Italian Penne Rosa Pasta

Why You’ll Love This Recipe

Penne Rosa is the perfect balance of creamy and zesty. The tomato base brings a rich tang, the cream adds smoothness, and a hint of spice keeps things interesting. This recipe is incredibly versatile—make it vegetarian, add chicken or shrimp, toss in veggies, or keep it simple. It’s fast, flavorful, and made in under 30 minutes, making it ideal for busy weeknights.

Ingredients

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

penne pasta
olive oil
garlic, minced
red pepper flakes (adjust to taste)
marinara sauce
heavy cream or half-and-half
grape or cherry tomatoes, halved
baby spinach
Parmesan cheese, grated
salt
black pepper
optional: cooked chicken or shrimp, mushrooms, or fresh basil for garnish

Directions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, heat olive oil over medium heat.
3. Add garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
4. Stir in the halved tomatoes and cook for 2–3 minutes until slightly softened.
5. Pour in the marinara sauce and bring to a simmer.
6. Reduce heat and stir in the cream. Simmer gently for 3–5 minutes until the sauce thickens slightly.
7. Add baby spinach and stir until wilted.
8. Toss in the cooked pasta and stir until fully coated in the sauce.
9. Add salt and pepper to taste, and top with grated Parmesan cheese.
10. Serve hot, garnished with fresh basil or extra cheese if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add protein: Stir in grilled chicken, sautéed shrimp, or sliced Italian sausage.
• Go vegetarian: Skip the meat and load up on mushrooms, zucchini, or roasted red peppers.
• Spicier version: Increase red pepper flakes or add a dash of hot sauce.
• Use a different pasta: Fusilli, rigatoni, or farfalle work just as well.
• Make it lighter: Use milk or half-and-half instead of heavy cream.
• Vegan option: Use plant-based cream and dairy-free Parmesan.
• Add pesto: Stir in a spoonful of pesto for an herby twist.
• Cheese swap: Try Romano or a mozzarella-Parmesan blend for a different flavor.
• Lemon zest: Add a touch of lemon zest at the end for a fresh finish.
• Creamier texture: Add a spoonful of cream cheese for extra richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat or microwave in 30-second intervals. Add a splash of water, milk, or broth to loosen the sauce as needed. This pasta is not ideal for freezing, as the cream may separate when thawed.

FAQs

What is Penne Rosa?

Penne Rosa is a creamy tomato-based pasta dish often made with a spicy marinara, cream, and vegetables, and sometimes served with added protein like chicken or shrimp.

Can I use store-bought marinara sauce?

Yes, a good-quality jarred marinara makes this dish quick and convenient.

How spicy is Penne Rosa?

It’s mildly spicy. You can adjust the red pepper flakes to suit your spice preference.

Can I use canned tomatoes instead of fresh?

Yes, diced canned tomatoes can be used, but drain slightly to avoid thinning the sauce too much.

What cream should I use?

Heavy cream gives the richest texture, but half-and-half or whole milk work for a lighter version.

Can I make this ahead of time?

Yes, but for the best texture, cook the pasta just before serving. Store the sauce separately if possible.

How do I keep the cream from curdling?

Simmer gently and avoid boiling once the cream is added.

Is this recipe gluten-free?

It can be—just use gluten-free pasta and confirm all other ingredients are gluten-free.

Can I use frozen spinach?

Yes, thaw and squeeze out excess liquid before adding to the sauce.

What sides go well with Penne Rosa?

A simple green salad, garlic bread, or roasted vegetables are perfect companions.

Conclusion

Italian Penne Rosa Pasta is a quick, satisfying dish that blends creamy, spicy, and tangy flavors in one beautiful bowl. It’s the kind of meal that feels comforting yet elevated, with plenty of room for personal twists. Whether you’re making it vegetarian or loading it with protein, this pasta is a weeknight winner you’ll want to make again and again.

Italian Penne Rosa Pasta

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Meatball Sub Casserole transforms your favorite sandwich into a cheesy, baked comfort food classic. With layers of toasted bread, creamy spread, juicy meatballs, marinara, and melty cheese, this casserole is perfect for feeding a crowd or enjoying a cozy family dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings
• Category: Casserole
• Method: Baking
• Cuisine: American-Italian
• Diet: Halal

Ingredients

• 1 lb fully cooked meatballs (frozen or homemade)
• 1 loaf French or Italian bread, sliced into 1-inch thick pieces
• 4 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, divided
• 1 1/2 cups marinara sauce
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil or cooking spray
• Optional: fresh parsley or basil, red pepper flakes

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Arrange sliced bread in a single layer in the baking dish and toast in the oven for 5–7 minutes until lightly crispy.
3. In a bowl, mix cream cheese, mayonnaise (or sour cream), Italian seasoning, and garlic powder.
4. Spread cream cheese mixture over the toasted bread.
5. Sprinkle half of the mozzarella over the cream cheese layer.
6. Arrange cooked meatballs over the top and pour marinara sauce evenly over them.
7. Top with remaining mozzarella and Parmesan cheese.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
9. Let rest 5–10 minutes before serving. Garnish with fresh parsley or basil if desired.

Notes

• Use garlic bread instead of plain bread for more flavor.
• Make ahead and refrigerate overnight before baking.
• For a saucier dish, add extra marinara to taste.
• Try using provolone or a cheese blend for added richness.

Nutrition

• Serving Size: 1 portion (1/8 of casserole)
• Calories: 420
• Sugar: 5g
• Sodium: 820mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 70mg