A Low-Cost Meal Using Pasta and Canned Tomatoes

A simple, satisfying dinner that transforms four pantry staples into something nourishing and real.

There's something honest about a meal built from canned tomatoes and pasta. No fuss, no pretense—just good ingredients working together. Add spinach for color and depth, cheese for richness, and you've got a weeknight dinner that feels complete without demanding much time or money. This is the kind of cooking that sticks around.

If you're trying to figure out what to make with what you have, you're not alone. Mealmizer was made for this. Try Mealmizer Free

Creamy Tomato Spinach Pasta

Total Time: 25 minutes • Serves: 4

A quick and comforting pasta dish combining tangy tomatoes, wilted spinach, and creamy cheese in a simple sauce. Perfect for a weeknight dinner.

Ingredients

1 lb pasta
1 can (28 oz) crushed tomatoes
4 cups fresh spinach
1 cup cheese (ricotta or cream cheese works best)
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Pinch of red pepper flakes (optional)
Water or pasta cooking liquid as needed

Instructions

Cook pasta according to package directions in salted boiling water. Reserve 1 cup of pasta water before draining.
While pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add canned tomatoes, Italian seasoning, salt, pepper, and red pepper flakes to the pan. Simmer for 8-10 minutes.
Stir in the spinach and cook until wilted, about 2-3 minutes.
Reduce heat to low and add the cheese, stirring until smooth and creamy. Add reserved pasta water as needed to reach desired sauce consistency.
Toss the cooked pasta with the sauce and serve immediately with extra cheese if desired.

Quick Variations

Lighter Option

Use fresh spinach generously and let it wilt into the sauce, then finish with a modest amount of cheese. The greens add substance without heaviness.

Hearty Option

Layer in extra cheese—even a mix of types if you have them—and consider adding a beaten egg to the finished dish for richness and body.

Vegetarian or Flexible Option

This dish is naturally meatless, but works beautifully with or without protein added. Keep it as-is for a satisfying vegetable-forward meal, or adapt it to your needs.

Simple Substitutions

Protein Substitutes

Ground beef or turkey
Italian sausage
Cannellini or white beans
Lentils
Chickpeas

Carb Substitutes

Rice or risotto
Polenta
Bread (for soaking up sauce)
Farro
Orzo

Flavor Boosters

Garlic and red pepper flakes
Fresh basil or oregano
A pinch of nutmeg
Balsamic vinegar
Anchovy paste (a small amount goes far)

Common Questions

Can I make this ahead?

Yes. The sauce keeps well in the refrigerator for several days and often tastes better the next day as flavors meld. Cook the pasta fresh when you're ready to eat, or store it separately.

What if I don't have fresh spinach?

Frozen spinach works perfectly—just thaw it and squeeze out excess moisture before adding to the sauce. The texture will be softer, but the dish will be just as good.

Which cheese works best?

Parmesan is traditional and reliable, but any melting cheese—mozzarella, Romano, even a sharp cheddar—will work. Use what you have.