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

halfbakedharvest.com

Tina

1 (28 ounce) can crushed san marzano tomatoes

2 tablespoons tomato paste

½ 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 ½ cups grated asiago cheese

½ cup parmesan cheese

1 cup shredded provolone

fresh basil, parsley, or oregano, for serving

Directions at halfbakedharvest.com

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