penne recipes

Baked Penne with Roasted Vegetables

red peppers,

zucchini, quartered lengthwise and cut into 1-inch cubes

summer squash, quartered lengthwise and cut into 1-inch cubes

cremini mushrooms, halved

yellow onion,

olive oil

salt, divided

black pepper, divided

Italian herb mix

penne pasta

marinara sauce (store bought or homemade)

fontina cheese

mozzarella

peas,

Parmesan,

butter,

Food Network's Baked Penne with Roasted Vegetables

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Not that this recipe NEEDS additional reviews but we’ve made it twice now and it’s a go to. So easy and so good!  People ask me to make it!

More time consuming than difficult but this is TRULY a go-to in my household. It impresses every single time. Never gets old. 

Very good, but for 2 people I would cut this revive in half.<br />

Made this about 4 times.  It’s a great way to get some veggies in the kids.  Great dish 

I’ve made a dozen times and people also ask for more. Easy and delicious. 

Great Fall Dish!!  I added 1 pound of browned Italian sausage (chicken would work here as well).  Smoke mozzarella smelled so good I had to use all 8oz.  Mixed 1/2 in with the pasta and topped the dish with the other 1/2.  Fantastico!  

Brilliant. Took more time than suggested, and well worth the effort. Swapped in smoked gouda and it was a great decision! 

https://www.foodnetwork.com/videos/baked-penne-with-vegetables-66711

If you can chop veggies, you can make Giada's Baked Penne With Vegetables.

Baked Penne With Vegetables

"I like experimenting with different cheeses -- usually whatever bits I have left over from a cheese board. Taleggio is particularly good because it's so rich and creamy," says Katie.

Stovetop Mac and Cheese with Mushrooms

Kosher salt

penne

unsalted butter

thyme

garlic,

white button mushrooms, sliced

pepper

all-purpose flour

milk

heavy cream

Dijon mustard

Parmesan cheese

taleggio cheese

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.

Meanwhile, in a large skillet, heat the butter, thyme and garlic over medium heat until the garlic is tender, about 2 minutes. Add the mushrooms and cook until they release their water and begin to brown, about 7 minutes. Season generously with salt and pepper. 

Add the flour to the skillet and cook, stirring, 2 to 3 minutes. Whisk in the milk, heavy cream and mustard. Season with salt and pepper. Bring to a low simmer and continue whisking until the mixture thickens enough to coat the back of a spoon, about 3 minutes. Stir in the fontina and Parmesan until melted. 

Add the pasta to the sauce and toss to coat. If the sauce thickens as it sits, toss in a splash of the reserved cooking water. Divide the mac and cheese among bowls and top each with a slice of taleggio.

Eggplant Parmesan

disks eggplant, peeled

buttermilk

vegetable oil

panko breadcrumbs

Parmesan powder

garlic powder

parsley

oregano

white pepper

all-purpose flour,

egg wash (equal parts milk and whole eggs)

red sauce

Parmesan cheese,

To bread the eggplant, first add the eggplant disks into the buttermilk and allow to soak, 1 to 2 hours. 

Next, over medium heat, bring the oil to 350 degrees F in a wide shallow saucepan; then hold the oil warm until frying. 

Combine the breadcrumbs, Parmesan powder, garlic, parsley, oregano and pepper in a bowl. Remove the eggplant from the buttermilk, and then coat with flour and tap off the excess. Dip the eggplant in the egg wash and finish with the breadcrumb-Parmesan mixture, coating well. Repeat the process with each eggplant, and then fry in the preheated oil. Allow the eggplant to brown, and then flip the cooked eggplant to ensure even cooking. Once browned, remove the eggplant and place on paper towels to allow the excess oil to drip off. 

Warm the cooked pasta in a simmering water bath. Remove and allow the water to drain, and then toss with 3/4 cup of the red sauce. After tossing the pasta with the sauce, portion the pasta and reserve. Place the cooked eggplant on a baking sheet and finish with the remaining sauce. Add some Parmesan cheese and bake, 4 to 5 minutes. After baking, place the eggplant over the sauced pasta and serve.

Penne with Vodka Sauce and Mini Meatballs

beef chuck

cheese

breadcrumbs

egg,

basil

garlic (1 minced, 2 sliced)

beefsteak tomatoes, halved

vodka

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.

Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper.

Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.

It was great pasta my family loved it!!!!.......<br />The nice pasta taste and then the meatballs are just mmm

https://www.foodnetwork.com/videos/penne-with-vodka-sauce-0288372

Break out of the marinara box with this creamy vodka sauce over pasta.

Penne with Vodka Sauce

Pasta Primavera with Peas, Asparagus and Kale

snap peas, trimmed and halved crosswise

asparagus,

kale

extra-virgin olive oil,

chives,

lemon juice

tarragon

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.

Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.

Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.

You may love it, but we did not. It just wasn’t our thing: too citrusy and not enough savory. I was thinking great for Summer with all the greens and citrus, but it was just okay. We won’t make it again. 

Just made it last night and can't wait to do it again.<div><br /></div>

Not too bad.  Didn't really care for the taragon though.  

Absolutely delicious and very easy to make. I substituted frozen snap peas and it turned out great. The lemon and chive sauce really makes the dish. This recipe I s definitely one I will definitely make again!

I really enjoyed this dish. I don't like snap peas, so I used a box of frozen peas. Also, I didn't have chives, so I substituted scallion. I cooked the vegetables in boiled water separate from the pasta, as I was concerned the kale would not cook in the three minutes specified in the recipe. I put up the pasta once the vegetables were almost cooked and then combined them in the end.<br />The scallion-lemon sauce really came together surprisingly well with the tarragon. It was a really light refreshing flavor!  The sauce was strong enough that I could taste the flavor throughout the pasta and vegetables. <br />

This was an easy healthy meal. The chive and lemon sauce was delicious, I didnt have any  tarragon so not sure I missed it Used sugar snap peas so crunchy and light with the kale &amp; asparagus. Next time I will add pine nuts for extra texture. <div><br /></div>

Spicy Penne a la Vodka

Marinara

red pepper flakes

basil leaves,

Three 26-ounce cartons chopped tomatoes

Italian seasoning

salt and black pepper

Bring a large pot of salted water to a boil.

Combine the Marinara, cream, vodka and red pepper flakes in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer briskly until slightly thickened, about 10 minutes. Whisk in the Parmesan and take off the heat.

Meanwhile, cook the penne according to the package directions. Drain and add to the sauce, tossing to coat. Serve the pasta topped with basil leaves and additional Parmesan.

Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

So easy to make the delicious marinara sauce. The spicy vodka sauce is fabulous, a winner! Quick, easy, creamy, just wonderful! Thank you for sharing! <br /><br />

100% in love with this recipe!  I made this for a family dinner and everyone asked for seconds, I would really double the recipe so there's is enough for everyone. 

I’ve made this twice - once with fresh marinara and another using jarred marina.  Both recipes were amazing.  I even included small pieces of browned sweet sausage for added texture (1 package)  - the whole family loved it.  Thank you Valerie! 

So good! I added about 1 1/2 cups frozen peas(thawed) and it was fantastic! <div><br /></div>

This was SO good! It is the closest recipe I have found that tastes just like the penne vodka I used to get in New York City. This is definitely a make again recipes!

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

vegetable penne pasta

chicken breasts

shallot,

sugar snap peas

frozen peas

baby spinach

flat-leaf

Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.

Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.

Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.

Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

Loved it! We added some extra lemon and a bit of everything bagel seasoning. 

I agree nothing special but wish I would have seen the comment about red pepper flakes! Added after the fact and it helped....maybe some white wine as well!

I used gluten free pasta so I don’t know how the pasta liquid helped. Lemon rind and red pepper flakes really brightened it up. 

Made this the other day and it was a huge hit! Light but flavorful...and appealed to a wide variety of palettes.  My 12 and 9 year old sons couldn’t get enough of it...and my parents (who are are not huge fans of veggies) loved it!  I will definitely make it again!

Penne Arrabiata

garlic cloves (24 cloves)

2 (28-ounce) cans whole peeled San Marzano tomatoes

whole fennel seeds, chopped

dry red wine,

dry penne rigate,

In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.

Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.

Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.

Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

Found this recipe to be very tasty. However, I did reserve the tomato sauce that was drained from the tomatoes. I did need to use a little bit of it because the tomatoes were too dry after roasting. I did not have fresh oregano so I just used the dry oregano and the taste was great. My picky son even ate it cold so he really liked it. My daughter in law likes it more than regular penne vodka. My husband who doesn’t like penne vodka at all liked this, actually had two servings!! Will be making this again

Wow!!!!! These flavors come together magically! Don't skip roasting the fennel seeds before to bring out even more flavor.  One of the best sauces out there! Thank you Ina! 

Close-up of Veggie Packed Baked Pasta, as seen on The Pioneer Woman, season 30.

Veggie-Packed Pasta

Kosher salt,

whole wheat penne pasta

olive oil, divided

yellow onion, thinly sliced

zucchini,

Black pepper,

white wine

peas

ricotta cheese

pesto

Parmesan

parsley leaves,

Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.

Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.

Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.

Transfer the pasta mixture to a 9-by-13-inch baking dish.

Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.

Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.

My family loved this dish and asked that we add it to our meal rotation.

I agree with the reviews suggesting that something is missing. I like all of the ingredients, but the end product came out quite bland. I tried playing with the listed ingredients, adding more garlic, pesto, etc., but it just fell flat. I wonder if charring the zucchini and asparagus, and adding a bit of lemon to the sauce would help. Or tomatoes (either cherry or sun-dried)? I really wanted it to work, but it just didn't. I like Ree's Mean Green Pasta recipe much better. 

Great recipe but I spiced it up some. I added ground turkey, cherry tomatoes and spices.  

Pretty good as a base recipe, but a little one dimensional. Will make again, but will add something like artichoke hearts, capers or pickled peppers to add some acidity!

So disappointed in this recipe after watching the episode and the reaction of her daughter. It all sounded good but I couldn’t get the flavors to marry together no matter how hard I tried. My personal opinion is that ricotta is not the right cheese for this dish as it cancels out all the other flavors. Might be better with a Parmesan or Asiago cheese.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/1/12/123/1232/12327508

Ree Drummond's easy pasta bake is a great way to get lots of healthy and hearty vegetables on the table for weeknight dinners.

This is a dish where you can really switch up your seafood. Rather than just shrimp, you could do a mix and add scallops or even lobster if it's a special occasion.

Close-up of Garlic Butter Shrimp Penne, as seen on The Pioneer Woman, season 33.

Garlic Butter Shrimp Penne

salted butter

jumbo shrimp

scallions,

red peppers

lemon,

chile flakes

Bring a pot of water to a boil and season with salt. Cook the pasta until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain and set aside.

Heat the butter in a skillet over medium heat until melted and frothy. Add the shrimp, garlic and scallions. Cook until the shrimp are plumped and almost cooked through, 7 to 9 minutes. Add the red peppers and lemon zest and juice, followed by the cream and a splash of the pasta water. Bring to a simmer. Add the pasta and cook until thickened, 2 to 4 minutes. Finish with the Parmesan, fresh oregano and chile flakes.

I remember eating penne alla vodka my grandmother would make for me when I was a child growing up in Florence, Italy. This dish brings back the most delicious and comforting memories. I use a good amount of tomato paste in my recipe, which gives the sauce a rich tomato flavor. I also use celery, which is not traditional for alla vodka, but I think it adds so much flavor and gives a very pleasant bite. This sauce is luscious and creamy. Mangiamo!

Penne alla Vodka

celery,

shallot, minced

onion,

black pepper

tomato paste

sugar

red pepper flakes, optional

Grana

fresh parsley, chopped,

Bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.

Meanwhile, heat the oil and 1 tablespoon of the butter in a large saute pan over medium heat. When the butter is melted, add the garlic, celery, shallots and onions, reduce the heat to low and cook until the onions are translucent, 6 to 8 minutes. Season with salt and pepper.

Add the vodka, raise the heat to medium high and cook until the vodka is almost evaporated, about 2 minutes. Mix in the tomato paste. Add the cream, sugar and red pepper flakes, if using, and season again with salt and pepper. Reduce the heat to medium low and let the sauce simmer gently so the flavors come together, about 5 minutes. Taste the sauce and season again, if needed.

Add the pasta to the sauce and mix to combine; add some pasta water if it seems dry. Add the remaining 2 tablespoons butter and mix to combine and melt the butter. Remove from the heat, add the Grana Padano and parsley and mix gently to combine. Transfer to serving bowls and finish with some more Grana Padano, freshly ground black pepper and a sprinkle of parsley.

Top 18 penne recipes recipes from across the web

The most viewed penne recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Penne with Roasted Vegetables

Stovetop Mac and Cheese with Mushro...

Eggplant Parmesan

Penne with Vodka Sauce and Mini Mea...

Pasta Primavera with Peas, Asparagu...

Spicy Penne a la Vodka

Lemon Herb Chicken Pasta with Green...

Penne Arrabiata

Veggie-Packed Pasta

Garlic Butter Shrimp Penne

Penne alla Vodka

Classic Penne Arrabiata

Penne with Sun-Dried Tomato Pesto

Butternut Squash Pastasotto

Chicken Alfredo Casserole

Blackened Chicken Pasta

Penne with Sausage and Greens

Penne with Shrimp and Scallion Pest...

Top 18 penne recipes recipes from across the web

The most viewed penne recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Penne with Roasted Vegetables

Stovetop Mac and Cheese with Mushro...

Eggplant Parmesan

Penne with Vodka Sauce and Mini Mea...

Pasta Primavera with Peas, Asparagu...

Spicy Penne a la Vodka

Lemon Herb Chicken Pasta with Green...

Penne Arrabiata

Veggie-Packed Pasta

Garlic Butter Shrimp Penne

Penne alla Vodka

Classic Penne Arrabiata

Penne with Sun-Dried Tomato Pesto

Butternut Squash Pastasotto

Chicken Alfredo Casserole

Blackened Chicken Pasta

Penne with Sausage and Greens

Penne with Shrimp and Scallion Pest...

The most viewed penne recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine