One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake
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Half Baked Harvest · by Tieghan Gerard★ 3.8 (2596)

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

NUTRITION · PER SERVING75M COOK
CAL 24%·PRO 47%
CARBS 56G45% OF CAL
6G FIBER39G OTHER10G TOTAL SUGAR
FAT 19G35% OF CAL
10G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta baked with four cheeses, sun-dried tomatoes, and spinach in a single pan. A simple, comforting Italian dish ready in about an hour.

mainitalianpastacasserole
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Nutrition & ingredients

Ingredients

serves 8
  • 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
15M
SODIUM
703MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.