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One Pan Creamy Tomato Pasta

One Pan Creamy Tomato Pasta: Your 30-Minute Comfort Food Hero

One Pan Creamy Tomato Pasta is a quick and comforting dish packed with creamy tomato sauce and spinach, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Dry Penne Pasta can be substituted with favorite pasta shape or gluten-free option
  • 2 cups Water essential for cooking the pasta
For the Sauce
  • 2 tablespoons Extra-Virgin Olive Oil can use any neutral oil
  • 1 medium Diced Yellow Onion substitutes include leeks or shallots
  • 2 cups Halved Cherry Tomatoes any seasonal tomatoes or canned options work
  • 1 cup Marinara Sauce use homemade or favorite store brand
  • 1 teaspoon Garlic Powder or use fresh minced garlic
  • 1 teaspoon Dried Oregano Italian seasoning can be used as an alternative
  • Kosher Salt to taste
  • Black Pepper to taste
For the Creaminess
  • 1/2 cup Heavy Cream can swap with half-and-half or vegan alternatives
  • 1 cup Shredded Mozzarella Cheese other meltable cheeses like provolone or Fontina can be used
For Nutrition and Freshness
  • 2 cups Fresh Baby Spinach can swap with kale or arugula
  • 1/4 cup Chopped Fresh Basil Leaves dried basil works in a pinch
  • Grated Parmesan Cheese optional for a flavorful finishing touch

Equipment

  • Large Skillet

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat for about 1-2 minutes. Once the oil is shimmering, it's ready.
  2. Add 1 diced yellow onion and 2 cups of halved cherry tomatoes, cooking for 7-8 minutes until the onion is soft and the tomatoes burst.
  3. Stir in 8 ounces of dry penne pasta along with 1 cup of marinara sauce, 2 cups of water, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano. Season with kosher salt and black pepper to taste.
  4. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and the sauce is creamy.
  5. Remove the lid and stir in 1/2 cup of heavy cream, 2 cups of fresh baby spinach, and 1 cup of shredded mozzarella cheese. Cook for another 2 minutes until the spinach wilts and the cheese melts.
  6. Garnish with chopped fresh basil leaves and grated Parmesan cheese if desired. Serve warm.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 50gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Freezing is possible but may affect the texture of spinach.

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