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Baked Penne
broccoli and feta

Active: 25 min Total: 45 min
This cheesy pasta bake is made with a quick, spicy (or not) red sauce and includes broccoli florets for texture. Customize as you like - just about any cheese will work well in this dish.


Baked Penne with Broccoli and Feta:
  • Broccoli - 6 oz , chopped
  • Onions - 1/2 , diced
  • Bell peppers, red - 1/2 , chopped
  • Garlic - 2 cloves , chopped
  • Pasta, penne (or other shape) - 8 oz
  • Cheese, feta - 4 oz , crumbled
  • Cheese, provolone - 3 oz , grated
  • Oil, cooking - 1 Tbsp
  • Oregano, dried - 1/2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Tomatoes, diced (14 oz / 397 g) - 2 cans


  1. Broccoli / Onions / Bell peppers / Garlic - Prep as directed. (Can be done up to 5 days ahead)
  2. Cook pasta and broccoli - Bring a sauce pan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. About 1 minute before finishing, add in broccoli. Drain. (Can be done up to 3 days ahead)
  3. Crumble feta and grate provolone. (Can be done up to 1 day ahead)

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  1. Heat oven to 425 F / 218 C degrees.
  2. Heat an oven-safe skillet over medium-high heat. Add cooking oil. When oil begins to shimmer, add onions and bell peppers and saute until softened, 2 to 3 minutes. Add garlic, oregano and red pepper flakes and saute until fragrant, about 1 minute more. Add tomatoes (including juice) and stir to combine. Season with some salt and pepper. Simmer until sauce thickens, 4 to 5 minutes. Remove from heat and stir pasta, broccoli and feta (if it won't all fit easily in skillet, transfer to a baking dish coated with non-stick cooking spray). Top with provolone.
  3. Transfer to oven and bake until provolone is melted, 8 to 10 minutes.
  4. Serve pasta hot out of the oven and enjoy!



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