Creamy Gorgonzola Penne recipe

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1 (16 ounce) package penne pasta
¼ cup butter
2 (4 ounce) containers crumbled Gorgonzola cheese
10 ounces heavy cream
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup Parmesan cheese
1 pinch salt and ground black pepper to taste

Nutrition Info

674.5 calories
carbohydrate: 57.9 g
cholesterol: 131 mg
fat: 39.8 g
fiber: 3.9 g
protein: 23.3 g
saturatedFat: 24 g
servingSize: -
sodium: 559 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -


  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and keep warm.

  2. Melt butter in a large soup pot over medium heat. Stir in Gorgonzola cheese until creamy, 3 to 4 minutes. Pour in heavy cream and cook, stirring frequently, until sauce has thickened, about 10 minutes. Add spinach and Parmesan cheese to sauce, cook until spinach is heated through and Parmesan is melted, 3 to 4 minutes.

  3. Place warm pasta into the pot with the sauce and toss evenly to coat. Season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

This is one of my all-time favorite recipes for penne pasta with Gorgonzola. It is a bit heavy, but so delish and quick, too! My whole family enjoys this one, even my 3-year-old! You can use fresh spinach if you like, just let it wilt in the sauce. I use frozen spinach for speed. You can also use two 10-ounce packages of spinach if you'd like. Enjoy! Serve with additional Parmesan cheese.

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