Description

This One Pan Creamy Tomato Pasta is a simple, flavorful weeknight meal that combines fresh cherry tomatoes, tender penne, and a creamy tomato sauce all cooked together in one skillet. With the addition of fresh spinach and a blend of mozzarella and Parmesan cheeses, it’s a comforting, easy-to-make dish perfect for busy evenings.

Ingredients

Scale

Vegetables & Herbs

1 cup diced yellow onion
1 pint cherry tomatoes, halved
2 to 3 generous handfuls fresh baby spinach
1/4 cup chopped fresh basil leaves

Pasta & Sauces

8 oz. dry penne pasta
1 cup marinara sauce
2 cups water

Spices & Seasonings

1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper

Dairy

1/3 cup heavy cream
1/2 cup shredded mozzarella cheese
Grated Parmesan cheese for garnish (optional)

Oils

2 Tbsp. extra-virgin olive oil

Instructions

Heat the oil and sauté aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large skillet with a fitted lid over medium heat. Add the diced yellow onion and halved cherry tomatoes. Cook for 7 to 8 minutes, stirring occasionally, until the onion becomes soft and the tomatoes break down, creating a jammy texture.
Add pasta and sauces: To the skillet, add the dry penne pasta, marinara sauce, water, garlic powder, dried oregano, kosher salt, and cracked black pepper. Stir well to combine all ingredients evenly.
Cook the pasta: Increase the heat to medium-high and bring the mixture to a simmer. Cover the skillet with the lid and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
Finish with cream, spinach, and cheese: Remove the lid and stir in the heavy cream, fresh baby spinach, and shredded mozzarella cheese. Continue stirring constantly until the spinach wilts and the cheese melts, about 2 minutes.
Garnish and serve: Sprinkle the chopped fresh basil over the pasta and, if desired, add grated Parmesan cheese on top for extra flavor. Serve immediately while hot.

Notes

Make sure to stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pan.
If you prefer a thicker sauce, let the pasta cook uncovered for a couple of extra minutes to reduce excess liquid.
You can substitute baby spinach with kale or Swiss chard for a different green.
For a lighter version, use half-and-half instead of heavy cream.
Parmesan cheese is optional but adds a nice salty finish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing and simmering
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 7g
Sodium: 550mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 12g
Cholesterol: 40mg

Keywords: One pan pasta, creamy tomato pasta, easy pasta recipe, vegetarian pasta, quick dinner, weeknight meal