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1
Bring a large pot of water to a boil over high heat.
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2
Add the pasta and cook until tender (7 to 10 minutes). Drain the pasta in a colander.
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3
While waiting for the pasta to cook, dice the onion and mince the garlic.
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4
Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.
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5
Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic.
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6
Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
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7
Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
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8
Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.
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9
Add half of the parmesan to the skillet and whisk until it is melted inches Add the remainder of the parmesan and whisk until melted in again.
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10
Add the fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce.
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11
Taste and adjust the salt and pepper as needed. Serve warm.
