One-Skillet Red and White Pasta with Spinach

Cook Time 15 minutes
Total Time 15 minutes
Servings 6
Author Chelsea Lords


  • 1 bag (16 ounces) extra wide egg noodles
  • 2 cups frozen corn
  • 1 jar (16 ounces) classic alfredo sauce
  • 1 jar (24 ounces) traditional marinara sauce
  • 4 cups baby spinach washed and dried*
  • 1 and 1/2 to 2 cups freshly grated mozzarella cheese to taste preference
  • 1/2 cup Parmesan cheese
  • Salt and Pepper to taste


  1. In a large pot, bring salted water to boil and cook the noodles.
  2. While the noodles are cooking, wash and dry the spinach and shred the cheese.
  3. When there is about 2 minutes left until the noodles are done, add the frozen corn to the pot.
  4. Drain the noodles and corn.
  5. Return the pot to the stove and turn the temperature down to low heat.
  6. Immediately stir in the alfredo sauce, marinara sauce, and spinach. When everything is mixed together, stir in the cheese to taste preference and serve immediately.
  7. Optionally garnish with additional Parmesan cheese.

Recipe Notes

*If you don't like cooked spinach, you can omit the spinach and it won't affect the meal. I've made it without spinach and it tastes great!