This Cheesy Penne with Cherry Tomatoes, Spinach and Broccoli is a comforting, colorful pasta dinner packed with tender broccoli, fresh spinach, juicy roasted cherry tomatoes, and a creamy, cheesy sauce. It’s easy enough for a weeknight but delicious enough for the whole family.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Course: Main Dish
Cuisine: Italian-American
Ingredients
For the Pasta & Vegetables
12 oz (340 g) penne pasta
2 cups broccoli florets, cut into small pieces
2 cups cherry tomatoes, halved
3 cups fresh baby spinach
2 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
For the Creamy Cheese Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
1 cup shredded mozzarella
½ cup freshly grated Parmesan
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
½ cup reserved pasta water, as needed
For Garnishing
2 tablespoons freshly grated Parmesan
Fresh basil or parsley
Pinch of red pepper flakes
Freshly cracked black pepper
Instructions
- Cook the penne
Bring a large pot of salted water to a boil.
Add the penne and cook according to the package directions until al dente.
Before draining, reserve about 1 cup of pasta water.
Drain the pasta and set aside.
- Blanch the broccoli
During the last 2–3 minutes of cooking the pasta, add the broccoli florets to the pasta pot.
Alternatively, boil the broccoli separately for 2–3 minutes.
Drain well.
This keeps the broccoli tender while preventing it from becoming mushy.
- Roast the tomatoes
Preheat oven to 425°F (220°C).
Place the halved cherry tomatoes on a baking sheet.
Drizzle with 1 tablespoon olive oil and season with a little salt, pepper, and Italian seasoning.
Roast for 12–15 minutes, until softened and lightly caramelized around the edges.
- Sauté the spinach and garlic
Heat the remaining olive oil in a large skillet over medium heat.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Add the spinach and cook for 1–2 minutes, stirring until wilted.
Add the cooked broccoli and roasted cherry tomatoes.
Gently toss everything together.
- Make the cheese sauce
In a large saucepan or deep skillet, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute.
Gradually whisk in the milk, followed by the heavy cream.
Continue whisking until smooth.
Cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly.
- Add the cheese
Reduce the heat to low.
Stir in the mozzarella and Parmesan a little at a time.
Add garlic powder, black pepper, and salt.
Stir until the cheese has melted and the sauce is smooth and creamy.
Do not boil the sauce after adding the cheese, as high heat can make the cheese sauce grainy.
- Combine everything
Add the cooked penne to the cheese sauce.
Gently fold in the broccoli, spinach, and cherry tomatoes.
If the sauce is too thick, gradually add a little reserved pasta water until you reach your preferred creamy consistency.
Taste and adjust the seasoning.
- Optional cheesy baked finish
For an extra-cheesy casserole-style version, transfer everything to a greased baking dish.
Top with:
½ cup mozzarella
2 tablespoons Parmesan
Bake at 400°F (200°C) for 10–15 minutes, until bubbling and golden.
For an extra-golden top, broil for 1–2 minutes, watching carefully.
- Serve
Garnish with fresh basil or parsley, Parmesan, black pepper, and red pepper flakes if desired.
Serve immediately while hot and creamy.
Tips for the Best Cheesy Penne
Don’t overcook the pasta: Cook it just until al dente because it continues cooking when mixed with the hot sauce.
Reserve pasta water: The starchy water is perfect for loosening a thick cheese sauce.
Use freshly grated Parmesan: It melts more smoothly than many pre-shredded varieties.
Cut broccoli small: Smaller florets distribute more evenly throughout the pasta.
Don’t overcook spinach: Add it only until just wilted.
Roast the tomatoes: This concentrates their flavor and adds a delicious sweet, slightly caramelized taste.
Protein Additions
Turn this vegetarian pasta into a higher-protein meal by adding:
Grilled chicken
Rotisserie chicken
Cooked shrimp
Italian chicken sausage
Turkey sausage
White beans
Chickpeas
Vegetable Variations
You can also add:
Bell peppers
Mushrooms
Zucchini
Asparagus
Peas
Kale
Roasted red peppers
Flavor Variations
Garlic Parmesan
Increase the Parmesan and add another clove of roasted or sautéed garlic.
Spicy
Add extra red pepper flakes or a small amount of Calabrian chili paste.
Mediterranean
Add olives, artichoke hearts, feta, oregano, and a squeeze of fresh lemon.
Extra Creamy
Add an additional ¼ cup heavy cream or 2 tablespoons cream cheese.
Pesto Cheesy Penne
Stir 2–3 tablespoons basil pesto into the finished cheese sauce.
Storage
Allow leftovers to cool and transfer them to an airtight container.
Refrigerate for up to 3–4 days.
When reheating, add a splash of milk or reserved pasta water and warm gently on the stovetop or in the microwave.
Stir frequently to help restore the creamy consistency.
Freezing
For best texture, freezing is not recommended because cream-based cheese sauces can separate after thawing.
If you do freeze it, thaw overnight in the refrigerator and reheat gently with a splash of milk.
Allergen Information
Contains:
Milk/dairy from butter, milk, cream, mozzarella, and Parmesan
Wheat/gluten from traditional penne and all-purpose flour
Nut information:
No peanuts
No tree nuts
No nuts are required in this recipe
Always check packaged ingredients for allergy warnings and possible cross-contact if preparing this for someone with a serious allergy.
Gluten-Free Option
Use gluten-free penne and replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Vegetarian
Yes, as written.
For strict vegetarian diets, choose cheeses made without animal-derived rennet when necessary.
Approximate Nutrition
Per serving, assuming 6 servings:
Calories: ~500
Protein: ~19 g
Carbohydrates: ~63 g
Fat: ~20 g
Fiber: ~5 g
Sugar: ~7 g
Nutrition will vary depending on the pasta, cheese, milk, cream, and portion sizes used.
Q&A
Q: Can I use a different pasta?
A: Yes. Rotini, rigatoni, fusilli, shells, farfalle, or spaghetti can all work.
Q: Can I use frozen broccoli?
A: Yes. Thaw and drain it well first, then sauté or roast it briefly so excess water doesn’t thin the cheese sauce.
Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out as much excess water as possible before adding it.
Q: Can I skip the heavy cream?
A: Yes. Replace it with additional whole milk for a lighter sauce. The sauce will be slightly less rich.
Q: Why is my cheese sauce grainy?
A: The sauce may have become too hot after the cheese was added. Keep the heat low and avoid boiling the sauce.
Q: How do I make the sauce thinner?
A: Add reserved pasta water or a splash of warm milk, a little at a time.
Q: How do I make the sauce thicker?
A: Simmer the milk mixture slightly longer before adding the cheese, or add a little more Parmesan.
Q: Can I make this without flour?
A: Yes. You can make a simple cheese sauce using milk, cream, and cheese, or thicken it with a small cornstarch slurry.
Q: Can I add chicken?
A: Absolutely. Add about 2 cups of cooked diced or grilled chicken.
Q: Can I make this ahead of time?
A: Yes, but it is best served fresh. If preparing ahead, slightly undercook the pasta and keep some pasta water available when reheating.
Q: Can I bake the pasta?
A: Yes. Transfer the combined pasta to a baking dish, top with mozzarella and Parmesan, and bake at 400°F (200°C) for 10–15 minutes.
Q: What makes the tomatoes taste sweeter?
A: Roasting concentrates their natural sugars and gives them lightly caramelized edges.
Q: Can I use regular tomatoes instead of cherry tomatoes?
A: Yes. Dice Roma or other firm tomatoes into bite-sized pieces. Cherry tomatoes are especially convenient because they roast quickly.
Q: Is this recipe vegetarian?
A: Yes, as written.
Q: Is this recipe gluten-free?
A: Not as written, but it can easily be made gluten-free using gluten-free pasta and a gluten-free thickener.
Q: Is this recipe nut-free?
A: Yes. There are no nuts or nut products required. Check packaged ingredients for possible cross-contact if necessary.
Q: What should I serve with cheesy penne?
A: A simple green salad, garlic bread, roasted vegetables, or grilled chicken makes a great pairing.
Q: Can I make it spicy?
A: Yes. Add red pepper flakes, chili flakes, or a little hot sauce to the cheese sauce.
Q: How can I make it more nutritious?
A: Increase the broccoli and spinach, use whole-grain or legume-based pasta, and add a lean protein such as chicken or shrimp.
