Ingredients:

• 1/2 lb penne pasta
• 1 small onion
• 2 cloves garlic
• 1 tbsp olive oil
• 15 oz can diced tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• pinch red pepper flakes
• 1/2 tsp salt
• freshly cracked pepper to taste
• 2 tbsp tomato paste
• 2oz cream cheese
• 1/4 cup grated parmesan
• 1/2 9oz bag fresh spinach

Directions:

• Bring a large pot of water to boil over high heat. Add the pasta and cook until tender. (7-10 mins). Drain the pasta in a colander.
• While waiting for the pasta to cool, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent. (approx 5 mins).
• Add the diced tomatoes (with juices), oregeno, basil, red pepper flakes, salt & pepper to the skillet with the onions & garlic. Stir to combine. Add the tomato paste & 1/2 cup of water to the skillet & stir until the tomato paste is dissolved into the sauce.
• Turn down the heat to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half the parmesan to the skillet and whisk until it's melted in. Add the remainder of the parmesan and whisk until it's melted in again.
• Add the fresh spinach and gently stir into the sauce until it has wilted. (3-5 mins). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt & pepper as needed. Serve warm.