Creamy Tomato Pasta in One Pan

Heat 2 tablespoons of olive oil in a large skillet with a lid over medium heat. Add diced onion and halved cherry tomatoes. Cook for 7 to 8 minutes until the onion is soft and the tomatoes are broken down and jammy.

Add the dry penne pasta, marinara sauce, water, garlic powder, dried oregano, kosher salt, and cracked black pepper to the skillet. Increase the heat to medium-high and bring the mixture to a simmer. Cover the skillet and cook, stirring occasionally, until the pasta is al dente, about 10 to 12 minutes.

Remove the lid and stir in the heavy cream, fresh baby spinach, and shredded mozzarella cheese. Continue stirring until the spinach wilts and the cheese melts, approximately 2 minutes.

Garnish the creamy tomato pasta with chopped fresh basil leaves and grated Parmesan cheese, if desired.

Notes:

Store leftovers in an airtight container in the fridge for up to 5 days.
To freeze, place the 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 with a lid, stirring occasionally until heated through. Alternatively, microwave individual portions until steaming.

Nutrition Facts :

Serving Size: 1.5 cups / Calories: 447 kcal / Carbohydrates: 54 g / Protein: 14 g / Fat: 22 g / Saturated Fat: 8 g / Sodium: 620 mg / Fiber: 5 g / Sugar: 9 g