Creamy Spinach Penne Skillet with Marinara & White Beans
A comforting, protein-rich pasta skillet that combines tender penne with a quick homemade marinara and creamy cannellini beans. Fresh spinach adds color and nutrients, making this a balanced one-pan dinner perfect for busy weeknights.
- Servings
4 - Prep Time
10 - Cook Time
20
Ingredients
- 3 to 4 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1 (28 oz) can crushed tomatoes (or 1 1/2 cans if using extra pasta)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
- 1 (15 oz) can cannellini or navy beans, drained and rinsed (blend or stir in)
- 1 (16 oz) package dry penne
- 4 to 5 cups fresh spinach (loosely packed)
Instructions
- Heat a large skillet over medium heat. Add garlic and onion, and cook for 3 to 4 minutes until softened. Add a splash of water to prevent sticking.
- Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally.
- If using white beans, stir them in or blend with a bit of the sauce before adding.
- Meanwhile, cook penne according to package instructions. Drain and set aside.
- Add spinach to the marinara sauce and cook until wilted, about 2 minutes.
- Add the cooked penne to the skillet. Toss gently to combine.
- Adjust seasoning as needed and serve warm. Top with nutritional yeast or plant-based parm if desired.