Recipe

Crowd-Pleasing Penne

A bright, creamy-but-not-heavy penne with lemony ricotta, a splash of pasta water, and crisp-edged garlic breadcrumbs. Weeknight easy, party ready.

By Matt Campbell

•

4.8

A large shallow serving bowl filled with penne pasta in a light creamy sauce, topped with golden garlic breadcrumbs and fresh basil on a kitchen table in soft natural light

Jump to Recipe

This is the penne I make when I need something that feels cozy but eats light. You know the vibe: everyone wants pasta, nobody wants to nap at the table afterward.

The trick is a sauce that looks rich, tastes bright, and clings to the noodles without turning into a heavy blanket. We do that with ricotta, lemon, and starchy pasta water, then we finish with crisp garlic breadcrumbs for that “wait, what is that crunch?” moment. It is low drama, high payoff, and very forgiving if your kitchen energy is a little chaotic.

Toasted garlic breadcrumbs turning golden in a small skillet with a wooden spoon

Why It Works

Light and fluffy texture: Ricotta plus pasta water makes a silky, airy coating instead of a thick cream sauce.
Big flavor fast: Lemon zest, Parmesan, and garlic bring brightness and depth with pantry staples.
Crowd-friendly: Easy to scale up, and the breadcrumbs keep the dish exciting even on a buffet table.
Rescue-proof: If the sauce tightens up, a splash of hot pasta water brings it right back.

Pairs Well With

Arugula salad with lemon and Parmesan
Caprese salad
Sheet pan roasted broccoli with lemon
Sparkling lemon water or a crisp white wine

Storage Tips

Fridge: Store in an airtight container for up to 3 to 4 days. Keep extra breadcrumbs separate if you can, so they stay crunchy.

Reheat: Warm gently in a skillet over medium-low heat with a splash of water or broth. Stir until glossy. Microwave works too, but do it in short bursts and stir often.

Freezing: I don't love freezing this one because ricotta sauces can get a bit grainy after thawing. If you must, freeze up to 1 month (quality may drop a bit) and reheat slowly with extra liquid, then re-season with lemon and salt.

Leftover glow-up: Toss cold leftovers with a handful of arugula and a squeeze of lemon for a pasta salad situation that feels intentional.

Common Questions

Why is it called “light and fluffy” if it is creamy?

Because the creaminess comes from ricotta plus pasta water, not heavy cream. The sauce is airy and glossy, and the lemon keeps it tasting bright.

Can I add protein?

Absolutely. Stir in shredded rotisserie chicken, sautéed shrimp, or crispy pancetta. If you go salty (pancetta), pull back a bit on the Parmesan and taste before adding more salt.

What if my sauce looks thick or dry?

Classic pasta moment. Add 1 to 2 tablespoons hot pasta water at a time and toss. Starch is the glue. Heat plus tossing is the magic.

Can I make it ahead for a party?

Yes. Make the breadcrumbs and ricotta mixture ahead. Cook pasta close to serving. If you need a bigger buffer, undercook pasta by 1 minute, then finish in a large pan with the sauce and hot pasta water right before serving.

Is ricotta the same as cottage cheese?

No, but you can substitute in a pinch. Blend cottage cheese until smooth, then use it like ricotta. The flavor is slightly tangier, still very good with lemon.

Can I make it gluten-free?

Yes. Use gluten-free penne and swap in gluten-free panko (or crushed gluten-free crackers) for the topping.

Can I double it for a crowd?

Totally. Use a wider pan (or toss in the pot) and add pasta water gradually so the sauce stays silky instead of tight.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander (or spider strainer)
Large skillet or sauté pan
Microplane or fine grater (for lemon zest and Parmesan)
Measuring cups and spoons
Wooden spoon or silicone spatula

I started making versions of this penne when I wanted “creamy pasta” without committing to a full-on heavy sauce. The first time I nailed it, it was honestly by accident. I had ricotta in the fridge, a lemon that needed to be used, and exactly zero patience for anything fussy. I tossed it all together, added pasta water like I meant to do it on purpose, and suddenly it was this fluffy, glossy, bright bowl of comfort. Now it is my go-to for feeding a bunch of people because it looks impressive, tastes even better, and still lets me hang out in the kitchen like a human instead of a stressed-out line cook.

Crowd-Pleasing Penne

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6

Ingredients

1 pound penne
1 1/4 cups whole milk ricotta
3/4 cup finely grated Parmesan, plus more for serving
1 lemon, zest and juice (about 2 to 3 tablespoons juice)
3 tablespoons olive oil, divided
4 garlic cloves, finely minced, divided
1/2 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
1/2 to 3/4 cup reserved pasta water (as needed)
3/4 cup panko breadcrumbs
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh basil or parsley (optional but highly encouraged)

Optional add-ins: 2 cups baby spinach, 1 cup peas, or 8 ounces sautéed mushrooms (see instructions for when to add).

Quick swaps: Gluten-free pasta and gluten-free panko work great. Part-skim ricotta is fine, just a little less plush.

Instructions

Salt the water and start the pasta. Bring a large pot of water to a boil. Salt it generously (about 1 to 2 tablespoons kosher salt for a big pot, it should taste like the sea). Add the penne and cook until just al dente (usually 1 minute less than the box suggests).
Make the garlic breadcrumbs. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add panko, a pinch of salt, and red pepper flakes if using. Toast, stirring often, until lightly golden, about 2 to 4 minutes. Reduce heat to medium-low if the pan is running hot. Add 2 minced garlic cloves and cook, stirring constantly, until the breadcrumbs are golden and the garlic smells mellow (not sharp), about 30 to 60 seconds more. If anything starts browning too fast, pull the pan off the heat for a few seconds. Transfer the breadcrumbs and any flavorful oil to a bowl right away so nothing keeps cooking.
Build the fluffy sauce base. Let the skillet cool for 30 to 60 seconds (or briefly rinse it under cool air if it feels screaming hot). Add the remaining 2 tablespoons olive oil over low heat. Add the remaining garlic and cook 20 to 30 seconds, just until fragrant, not browned. Turn off the heat. Stir in ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper. Residual heat will do the rest and melt everything into a thick, creamy base.
Reserve pasta water like you mean it. Before draining, scoop out 1 cup pasta water. You will likely use 1/2 to 3/4 cup, but having extra is the move. Drain the pasta.
Toss and loosen. Add drained penne to the skillet with the ricotta mixture. Toss well. Add hot pasta water a splash at a time, tossing constantly, until the sauce turns glossy and lightly coats every noodle. Add-ins timing: stir in peas with the pasta (they will warm through), add spinach during the last minute of tossing so it just wilts, and fold in sautéed mushrooms at the end.
Finish and serve. Fold in basil or parsley. Taste and adjust with more lemon, salt, or pepper. Serve topped with garlic breadcrumbs and extra Parmesan. If you want crisp edges, let the pasta sit in the warm skillet for 1 to 2 minutes before plating, then toss once and serve.

Penne being tossed in a skillet with a light creamy sauce, steam rising

Nutrition information is estimated.

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