Drunken Sun-Dried Tomato One Dish Pasta

★★★★★ 1 Review
lissak63 avatar
By Melissa Buchanan-Smith
from Clarkston, MI

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.

Blue Ribbon Recipe

So many things we 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.

— The Test Kitchen @kitchencrew
serves 6
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients

  • 28 oz
    canned peeled roma tomatoes (can sub marzano)
  • 2 Tbsp
    tomato paste
  • 1 jar
    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)
ADVERTISEMENT

How To Make

  • 1
    Preheat to 375 degrees
  • 2
    Grease 9x13 baking dish.
  • 3
    Add pasta, mozzarella, and Parmesan cheeses.
  • 4
    Add 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.
  • 5
    Press down to ensure pasta is covered in sauce.
  • 6
    Tightly cover with foil and bake 45 minutes.
  • 7
    Uncover, add Fontina cubes and garnish.
  • 8
    Bake uncovered 15 minutes or until cheese is melted. Meat optional.
ADVERTISEMENT