Description

One-Pan Creamy Tomato Pasta with spinach and mozzarella is a quick, flavorful skillet pasta perfect for busy weeknights. Ready in under 30 minutes, this comforting dish combines tender penne with a rich tomato and cream sauce, fresh spinach, and melted cheese, making it a family-friendly and delicious meal.

Ingredients

Scale

Base Ingredients

2 Tbsp. extra-virgin olive oil
1 cup diced yellow onion
1 pint cherry tomatoes, halved
8 oz. dry penne pasta
1 cup marinara sauce
2 cups water
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper

Add-ins

2 to 3 generous handfuls fresh baby spinach
1/3 cup heavy cream
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese for garnish (optional)

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Instructions

Sauté Onion and Tomatoes: Heat 2 tablespoons of extra-virgin olive oil in a large skillet with a fitted lid over medium heat. Add the diced onion and halved cherry tomatoes. Cook for 7 to 8 minutes, stirring occasionally, until the onion softens and the tomatoes break down into a jammy consistency.
Add Pasta and Sauce: Incorporate the dry penne pasta, marinara sauce, water, garlic powder, dried oregano, kosher salt, and cracked black pepper into the skillet. Increase heat to medium-high and bring the mixture to a simmer. Once simmering, cover the skillet with the lid.
Cook Pasta: Cook covered, stirring occasionally, until the pasta is al dente, approximately 10 to 12 minutes. Monitor the liquid levels to ensure the pasta cooks evenly without drying out.
Finish with Cream, Spinach, and Cheese: Remove the lid and stir in the heavy cream, fresh baby spinach, and shredded mozzarella cheese. Stir continuously for about 2 minutes until the spinach wilts and the cheese has melted into the sauce.
Garnish and Serve: Remove from heat, sprinkle chopped fresh basil over the top, and add grated Parmesan cheese if desired. Serve warm immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze cooked pasta in zip-top bags or freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat leftovers on the stovetop over medium heat in a covered pot, stirring occasionally until warmed through. Alternatively, microwave individual servings until steaming hot.