Some nights call for a dinner that’s fast, comforting, and doesn’t leave you with a sink full of dishes. This One Pan Creamy Tomato Pasta checks every box. Juicy cherry tomatoes, tender penne, melty mozzarella, and a splash of cream all come together in a single skillet for a meal that tastes like it simmered all day — but it’s ready in just 30 minutes.
Better yet, everything cooks in one pan, including the pasta itself. No separate pot of boiling water, no draining, no extra cleanup. Just one skillet standing between you and a cozy, crowd-pleasing dinner that even picky eaters will ask for on repeat.
Why You’ll Love This One Pan Pasta
- Ready in 30 minutes — a true weeknight lifesaver.
- Just one pan — the pasta cooks right in the sauce, so cleanup is a breeze.
- Picky eater-approved — creamy, cheesy, and mild enough for the whole family.
- Fresh, simple ingredients — cherry tomatoes, spinach, basil, and mozzarella keep things bright and satisfying.
- Naturally vegetarian — a hearty meatless meal that doesn’t skimp on flavor.
Ingredients You’ll Need
Here’s what goes into this creamy tomato pasta skillet (full measurements in the recipe card below):
- Extra-virgin olive oil — for sautéing the onion and tomatoes
- Yellow onion — adds sweetness and depth to the base
- Cherry tomatoes — cooked down until soft and jammy for natural flavor
- Penne pasta — cooks directly in the sauce for maximum flavor absorption
- Marinara sauce — the flavorful backbone of the dish
- Water — helps cook the pasta right in the pan
- Garlic powder and dried oregano — classic Italian-inspired seasoning
- Kosher salt and cracked black pepper — to season every layer
- Fresh baby spinach — stirred in at the end for a pop of color and nutrients
- Heavy cream — makes the sauce rich and velvety
- Shredded mozzarella cheese — melts into the sauce for a creamy, cheesy finish
- Fresh basil — brightens the dish right before serving
- Grated Parmesan (optional) — for garnish and extra savory flavor
How to Make One Pan Creamy Tomato Pasta
- Cook the onion and tomatoes. Heat the olive oil in a large skillet with a lid over medium heat. Add the onion and cherry tomatoes and cook for 7 to 8 minutes, until the onion softens and the tomatoes break down and turn jammy.
- Add the pasta and simmer. Stir in the penne, marinara sauce, water, garlic powder, oregano, salt, and pepper. Increase the heat to medium-high and bring to a simmer. Cover and cook, stirring occasionally, for 10 to 12 minutes, until the pasta is al dente.
- Finish with cream, spinach, and cheese. Remove the lid and stir in the heavy cream, spinach, and mozzarella. Continue stirring for about 2 minutes, until the spinach wilts and the cheese melts into the sauce.
- Garnish and serve. Top with fresh basil and a sprinkle of Parmesan, if desired, then serve immediately.
Tips for the Best Creamy Tomato Pasta
- Keep the lid on while the pasta simmers so it cooks evenly and absorbs all the flavor from the sauce.
- Stir occasionally during the simmering step to prevent the pasta from sticking to the bottom of the pan.
- Add the cream and cheese off high heat to keep the sauce smooth and prevent it from breaking.
- Use a wide skillet rather than a deep pot so the pasta cooks evenly in a single layer.
Recipe Variations
- Add protein: Stir in cooked, shredded rotisserie chicken, Italian sausage, or crispy pancetta for a heartier meal.
- Make it spicy: A pinch of crushed red pepper flakes adds a subtle kick.
- Swap the cheese: Try burrata or fresh mozzarella pearls stirred in at the end for an extra-creamy finish.
- Use a different pasta shape: Rigatoni, farfalle, or fusilli all work well in place of penne.
- Boost the veggies: Toss in mushrooms, zucchini, or bell peppers along with the onion and tomatoes.
What to Serve with One Pan Creamy Tomato Pasta
Round out the meal with:
- A crisp green salad with lemon vinaigrette
- Garlic bread or a warm crusty baguette
- Roasted vegetables, like zucchini or broccolini
- A glass of light red wine, such as Chianti
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or cream to loosen the sauce as it warms. This pasta also makes great next-day leftovers, as the flavors continue to develop.
Frequently Asked Questions
Can I use a different pasta shape? Yes, most short pasta shapes work well. Just keep in mind that cook times may vary slightly, so check for doneness a few minutes before the time listed.
Can I make this dish dairy-free? You can swap the heavy cream for a dairy-free alternative like coconut cream and use a dairy-free mozzarella, though the flavor and texture will vary slightly.
Can I make this ahead of time? This pasta is best served fresh since it’s designed to be a quick one-pan meal, but leftovers reheat well for lunch the next day.
One Pan Creamy Tomato Pasta
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 cup diced yellow onion
- 1 pint cherry tomatoes halved
- 8 oz. dry penne pasta
- 1 cup marinara sauce
- 2 cups water
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. each kosher salt and cracked black pepper
- 2 to 3 generous handfuls fresh baby spinach
- 1/3 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil leaves
- Grated Parmesan cheese for garnish optional
Instructions
- Heat the oil in a large skillet with a fitted lid over medium heat. Add the onion and tomatoes; cook 7 to 8 minutes, until the onion is soft and the tomatoes are broken down and jammy.
- Add the pasta, marinara sauce, water, garlic powder, oregano, salt, and pepper. Increase heat to medium-high and bring to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.
- Remove the lid and stir in the heavy cream, spinach, and cheese. Stir continuously until the spinach wilts and the cheese melts, about 2 minutes.
- Garnish with fresh basil and Parmesan, if using, and serve.