Ziti & Spinach, Cherry Tomatoes, & Gorgonzola Sauce Recipe (2024)

Really good and very easy. I was a little concerned about portion size (4 oz of dry pasta doesn’t sound like much) but was pleasantly surprised that it was enough. It’s pretty rich, so ended up being an ample amount.

This has become a stand-by for me. Great with all kinds of blue cheese. I usually use arugula instead of spinach, since I like the flavour better. Really one of my favourites, because it doesn't seem like a "light" meal. Perfect when I want something rich and cheesy.

I've made this several times now. DD isn't a fan, but she doesn't like gorgonzola. I would definitely serve it to guests. Note the recipe makes 2 servings, so adjust accordingly. It goes together very quickly once the pasta is done and the tomatoes are sliced. Don't hesitate to use more spinach than the recipe calls for. Basil would be a nice addition as well. Served with tossed green salads.

My husband and I loved this dish. I used gluten free pasta and diced up a fresh tomato since I didn't have any cherry tomatoes. Next time, I think I'll use a little more red pepper to make it spicier. Served it with a fruit salad. We will definitely have this one again. In my opinion it's good enough (and easy) for company.

Delicious! I love bleu cheese, so this was great. Next time I'll add chicken to make it a larger meal. This one will make it into my rotation!

Very tasty! Loved the combination of flavours. I added more spinach and garlic, per the recommendation of another commenter. I didn't use gorgonzola, but I did use my favourite blue cheese and it turned out to be incredibly delicious.

I love this recipe. I always up the garlic on ANY recipe by like 10x and I've even made it without spinach but I just added dried parsley to color it up. ALSO, I've only ever made it with feta and 2% milk and I like it sooooooooooooooooooo much. I like gorgonzola with meat because it has such a bite to it. This vegetarian dish works better with feta. Also, I gave the recipe to my vegetarian sister in Engladn and she makes it at like all her dinner parties.

Decreased serving size to half cup & ate as a side. Added 2 cloves of garlic and extra spinach. Also cooked tomatoes for about 10 min until carmelized. Excellent & will make again!

We LOVED this!! Took advice of others and doubled both garlic & spinach. I agreed especially with spinach. Then I doubled whole recipe including my changes to garlic & spinach. Original recipe not enough for our family. Thought this was delicious, easy, and light. Just served with a roll. Thought Gorgonzola favor was perfect. Will absolutely make again!!

My family was not impressed. I made the meal exactly as described, and we are pretty fond of blue cheese. We wont make this again.

This is SO good. I doubled the spinach, and could have added even more - but it was perfect otherwise!

This is a great dish! My husband who does not like anything 'white' on his pasta, loved the flavor. The cheese is a stronger tasting cheese, but we like that and for us it was excellent! My kids even liked the taste. I did add some diced shallots with the garlic. Good pasta dish.

Easy and delicious! I too will include this in my usual rotation of meals. I substituted whole wheat penne and bottled dried minced garlic. Simple to pull together on a weeknight, but you could dress it up for company too by pairing it with sea scallops or even chicken cutlets. I served it with a green salad tossed with dried cranberries and pine nuts. Also I doubled the recipe for my husband and I to have leftovers....only there were none!

I've been making 5 star items from this website for 2 years, always love the 5 star recipes! The gorganzola taste overpowered any other flavors. I was embarassed when I served this to my husband. Wouldn't make it again....

I made this for the first time on Valentine's Day for my then boyfriend, along with a basic beer bread (also a CL recipe!) and wine. That was hands down the best meal I have ever made and probably the reason we got married. :)

Tasty! I used fat-free half & half, since that's what we keep in the house, and whisked in a bit of flour as another reviewer suggested. I also subbed roasted red peppers for the tomatoes, just as a personal preference. Tossed those in with the spinach at the end. Oh, and I used whole wheat ziti, which I think worked well here. This is a solid one-dish meatless meal, and leftovers reheat well for lunch the next day.

I really liked this in theory, but it needs a bit of tweaking. As usual the ratio of pasta to "stuff" is high, so I will be adding more tomatoes and spinach next time. I also agree that the sauce could use a thickener to make it more clingy. But overall the flavor is very good and this is a simple, straightforward recipe that is easy and quick to prepare, yet elegant enough for company.

Great, delicious recipe!

One of my favorite go-to's for a really quick winter dinner- on the table in 20 minutes. I use low fat or even fat-free half and half, stirring a tablespoon of flour into it before adding it to the pot. Delicious. Using really good gorgonzola makes a big flavor impact. I have also thrown some cooked chicken into the sauce to add protein. For a bigger group, I keep the sauce separate and ladle it over plain pasta, rather than tossing the pasta into the sauce.

This was a definite keeper. I needed something quick and as always, delicious, and this hit the spot. I did add extra spinach and used a whole wheat penne which was fine. Added some nice warm french bread and a glass of wine and I was good to go!

Wow-I am glad I decided to make this recipe. I was hesitant at first b/c I am not a big Gorgonzola or even bleu cheese fan, but the rave reviews convinced me to make it. I doubled the recipe b/c I wanted leftovers, increased the amount of garlic called for, used bleu cheese crumbles instead of gorgonzola, and added more spinach than called for. I also sliced up some prosicutto and cooked it along w/ the tomatoes, which added a bit more depth. Very creamy and sophisticated flavor w/ just enough bite for us, would definitely serve this to company as well.

i double everything and use fat free half and half. sometimes its a little runny until leftover day, but its still really good.

This is easy and absolutely delicious. I read the recipe wrong the first time and used 3 oz of gorgonzola instead of 3 T, but it was very flavorful (not overpowering). Sautee the tomatoes no more than a minute; they continue cooking as the sauce thickens. We're filing this one away as a summer staple!

I used generic "blue cheese" crumbles so the sauce was very mild. I would have prefered a more pungent sauce but at least this way my 3 year old ate it. The sauce has a nice creamy consistency and everything comes together very quickly. I'm not sure why the recipe says 40 minutes prep time. It only takes about 20 minutes. I served the pasta with melon and proscuitto.

This was a very easy recipe to make and was quite attractive. However, I definitely needed to add more salt and more gorgonzola than the recipe called for. You could also EASILY double the spinach if you wish. Next time I make it, I think I'll take the suggestions of others and add some cooked chicken breast to add some protein. With my changes, this was delicious, but I couldn't give it 5 stars on its own merits.

OMG!!! I made this for dinner last night, and it was so scrumptious! My mouth is watering just remembering it. I used fresh cherry tomatoes from my garden and a gorgonzola I picked up from a local cheese shop. It came out incredible! I used whole grain pasta and sprinkled some chopped, fresh basil on top for color. The only thing that seemed a little off to me was the portion size of the pasta. I used 1 cup of dried, and I ended up eating the entire portion. There was a lot of sauce left over, too, so I used spicy spinach flatbreads from Trader Joe's to soak it up. I would maybe add a little more pasta next time, especially if you're making this to share with someone else.

Quick and delicious! Doubled the red pepper, used 4 cloves of garlic and 4 oz. of Gorgonzola. Bread is a must-have to dip in the sauce!

WOW! This was one of the first cooking light recipes I've tried, and will spur many more in the future. So easy, delicious and versatile. You can use this cheese sauce as a base and then vary your vegetables. I tried the other day using fresh mushrooms and asparagus and it was absolutely delicious!

Delicious and SO easy for any night of the week. I didn't feel like making salad, so we munched on raw sliced red and green peppers and I made the breadsticks, except without the garlic. The whole meal was excellent, and I doubled the recipe so I had enough for lunch the next day. If you like blue cheese, I highly recommend this one - it's rich and flavorful and creamy enough to be comforting and delicious, without being too heavy and fat-laden.

This was great, quick and easy. I used bottled minced garlic, which i think I will omit next time or use fresh instead.

This was fantastic! And it was soooo easy and fast. I was looking for something to make with what I had on hand and this was the first thing that popped up. I'm so excited that I have some left over for tomorrow! I will definitely put this in my everyday dinner rotation.

This was an excellent quick and easy pasta dish. The family loved it. I added some grated parm to the sauce and sauteed some minced shallots to the tomatoes and garlic. The ingredients can be found easily at the grocery store. We had very crusty garlic bread and an arugula salad with a lemon olive oil dressing sprinkled with parmesan cheese. Great meal! Sauteed shrimp would be a great addition.

This recipe is incredible for being light, so creamy and a great cheese flavor. Pairs well with steak and would also be great with shrimp. We didn't alter the recipe, but I did double it to feed 3 adults and 3 children.

Yuck. The cheese was overpowering. The tomatoes were probably supposed to be a balance to the cream from the cheese but they weren't. The tastes in this were totally off. Would NOT make this one again.

This is so delicious and easy to make! There is just enough gorgonzola to make you think this could not come from healthy Cooking Light! I made this as a side with grilled steaks and a nice big salad. I also made it at a girls' weekend in Maine, a big hit! You can wash the spinach and cut the cherry tomatoes ahead of time to save time later on. Then it's a matter of throwing everything together.

Have been meaning to make this recipe since I first saw it...WOW! Amazing what a few quality ingredients can do! Used a little more garlic than called for, whole wheat pasta, heavy cream leftover from Tday and a whole 9 oz bag of spinach, which was probably why I had no problems with the sauce. Love the ideas from other reveiwers about add-ins: chicken, shrimp, sundried tomatoes and will incorporate as I plan to make this again. Was thinking of adding procuitto or smokey bacon for a deeper taste as well. Served with toasted bruschetta and a green salad. Very filling and quite tasty!

Delicious!!! I have made this several times, I add shrimp to it for additional protien, it is fabulous! A salad on the side and it is complete. Great Job Cooking Light!

Very easy and very good. I normally play around with recipes but didn't change this one. Sauce was nice and thick. Definitely a keeper.

I made this when we had company for dinner and it got rave reviews for everyone. I doubled the recipe and barely had enough for the 4 of us, though. I also added some chopped chicken breast I had sauteed just to make it a little more hearty. I will definitely make this again. It was amazing.