Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1/2 cup vegetable broth (120 ml)
  • 4 ounces cream cheese, softened (113g)
  • 5 ounces fresh spinach (142g)
  • Salt and freshly ground black pepper to taste
  • 1 pound penne pasta (454g)
  • Salt for pasta water
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 1 cup panko breadcrumbs (about 50g)
  • 1/4 cup grated Parmesan cheese (optional, 25g)
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside.
  2. Heat olive oil in a large skillet or saucepan over medium heat. Add onion and cook until softened. Add garlic, oregano, and red pepper flakes (if using) and cook until fragrant.
  3. Stir in crushed tomatoes and vegetable broth. Bring to a simmer and cook until slightly thickened.
  4. Stir in softened cream cheese until melted and smooth. Add spinach and cook until wilted. Season with salt and pepper to taste.
  5. Heat olive oil in a small skillet over medium heat. Add garlic and cook until fragrant. Add panko breadcrumbs and cook, stirring constantly, until golden brown and crispy. Remove from heat and stir in Parmesan cheese (if using) and parsley.
  6. Add the cooked pasta to the sauce and stir to combine. Pour the mixture into a greased 9x13 inch baking dish.
  7. Sprinkle evenly with the crispy garlic breadcrumb topping.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly.
  9. Let stand for a few minutes before serving.