Dear Sandra, you will find it following the link i...
SandraSourdough Pita Bread 6 days ago
What is the Sourdough Starter Recipe please
And taste delicious :)
DorothyRaspberry Muffins 28 days ago
they all look great
The pleasure is mine, Jeri :)
JeriPineapple Fried Rice 1 month ago
thank u for the recipes
Blossom LadyCarrots en Croûte 2 months ago
Thank you, Karol!I also try to follow the healthy ...
Thank you, Jeanne :)I'm here for you!
Emilieann LingleChile Crisp-Glazed Bacon Bites 2 months ago
I would like all the receipts shown hear today.  I...
Karol BCarrots en Croûte 2 months ago
I love new recipes! I'm interested in low sugar, l...

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

Blossom Lady
Nov 27, 2020 02:51 PM
One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake

One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake…for nights when you’re craving Italian, but also need something simple and easy to prepare. Rigatoni pasta baked in a sun-dried tomato sauce that’s cheesy and so delicious! The secret to this one-pan pasta? Cooking the pasta in red wine. No boiling water, no extra pans! This is the perfect fall and winter dish to serve any night of the week. But it is equally awesome for your next Sunday night dinner. It’s delicious and looks pretty on any table…not to mention that everyone loves a good baked pasta. This pasta dish will be your new go-to!

I usually add a side salad and some beer bread. It’s always the perfect dinner to welcome everyone back home during the days leading up to Thanksgiving. It’s easy for me to prepare, and the perfect simple but delicious dinner. Perfect for these long November and December nights.


  • 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
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Add to bookmarks
Assign tags
No comments