Spaghetti with Tomato Cream Sauce and Crispy Spinach

1. Preheat oven to 350ºF. Grease a baking sheet with cooking spray and add a palmful or so of spinach leaves. Lay the leaves so they aren’t touching each other. Coat the tops with a bit of cooking spray and pinch of salt. Bake for 8-10 minutes, or until crisp. Remove from oven and set aside.
2. Add the tomato sauce to a small pot over medium-low heat. Tear the remaining raw baby spinach and toss into the sauce. Stir and let wilt. Add in the cream cheese and parmesan cheese, stirring until melted.
3. Coat the pasta with the tomato cream sauce. Season to taste with salt and pepper. Pour into a serving dish and top with the crispy spinach.