Tender, fragrant pasta with juicy cherry tomatoes, spinach, and cream cheese bakes in one dish into a silky sauce with golden edges. A cozy dinner with very little fuss.
Ingredients
- Short pasta (penne or fusilli) — 10.6 oz | 300 g
- Cherry tomatoes — 14.1 oz | 400 g
- Fresh spinach — 5.3 oz | 150 g
- Garlic — 3 cloves
- Cream cheese — 7.1 oz | 200 g
- Olive oil — 2 tbsp | 30 ml
- Salt — 1 tsp | 5 g, or to taste
- Ground black pepper — 0.25 tsp | 0.25 tsp
Step-by-Step Recipe
- Preheat the oven to 392°F | 200°C. Lightly grease a baking dish with a little olive oil.
- Cook the pasta in plenty of salted water until very al dente — 2 minutes less than the package directions. Reserve 1/4 cup to 1/3 cup | 60–80 ml of the cooking water, then drain.
- Halve the cherry tomatoes and finely chop the garlic. In the baking dish, combine the tomatoes, garlic, 1 tbsp | 15 ml of the oil, a pinch of salt, and pepper. Bake for 10 minutes, until the tomatoes soften.
- Add the pasta, spinach, cream cheese in pieces, the remaining oil, and 1/4 cup to 1/3 cup | 60–80 ml of the hot cooking water to the dish. Season with salt and pepper to taste, then gently stir.
- Cover the dish with foil and bake for 8 minutes, until the spinach wilts and the cheese melts.
- Remove the foil, stir to bring the sauce together, and bake for another 5 to 7 minutes until lightly browned in spots on top.
- Taste and adjust the salt and pepper. Serve hot, with freshly ground black pepper if you like.
Nutrition per serving
| Calories | 490 kcal |
| Protein | 13 g |
| Fat | 21 g |
| Carbohydrates | 60 g |
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Tips and Variations
- Sauce texture: if it seems too thick, add a little more hot pasta water and stir right in the dish.
- Cream cheese: any plain, soft cream cheese works well; you can season it with a pinch of salt and pepper before adding.
- Spinach: tear large leaves first; if using frozen spinach, squeeze out excess moisture before adding.
- Heat: add a pinch of red pepper flakes with the garlic for a subtle kick.
Frequently Asked Questions
Do I need to cook the pasta before baking?
Yes, cook it very al dente. The pasta finishes in the oven and absorbs the sauce while staying pleasantly firm.
What can I use instead of cream cheese?
You can use ricotta or any soft fresh cheese. For a version without cream cheese, use a little cream and grated cheese, though the sauce will be less rich.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze it well before using, then add it as written in the recipe.