One Pan Sun-Dried Tomato Pasta Bake
Easy dinner, easy clean-up!
you're making mealtime meaningful.
I love pasta, and so does my family. It’s usually quick and easy, and it’s something I know my whole family will eat, which is pretty much a miracle. However, there are only so many times I can make spaghetti and meatballs or mac and cheese. That’s why I was so excited to find this one pan pasta bake!
With sun-dried tomatoes. rigatoni, and FOUR kinds of cheese, I knew this was going to be a hit. Plus, everything bakes right there in the pan, so clean-up is a breeze! If you’re looking for an easy weeknight meal the whole family will devour, this is the one for you!
To get started on this delicious pasta dish, preheat the oven to 375° F. Grease a 9×13 inch baking dish. Then, ddd tomatoes, tomato paste, sun-dried tomatoes + 3 tablespoons of the oil left in the jar into the bottom of the prepared dish. Next, add spinach, garlic, basil, oregano, parsley, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine.
Finally, add dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle provolone evenly over top. Tightly cover the baking dish with the foil. Tip: brush the underside of the foil with oil to prevent it from sticking to the cheese.
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. This is one meal the whole family will love! See the full ingredient list and recipe below!
One Pan Sun-Dried Tomato Pasta Bake
Yield(s): Serves 6-8
15m prep time
1h cook time
you're making mealtime meaningful.
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) package frozen spinach, thawed and squeezed of excess liquid
- 3 cloves garlic, grated
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- A pinch of 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
- Salt & Pepper to taste
- Fresh basil, parsley, or oregano, for serving
Preparation
- Preheat oven to 375° F. Grease a 9x13 inch baking dish.
- Add tomatoes, tomato paste, sun-dried tomatoes + 3 tablespoons of the oil left in the jar into the bottom of the prepared dish.
- Then add spinach, garlic, basil, oregano, parsley, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine.
- Next, add ddry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle provolone evenly over top.
- Tightly cover the baking dish with the foil. Tip: brush the underside of the foil with oil to prevent it from sticking to the cheese.
- 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.
Recipe adapted from Half Baked Harvest.