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One-Pan Four Cheese Sun-Dried Tomato and Spinach Drunken Pasta Bake
  • 1 (28 ounce) can whole peeled san marzano tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup oil-packed sun-dried tomatoes, oil drained but reserved
  • 1 ( 10 ounce) package frozen spinach, thawed and squeezed of excess liquid
  • 2 cloves garlic, minced or grated
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt and pepper or to taste
  • 1/2 teaspoon red pepper flakes
  • 1 cup red wine, or 1 cup chicken broth
  • 1 pound rigatoni pasta
  • 8 ounces fontina cheese cubed
  • 1 1/2 cups asiago cheese grated
  • 1/2 cup parmesan cheese grated
  • 8 ounces burrata cheese
  • fresh basil or parsley chopped for garnish
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