Penne with Creamy Tomato Sauce

I am one of those people that is very food-suggestible.  Most food commercials are probably made for people like me because the second I see something like macaroni and cheese, all I can think about for dinner options until I break down and make it is "man, macaroni and cheese sounds really good."  I happened to catch a show on the Cooking Channel last night that showed someone making penne in a tomato sauce.  Tonight, I made this for dinner.  It was everything I hoped it would be.

Serves: 4

1 tablespoon olive oil
2 cloves garlic, minced
1 spring onion, chopped (or about 2 tablespoons regular onion)
1 cup chopped spinach
3 tablespoons chopped fresh oregano
2 14oz cans petite diced tomatoes, drained
1 bay leaf
1 teaspoon sugar
1 tablespoon red wine
2 cups penne
4 oz cream cheese (I use the 1/3 less fat kind)
1/4 cup Parmesan cheese

1. In heavy saucepan, heat oil over medium heat.  Add garlic and onion. Saute until tender, 1-2 minutes.  Stir in spinach and oregano until wilted.  Pour tomatoes over sauteed mixture and stir well.  Stir in bay leaf, sugar, and wine.  Reduce heat to low, cover, and simmer for about 1 hour or until tomatoes start to break down and any liquids are absorbed.
2. Once sauce has been simmering for 30 minutes, begin preparing pasta.  Prepare according to package directions and drain well.  Set aside.
3. Turn heat off below tomato sauce.  Stir cream cheese and Parmesan cheese into tomato sauce, mixing until smooth and melted.  Add penne to creamy tomato sauce and toss until evenly coated.