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Baked Penne with Broccoli and Tomatoes

A quick and easy to make Baked Penne with Broccoli and Tomatoes. If you are cooking for more than two, double the recipe and use a bigger pan or baking dish. Remember, when it comes to Italian food it's all up to personal taste! Love garlic? Add more! Prefer less basil? Cut back. Cheese it up, or don't. Whatever floats your boat.

Course dinner
Keyword baked penne, easy pasta recipe, Gluten free, gluten free pasta
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 servings
Author Linda Spiker


  • 6 oz penne pasta (about 2 cups)
  • 2-3 tablespoons good quality olive oil
  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, peeled and grated or minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups broccoli florets, cut fairly small
  • 2 roma tomatoes, diced
  • 1/2 cup vegetable broth
  • 8-10 leaves fresh basil, chopped
  • 1 1/4 cup Italian cheese blend (I used asiago, provolone and parmesan blend but you could use mozzarella and Fontina as as well)
  • sea salt and pepper to taste


  1. Preheat oven to 425 degrees and place oven rack in center position. Set a medium sized pot of salted water on high heat for pasta. Start pasta when water boils and cook to package directions

While oven and pasta water heat and pasta cooks, prep ingredients:

  1. Chop onion, tomatoes, basil and garlic, grate cheeses if needed

  2. While pasta cooks, begin cooking veggies

  3. Heat a medium sized oven safe pan on medium/high heat. When pan is hot add olive oil, allow to heat until hot but not smoking

  4. Add onions, cooking for 2-3 minutes or until slightly soft, add garlic and cook for 60 more seconds

  5. Add tomato paste, stir, mixing well for about a minute

  6. Add broth, broccoli, and half the tomatoes (reserve the rest for garnish). Season generously with sea salt and freshly ground pepper. Stir well and bring broth to a low simmer. Cook for 6 minutes

  7. Add basil, half the cheese, and cooked, strained pasta. Stir well. Top with remainder of cheese

  8. Place pan in oven for about 12 minutes. When cheese is melted and a little crispy, remove pan from the oven, top with remaining tomato and basil. Serve!