Easy wins again! I’m on day 6 of an 8 day work week, so that means two things: I’m tired and I’m hungry. Quick skillet pasta dishes like this Creamy Tomato and Spinach Pasta are perfect for such an occasion. They require only a few ingredients, cook up super fast, and leave me feeling full and happy! :)
Anyway, tomorrow is Monday (again) and the week will be long, so I hope this recipe helps make dinner time a little faster, easier, and more enjoyable for you this week! Enjoy!
What to Serve with Creamy Tomato and Spinach Pasta
This Creamy Tomato and Spinach Pasta recipe is kind of a meal on its own, but you may want to add a side dish, like crusty Garlic Bread, No Knead Focaccia Rolls, or a light Simple Side Salad. You can also beef up the recipe by adding some Garlic Herb Baked Chicken Breasts, or browning some Italian sausage in the skillet in the beginning, before the onion and garlic.
Can I Substitute the Cream Cheese?
This version of Creamy Tomato and Spinach Pasta uses just a touch of cream cheese and Parmesan to make a regular tomato sauce ultra-rich and creamy. If you’re not into cream cheese, you could also add a splash (1/4 cup or so) of half and half or heavy cream to achieve a similar effect.
Can I Use a Different Pasta?
I used regular pasta, but whole wheat would actually be pretty good in this and would add some extra fiber and nutrients to make it a more well rounded meal. You can also switch out the shape for another short pasta, like bowtie pasta or rotini.
Can I Use Frozen Spinach?
I was lucky enough to get spinach on sale for $0.99 per bag (score!), but if fresh spinach is just out of your price range, you can add about 8oz. frozen spinach that has been thawed and squeezed of its excess moisture. This would also be really good with sliced mushrooms. Just cook the mushrooms along with the onions and garlic in the beginning. Or, hey, you could always do a plain creamy tomato sauce. Nothin’ wrong with that!
Creamy Tomato and Spinach Pasta
Servings 4Ingredients
- 1/2 lb. penne pasta ($0.75)
- 1 yellow onion ($0.28)
- 2 cloves garlic ($0.16)
- 1 Tbsp olive oil ($0.16)
- 1 15oz. can diced tomatoes ($0.59)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried basil ($0.05)
- 1 pinch crushed red pepper (optional) ($0.02)
- 1/2 tsp salt ($0.02)
- freshly cracked black pepper to taste ($0.03)
- 2 Tbsp tomato paste ($0.08)
- 2 oz. cream cheese ($0.20)
- 1/4 cup grated Parmesan ($0.31)
- 4 oz. fresh spinach ($0.65)
Instructions
- Bring a large pot of water to a boil over high heat. Add the pasta and continue to boil until tender (7-10 minutes). Drain the pasta in a colander.
- While the pasta is cooking, prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent (3-5 minutes).
- Add the diced tomatoes (with juices), oregano, basil, crushed red pepper, salt, and some freshly cracked pepper to the skillet. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce.
- Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted and the sauce is creamy. Add the Parmesan to the skillet and stir until it is melted into the sauce.
- Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.
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Nutrition
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Love this dish? Try our Spinach Tortellini Skillet!
How to Make Creamy Tomato and Spinach Pasta – Step by Step Photos
Bring a pot of water to a boil. Once boiling, add 8oz. penne pasta. Boil the pasta until tender, then drain in a colander. You’ll prepare the creamy tomato sauce while the pasta is cooking.
Dice one onion and mince two cloves of garlic. Add them to a large skillet with 1 Tbsp olive oil. Sauté over medium heat for 3-5 minutes, or until the onion is soft and translucent.
Add ½ tsp dried basil, ½ tsp dried oregano, 1/2 tsp salt, a pinch of crushed red pepper, some freshly cracked pepper, and one 15oz. can diced tomatoes (with juices) to the skillet and stir to combine.
Also, add 2 Tbsp tomato paste and ½ cup water to the skillet. This will help make the sauce thicker and with a more tomatoey punch. Continue to stir and cook over medium heat until the tomato paste has been mixed into the sauce.
Turn the heat down to low. Cut 2 oz. cream cheese into chunks and add it to the skillet. Stir or whisk the sauce until the cream cheese has melted into the sauce. It will look a little clumpy at first, but the cream cheese will eventually melt and the sauce will smooth out.
Once the cream cheese has melted in, add ¼ cup grated Parmesan. Stir until the Parmesan has melted into the sauce.
Add 4 oz. fresh spinach to the skillet. Stir the skillet until the heat from the sauce wilts the spinach (1-2 minutes).
Finally, add the cooked and drained pasta to the skillet and stir to combine.
Serve immediately and enjoy!
Shown garnished with another pinch of Parmesan and freshly cracked pepper.
Looks great! I would highly recommend using the technique that many Italians do to brighten up the sauce even more: cooking the tomato paste. After sautéing vegetables, add the tomato paste with a very small splash of hot water (just enough to rinse out the can) and cook a few mins until the paste has turned a few shades darker (it will already fill the kitchen with an amazing smell). Afterwards, add your canned tomatoes and herbs and some water/broth and simmer. There’s something amazing that happens when you let tomatoes cook for a long time on low heat. Just love it. By the way, another trick is to use the water from the boiling pasta pot instead of regular water (this adds creaminess because of the starch, which is great for dairy-free people).
Great tips! Thanks for sharing! :)
I made this as a surprise for my boyfriend who LOVES pasta. It’s delicious!! I just made it again to take to work for lunches! Thank you for this amazing recipe i plan to make many more times!
Beth I have tried so many of your recipes! Every single one comes out amazing! This is my go too site if I can’t figure out what the hell I want to make for the week!
Question: Do you think this will freeze okay? Only difference I made was used wheat pasta instead of white
I don’t think the sauce will be quite as smooth or moist after thawing. I probably wouldn’t freeze this one because it’s so easy to make fresh and the fresh version is probably noticeably better.
Just tried this one. With a few minor alterations. Halved the basil, used shells, and used mushrooms instead of spinach. Tastes pretty good. Simple and quick. Hits the spot.
I’m a few years late to this recipe but I had to say it’s amazing. Reminds me of the frozen Bertolli skillet meals that I love (but are about $7), and WAY BETTER tasting since it’s homemade. This is in permanent rotation now! Your blog has changed my life, Beth. Thanks for all the delicious, reliable, and affordable recipes.
Made this tonight and added breaded chicken. SO good!! Definitely going to make it again.
This was great! Even my picky dad ate it! My 8 year old brother enjoyed it too! I used fettuccine instead of penne…. and i used an immersion blender to make it less chunky… A new favorite in our house! Thanks for the great recipe.
I made this recipe twice now, exactly how it written. It is INCREDIBLE!!! A family favorite and in our meal rotation. Great recipe, thanks
Such a great recipe — easy and delicious!! I make this all the time now.
Another excellent recipe. I’ve taken to making the sauce by itself and adding it to the pasta in individual servings.
Do you think this could be made early in day and sit in crock pot on warm? Trying to add meatless options to Christmas for veggie family.
I find that pasta doesn’t do well in the crock pot because it will continue to absorb moisture and become mushy. :(
Have made this before right before eating, but had extra rime today and made ahead. Just kept the sauce and pasta separate until ready to eat. Will heat sauce on low and add pasta before serving. I usually use rigatoni or penne, but tonight making with basil/garlic shells. This is a delicious recipe.
I made this tonight and it is delicious! Even the picky eaters were happy (even knowing the green stuff is spinach!) So quick, it was ready in less than 30 minutes.
I made this and its soo delicious and incredilbly easy. The sauce is amazing! My sister loved it. I will definitely make it again!! Thanks for the recipe Beth!
Made this last night and it was super tasty! It’s important to get a good amount of freshly ground pepper in there. I’d add just a bit more cream cheese, and double the amount of parmesan and garlic next time for an extra kick.
I made this last nite and it was amazing, just the right amt of seasoning.Will definitely make again.