works well for scooping up the remaining sauce.

For a more filling meal, serve with grilled chicken or stir drained cannellini beans into the pasta. Add beans with the cooked vegetables and heat thoroughly.

Keep side dishes simple so the garlic, tomatoes, and creamy cheese sauce remain the main flavors.

Recipe Tips and Notes

• Cook the pasta just until al dente. It continues softening when combined with the hot sauce.
• Cut broccoli into small florets. Large pieces need longer to cook and are harder to distribute.
• Reserve the pasta water. It helps loosen the sauce without making it taste watery.
• Add cheese over gentle heat. High heat can make the sauce grainy or cause it to separate.
• Dry the spinach well. Excess water can thin the sauce.
• Taste before adding more salt. Parmesan contributes considerable saltiness.
• Serve promptly. Pasta absorbs sauce as it stands, so Cheesy Penne is creamiest just after cooking.

Easy Variations

Chicken and Vegetable Penne

Fold in 1½–2 cups of cooked, sliced chicken with the pasta. Heat until the chicken is thoroughly hot before serving.

Extra-Cheesy Version

Replace ½ cup of the mozzarella with freshly grated mild cheddar or fontina for a different flavor.

Mushroom Penne

Sauté 8 ounces of sliced mushrooms until browned before cooking the tomatoes. Transfer them to the vegetable bowl and continue with the recipe.

Lighter Sauce

Replace the heavy cream with an equal amount of whole milk. The finished sauce will be less rich but still creamy.

Gluten-Free Option

Use gluten-free penne and replace the all-purpose flour with a suitable gluten-free flour blend intended for thickening sauces. Check all packaged ingredients if cooking for someone who must avoid gluten.

Make-Ahead Instructions

Wash and chop the vegetables up to one day ahead. Refrigerate them separately, and grate the cheese in advance.

For the best texture, cook the pasta and sauce shortly before serving.

If assembling ahead for baking, cool the components promptly, combine with a slightly looser sauce, and refrigerate in a covered baking dish for up to one day. Bake from chilled at 375°F (190°C), covered initially, until hot throughout. Uncover near the end to brown the cheese. Allow more time than the freshly prepared baking option.

Storage and Reheating

Refrigerator: Transfer leftovers to shallow airtight containers and refrigerate within 2 hours. Use within 3–4 days.

Stovetop: Reheat gently with a splash of milk or water, stirring regularly until hot throughout.

Microwave: Place a portion in a microwave-safe bowl, add a little milk, and cover loosely. Heat in short intervals, stirring between each one.

Freezer: Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator. The sauce may separate slightly, and the vegetables will soften after thawing.

Frequently Asked Questions

Can I Use a Different Pasta Shape?

Yes. Rigatoni, fusilli, shells, and farfalle all hold the sauce well. Use the same dry weight and follow the package cooking time.

Can I Use Frozen Broccoli?

Yes. Add it near the end of the pasta cooking time, following the package instructions for heating. Drain thoroughly.

Can I Use Frozen Spinach?

Yes. Thaw approximately 5 ounces of frozen spinach and squeeze out excess liquid before adding it. Warm it with the tomatoes.

Why Is My Sauce Too Thick?

Pasta absorbs moisture as it sits. Add a little reserved pasta water while finishing the dish, or a splash of milk when reheating leftovers.

Is This Recipe Vegetarian?

It can be. Choose Parmesan or an alternative hard cheese labeled vegetarian, as some traditional Parmesan contains animal rennet.

Can I Make It Without Heavy Cream?

Yes. Replace the cream with whole milk. Keep the heat gentle and add the cheese gradually for the smoothest result.

Servings and Nutrition

Yield: 6 servings
Serving Size: One-sixth of the prepared recipe

Estimated Nutrition Per Serving

Nutrition is approximate and varies with ingredient brands, cheese measurements, and portion sizes. Optional additions, garnishes, and side dishes are excluded.