halfbakedharvest3.8
One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake
For nights when you’re craving Italian, but need something simple and easy to prepare!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. 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.
tomato paste2 tablespoonsgarlic, grated2 clovesdried basil1 tablespoonfresh basil, parsley, or oregano, for servingdried oregano2 teaspoonsshredded provolone1 cup
Nutrition Facts
calories
473 kcal
serving Size
1 serving
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