Pepper pasta with spinach and tomatoes

Ingredients for 3 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 pack of cream cheese (paprika cream cheese) approx. 200 g
• 300 g cocktail tomatoes
• salt and pepper
• 1 dash of olive oil
• 300g penne
• 100 g cheese, grated
• 1 handful of fresh leaf spinach

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Chop the onions and garlic and place them in a deep baking dish along with the cream cheese. I always use paprika cream cheese, but other varieties (chili, etc.) also work, depending on your taste. Halve the cherry tomatoes and add them to the dish. Season the ingredients with plenty of salt and pepper and drizzle with a generous splash of olive oil. Place the vegetables in the oven at 200°C (top/bottom heat) for about 20 minutes. At the same time, cook the pasta until al dente. Add the grated cheese and spinach to the hot mixture and mix. Then add the pasta, mix everything well, and serve immediately. Season again with salt and/or freshly ground pepper if necessary.