Creamy, nutty, and just the right amount of heat—this Spicy Tahini Baked Penne is a bold and comforting twist on classic baked pasta. The rich, velvety tahini sauce coats every bite, balanced with a hint of citrusy brightness. Baked until golden and bubbly, this dish delivers a luscious, satisfying texture that feels indulgent yet nourishing.
🗒 How to make this recipe
First, make your pasta sauce by adding all your sauce ingredients to a blender. Blend until smooth. Add more vegetable broth as needed. You are looking for the consistency of a smooth marinara sauce. Next, add your undercooked pasta, broccoli, spinach, ⅔ of the mozzarella, spicy tahini sauce, salt, & pepper. Pour the dressing over all the ingredients. Use a wooden spoon to mix all the ingredients and the sauce thoroughly. Transfer to a 13″x9″ glass baking dish. Sprinkle with the remaining mozzarella and parmesan cheese. Bake 25-30 minutes until heated through and cheese is melted.
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Spicy Tahini Baked Pasta with Broccoli
Print Recipe SaveCreamy, nutty, and just the right amount of heat—this Spicy Tahini Baked Penne is a bold and comforting twist on classic baked pasta.
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 tsp salt
- ¼ tsp 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 13×9 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
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
Where does the ricotta go? It’s not mentioned anywhere in the recipe
You add it in when you add the mozzarella. Sorry about that… correcting it now!