One-Pot Tomato Basil Pasta with Spinach and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting one-pot pasta dish simmered with fresh tomatoes, garlic, and basil, finished with creamy mozzarella and vibrant spinach for a quick weeknight meal. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs uncooked penne pasta, halved cherry tomatoes, packed baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large deep skillet or Dutch oven, heat 3 tbsp olive oil over medium heat. Add 4 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 2 cups halved cherry tomatoes, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes (if using). Cook for 3-4 minutes until tomatoes start to soften.
  3. Step 3: Pour in 4 cups vegetable broth and 1 1/2 cups water, then add 12 oz uncooked penne pasta. Stir to combine and bring to a boil.
  4. Step 4: Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12-14 minutes until the pasta is al dente and most liquid is absorbed.
  5. Step 5: Stir in 3 cups packed baby spinach and 1/2 cup chopped fresh basil leaves until the spinach wilts.
  6. Step 6: Remove from heat and gently fold in 1 cup shredded mozzarella cheese until melted and creamy. Serve immediately.

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Frequently asked questions

How long does One-Pot Tomato Basil Pasta with Spinach and Mozzarella take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Tomato Basil Pasta with Spinach and Mozzarella?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked penne pasta from drying out.

Can I substitute ingredients in One-Pot Tomato Basil Pasta with Spinach and Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Tomato Basil Pasta with Spinach and Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Tomato Basil Pasta with Spinach and Mozzarella vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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