One Pan Creamy Tomato Pasta
One Pan Creamy Tomato Pasta with spinach and mozzarella will become your savior on busy weeknights. Ready in under 30 minutes and picky eater-approved, this skillet pasta is a crowd favorite.
Servings: 4
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
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. each kosher salt and cracked black pepper
- 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)
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. Store in an airtight container in the fridge for up to 5 days.
- Freeze. Freeze pasta in zip-top bags or freezable containers for up to 2 months. Defrost overnight in the fridge before reheating.
- Reheat. 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: 1.5cups | Calories: 447kcal | Carbohydrates: 54g | Protein: 14g | Fat: 22g | Saturated Fat: 8g | Sodium: 620mg | Fiber: 5g | Sugar: 9g