Creamy Tomato & Spinach Pasta

$3.72 recipe / $0.93 serving

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 & 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! :)

This version 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 to achieve a similar effect. 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. 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, 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!

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!

Creamy Tomato & Spinach Pasta

Creamy Tomato Spinach Pasta

4.9 from 55 reviews

Creamy Tomato & Spinach Pasta
 
Prep time
Cook time
Total time
 
Total Cost: $3.72
Cost Per Serving: $0.93
Serves: 4
Ingredients
  • 1 Tbsp olive oil $0.16
  • 1 small onion $0.25
  • 2 cloves garlic $0.16
  • 1 (15 oz.) can diced tomatoes $0.59
  • ½ tsp dried oregano $0.03
  • ½ tsp dried basil $0.03
  • pinch red pepper flakes (optional) $0.02
  • freshly cracked pepper to taste $0.05
  • ½ tsp salt $0.03
  • 2 Tbsp tomato paste $0.11
  • 2 oz. cream cheese $0.48
  • ¼ cup grated Parmesan $0.42
  • ½ lb. penne pasta $0.89
  • ½ (9 oz.) bag fresh spinach $0.50
Instructions
  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
  2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
  3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
  4. 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 in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
  5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 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.

 

Creamy Tomato & Spinach Pasta

Step by Step Photos

Onion and garlicStart by bringing a large pot of water to a boil so that the pasta can cook while you prepare the sauce. Dice the onion and mince the garlic. Cook them both in a skillet with the olive oil over medium-low heat until they are soft and transparent.

Diced Tomatoes & HerbsOnce the onions have softened, add the can of diced tomatoes (with the juices), dried oregano, dried basil, red pepper flakes, salt, and some freshly cracked pepper, then stir it all together.

Tomato SauceI wanted it a little “saucier” so I also added 2 Tbsp of tomato paste and about 1/2 cup of water. This is what it looked like *after* adding the tomato paste and water. 

Broken Can OpenerI have to pause for a second to tell you a crazy story. This is the second can opener in the past month that has spontaneously stopped working. It works one day and then the next thing I know the gears suddenly don’t match up, it won’t clamp on the can correctly, and when it finally does start to cut, it cuts through the side rather than the top of the can. I broke a sweat opening this can of tomato paste and finally had to use a fork to pry it open just enough to scoop some out. Weird, right? Hopefully the third can opener will be a winner.

Cook PastaAnyway, at some point the water will be boiling, so you can add the pasta and let that cook while you finish the sauce.

Cream CheeseTurn the heat under the skillet down to low. Cut the cream cheese into a few chunks and then add it to the skillet with the sauce. Use a whisk to stir it in as it melts…

Chunky SauceIt will look kind of chunky or grainy at first, but just keep stirring…

Smooth SauceEventually it will begin to melt in and get all creamy and delicious. Once the cream cheese is melted in, add about half of the Parmesan and stir it until it is melted in. Add the second half and stir until melted in again.

Fresh SpinachAdd the fresh spinach…

Wilted SpinachAnd gently stir it in until it has wilted. This can get kinda messy, so stir gently so that the spinach doesn’t fly out of the skillet.

Add PastaFinally, add the cooked and DRAINED pasta. You can use any shape, but I like a tubular pasta the best because the sauce gets all up inside those holes and makes it SO good. My next choice would have been bow-tie pasta. 

Creamy Tomato & Spinach PastaMmmmm… How can you resist?

154 Comments

  1. Looks great! I wonder if a chèvre goat cheese would work in place of the cream cheese? And buy a really good can opener, like an OXO one- lousy can openers are the pits!

    • Chevre would be *amazing* in this. …but then I love chevre in anything. ;) The first can opener that spontaneously broke was a good one. I had it for years and then suddenly one day it didn’t turn right. It was like a little elf snuck into my kitchen in the middle of the night and mis-matched the gears.

    • Hey Beth, instead of relying on a faulty can opener, why dont you buy tomato paste in a tube. In the long run its cheaper ’cause you keep it in the fridge after the 1st time you use it, & none of it ever gets wasted.

  2. Anna N. says:

    Another great recipe, Beth! As for the can opener, I recommend investing in a top-opening can opener. They are more reliable and the mechanics stick out less so they are less likely to get banged up

  3. Katie says:

    This looks delicious – I can’t wait to try it! One way to prevent the spinach from flying out of the pan is to wilt for a few seconds in the microwave before adding it to the sauce. I just throw the spinach in a bowl and nuke for about 30 seconds. It brings down the volume of the spinach very quickly!

    • Gypsy says:

      Or put the spinach in the strainer, then pour the pasta and water over it. Wilts really nicely that way too.

  4. JHart says:

    Looks fabulous! I make a similar version with feta cheese, may have to try this one next week :- D

    Also, can opener recommendation…Pampered Chef. THE BEST can opener you will ever own. It’s worth the price.

  5. Kara says:

    Just made this for supper. I used more cream cheese and parmesan and it was sooooo good. I didn’t think I had anything for supper and then saw this recipe and knew I had all of the ingredients! Can’t wait to eat the leftovers!

  6. Stephen says:

    Definitely going to try this one and veganize it for my brother. We both work in an Italian restaurant and he is always so bummed he can’t eat anything there, but this’ll fix his wagon. I’m gunna try and cook the spinach with some white wine with the sauteed garlic and onions before putting it all in the sauce, which I definitely recommend if anyone wants to really dress this dish up. Nothing special, even Franzia will do.

    • Ruth S says:

      Would be good with Zucchini, too!

    • Emily says:

      If you have experience preparing vegan food you may already know this, but if you put a handful of raw cashews in a Vitamix with a splash of water or vegetable stock, you can use it in place of cream in almost anything. Vitamix is worth the investment for anyone, but I certainly couldn’t cook vegan without one.

  7. Sarah says:

    This looks super yummy! Thinking of making this with some grilled chicken too.

  8. This looks really good! Everything except for the cream cheese, in fact. What would be good substitutes, or would this stand up without it?

    • A little bit of half and half or heavy cream will make the dish nice and creamy without using cream cheese. Try about 1/4 cup.

    • Craig says:

      I used 3 patties of Laughing Cow 35 calorie cream cheese. Low calorie, lower fat, and it was really delicious.

  9. This was great! Made it tonight with zuke instead of spinach. Easy and just a little more filling than my usual tomato sauce because of the cream.

  10. Dang, love how east this is! Yum!

  11. Joanna says:

    Hi there. Love your site! Do you think frozen, chopped spinach would work in this if I thawed and drained it? It’s so much cheaper than fresh and I always have some in my freezer.

    • It would probably be okay. Sometimes frozen chopped spinach tends to be in really small pieces, but I’d definitely do it if I needed to save a penny or two :) Try to get the frozen spinach that is loose in a bag rather than frozen into a block. It tends to have a better texture.

  12. Kelly says:

    Seriously the exact same thing happened to me with the can openers, so frustrating! I finally just spent a little bit more and got a nice one, I’ve had good luck so far!

  13. Think I’ll make this one later this week, I got some frozen sausages that would go well with it on the side.

    Also you should totally get one of those top-opening can-openers, I swear you’ll never go back to the old kind once you try one.

  14. Melting cream cheese into a marinara sauce is one of my favorite kitchen tricks! THE BEST pasta sauce.

  15. Lara says:

    What are the odds some plain Greek yogurt could replace the cream cheese? I just don’t happen to have any cheese on hand! (it’s a very sad situation in my fridge these days)

    • Hmm, if it’s full fat Greek yogurt, go for it! But, I’m guessing it’s not ;) It probably won’t be quite as creamy and might make the sauce more acidic, but if you’re not expecting the results to be exactly the same it might be okay. If you try it out, let us know how it tastes!

  16. Lynsey says:

    Would feta sprinkled on top be any good do you think? I have some feta I need to use up!

  17. Melissa says:

    Yum! This was dinner tonight and the whole family loved it. Great recipe, thank you!

  18. Allyson Kelly says:

    Another winner! Thank you!!

  19. Janet says:

    Made this last night and it was sooo good! I used a mix of chevre and cream cheese, and fettuccine for the noodles, and added a handful of chopped sundried tomatoes. Really, really delicious and full of flavor! Awesome recipe, thanks!

  20. Gypsy says:

    Love your recipes! Don’t remember how I came across your site, but it’s wonderful, smart, and practical. Great idea! Every meal is so easy, cheap, and delicious! If I’m ever stumped on what to cook, I just see what you’re up to since your food obsessions are right in line with mine. Keep it up homegirl! You’ve earned your spot in my bookmarks bar!

  21. Marti Slaughter says:

    Would kale work as well as spinach? I have kidney stones and spinach is a no-no for me (I know, it sucks!!).

    • Yep, kale would probably work well. It might take a few more minutes for it to wilt down, but other than that it should be fine :)

  22. So… I just got referred to this blog and LOVE it. I have all of these ingredients and will be trying it. Question: Where do you get tomatoes for $.59 a can?!

    • It’s a new generic brand that my local grocery store is carrying… I wanted to use the fire roasted diced tomatoes of the same brand, but they were double the cost!

  23. Just finished making (and eating) this. One of those rare web recipes where I didn’t have to alter anything — it was delicious exactly as written.

  24. Andrew says:

    Thanks for the recipe, Beth!
    I had something similar to this once, but with the addition of chopped bacon mixed in. Made for a “BLT” pasta dish. Seriously good :)

  25. Steph says:

    yet another home run, Beth! my boyfriend, my sister, and I scarfed the whole recipe down with some garlic bread! I think the next time I make it, I’ll use the crockpot marinara I made from your recipe and just add the spinach and cream cheese, so it will be even more budget-friendly.

    Oh, and I added some sun-dried tomatoes, too. phenomenal!

  26. Maddi says:

    Where does one buy spinach for $.50!?! I pay at least $6 for 9 oz!! (Mind you I live in NYC)

    • Yeah, I mentioned that in the post because it was an insanely good sale price! The bags were 99 cents a pop! Woot! Lucky me :) You can use frozen spinach if you have to. I can sometimes find the huge bags of spinach (they call it “cooking spinach” but it’s still just baby spinach) for almost the same price as the small salad-sized bags (about $3).

  27. Stacy says:

    This dish got a “spectacular!” from my partner. I mostly followed the recipe but didn’t have cream cheese so I just used cream instead. If I used cream again, I’d cut down on how much water I put in, to make the sauce a bit thicker.
    I was also short on fresh spinach so I heated up a bit of frozen spinach and threw it in along with the fresh to bulk it up a bit.

    Delicious, quick meal! Would be perfect with a big hunk of garlic bread…Thanks for the recipe!

  28. I know the recipe asks for canned tomatoes, but I have a ton of fresh tomatoes I just bought! Should I just use a couple tomatoes and add water to make up for the lack of juice?

    • Yes, that would probably work. Canned tomatoes can sometimes have a slightly more concentrated flavor, but I think it will still be good.

  29. Amanda says:

    another home run Beth! thanks so much!

  30. Catherine says:

    About that can opener– check to see if the screw that the metal hinges on is loose. Mine sometimes loosens which causes the gears to not line up

    • Awww, I wish I would have checked that before :P I already bought a new one (that came with a lifetime warranty, so hopefully I’m good!).

  31. Katie says:

    Made this just the other night, love it when I happen to have every ingredient on hand! This was so tasty and so easy to whip up! Perfect for a filling and hearty meal that takes no time after work! The boyfriend loved it – thank you!

  32. joann says:

    Would adding some italian sausage taste OK with this recipe? Thanks!

    • Yes, I think that would be delicious!

    • Monica says:

      I was just thinking the exact same thing, as my boyfriend’s a carnivore and I was trying to figure out how I would get him to eat this. I’ll be trying this tonight (half with sausage for him)!

    • Sarah says:

      I’ve made this recipe before and it was always great, but tonight I added some italian sausage and it took it up to the next level. Great suggestion!

  33. Andreanne says:

    I made this last night for me and my boyfriend (who usually hates those kind of pasta sauce) and it was a real success! Because tomatoes were on sale this week at my local grocery store, I actually switch the can tomatoes for some real italian tomatoes. I loved how the tomatoes became veggies in the pasta rather than just a part of the sauce!

  34. Jenna says:

    This was so quick and easy! Used what I had on hand, so medium shells instead of penne, tomato soup paste mixed with a jar of sun dried tomato pesto, all the fresh ingredients, and mascarpone…SO good!! Thanks for the idea, I will have a great couple of lunches this week!

  35. pmik says:

    Hi Beth!! I’m going to try this recipe for the fam tonight, but will definitely need more than 1/2 lb of pasta…for 1 – 1.5 lbs, do you suggest doubling all the ingredients? or more of some less of others?

    I’m also going to add some sautéed mushrooms, I think it would work really well!

    • Yes, I would multiply all of the ingredients by the same factor so that you end up with the same thing, just bigger volume :)

  36. Sarah says:

    About how many cups is one serving. Trying to plan for a certain amount of people…kids and adults.
    Looking forward to making this! Thanks! :-)

  37. This was YUMMY! thank you!

  38. Kristen says:

    This was delicious! The sauce was a little bland for me, so i added garlic powder, onion powder, Penzeys pizza seasoning, and a dash of marjoram. But overall, this was a hit, and my guy doesn’t normally enjoy creamy tomato sauces. I on the other hand love them, so I’m thrilled that he said I could make this again! Thanks!

  39. Kate Baum says:

    Had this tonight – oh my gosh, so good and SO EASY for someone who’s a terrible cook. I used only half an onion (not a big onion fan) and fresh basil from my plant, and it was great. Can’t wait to make for friends and family.

  40. I just tried this pasta as part of my meal plan this week and it rocks! Thanks for the recipe!

  41. Jessica says:

    Sounds exactly like my favorite dish at Noodles!! Can’t wait to try it!

    • Mary says:

      Made this tonight and it was awesome. Tastes just like the Penne Rosa from Noodles! Next time I’m going to add mushrooms.

  42. Misty says:

    Thanks! This was so delicious! My 9 year old son didn’t even complain about eating spinach. I love the cream cheese addition. Yummy!

  43. so when i’m measuring out the dry pasta, how many cups is that?? thanks.

    • I usually buy 1 lb. (16 oz.) packages of pasta and then just estimate half of the package instead of trying to measure it out, but if you wanted to do cups, it would probably be about 2 cups of dry pasta. The measurement is different for each shape of pasta because they fit differently in the measuring cups, but I found this really great chart on the Barilla website that gives conversions!

  44. Delish! I made this tonight & used ricotta instead of cream cheese & added fresh basil at the end! :)

  45. Mary says:

    It’s Delish but any suggestions on making the sauce a little sweeter?

    • Try stirring in a teaspoon or so of brown sugar (add it to the sauce before the noodles are added). That will also help neutralize the acid from the tomatoes.

  46. Wow!!! I made this last night and I am SO happy that I did, because it was delicious! I ended up doubling it, because I hate having extra pasta boxes in my pantry, and I am am happy I did because now I can eat more left over tonight!!! It was seriously awesome! Thanks for sharing! Allyson@Domestic Superhero

  47. cindy lee says:

    Spotted this on pintrest looked so yummy I ran out to get the stuff to make it up. I am not a big fan of those spices so I did not use any of them. I mixed red bell pepper with the onion. I wilted the the spinach with the pasta water. (great idea). I also used whipping cream. I used tricolor bow tie pasta as well. It turned out very well. The only thing i will do different is chop the spinach a bit, because I choked twice while eating it. Even my parents enjoyed this. It was easy to make (my dad did most of the work). I will make again. I got all of this under 8 dollars. Next time I will shop ahead when the sales are on and make it even cheaper.

  48. Kierston says:

    This was DELICIOUS!!! I have been following your blog for a while now and I LOVE the stuff you come up with!!!
    –Your ever loyal fan,
    Kierston

  49. Randi says:

    Loved it and so did meat and pots husband! Added chicken that I baked in the oven and it came out great!

  50. Kevin says:

    First time saying anything on this website, usually i’m just a lurker, but THIS IS SUCH A GOOD LAYED BACK RECIPE!!!!! Lol I had to post this after I made this. It was just a flat italian tasting dish. And by flat I don’t mean its flavorless. It’s just so..neutral, like sitting out on a porch watching the sunset or sunrise. Can’t describe. Mouth is full. As did others, I added a tad bit more parmesan and cream cheese. Next up I’m trying the Brocolli and Fettucine Alfredo on this site of course.

  51. Tiffany says:

    Do you think shrimp would be ok mixed in with this? I’m having family over tonight and I want to make this.

  52. Rachael says:

    This was crazy good and my friends I had over thought I was a rock star. I also had half a head of riddichio and use it in a double recipe. I also used 2 qt s of jarred tomatoes from my FIL’s garden and it was incredibly good! Here’s a tip I learned recently regarding the tomato paste. Instead of buying it in the can like we all always have, and end of not using the entire can before it goes bad, buy it in the TUBE. It lasts WAY longer and is way easier to measure. It’s in the same aisle as the rest of the tomatoes. I got mine at publix.

  53. LaVonne says:

    Made this on Monday. I used heavy cream instead of cream cheese and added shrimp. OMG it was so good! I have made several things from the website and have yet to be disappointed(for me that is really saying something) will absolutely be getting the cookbook.

  54. Lola says:

    We just made this for dinner tonight and loved it! It was so creamy and flavorful, and a breeze to make. I added a bit of vodka right after the garlic and onion softened and it came out incredibly yummy. Thanks for the recipe!

  55. anja says:

    Made this last week. It was sooooo good and on the table in less than 20min!!
    I used 3 fresh tomatoes, chopped up, instead of the can diced.
    Will be making it for my in-laws on Sunday.
    Thanks for sharing!

  56. Jackie says:

    This was a delightful dish and it lasted us through most of a very crazy work week.
    I added a few shrimp and some mushrooms.
    Yum!

  57. After pinning this recipe, I just knew I had to try it! I followed your ingredients and directions to the T… It came out wonderful!! My husband’s exact words were “you did good, babe”. Thank you for sharing this ANAZING recipe! Can’t wait to try your others. :)
    P.S. I added Italian on the side.

  58. Stephanie says:

    Yummy! I added portobello mushrooms that had to be cooked. Next time I would add chicken for a little protein. It’s delicious with some crusty bread to soak up the sauce.

  59. Not that this recipe needs another glowing review, but oh well – IT’S AMAZING! And sooo simple. I’ll be making this constantly.

  60. Natalie says:

    Made this last night and it was delicious! Added shitake mushrooms and a little steak I found in my freezer. I use your site all the time. I have made over 50 recipes from it over the last few years and they are always a success! I meant to use some of the used starchy pasta water for the half a cup needed, but then forgot and dumped it in the colander :( Do you ever do that I see it done a lot, but have never tried it myself?

  61. Followed the recipe to a “T” last night and it was excellent.

  62. Rebecca says:

    Loved this recipe! I put a cooked, chopped up chicken breast in with the onions and garlic before adding the tomatoes. Other than that, I followed the recipe to a T. Thank you for the recipe!

  63. I’m going to have to do this with spaghetti squash rather than the pasta (wheat allergy over here – bummer!) and either some ground beef or chicken. I’m thinking chicken would be best for this. Awesome, thank you! The pasta thing and the cream cheese are all I have to change. That’s rare for us!

  64. Caroline says:

    Had very little in the pantry so when I found this I was thrilled that I had all the ingredients. I used fat free sour cream (instead of cream cheese) and spaghetti sauce (instead of tomato paste) with 1/4 cup water to get more juice for the sauce. I added small chopped eggplant and green peppers to the onions + garlic mix which gave it a lot of volume and helped clear out my crisper before heading out of town. Overall delicious, easy + so quick to make! Thank you!

  65. This recipe is delicious!! I followed this recipe as written and I am in love! I love spinach and with the diced tomatoes, tomato paste, and cream cheese is simply divine. I served the dish with a side salad and garlic bread. I cannot wait to make this again!! Thank you for sharing this recipe!

  66. Enybe says:

    This is a pretty good recipe. We enjoyed it. I like how much more spinach we are eating now since we started making your recipes!

    Thank you!

  67. This recipe looks really yummy and I’d like to try it out! But my family are a bunch of meat-lovers. What kind of meat would you recommend to go with this?

    • You could add some shredded meat from a rotisserie chicken for a super quick fix. Shrimp would also be great!

      • Thank you so much for a fast answer! I suppose I’ll go for the super quick fix this time.

  68. This recipe is so delicious, I blogged about it! This one is going in my recipe box. The only thing I changed is that I used cream cheese from a tub, because that’s all I had on hand. Still tasted great to me! I served it with garlic bread and a side salad. I can’t wait to add this dish in my supper rotation.

  69. angelica says:

    Hi i wanted to try this recipe the only issue i have is i dont have tomato paste. I do have spaghetti sauce and tons of canned tomatoes. What do you recommend?

    • I would try a can of the diced tomatoes and maybe 8 oz. of the tomato sauce. The tomato paste just helps thicken up the sauce a bit, so adding some tomato sauce may help in the same way.

  70. Hi! I just wanted to let you know I featured this dish on my daily dinner ideas blog, What to Make for Dinner Tonight. Come check ‘er out!

    I’m a huge fan of your blog and can’t wait to share my “Budget Gourmet” eBook with you :)

    http://whattomakefordinnertonight.com/creamy-tomato-spinach-pasta/

  71. Love this recipe! Tonight I tried it out with gnocchi and it was delicious.

  72. Wendi says:

    My daughter made this recipe and the whole family loved it! Made a meal out of it by topping it with cooked chicken and a splash of olive oil. Easy and quick, but most of all delicious!

  73. I made this last night – fantastic! There wasn’t even any leftovers!

  74. I never tought spinach, pasta and tomato would have been a match so phenomenal! I just made it for lunch and me and my mum loved it!
    Greetings from Italy!

  75. Alexandra says:

    I’ve made this quite a few times now. Absolutely delicious. Only thing I do differently is cook sweet Italian sausage with it. Sooooo good!

  76. Brenna says:

    Awesome meal. This dish reminds me of one that I ate over and over at a place in the Totem Lake neighborhood in Washington state called Cafe Veloce ~ their Quatro Formaggio. OMG ~ same sauce!! Thank you for bringing me the recipe!!

  77. Can you freeze this?

  78. Fast + tasty = happy flatmates. Nice one.

  79. Jackie says:

    Thanks so much for this! It was super simple to make and will be even easier the next time around. It is so good!!

    It made so much though that I am wondering how I am going to eat it all. Is it possible to freeze this pasta dish? Any tips on how you would do it without the pasta getting too mushy?

    • I don’t think I would do anything special to freeze it. Because the sauce isn’t super liquidy, I don’t think you’ll have too much of a problem with the pasta getting mushy (it won’t be anything like how mushy canned pasta is, for instance).

  80. Hannah says:

    This dish was a HUGE hit with my family! Super easy to make and absolutely delicious. Just ate the left overs for lunch and it’s just as good the second time around.

    I highly recommend!

  81. I love this recipe. I have already made it twice!

  82. Tess says:

    This recipe looks great! What do you think about freezing servings and saving it for busy days?

    • Although I haven’t actually tried it, I think it would work. The only potential problems might be that it could get a little dry in the freezer because sometimes pasta absorbs more moisture as it is stored and sometimes cream based sauces separate upon thawing… but I think it would work.

  83. shikha says:

    Looks amazing…i will have to try this…will it be possible for you to include calories per serve in your recepies.

    Cheers

  84. Rebecca says:

    Loved this!

  85. Nubia says:

    I think I have everything I need to make this except for the spinach and cream cheese and tomato paste. Can I use heavy cream instead of cream cheese? Will it still be yummy without the tomato paste?

    • Yes, you can definitely use heavy cream in place of the cream cheese. Start with just a splash and add more as needed. I think if you leave out the tomato paste it will just be a regular cream sauce, which seems like it would be good, but I haven’t tried it to know for sure. :)

  86. Elizabeth says:

    Yeah! I am trying to clear out my fridge and had some opened cream cheese (4 oz), big clamshell of spinach, and some opened pasta sauce. Pretty much a free dinner using stuff I already used/opened. I think my daughter will love it! Thanks!

  87. Kelli says:

    Loved it! I will make this again and again. Just next time, I will make a double batch. Yum!

  88. Tess says:

    I made this a few nights ago and it was amazing! Thank you for sharing! My picky 3 and 4 year old boys cleaned their plate!!

  89. Lisa says:

    This is such a delicious recipe! For the first time possibly ever, I had every ingredient for a recipe and decided to make this. It was such a hit with my husband and 14 year-old son too. Wonderful flavor and I’m looking forward to the leftovers tomorrow. I used gluten-free penne but that was the only change I made. Thank you so much. I will be making this again.

  90. Jennifer says:

    SO GOOD! I would also double the recipe to use the whole pound of pasta and have extras because this was such a good recipe! It is definitely going to be a go-to in our household! Delish!

  91. Malin says:

    Both me and my husband loved this! It’s definitely a new favourite!

  92. Kristi says:

    So excited! Trying this tonight! Silly question though, for the Parmesan cheese.. Should it be fresh or like the kind you’d sprinkle over spaghetti?

  93. Ashley says:

    I couldn’t be more suprised. I just made this, and omg… most delicious meal I’ve ever made! Quick, easy and amazing. This would make a perfect date night meal. I will definitely be making this again!

  94. Katie says:

    I just discovered your site and have been making dinner from it a couple of times a week! I’ve always been too intimidated to cook because of how much I thought it would cost me, so this has been perfect!

    This recipe was delicious – I had some chicken that I had grilled the day before so I just threw it in at the end, and had a delicious meal!

  95. Katie M says:

    I made this tonight and added chicken. My husband and 2 year old are much obliged! Thanks!

  96. Angela says:

    Fantastic! A great way to get my kids to eat spinach and actually like it! I drained and added a can of black beans at the end. This recipe is a keeper!

  97. Emily says:

    I just made this tonight, and it was incredible! So easy and so delicious!

  98. Julia says:

    this came out scrumptious. made a couple meals for the week! perfect for this freezing weather.

  99. Jessica says:

    Made this earlier in the week and was a hit with the whole family. The picky 4 year old even loved it! I can’t seem the click the 5th star, but I do give it 5.

  100. Eating this right now. Added fire roasted diced tomatoes instead of regular and it has a nice little bite to it!

  101. I was making this and then saw the cream cheese was gone! So I added three triangles of laughing cow creamy Swiss. I didn’t add parm either since it too was gone. (Major cheese fans at my house). It was still super good served with Raviolis.

  102. LYO-Town says:

    I must admit, this was much better than I expected, given the simplicity of it! I diced canned whole San Marzano tomatoes, doubled the spices and added a few chopped sundried tomatoes, but otherwise made it true to the recipe and it was really tasty. Will definitely make it again!

  103. Whitney says:

    I added grilled chicken and it was a hit at my house!!! Will be making it again! YUM!!!

  104. Rachel says:

    This was a hit. Once I forgot the parmesan and it was still good.

  105. Lynn says:

    Made this tonight and it was amazing! Definitely a keeper.

  106. Jeana says:

    I made this for my husband tonight and he is a big food critic and he absolutely loved it, as did I! I added some chicken breast and served it with some extra yummy garlic bread because the sauce was so good. Thanks for the great receipe!

  107. britney says:

    just made this tonight and it was amazing! i have bookmarked so many recipes on your site. glad i found it :)

  108. Raquel says:

    How many calories are in this? I really want to make it!

  109. Meghan says:

    So good! The sauce has killer flavor without being too heavy or over filling. And for only about 300 calories a serving, win-win-win!!

  110. Aileen says:

    Seriously this is one of the best tasting pasta recipes I’ve ever made, thank you! I’m trying to curb my pasta eating, so rather than make this with penne I added chopped chicken breast, zucchini, and yellow squash. So. Dang. Tasty.

  111. Jessica says:

    Added leftover chicken- was great!

  112. Jenn says:

    Oh, yuummm. Made this for dinner tonight. It’s delish!!! I used a can of fire roasted tomatoes, and it was just so good! :)

    Yet another winner!!

  113. Crystal says:

    I really enjoyed this meal! I used spinach pasta and I also added some mozzarella cheese when I served it. It was a great meal, and not too heavy. Will make again…thanks for the recipe!!

  114. Jamie Lynn says:

    Delicious!! Added some grilled chicken breast. This is definitely something I’ll make again and often!!

  115. Crystal says:

    I’m not a super chef or anything, but mine actually looked like the picture! It was very good, and actually tasted better reheated the next day! Very easy to make as well!

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