Look, we all need those nights when dinner just happens without all the fuss, right? This creamy tomato pasta has become my go-to when I’m too tired to think straight but still want something that tastes like I actually tried. Throw everything into one pan (yes, even the pasta cooks right in there!) and you’ve got this gorgeous, comforting bowl of goodness in about 30 minutes. I started making this when my kids went through that phase where they’d only eat beige food. Sneaking spinach into creamy pasta? That’s just good parenting, folks. The cherry tomatoes break down into this jammy sauce that’s honestly better than anything I’d spend an hour making. And the best part? Only one pan to wash later. You can totally make it fancier by adding chicken or keeping it simple for Meatless Monday. Either way, leftovers taste even better the next day, which means lunch is sorted too. Sometimes I’ll throw in whatever veggies are looking sad in my fridge, mushrooms usually, and it works every single time. This recipe is what I like to call foolproof, which is exactly what we need on a Wednesday night when everyone’s hangry and you can’t remember if you even had lunch.
Table of Contents
- 1) Key Takeaways
- 2) Easy One Pan Creamy Tomato Pasta Recipe
- 3) Ingredients for One Pan Creamy Tomato Pasta
- 4) How to Make One Pan Creamy Tomato Pasta
- 5) Tips for Making One Pan Creamy Tomato Pasta
- 6) Making One Pan Creamy Tomato Pasta Ahead of Time
- 7) Storing Leftover One Pan Creamy Tomato Pasta
- 8) Try these Main Course recipes next!
- 9) One Pan Creamy Tomato Pasta
- 10) Nutrition
1) Key Takeaways
- Can you really cook pasta in the same pan as the sauce?
- What makes creamy tomato pasta different from regular marinara?
- How do you keep the pasta from sticking when cooking it all together?
- What’s the secret to getting that restaurant-quality creamy sauce at home?
2) Easy One Pan Creamy Tomato Pasta Recipe
Listen, I get it. You’re tired, the kitchen’s a mess, and the thought of washing multiple pots makes you want to order takeout. That’s exactly why I fell in love with Chicken Pasta Recipes like this one. This particular Chicken Pasta Recipes gem changed my weeknight dinner game completely. You toss everything into one skillet, the pasta cooks right there in the sauce, and somehow it all comes together into this creamy, dreamy situation that tastes like you spent way more time on it than you actually did.
What makes this different from your typical pasta night? The pasta absorbs all that tomatoey goodness as it cooks, which means every single bite is packed with flavor. No sad, plain noodles here. I stumbled onto this method one night when I was too lazy to boil water separately, and honestly, it turned out better than when I do it the “proper” way. The starch from the pasta thickens the sauce naturally, so you get this silky texture without having to add a ton of extra cream.
The best part is how forgiving this recipe is. Forgot to buy fresh basil? Use dried. Only have regular pasta instead of whole wheat? Works perfectly. Want to throw in some leftover chicken? Go for it. I’ve made this dozens of times now, and it’s never failed me. Even on nights when I’m basically cooking on autopilot, it comes out great. Your family will think you’re some kind of kitchen wizard, but we both know you’re just working smarter, not harder.
3) Ingredients for One Pan Creamy Tomato Pasta
Extra Virgin Olive Oil is where we start building flavor. I use a decent quality oil here since it’s one of the first things that hits the pan. You’re going to sauté your aromatics in this, so it matters. Don’t go broke buying fancy stuff, but skip the bottom shelf option that tastes like nothing. Two tablespoons is just enough to coat the pan and get those onions and tomatoes sizzling without making everything greasy.
Yellow Onion gives us that sweet, savory base that every good pasta sauce needs. I dice mine pretty small so it melts into the sauce, but if you’ve got picky eaters who pick out onions (been there!), you can mince it super fine or even grate it. The key is cooking it long enough that it gets soft and sweet, not crunchy and harsh. That seven to eight minute sauté time is when the magic happens.
Cherry Tomatoes are my secret weapon. They’re in season all year, they’re sweeter than regular tomatoes, and when you cook them down, they burst and create this jammy sauce that’s just ridiculously good. I halve mine before they go in the pan so they break down faster. Sometimes I’ll use grape tomatoes if that’s what’s on sale. Honestly, as long as they’re small and sweet, you’re golden. This is one of those 1 Pot Meals where the tomatoes really shine.
Penne Pasta is my go to shape here. Those little tubes catch all the sauce, and they cook evenly in the skillet. I usually go for whole wheat because I like the nutty flavor and my kids don’t notice the difference, but regular penne works great too. Just don’t use anything too delicate like angel hair, it’ll turn to mush. You want something sturdy enough to hold up to cooking in the sauce.
Marinara Sauce makes this recipe stupid easy. I’m not making sauce from scratch on a Tuesday night, and you shouldn’t have to either. Grab whatever brand you like. I keep a few jars in my pantry at all times. The marinara combines with the tomatoes and pasta water to create this amazing base that’s way better than jarred sauce alone. If you’re into Baked Pasta Recipes, this technique works great there too.
Water might seem boring, but it’s what cooks the pasta and creates the sauce. As the pasta simmers, it releases starch into the water, which thickens everything up. You need exactly two cups for eight ounces of pasta. Too much and your sauce will be soupy, too little and your pasta might not cook through. Trust the ratio here.
Garlic Powder adds that garlicky punch without any chopping. Fresh garlic would burn in this recipe since everything cooks together for so long. The powder distributes evenly and gives you consistent flavor in every bite. Half a teaspoon is perfect, not too strong but definitely noticeable. I always keep this in my spice cabinet for quick dinners.
Dried Oregano brings that Italian vibe we’re going for. It’s got a slightly peppery, herby thing going on that just screams pasta night. Dried works better than fresh here since it holds up to the longer cooking time. If you’re making Alfredo Pasta Recipes, oregano might not be your first choice, but in tomato-based dishes, it’s a must.
Kosher Salt and Black Pepper are your flavor boosters. I use half a teaspoon of each, but taste as you go. Some marinara sauces are saltier than others, so you might need less. The black pepper adds a nice little kick without making things spicy. I like mine cracked fresh, but pre-ground works fine too.
Fresh Baby Spinach is how I sneak greens into dinner without anyone complaining. When you stir it in at the end, it wilts down to basically nothing, but you get all those nutrients. Two or three big handfuls sounds like a lot, but it shrinks so much you’ll barely see it. My kids don’t even pick it out. If you’re avoiding spinach, try kale or Swiss chard.
Heavy Cream turns this from a regular tomato pasta into something special. That one third cup makes the sauce rich and silky. You can use half and half if you want something lighter, or even whole milk in a pinch. The cream mellows out the acidity from the tomatoes and creates that restaurant quality texture. Think of this as a lazy person’s version of Boneless Chicken Breast Recipes where cream makes everything better.
Shredded Mozzarella melts right into the sauce and gives you those cheese pulls we all love. Half a cup is enough to make things creamy without overwhelming everything. I buy the pre-shredded stuff because who has time to grate cheese on a weeknight? If you want to get fancy, fresh mozzarella works too, just tear it into small pieces first.
Fresh Basil is the finishing touch that makes people think you know what you’re doing. Quarter cup of chopped leaves sprinkled on top adds this bright, fresh flavor that cuts through all the richness. Dried basil won’t give you the same pop, but if that’s all you’ve got, use a tablespoon. I grow basil on my windowsill just so I always have some handy for Cast Iron Skillet Recipes Dinner like this one.
Parmesan Cheese for garnish is optional but recommended. A little grated Parmesan on top adds a salty, nutty finish that ties everything together. I usually keep a wedge in my fridge and grate it fresh right before serving. The pre-grated stuff in the green can works in a pinch, but fresh tastes so much better. Don’t skip this if you can help it.
4) How to Make One Pan Creamy Tomato Pasta
Step 1. Get your biggest skillet out, the one with a lid. Heat it over medium heat and add your olive oil. Once it’s shimmering (you’ll see little ripples), toss in your diced onion and halved cherry tomatoes. This is where your kitchen starts smelling amazing. Cook these for about seven to eight minutes, stirring every couple minutes. You want the onion to get translucent and soft, and those tomatoes should burst and get all jammy looking. Don’t rush this part. This is where we’re building the flavor foundation for the whole dish.
Step 2. Now comes the fun part where you just dump everything in. Add your dry pasta straight to the skillet. Pour in the marinara sauce and water. Sprinkle in the garlic powder, oregano, salt, and pepper. Give it all a good stir so the pasta is mostly submerged. Crank the heat up to medium high until you see it start to bubble. Once it’s bubbling, pop the lid on and turn the heat back down to medium. This is going to simmer for about 10 to 12 minutes.
Step 3. During this time, stir every few minutes to keep the pasta from sticking to the bottom. It’s okay if some pieces poke out of the liquid at first, they’ll get covered as you stir. The pasta is done when it’s al dente, meaning it still has a little bite to it. If things look too dry before your pasta is cooked, add a splash more water. If it looks too soupy, just let it simmer without the lid for a minute or two. You’ll get a feel for it after making this once or twice.
Step 4. Take the lid off and turn the heat to low. Pour in that heavy cream and watch it swirl into the sauce. Throw in all your spinach. I know it looks like way too much, but trust me, it’s going to wilt down to almost nothing. Add the mozzarella cheese. Now stir everything together constantly for about two minutes. The spinach will wilt, the cheese will melt, and everything will come together into this gorgeous creamy situation. This is the moment where you realize you’re a genius for making dinner this easy.
Step 5. Taste the sauce and adjust the seasoning if you need to. Sometimes I add a pinch more salt or a crack of pepper. Sprinkle that fresh basil over the top and give it one last gentle stir. If you’re using Parmesan for garnish, grate it right over the pan. The heat will make it smell even better. Then just turn off the heat and get ready to eat. The pasta will thicken up a bit as it sits, which is perfect for serving.
Step 6. Serve this straight from the skillet if you want, or transfer it to a big serving bowl. I usually just put the whole pan on the table with a trivet and let everyone dig in family style. Fewer dishes to wash that way. Make sure everyone gets some of those burst tomatoes and melty cheese bits. This is the kind of dinner that makes people go back for seconds, so don’t be surprised if your pan is empty by the end of the meal.
5) Tips for Making One Pan Creamy Tomato Pasta
The biggest mistake people make with this recipe is not stirring enough during the cooking process. Your pasta needs to be moved around every few minutes to keep it from clumping together or sticking to the bottom of the pan. I set a timer on my phone for three minutes and give it a good stir each time it goes off. This takes like five seconds and saves you from a stuck on mess later. The pasta on the bottom cooks faster, so stirring brings the uncooked pieces down and the cooked ones up.
Choose the right pan size or you’ll regret it. You need a large skillet, at least 12 inches across. I learned this the hard way when I tried making it in a smaller pan and ended up with pasta water all over my stove. The pasta needs room to move around, and you need space to stir without flinging sauce everywhere. If you don’t have a big enough skillet, you can use a Dutch oven instead. Just make sure it has a lid.
Don’t skip the step where you cook the onions and tomatoes first. I know it’s tempting to just throw everything in at once and call it a day, but those eight minutes of sautéing really develop the flavors. The tomatoes caramelize a bit, the onions get sweet, and it creates this base that makes the whole dish taste richer. When I’m feeling extra lazy and skip this step, I can always tell the difference in the final dish. It’s worth the extra few minutes, I promise.
Watch your heat carefully throughout the cooking process. You want a steady simmer, not a rolling boil. If it’s boiling too hard, your liquid will evaporate too fast and your pasta won’t cook evenly. If it’s barely bubbling, your pasta will take forever to cook and might turn out gummy. Medium to medium high is usually right, but every stove is different. Just keep an eye on it and adjust as needed. This is true for most Baked Chicken Breast Recipes too, heat control matters.
The timing on the pasta can vary depending on what brand and shape you use. Some pasta cooks faster than others. Start checking it around the 10 minute mark by fishing out a piece and tasting it. You want it to be tender but still have a little firmness when you bite into it. If it’s not quite there yet, give it another minute or two. Better to check early and give it more time than to end up with mushy pasta that’s overcooked.
6) Making One Pan Creamy Tomato Pasta Ahead of Time
This is one of my favorite recipes to make ahead for busy weeks. The flavors actually get better after sitting in the fridge overnight. I’ll make a full batch on Sunday afternoon and then we have lunches or quick dinners sorted for the next few days. The pasta soaks up the sauce as it sits, which means each bite is even more flavorful. Just know that you’ll probably need to add a splash of water or cream when you reheat it since the pasta will absorb some of the moisture.
If you’re planning to make this ahead, cook it almost all the way through but stop right before you add the spinach, cream, and cheese. Let it cool completely, then transfer it to an airtight container and stick it in the fridge. When you’re ready to eat, reheat it in a pan over medium heat with a little extra water to loosen it up. Once it’s hot, then add your cream, spinach, and cheese. This keeps everything from getting overcooked and keeps the spinach nice and green instead of that sad, army green color.
You can prep your ingredients in advance too, which makes the actual cooking even faster. Dice your onion, halve your tomatoes, and chop your basil the night before. Store them in separate containers in the fridge. I do this on Sunday nights sometimes while I’m watching TV. Then when I get home from work on Monday, all I have to do is heat up the pan and start cooking. It feels like cheating, but really it’s just being smart about your time. This is the kind of strategy that makes 1 Pot Meals actually doable on weeknights.
If you’re bringing this to a potluck or party, it travels really well. Make it at home, let it cool slightly, then transfer it to a disposable aluminum pan with a lid. When you get to your destination, just pop it in a 350 degree oven for about 20 minutes to heat through. Give it a stir and maybe add a little fresh basil on top before serving. Everyone always asks me for the recipe when I bring this to gatherings. I love that it looks impressive but is secretly super easy to make.
7) Storing Leftover One Pan Creamy Tomato Pasta
Leftovers keep in the fridge for up to five days in an airtight container. I use glass containers with snap on lids because they don’t stain like plastic does with tomato sauce. Make sure the pasta has cooled down to room temperature before you seal it up and put it in the fridge. If you put hot pasta in the fridge, it creates condensation which makes everything watery and weird. Just let it sit out on the counter for about 20 minutes first.
Reheating this is where most people mess up. Don’t use the microwave if you can avoid it. The sauce separates and the pasta gets rubbery. Instead, put your leftovers in a pan over medium low heat. Add a couple tablespoons of water, milk, or cream to help reconstitute the sauce. Stir it frequently as it heats up. It’ll take about five to seven minutes to get hot all the way through. Once it’s steaming, it’s ready to eat. Sometimes I’ll throw in a handful of fresh spinach while reheating to make myself feel better about eating leftovers for the third time that week.
If you want to freeze this, you can, but I’ll be honest, it’s not my first choice. The cream sauce can separate a bit when you thaw and reheat it, and the pasta texture changes slightly. But if you’ve got a batch you know you won’t eat in five days, freezing is better than wasting it. Put it in freezer safe containers or heavy duty freezer bags. Squeeze out as much air as possible. It’ll keep for about two months. Thaw it overnight in the fridge, then reheat in a pan with some extra cream to bring the sauce back together.
Individual portions are the way to go if you’re meal prepping. I divide leftovers into single serving containers right after dinner. Then I can just grab one for lunch without having to portion it out later. This works great for my husband who takes lunch to work. He just heats it up in the work microwave (even though I told him stovetop is better) and he’s good to go. Having these ready made meals in the fridge means we’re less likely to order takeout or waste money on lunch out. This approach works for all kinds of recipes, not just this pasta dish.
8) Try these Main Course recipes next!
9) One Pan Creamy Tomato Pasta
Chicken Pasta Recipes: One Pan Creamy Tomato Pasta with Spinach
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup diced yellow onion
- 1 pint cherry tomatoes, halved
- 8 ounces dry penne pasta (whole wheat or regular)
- 1 cup marinara sauce (any brand you like)
- 2 cups water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 to 3 big handfuls fresh baby spinach
- 1/3 cup heavy cream (or half and half if you want)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped
- Grated Parmesan cheese for topping (optional but recommended!)
Instructions
- Grab your biggest skillet (one with a lid!) and heat the olive oil over medium heat. Toss in the onion and those halved cherry tomatoes. Let them cook for about 7 to 8 minutes. You want the onion to get soft and those tomatoes to burst and get all jammy looking. This is where the magic starts.
- Now dump in the pasta, marinara sauce, water, garlic powder, oregano, salt, and pepper. Crank the heat up to medium high and get everything bubbling. Pop the lid on and let it simmer, giving it a stir every few minutes so nothing sticks. The pasta should be al dente after about 10 to 12 minutes. If it looks too dry, add a splash more water.
- Take the lid off and stir in the heavy cream, spinach, and mozzarella. Keep stirring until the spinach wilts down (it happens fast!) and the cheese gets all melty and gorgeous, about 2 minutes. Top it with fresh basil and some Parmesan if you’re feeling fancy. Then just dig in!
10) Nutrition
Serving Size: 1.5 cups | Calories: 447 | Sugar: 9 g | Sodium: 620 mg | Fat: 22 g | Saturated Fat: 8 g | Carbohydrates: 54 g | Fiber: 5 g | Protein: 14 g | Cholesterol: 30 mg
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