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

Rigatoni pasta baked in a sun-dried tomato sauce that’s cheesy and so delicious! The secret to this one-pan pasta? Cooking the pasta in red wine. No boiling water, no extra pans! This is the perfect fall and winter dish to serve any night of the week. But is equally awesome for your next Saturday night dinner. It’s delicious and looks pretty on any table…not to mention that everyone LOVES a GOOD baked pasta. This pasta dish will be your new go-to!

It’s about this time every year, that I really lean into those recipes that I know my family will love most. The week before Thanksgiving is usually when family members begin to slowly arrive…my brothers, cousins, all the girlfriends, and a few other strays that always seem to trickle in.

This year, things are looking pretty different, just my siblings and cousins (who kind of became siblings when my aunt passed). Even though our gathering will be smaller, I still wanted to keep some of my same traditions alive. Enter this pasta. It’s one of those recipes that feeds a crowd, and definitely one of those dinners that makes everyone happy.

I love serving a simple baked pasta on everyone’s first night back home for Thanksgiving and or Christmas. I usually add a side salad and some beer bread. It’s always the perfect dinner to welcome everyone back home during the days leading up to Thanksgiving. It’s easy for me to prepare, and the perfect simple but delicious dinner. It pretty much says, “welcome home for the holidays, cozy up, and stay awhile”.

Such a cheesy line, but I’m all about cheesy these days.

Since so many of our holiday plans are different, I wanted to share a recipe that would give everyone that same feeling of comfort. Nothing really beats a home-cooked meal, but I figure if you can’t go home, why not bring a little of “home” to your kitchen.

I mean, right? Yes, yes. Of course. Thankfully this is easy to prepare, so whether you love cooking or are just a beginner in the kitchen, this is easy enough that we can all recreate it…

Hello to one pan and done.

Here are the details.

This is a pasta I’ve been making for a while now. It’s the recipe I fall back on when I’m busy and have zero time to put in any effort for dinner. Kind of what I call the effortless dinner.

You ready for this? Add every single ingredient to a large baking dish. Add water, then cover the dish and bake. No boiling water, no pots, nothing fancy at all.

Once everything is mixed up in the baking dish, simply add the water right into the dish. I know it may seem odd, but trust me, it works. Just cover with foil and bake until that cheese is bubbly. Cooking the pasta together with the sauce saves you from additional prep work and having to break out another pot. Not sure about you guys, but I am all about fewer dishes.

Easy, right? YES. But yet the outcome is DELICIOUS.

Here are some keys for success.

First, you want to use a short cut pasta for this. Since we’re cooking the pasta all together in the baking dish, the short cut is able to more evenly cook. I love using rigatoni, but you can use any short cut pasta you love!

Second, the red wine. Of course, if you don’t drink wine you can omit this and swap for chicken or vegetable broth. Make this work for you. But if you do enjoy wine, use the wine. It adds a richness that really compliments the sun-dried tomatoes within the sauce.

And that brings me to the tomatoes. I like to use a mix of crushed tomatoes and sun-dried tomatoes. The sun-dried tomatoes are KEY for adding flavor to this. You’re going to use both the tomatoes and that oil left behind in the jar. Between the herbed oil and the sweet tomatoes, you’ll get so much flavor from just one ingredient.

And lastly, the cheeses! Four types of cheese are better than one…right? Of course. I used a combination of melty fontina cheese, asiago, parmesan, and sharp provolone. ‘Tis a delicious combination, but feel free to use whatever cheese you have on hand. All cheese is good cheese.

Make-Ahead, Storage & Reheat

• Make-Ahead: Assemble up to 1 day ahead; hold back some cheese for topping just before baking. Expect slightly softer pasta after hold time.

• Fridge: Cool, then store airtight 3–4 days.

• Freeze: Freeze baked portions in flat containers for up to a few months; thaw in the fridge.

• Reheat: Cover and warm gently (oven or skillet), adding a splash of broth/milk to loosen; uncover to re-crisp the top.

FAQ:

Can I skip the wine?
Yes—use chicken or veggie broth. For a similar brightness, add a small splash of white wine vinegar or lemon to taste at the end.

Which cheeses melt best?
Low-moisture mozzarella + fontina/provolone give great pull; finish with parmesan or pecorino for salty depth. Keep any ricotta in dollops.

Will gluten-free pasta work?
It can—choose a sturdy shape and cook slightly under so it doesn’t soften too much in the oven. Let the bake rest a few minutes to set.

How do I prevent a greasy top?
Pat oil-packed tomatoes dry and measure cheese by weight if possible. If the top looks oily, rest 5–10 minutes; the sauce will re-emulsify.

And that is it. This takes only about an hour to prepare. Then you’ll have cheesy baked pasta ready for eating….and your kitchen will still be semi-clean! But even more importantly, it’s going to smell like an Italian grandma’s kitchen. It’s an amazing aroma, and trust me, this rigatoni tastes even better. Think saucy, but still heavy on the pasta, with a good amount of seasonings and herbs. The wine and tomatoes add a hearty richness, and all that cheese on top…well that’s the best part!

You see, you can’t go wrong with a baked pasta like this. My one tip? To make this dish fancy…ish, serve it topped with fried oregano and a bottle of red wine. Perfect for these long November and December nights.

Looking for other easy pasta bakes? Here are my favorites: 

One Pot 30 Minute Creamy Tomato Basil Pasta Bake

Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas

Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs

Lastly, if you make this One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!