One Pan Spinach Cheese and Fire Roasted Tomato Pasta

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One Pan Spinach Cheese and Fire Roasted Tomato Pasta is just plain good eatin’! Pasta and cheese, the epitome of comfort food.

One Pan Spinach Cheese and Fire Roasted Tomato Pasta

This is the new Barilla® Pronto™ pasta that you’ve been hearing about. It cooks in one pan in 10 minutes. There’s waiting for water to boil and no need to drain. It’s al dente perfect in minutes; this is super convenient for busy parents!

Barilla® Pronto™ comes in five shapes: Elbows, Rotini, Penne, Spaghetti and Linguine.

One Pan Spinach Cheese and Fire Roasted Tomato Pasta

I used rotini in my recipe, but you can use whichever shape you have on hand.

This recipe is a quick and easy meal. I used several different ingredients to create the sauce, giving it a depth of flavor even though it cooks in such little time. You’ll be amazed at the flavor!

One Pan Spinach Cheese and Fire Roasted Tomato Pasta

 

This recipe is a meatless meal. However, you can easily add cooked chicken. Rotisserie chicken would be great in it, but use whatever leftover chicken you have. Italian sausage or pepperoni would also be a good addition to the pasta.

One Pan Spinach Cheese and Fire Roasted Tomato Pasta Tips

  1. I used fire-roasted diced tomatoes. You can use fire-roasted, peeled whole tomatoes. I would not substitute plain canned tomatoes in this recipe. The fire roasting gives the tomatoes a unique flavor.
  2. Always use freshly grated parmesan, not the pre-grated, jarred parmesan. The difference in taste is like night and day.
  3. As well, I used dollops of ricotta in the pasta. You could skip it (but why?) or you can use goat cheese or cottage cheese.
  4. Finally, I used a mild enchilada sauce, kick the flavor up in your pasta and use hot if you prefer.

One Pan Spinach Cheese and Fire Roasted Tomato Pasta

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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

One Pan Spinach Cheese and Fire Roasted Tomato Pasta

One Pan Spinach Cheese and Fire Roasted Tomato Pasta

One Pan Spinach Cheese and Fire Roasted Tomato Pasta is comfort food at it's best. It's creamy, spicy and ready from pan to plate in less than 30 minutes.
Author: Paula
5 from 13 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients

  • 1/4 cup basil pesto
  • 1 tablespoon minced garlic
  • 24 ounces diced fire roasted tomatoes, undrained
  • 1/2 cup enchilada sauce
  • 2 tablespoon balsamic vinegar
  • 1/2 cup heavy cream
  • 1 to 2 cups fresh spinach
  • 1 cup cherry tomatoes
  • 1/4 teaspoon salt or to taste
  • 12 ounce Barilla® Pronto™ pasta
  • 4-6 ounces ricotta cheese
  • 1/2 cup shredded parmesan cheese

Instructions

  • Heat oven to 375.
  • In a large skillet on the stove top, cook pasta according to package directions.
  • When water is boiled out, add pesto, garlic, tomatoes, enchilada sauce, and balsamic vinegar to the pasta. Stir to combine.
  • Add salt and pepper and taste. adjust seasoning.
  • Stir in spinach, tomatoes, and heavy cream
  • Dollop ricotta in pasta.
  • Sprinkle parmesan cheese over pasta
  • Bake in 375°F oven until ricotta and parmesan have melted about 15 minutes
  • Serve hot.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 282kcal | Carbohydrates: 8g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 1873mg | Potassium: 95mg | Fiber: 1g | Sugar: 5g | Vitamin A: 839IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 1mg
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