Why You’ll Love This Recipe

• Quick to prepare—ready in about 20‑30 minutes.
• Rich & creamy texture, balanced by the brightness of tomato and fresh herbs.
• Very adaptable: you can add vegetables, protein, or spice to suit your taste.
• Feels like a comfort food classic, but still light and elegant.
• Great for leftovers—the sauce rewarms nicely without turning dry.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Penne pasta
• Olive oil
• Onion (yellow or white), finely chopped
• Garlic, minced
• Fresh tomatoes (Roma or similar), diced
• Tomato sauce or marinara sauce
• Heavy cream (or a mix of cream + milk if lighter)
• Baby spinach (or other greens like kale)
• Crushed red pepper flakes (optional, for a little heat)
• Salt & black pepper
• Fresh herbs (basil, parsley, or Italian seasoning)
• Parmesan cheese (grated)

Directions

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet over medium‑heat, warm olive oil. Add chopped onion and sauté until it becomes translucent, about 3‑4 minutes.
3. Add the minced garlic and cook a minute more until fragrant (don’t let it burn).
4. Stir in diced fresh tomatoes; cook until they begin to soften.
5. Add the tomato sauce or marinara, along with crushed red pepper flakes if using. Let the sauce simmer for a few minutes to allow flavors to meld.
6. Stir in the baby spinach (or greens) and let it wilt.
7. Pour in heavy cream, stir to combine and let the sauce become creamy and warm through. Taste, adjust salt & pepper.
8. Add the cooked penne into the sauce; toss so all pasta is coated.
9. Finish by stirring in fresh herbs (basil or parsley) and sprinkle grated Parmesan cheese over top before serving.

Servings and timing

• Servings: about 4 people (as a main with side salad or bread)
• Prep time: ~ 5‑10 minutes
• Cook time: ~ 15‑20 minutes
• Total time: ~ 20‑30 minutes

Variations

• With protein: Add grilled chicken strips, sautéed shrimp, or cooked Italian sausage. Push them in when you add fresh tomatoes or veggies.
• Vegetarian / lighter: Use less cream, or substitute part of it with milk. Add vegetables like mushrooms, bell peppers, zucchini.
• Spice it up: Increase red pepper flakes, or add a dash of cayenne.
• Cheese‑rich: Add more Parmesan or even a bit of mozzarella to make it extra cheesy.
• Dairy‑free or vegan: Use a plant‑based cream, vegan cheese, or omit cheese; nutritional yeast can add a cheesy flavour.

Storage/Reheating

• Storage: Let cool. Store in an airtight container in the fridge for 3‑4 days.
• Reheating: Reheat gently on the stovetop over low‑medium heat, adding a splash of water or more cream to loosen the sauce if it has thickened. Microwave works too, but stir halfway through.

FAQs

What kind of cream should I use?

Heavy cream gives the richest, creamiest texture. If you want something lighter, you can use half heavy cream / half milk, but the sauce might be thinner.

Can I use canned tomatoes instead of fresh ones?

Yes. Canned diced tomatoes or tomato passata work well. Fresh tomatoes add texture and brightness, but canned are a good substitute.

How do I avoid the sauce separating?

Don’t let the cream boil hard—gently simmer it. Also stir often, and ensure sauce consistency isn’t too thin when you add the cream.

Can I make this gluten‑free?

Yes—use gluten‑free penne pasta. Check that your tomato sauce / marinara has no gluten‑containing ingredients (some store‑bought sauces may).

What herbs work best?

Basil or parsley are classic finishes. You can also use dried Italian seasoning (oregano, thyme) when cooking the sauce for more depth.

Is this dish suitable for kids?

Generally yes. You can reduce or omit red pepper flakes for less heat, make sure the flavour is mild. The creamy tomato sauce is usually popular with many kids.

Can this be made ahead and reheated?

Yes. Store sauce and pasta separately if possible for best texture. When reheating, combine and add a little liquid or cream to restore creaminess.

What if I don’t have spinach?

You can omit the greens, or substitute with kale, baby arugula, or even frozen peas.

How can I make the sauce thicker?

Simmer sauce without lid to reduce liquid. Use less cream or more tomato paste. Stir cheese into sauce—it helps thicken and enrich.

Can I bake this in a casserole style?

Yes. After tossing pasta with sauce, transfer to a baking dish, top with more cheese (Mozzarella, Parmesan), and bake in a preheated oven until bubbling and golden on top (~15‑20 mins at ~190‑200°C).

Conclusion

Italian Penne Rosa Pasta offers the best of comfort and elegance in a single dish—creamy yet bright, familiar yet indulgent. With simple ingredients you probably already have, it comes together quickly, allowing tweaks based on what you enjoy most. Whether for a cozy family dinner, a special dinner for two, or meal prep, it’s a reliable winner that satisfies both flavour and ease.

Italian Penne Rosa Pasta

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Meatball Sub Casserole is a baked twist on the classic meatball sub sandwich, layering crusty bread, savory meatballs, rich marinara sauce, and melty cheese in one comforting dish. Perfect for family dinners, potlucks, or easy weeknight meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 to 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 16–20 frozen or homemade meatballs (thawed if frozen)
• 3 cups marinara sauce
• 1 loaf sub rolls, French bread, or Italian bread, cut into thick slices
• 8 oz cream cheese, softened
• 1/4 cup mayonnaise or sour cream
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley or basil, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix softened cream cheese, mayonnaise or sour cream, Italian seasoning, and garlic powder until smooth.
3. Grease a 9×13-inch baking dish and arrange bread slices in a single layer.
4. Spread the cream cheese mixture evenly over the bread.
5. Top with cooked or thawed meatballs.
6. Pour marinara sauce evenly over the meatballs.
7. Sprinkle mozzarella and Parmesan cheese over the top.
8. Cover with foil and bake for 25–30 minutes.
9. Remove foil and bake for another 10–15 minutes, until cheese is melted and golden.
10. Garnish with chopped parsley or basil, let rest for 5 minutes, and serve hot.

Notes

• Use garlic butter on the bread for a garlic bread base.
• Add sautéed veggies like bell peppers or onions for extra flavor.
• Use provolone or ricotta cheese for a cheesier variation.
• Great for meal prep—assemble ahead and bake when ready.
• Make a half batch in an 8×8-inch dish for smaller households.

Nutrition

• Serving Size: 1 large portion
• Calories: 590
• Sugar: 6g
• Sodium: 980mg
• Fat: 34g
• Saturated Fat: 15g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 105mg