One Pan Creamy Tomato Pasta
One Pan Creamy Tomato Pasta with spinach and mozzarella is perfect for busy weeknights, ready in under 30 minutes and loved by picky eaters.
Equipment
- Large skillet with fitted lid
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
- ½ tsp. garlic powder
- ½ tsp. dried oregano
- ½ tsp. kosher salt
- ½ tsp. cracked black pepper
- 2 to 3 handfuls fresh baby spinach
- ⅓ cup heavy cream
- ½ cup shredded mozzarella cheese
- ¼ cup chopped fresh basil leaves
- Grated Parmesan cheese for garnish optional
Instructions
- Heat 2 Tbsp. oil in a large skillet with a fitted lid over medium heat. Add onion and tomatoes; cook 7 to 8 minutes, until the onion is soft and tomatoes are broken down and jammy.
- Add pasta, marinara sauce, water, garlic powder, oregano, salt, and pepper. Increase heat to medium-high and bring mixture to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.
- Remove lid and stir in heavy cream, spinach, and cheese. Stir continuously until spinach wilts and cheese melts, about 2 minutes. Garnish with fresh basil and Parmesan, if using.
Notes
Store in an airtight container in the fridge for up to 5 days. Freeze pasta in zip-top bags or freezable containers for up to 2 months. Defrost overnight in the fridge before reheating. Warm leftovers on the stovetop over medium heat, in a covered pot with a lid, stirring occasionally, until heated through. Alternatively, microwave individual portions until steaming.
Nutrition
Serving: 1.5cupsCalories: 447kcalCarbohydrates: 54gProtein: 14gFat: 22gSaturated Fat: 8gSodium: 620mgFiber: 5gSugar: 9g
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