Easy One-Pan Creamy Tomato Spinach Pasta Bake
A comforting, cheesy pasta bake that comes together in one pan with minimal cleanup. The creamy tomato sauce and fresh spinach create a balanced, flavorful dish that's perfect for busy weeknights.
Ingredients
Ingredients
- 12 oz penne pasta or other short pasta
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1 28-oz can crushed tomatoes
- 1 cup vegetable broth
- 1 cup heavy cream
- 5 oz fresh spinach roughly chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. Make-Ahead: Assemble the bake up to the point of adding the cream and spinach. Cover and refrigerate for up to 24 hours. Add the cream and spinach just before baking. Substitutions: For a lighter version, use half-and-half or whole milk instead of heavy cream. Add red pepper flakes for a spicy kick. Serve with a fresh green salad and crusty garlic bread.