In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once the oil shimmers, add the diced yellow onion and halved cherry tomatoes, cooking for 7-8 minutes until the onions become soft and translucent and the tomatoes soften and release their juices.

Incorporate 8 ounces of dry penne pasta, 1 cup of marinara sauce, 2 cups of water, and ½ teaspoon each of garlic powder, dried oregano, kosher salt, and cracked black pepper. Increase heat to medium-high, stirring until it comes to a gentle simmer. Cover and cook for 10-12 minutes, stirring occasionally, until al dente.

Once cooked, reduce heat to low. Stir in ⅓ cup of heavy cream and the fresh baby spinach, mixing well until wilted and the sauce is creamy, about 2 minutes.

Mix in ½ cup of shredded mozzarella cheese, allowing it to melt. Remove from heat and serve garnished with chopped fresh basil and an optional sprinkle of grated Parmesan cheese.