Three Cheese and Tomato Pasta

    30 min

    A quick and easy supper that you can throw together in under 30 minutes - depending on how quickly you can halve cherry tomatoes!

    103 people made this

    Serves: 4 

    • 1 (8 ounce) package penne pasta
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 300g cherry tomatoes, halved
    • 130g mature cheddar, grated
    • 120g grated mozzarella cheese
    • 20g grated Parmesan cheese
    • 1 tablespoon freshly chopped basil

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
    2. Heat basil and olive oil in a large frying pan over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Add all the cheeses and stir well. When cheese begins to melt, mix in cooked pasta. Season with fresh basil.

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    Reviews in English (104)


    So delicious and very versatile! I made this last night for dinner modifying it to fit what I had on hand. I had tons of fresh basil, a half a pint of grape tomatoes, and 5 pounds of mozzarella on hand left over from a charity event we made baked ziti for. Since I only had half the amount of tomatoes called for, I added an 8 oz. can of tomato sauce I found in the pantry, and loaded the sauce up with fresh basil instead of just adding it at the end. I used two cups of mozzarella in place of the pepper jack and served this over ravioli instead of penne. Usually I stick to a recipe the first time I make it but I wanted a quick dinner using ingredients I already had, so I changed this a little bit and it came out great. Definitely try this recipe, and don't be afraid of doing a little experimentation. I will be certainly be making this again. Next time I'm going to try the recipe exactly as written, but I'm sure it's great either way!  -  23 Jul 2009  (Review from Allrecipes US | Canada)


    I was a little hesitant to try this but it was absolutely delicious and I gave it 5 stars. The only modification I made was that I used 3 tbl. regular olive oil and 1 tbl. dried basil. Very creamy and with just a slight kick due to the pepperjack cheese. It's like a new versions of mac and cheese. You won't be diappointed if you give this recipe a shot.  -  07 Aug 2009  (Review from Allrecipes US | Canada)


    This is a great pasta dish! I added yellow squash and zucchini (because I do to everything this time of year!), and used plum tomatoes because I didn't have grape. I can't believe I'm going to say it, but the amount of cheese was too much for me, made doing the dishes a bear too trying to get all the cheese off the plates and pans. Next time I make this, which I definitely will, I will use less cheese and more basil. Thanks for the recipe!  -  23 Jul 2009  (Review from Allrecipes US | Canada)

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