The title of this recipe says everything that is good about it. Cheese, Tomato, Wine, Spinach and pasta all baked up all ooey and gooey. It was simple to make and super tasty. I should have added more salt but I am always unsure when you have so much cheese.
- (28 ounce) can whole peeled san marzano tomatoes (can sub whatever tomatoes you may have on hand)
- 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
Preheat the oven to 375 degrees F.
Grease a 9×13 inch baking dish. Add the whole can of san marzan tomatoes, crushing the whole tomatoes with your hand. Add the tomato paste, sun-dried tomatoes + about 2 tablespoons of the oil left in the jar, thawed spinach, garlic, dried basil, dried oregano, salt, pepper, crushed red pepper, wine and 1 1/2 cups water. Give everything a good stir to combine and then add the dry pasta, fontina cheese, asiago cheese and parmesan cheese, toss everything to evenly coat. Push down gently on the pasta to get most of it under sauce.
Tightly cover the baking dish and bake for 40-45 minutes. Uncover and break the burrata cheese over top of the pasta. Bake an additional 15 to 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with parsley and or basil. Cut and serve.