DRUNKEN SUN-DRIED TOMATO ONE DISH PASTA

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Drunken Sun-Dried Tomato One Dish Pasta image

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...

Provided by Melissa Buchanan-Smith

Categories     Casseroles

Time 1h15m

Number Of Ingredients 15

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)

Steps:

  • 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.

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