One Pan Creamy Tomato Pasta
One Pan Creamy Tomato Pasta with spinach and mozzarella comes together in just 30 minutes using a single skillet — perfect for busy nights and full of comforting, cheesy flavor!
Equipment
- 1 Large skillet with fitted lid
Ingredients
Main ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 cup yellow onion diced
- 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 baby spinach fresh
- ⅓ cup heavy cream
- ½ cup shredded mozzarella cheese
- ¼ cup fresh basil leaves chopped
- grated Parmesan cheese for garnish, optional
Instructions
Instructions
- Heat the olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 to 4 minutes until soft and aromatic.
- Stir in halved cherry tomatoes and cook for about 5 minutes until they begin to break down and become juicy.
- Add penne pasta, marinara sauce, water, garlic powder, oregano, salt, and pepper. Stir to mix and cover most of pasta with liquid.
- Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 12 to 15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Stir in baby spinach and cook for 2 to 3 minutes until wilted and bright green.
- Remove skillet from heat and let sit for a couple of minutes to allow sauce to thicken further.
- Stir in heavy cream and mozzarella cheese until melted and creamy.
- Garnish with chopped basil and grated Parmesan before serving, if using.
Notes
Store leftovers in an airtight container for up to 5 days or freeze for up to 2 months. Reheat gently with a splash of water or cream to restore texture.