This spicy tahini baked penne with broccoli & spinach will quickly become your new favorite easy, prep-ahead weeknight dinner. It's creamy and smooth, with a hint of spice from my spicy tahini sauce.
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Spicy Tahini Baked Penne
This spicy tahini baked penne with broccoli & spinach will quickly become your new favorite easy, prep-ahead weeknight dinner.
Servings: 4
Calories: 1089kcal
Ingredients
Spicy Tahini Sauce
- ½ cup tahini
- ½-1 cup vegetable broth
- 1 jalapeno pepper
- 6 cloves garlic peeled
- 1 lemon juiced
Pasta
- 1 head broccoli separated into florets
- 8 oz. spinach
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 lb. pasta
- 8 oz. mozzarella shredded
- 15 oz. ricotta cheese
- ½ cup grated parmesan
Instructions
- Preheat your oven to 350F and bring a pot of water to boil for your pasta.
- In a blender, add your tahini, ½ cup of vegetable broth, half your jalapeno pepper, the 6 peeled garlic cloves, and lemon juice. Blend until smooth. Add more vegetable broth as needed. You are looking for the consistency of a smooth marinara sauce. Add the rest of the jalapeno pepper if you want it to be spicier.
- Cook your pasta 3 minutes less than suggested on the box. Drain and set aside.
- Mix your pasta, broccoli, spinach, ⅔ of the mozzarella, ricotta, spicy tahini sauce, salt, & pepper. Toss well to coat.
- Transfer to a 13x9 glass baking dish. Sprinkle with the remaining mozzarella and parmesan cheese.
- Bake 25-30 minutes until heated through and cheese is melted.
Nutrition
Calories: 1089kcal | Carbohydrates: 112g | Protein: 55g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 1012mg | Potassium: 1412mg | Fiber: 11g | Sugar: 7g | Vitamin A: 7350IU | Vitamin C: 172.7mg | Calcium: 854mg | Iron: 6.4mg
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Lee
Where does the ricotta go? It’s not mentioned anywhere in the recipe
Candice
You add it in when you add the mozzarella. Sorry about that... correcting it now!