Tag Archives: penne pasta

Italian Sausage Penne & Four Cheese Tomato Sauce

Italian sausage & penne pasta is tossed in a deliciously simple & creamy four cheese tomato sauce for one scrumptious meal, made in just 30 minutes!

Italian Sausage Penne & Four Cheese Tomato Sauce Recipe

I love pasta and I love cheese, so making cheesy delicious pastas is kind of my thing!

From Buffalo Chicken Cheesy Penne to Cheesy Taco Baked Ziti to Mushroom Bacon Cheesy Pasta, I’ve shared many cheesy pasta dishes on the blog over the years and I’m so excited to introduce you to another deliciously cheesy recipe today!

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Mushroom Bacon Cheesy Pasta

Sauteed mushrooms and crispy bacon add flavor and texture to this scrumptious cheesy pasta recipe, made in just 29 minutes!

Mushroom Bacon Cheesy Pasta Recipe

When it comes to pasta, I’m a fan! Whether it’s Mediterranean Stuffed Shells, Buffalo Chicken Cheesy Penne, Taco Baked Ziti or Butternut Squash Mac & Cheese, if it includes pasta, I’m in!

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Mexican Chicken Cheesy Penne

Spicy Mexican Chicken Cheesy Penne Pasta is a simple recipe that is quick and easy to whip up for a weeknight dinner in under 30 minutes!

Spicy Mexican Chicken Cheesy Penne Pasta is a simple recipe that is quick and easy to whip up for a weeknight dinner in under 30 minutes!

It’s official y’all, (and I don’t use y’all very often, so you know I mean business 😉 ) my recipe for Buffalo Chicken Cheesy Penne has officially surpassed Chipotle Lime Chicken Fajita Skewers as the most popular recipe of all time on the blog!

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Kale Artichoke Pasta

Spinach artichoke dip, delicious yes, make it into lunch, yes please! I used the spinach artichoke dip recipe I served at my Pumpkin Carving Party last October with some alterations, including substituting kale for spinach and a creamy, hearty pasta dish was born!

Ingredients (serves 2)

  • 8 oz penne pasta
  • 3 tbsp olive oil (divided)
  • 4 oz kale
  • 1/4 cup water
  • 8 oz cream cheese
  • 1/2 cup plain greek yogurt
  • 14 oz can artichoke hearts
  • 2 cloves garlic (crushed)
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/4 cup parmesan and romano cheese

Get your burners going by boiling water for the pasta on one burner. On another burner add the kale, 1 tbsp olive oil and 1/4 cup water in a large skillet with lid.  On the third burner start making the sauce by adding the cream cheese to a medium saucepan to melt.

Next add the greek yogurt, salt and garlic to the melted cream cheese.

Next add the additional 2 tbsp olive oil, white wine vinegar and lemon juice, then drain and chop the artichoke hearts.

Add the artichoke hearts to the pasta sauce.

Stir to combine then add the cooked kale.

Drain the pasta and place into a large bowl. Mix the sauce well then add-on top of the pasta.

Now toss and serve topped with the red pepper flakes and parmesan and romano cheeses!


♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free pasta.