Description
This One Pan Creamy Tomato Pasta is a quick and flavorful meal featuring tender penne cooked with fresh cherry tomatoes, spinach, and a creamy blend of mozzarella and Parmesan cheeses. Perfect for a comforting weeknight dinner, this recipe combines vibrant flavors and minimal cleanup.
Ingredients
Units
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Main 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
- 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 Oil and Cook Vegetables: Heat 2 Tbsp. extra-virgin olive oil in a large skillet with a fitted lid over medium heat. Add 1 cup diced yellow onion and 1 pint halved cherry tomatoes; cook for 7 to 8 minutes until the onion is soft and the tomatoes are broken down and jammy.
- Add Pasta and Liquids: Stir in 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, and 1/2 tsp. cracked black pepper. Increase heat to medium-high and bring the mixture to a simmer.
- Cook Pasta Covered: Cover the skillet with the lid and cook, stirring occasionally, until the pasta is al dente, about 12 minutes.
- Add Cream, Spinach, and Cheese: Remove the lid and stir in 1/3 cup heavy cream, 2 to 3 generous handfuls of fresh baby spinach, and 1/2 cup shredded mozzarella cheese. Stir continuously until the spinach wilts and the cheese melts, about 2 minutes.
- Garnish and Serve: Remove from heat, garnish with 1/4 cup chopped fresh basil leaves and grated Parmesan cheese if desired. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze cooked pasta in zip-top bags or freezable 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, or microwave individual portions until hot and steaming.
- For a lighter option, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Using fresh tomatoes in season enhances the flavor but canned diced tomatoes can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: fifty 50 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
