Ingredients:
- 1 pound (450g) penne pasta
- Water for boiling, plus salt
- 2 tablespoons (30ml) olive oil
- 1 medium onion, finely chopped (about 1 cup/150g)
- 2 cloves garlic, minced (about 1 teaspoon/5g)
- 1 (28 ounce/794g) can crushed tomatoes
- 1 (15 ounce/425g) can tomato sauce
- 1 teaspoon (5ml) dried oregano
- ½ teaspoon (2.5ml) dried basil
- ¼ teaspoon (1.25ml) red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 8 ounces (225g) cream cheese, softened
- ½ cup (120ml) heavy cream
- ½ cup (60g) grated Parmesan cheese
- 10 ounces (280g) fresh spinach, roughly chopped
- 1 cup (100g) shredded mozzarella cheese
- ¼ cup (25g) grated Parmesan cheese
Instructions:
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet or saucepan. Sauté onion until softened, then add garlic and cook until fragrant.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- In a large bowl, beat cream cheese until smooth. Stir in heavy cream and Parmesan cheese.
- Add the cooked pasta and spinach to the sauce. Stir to combine. Then add the cream cheese mixture and stir well to combine.
- Pour the pasta mixture into the prepared baking dish.
- Sprinkle with mozzarella and Parmesan cheese.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Let stand for 10 minutes before serving.