Bring a large pan of salted water to a boil over high heat.

Add the pasta, cook for 10 minutes and then drain it.

While waiting for the pasta to cook, dice the onion and chop the garlic.

Add the olive oil to a large pan and fry the onions and garlic over a medium heat until softened and transparent (about 5 minutes).

Add the tomatoes (with juices), oregano, red pepper flakes, salt, and pepper to the pan and stir.

Add the tomato puree and a splash of water to the pan and stir until the tomato puree is dissolved into the sauce. Turn the heat down to low.

Cut the cream cheese into a few pieces and then add them to the pan. Stir the sauce until the cream cheese has fully melted in.

Add some of the parmesan to the pan and stir until it melts. Add the spinach and gently stir it into the sauce until it has wilted (3-5 minutes).

Add the pasta and stir until it is well coated in the creamy tomato sauce.

Taste and adjust the salt and pepper as needed. (I added a bit of extra cream cheese on top)