15-Minute Spinach Cheese Pasta

This speedy spinach and cheese pasta is my go-to when time is tight and comfort is calling. Lush tomato sauce, tender pasta, heaps of greens, and drool-worthy cheese all melt together into one bowl for weeknights that need an easy win.

The first time I threw this together on a rushed Wednesday evening, everyone scraped their plates and asked for seconds. Now it is part of our regular meal rotation.

Ingredients

• Pasta of your choice: This is the heart of the dish Choose a shape that holds sauce well such as penne or fusilli and always look for pasta made from durum wheat for better texture
• Olive oil: This brings out the flavors of garlic and onion Use extra-virgin for extra richness and a beautiful golden hue
• Garlic: Minced fresh garlic gives depth and a signature aroma Always opt for fresh over jarred if you can
• Onion: Sweetness comes from a finely chopped onion Look for onions with tight skins and no soft spots
• Canned crushed tomatoes or tomato passata: This is your sauce base Choose a good quality brand without added sugar for best taste and color
• Tomato paste: Deepens the tomato flavor and brings a little natural sweetness Go for one that has a bright red color
• Dried oregano: Adds the classic Italian note Make sure your dried herbs are fragrant and not too old
• Red chili flakes: Optional for gentle heat Use as much or as little as your family likes
• Salt and black pepper: Essential for seasoning Taste at each step to balance flavors
• Fresh spinach leaves: Adds brightness and a nutritional boost Choose leaves that are deep green without any slimy spots
• Shredded mozzarella cheese: Melts into a gooey curtain of deliciousness Whole milk mozzarella melts best
• Grated Parmesan cheese: Gives the dish umami and sharpness Always grate fresh if possible for the best flavor and texture
• Fresh parsley: The final green touch Adds freshness right before serving

Step-by-Step Instructions

Cook the Pasta:

Bring a big pot of salted water to a rolling boil This seasons the pasta right from the start Drop in your pasta and give a quick stir so nothing sticks together Cook until al dente then drain but save half a cup of the pasta water to loosen your sauce later if needed

Sauté the Aromatics:

Pour olive oil into a large skillet and let it warm over medium heat Add finely chopped onion and cook gently for about three minutes until soft but not browned Add the minced garlic and let it sizzle for just half a minute until the aroma hits your nose This is your foundation for the whole sauce

Build the Tomato Sauce:

Tip in the canned crushed tomatoes along with the tomato paste dried oregano chili flakes salt and pepper Stir everything together and let it bubble gently for four to five minutes The sauce will thicken and the flavors come together If it gets too thick pour in a splash of that reserved pasta water

Add Spinach:

Drop your spinach leaves into the skillet Fold them through the hot sauce where they will quickly wilt without overcooking This takes maybe one minute and you want them to stay bright and soft

Combine Pasta and Cheese:

Add the drained pasta straight into the sauce in the skillet Stir well so every piece is coated Sprinkle in the mozzarella and Parmesan cups Keep mixing until you see stretchy gooey cheese pulling through the pasta and everything smells amazing

Serve:

Spoon the pasta into warm bowls Top with more mozzarella if you love extra cheese and a scattering of chopped parsley Serve immediately so it stays piping hot and melty

Pin it

Shredded mozzarella is truly my favorite part of this pasta Watching it melt into every nook of the pasta makes it feel extra special My son always tries to get the cheesiest bite

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days Add a splash of water before reheating and warm gently on the stove or in the microwave so the cheese stays soft and the sauce smooth Save any extra sauce to toss with cooked rice or spoon over roasted veggies

Ingredient Substitutions

No mozzarella in the fridge Try provolone gouda or even a sharp cheddar for a whole new twist Whole wheat or gluten free pasta are welcome swaps Feel free to toss in frozen chopped spinach if fresh is not at hand Cooked protein like shredded rotisserie chicken or crisp cooked bacon turn this into a heartier main

Serving Suggestions

Serve with crusty bread to mop up every bit of sauce A crisp green salad with balsamic vinaigrette pairs beautifully For a cozy family dinner pass around extra Parmesan for lots of cheesy snow on top For extra pizazz sprinkle with toasted pine nuts or slivered almonds

Cultural Context

Tomato and cheese pastas are cherished comfort food in many Italian households and take many forms from the simplest pomodoro to hearty baked casseroles What makes this version special is the quick cooking and abundance of vegetables proving you do not need hours to create warmth and nostalgia in a bowl

Frequently Asked Questions

→ Can I use frozen spinach?

Yes, thaw and drain frozen spinach thoroughly before stirring it into the sauce, to avoid excess moisture.

→ Which pasta shapes work best?

Penne, fusilli, rigatoni, or spaghetti all absorb the sauce well. Choose your favorite or what you have on hand.

→ How can I make it creamier?

Stir in a couple tablespoons of heavy cream before adding the pasta for a velvety finish.

→ Can I add protein?

Sauté cooked chicken, shrimp, or crispy bacon and fold them in with the pasta for extra heartiness.

→ What cheese alternatives can I use?

Try provolone, gouda, or cheddar for different flavor profiles if mozzarella isn’t available.