Description
This One Pan Creamy Tomato Pasta is a quick and delicious meal featuring penne pasta cooked with cherry tomatoes, onions, marinara sauce, and a creamy blend of heavy cream and mozzarella cheese. Finished with fresh spinach, basil, and optional Parmesan, this comforting dish comes together easily in one skillet for minimal cleanup.
Ingredients
Units
Scale
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 the Oil and Cook Vegetables: 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 is soft and the tomatoes have broken down and become jammy.
- Add Pasta and Liquids: Stir in the dry penne pasta, marinara sauce, water, garlic powder, dried oregano, kosher salt, and cracked black pepper. Increase heat to medium-high and bring the mixture to a simmer.
- Simmer the Pasta: Cover the skillet with the lid and cook, stirring occasionally, until the pasta is al dente, about 12 minutes. Keep an eye on the water level and stir to ensure even cooking and to prevent sticking.
- Finish with Cream, Spinach, and Cheese: Remove the lid and stir in the heavy cream, fresh baby spinach, and shredded mozzarella cheese. Stir continuously over medium heat until the spinach wilts and the cheese melts, approximately 2 minutes.
- Garnish and Serve: Remove the pan from heat and stir in the chopped fresh basil leaves. Garnish with grated Parmesan cheese, if desired, before serving.
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; defrost overnight in the fridge before reheating.
- Reheat leftovers on the stovetop over medium heat in a covered pot, stirring occasionally, or microwave individual portions until steaming hot.
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: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
