Rustic Tomato and Manchego Baked Penne

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Baked penne pasta enveloped in a bright, chunky tomato sauce with smoky paprika and melted Manchego cheese for a comforting, Spanish-inspired pasta bake. This spanish-inspired pasta ready in about 50 minutes pairs penne pasta, olive oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Spanish cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 12 oz penne pasta for 2 minutes less than package instructions until al dente. Drain and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and sauté for 5-6 minutes until softened and translucent.
  3. Step 3: Add 3 minced garlic cloves, 1 1/2 tsp smoked paprika, and 1/4 tsp red chili flakes. Cook for 1 minute until fragrant.
  4. Step 4: Stir in 28 oz canned crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce for 10 minutes until slightly thickened.
  5. Step 5: Remove sauce from heat and stir in 1/4 cup sliced fresh basil. Combine the sauce with the drained penne pasta and mix well.
  6. Step 6: Transfer half of the pasta mixture to a greased 9x13 inch baking dish. Sprinkle 3/4 cup grated Manchego cheese evenly over the pasta. Add remaining pasta and top with the remaining 3/4 cup Manchego and 1/4 cup grated Parmesan cheese.
  7. Step 7: Bake uncovered for 20 minutes until cheese is melted, bubbling, and golden on top. Let cool for 5 minutes before serving.

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Frequently asked questions

How long does Rustic Tomato and Manchego Baked Penne take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rustic Tomato and Manchego Baked Penne?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Rustic Tomato and Manchego Baked Penne?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rustic Tomato and Manchego Baked Penne for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rustic Tomato and Manchego Baked Penne?

Spanish pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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