One-Pot Creamy Pasta Toscana
with Spinach, Ricotta & Parmesan
- Milk
- Wheat
It’s another one-pot wonder! You’ll toss spaghetti in a silky sauce loaded with ricotta, cream cheese, and Parmesan. To lighten and brighten the dish, add in spinach and blistered cherry tomatoes seasoned with our blend of Tuscan-inspired seasonings. Shower with even more Parmesan just before serving for maximum deliciousness, then enjoy minimal cleanup with this one-and-done dinner that comes together in just 20 minutes.
Ingredients
2 tablespoon
Cream Cheese
(Contains: Milk)
2.5 ounce
Spinach
4 ounce
Ricotta Cheese
(Contains: Milk)
6 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
1 tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve grape tomatoes. • Drop cream cheese packets in a glass of warm water to soften.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
• In a medium bowl, combine cream cheese, ricotta, half the Parmesan, and a drizzle of olive oil (large drizzle for 4 servings).
• Heat a drizzle of oil in pot used for pasta over medium-high heat. Add tomatoes and cook, stirring occasionally, until softened and lightly browned, 2-3 minutes. Add Tuscan Heat Spice and cook, stirring, until fragrant, 20-30 seconds more. • Gradually stir in cheese mixture and ¼ cup reserved pasta cooking water (½ cup for 4 servings) and cook until creamy and thoroughly combined, 1-2 minutes. (TIP: If sauce seems too thick, add more splashes of reserved pasta cooking water 1 TBSP at a time.) Season with salt to taste. Remove from heat.
• Stir 1 TBSP butter (2 TBSP for 4 servings) and a big pinch of pepper into pot with sauce. Return pot to stovetop over medium heat. Add drained spaghetti and spinach and cook, stirring, until spinach is slightly wilted and pasta is coated, 1-2 minutes.
• Divide pasta between shallow bowls. Top with remaining Parmesan and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the creamy sauce and Tuscan spice blend, while others found it bland and wanted more garlic or herbs.
- Ease of prep: Many appreciated the quick, one-pot preparation, making it perfect for busy weeknights 🍲.
- Suggestions: Consider adding protein like shrimp or chicken; increase tomatoes and pasta water for a saucier dish.
- Portions: A few found it too rich or heavy; others wanted more veggies and less pasta for better balance.
- Leftovers: Some enjoyed it even more the next day, while others found reheated pasta dry or sticky.
Reviews from our home cooks
I will always pick a pasta that involves fresh spinach! The Tuscan heat spice in the sauce made it a bit different from ordinary spaghetti, also loved the creaminess of the sauce using the fresh ricotta! I do hope the nutrition facts are correct for two servings though, since the pasta says it makes three servings and the recipe does NOT specify to use less than all of the pasta.
We had perfected the sauce like you said too, then got rid of the leftover pasta water. However, when we added the pasta and spinach the whole thing got very dry. It was sticky and dry, but tasty. Terrible texture.
I found it needed garlic only after plating. It needs a minced clove added with the Tuscan heat spice. I found it difficult to integrate the spinach after the spaghetti and chicken. I'd change the order of that. It needs acid. I finished with a squeeze of lemon juice.
The one pot method has always been my preferred method of a weeknight meal.
I may not have gotten much sauce in my portion. The spinach did cook right, but I felt it clumped up, mixed in with everything else. Parmesan cheese also tends to clump, if it melts too fast, it seems.
I actually shot myself in the foot and should've used the entire 2 bags of spinach. I'm not sure what I was thinking but the meal was exciting to make and it was a 2 thumbs up on the taste. Simply the best.
Good recipe but I don't think the spinach is needed or I would replace spinach with something else.
I would add the spinach in a little sooner than recipe states (that's my personal choice).
This dish was tasty with a great blend of ingredients. The ricotta did make the sauce very rich and the portions were rather large.
Sauce was too thick. Either needs more pasta water or some chicken broth, but it was delicious!
