Drunken Sun-Dried Tomato One Dish Pasta

Melissa Buchanan-Smith

By
@lissak63

The smells are fabulous and only one dish to clean. I prefer this meatless. There is a picture with a spicy meatball for my husband.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
So many things I loved about this recipe! This is a great meatless dish that you can easily add your favorite meat. It's full of great Italian flavors with a little bit of a bite from the red pepper flakes. The different cheeses not only give this dish a yummy flavor but also a great aroma while baking. The combination of tomatoes and spinach in the sauce is so good. This pasta is not only flavorful but super easy to throw together. This is a great weeknight dinner or great to bring to a potluck.

Ingredients

28 oz
canned peeled roma tomatoes (can sub marzano)
2 Tbsp
tomato paste
1 jar(s)
sun-dried tomatoes; in oil
6-8 oz
frozen spinach; drained
2 clove
fresh garlic; minced
1 Tbsp
basil, fresh
2 tsp
dried oregano
1/2 tsp
each; salt,pepper and red pepper flakes
1/2 c
red wine
1 c
chicken broth
1 1/2 c
Asiago shredded
1/2 c
each - Parmesan, grated; mozzarella, shredded
8 oz
Fontina cheese; cubed
fresh basil for garnish (optional)
1 lb
uncooked rigatoni (any tubular pasta)

Step-By-Step

1Preheat to 375 degrees
2Grease 9x13 baking dish.
3Add pasta, mozzarella, and Parmesan cheeses.
4Add all ingredients except garnish and Fontina. Stir.

Note: I placed sauce ingredients in mixing bowl and placed in fridge until I was ready to make dinner.
5Press down to ensure pasta is covered in sauce.
6Tightly cover with foil and bake 45 minutes.
7Uncover, add Fontina cubes and garnish.
8Bake uncovered 15 minutes or until cheese is melted.

Meat optional.

About this Recipe

Course/Dish: Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids