Comments

DeniseHealthy Pecan Pie Bars 14 days ago
I look forward to trying your recipes. They look d...
 I like trying me recipes, but I'm pretty sure som...
Gloria SeguraEasy White Bean Soup 2 months ago
Sounds good
Dusty CallahanDelicious Eggplant Appetizer 3 months ago
Eggplant appetizer recipe for eggplant appetizer 
Dusty CallayDelicious Eggplant Appetizer 3 months ago
Interested in you eggplant appetizer recipe And jo...
Dear Dusty,The pleasure is all mine  
Dusty CallahanDelicious Eggplant Appetizer 4 months ago
Please continue to send easy & tasty recipes… Than...
Blossom LadyApple Pie Cookies 4 months ago
Thank you, Rita! I'm glad to know you enjoy the re...
Trust me, Carol, you'll love them! :)
Rita LeannaApple Pie Cookies 4 months ago
thank you so much for all your recipes     I love ...

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

Blossom Lady
Nov 27, 2020 01:51 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.

Ingredients:

  • 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
Like!
Add to bookmarks
Assign tags
Loading...
No comments