Heat the oil: Begin by heating 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Once it's shimmering beautifully, add 1 diced yellow onion and sauté for about 3-4 minutes, until the onion becomes translucent and fragrant.

Cook the vegetables: Toss in 1 cup of halved cherry tomatoes along with a pinch of salt and pepper. Cook for 7-8 minutes until the tomatoes burst and soften.

Incorporate the pasta: Add 8 ounces of dry penne pasta, 1 jar of marinara sauce, and 2 cups of water. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of dried oregano, stirring everything together.

Cook the pasta: Cover the skillet and let it cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens.

Add cream and spinach: Remove the lid and lower the heat, stir in ½ cup of heavy cream, 2 cups of fresh baby spinach, and 1 cup of shredded mozzarella cheese. Cook for about 2 minutes until the spinach wilts and the cheese melts.

Garnish and serve: Remove from heat and garnish with freshly chopped basil and a sprinkle of grated Parmesan cheese if desired. Serve warm.