One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake

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Half Baked Harvest

Total Time

1 hour and 15 minutes

Prep Time

15 minutes

Cook Time

1 hour

Rating

(2593)

Ingredients

8 servings

1 (28 ounce) can crushed san marzano tomatoes
2 tablespoons tomato paste
1/2 cup chopped oil-packed sun-dried tomatoes (oil drained, but reserved)
1 (10 ounce) pkg frozen spinach, thawed and squeezed of excess liquid
2 cloves garlic, grated
1 tablespoon dried basil
2 teaspoons dried oregano
kosher salt and black pepper
crushed red pepper flakes
1 cup red wine or chicken broth
1 pound rigatoni pasta
1 cup cubed fontina cheese
1 1/2 cups grated asiago cheese
1/2 cup parmesan cheese
1 cup shredded provolone
fresh basil, parsley, or oregano, for serving

Baking Beginner Italian Vegetarian ...

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Preparation

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Step 1

1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.

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One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake

Ingredients

Preparation

Step 1

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