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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
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Make-Ahead: Assemble up to 1 day ahead; hold back some cheese for topping just before baking. Expect slightly softer pasta after hold time.
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Fridge: Cool, then store airtight 3–4 days.
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Freeze: Freeze baked portions in flat containers for up to a few months; thaw in the fridge.
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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!
One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake
Servings: 8
Calories Per Serving: 473 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (28 ounce) can crushed san marzano tomatoes
- 2 tablespoons tomato paste
- 1/2 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 1/2 cups grated asiago cheese
- 1/2 cup parmesan cheese
- 1 cup shredded provolone
- fresh basil, parsley, or oregano, for serving
Instructions
- 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.
This post was originally published on November 19, 2020
Do you think you could add some uncooked sausage into the pasta and just increase the cooking time?
I think that will be great! I actually do not think you need to increase the cooking time and think that the time stated should cook the sausage. just be sure to check for doneness before eating. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This was good. It made a lot. I didn’t have all the cheeses called for; I subbed 1/2 parm and 1/2 mozz for the asiago, nor did I have all the fontina called for. Still the casserole was very cheesy. I added 2 tsp dried parsley with the other dried herbs. But when I make this again, I’m going to use a smaller pasta. The rigatoni is just too big.
Hey Marsha, really glad this turned out good for you! Thank you!
Hi!! I can’t wait to try this recipe! I was just wondering what the best way to prepare this ahead of time would be… I want to bring it to our Easter gathering, so I’m hoping I could make it a day in advance and either cook/re-heat on Sunday! Thank you SO much!!
HI! You can cook it and reheat! I would just cook it, but under bake it by about 15 minutes and then finish baking tomorrow. Just make sure it is warmed throughout when you serve! Hope you love this and happy Easter! 🙂
This is such a great recipe — it has become my go-to to deliver to folks who have just had new babies. Do you have thoughts on how well this would do if I made it on a Friday morning and kept it in the fridge until it is cooked for dinner on a Saturday night? Long, complicated story on how and when I’ll actually get it to a family with a new baby…
Hey Laura! I am thrilled you love this recipe! I think making it friday morning and cooking Saturday night will work great! should not be a problem, I do this with pasta dishes often. Let me know if you have questions. 🙂
Wondering…can I prepare (combine ingredients) this 5 days ahead …freeze it…thaw it…bake it!
Or cook it and then freeze it…just thaw and reheat?
Thanks!
Hi! I would freeze, thaw and then bake. I think that will be great. hope you love this! 🙂
I do not usually post comments, but this was sooooo delicious that I have to post. We had this for dinner tonight. Make this recipe, everyone! It is so easy and company worthy. We loved it! Thank you for sharing it!
Awh thank you so much! I am so happy you enjoyed this Karen!
Hey! I am going to make this for dinner! I was just wondering if I should use the liquid in the can with tomatoes or not? Thank you!
Yes, use the liquid. Hope you love this, thanks!
I’ve made this twice and loved it! I did make some modifications the second time that came out quite nicely – I sauteed half an onion and the garlic (added a third clove), then added the tomatoes, paste, and herbs. I let this simmer covered for 15-20 minutes. I then used an emulsion blender to get a nice texture. Finally, I combined all the ingredients in the baking dish, and cooked it for 30-35 minutes before adding the mozzarella instead of 30-45 (I like my pasta a bit more al dente, and found it really mushy when it was cooked for an hour total, but that’s just a personal preference)! Thanks for the great recipe!
You gotta fix the prep time, it took NO WHERE NEAR five minutes to prep.
Ugh, I am sorry! I think that was a typo. I will look over the recipe now. SORRY
I just saw this recipe pop up in a cheese lovers list of recipes and I realize I have made this half a dozen times and never yet thanked you! This is the only recipe I make that after I’ve eaten it for dinner, I continue to crave it and am tempted with left over snacking before bedtime! It’s so so delicious.
Thanks !
SO happy you love this! THANK YOU!
This recipe looks great, thanks! I don’t have a lid for my casserole dish — do you think I could cover it with aluminum foil?
Thanks! Yes, foil will work great!
Mushrooms, Kalamata Olives and artichoke hearts…. YES YES YES…. I wonder what everyone else will eat?
This looks so delicious! Any idea how well it would freeze? I would guess you would need to cook it fully prior to freezing (because of the dry pasta), then thaw and reheat to warm? Thanks!!
Thanks Allison!
I think that you are right, cook first then freeze, thaw and reheat. Should work great! Have a great weekend!
My sister and I made this dish last night accompanies by your Fresh Basil Salad with Prosciutto and berries, garlic bread, and grilled lemon chicken. I must say the pasta dish was the most takes about subject at the dinner table. Such wonderful, deep flavors from the red wine and sundered tomatoes and combo of different cheeses! Thank you so much for this simple, but delicious recipe. Will be making again soon!
This looks amazing!! I’m hoping to make it the night before and cook it the following night. Will this affect the pasta since it is uncooked? Would it be better to cook the night before and just reheat before serving? Thanks!
Hi Hannah, I think that will be fine. You may need to cook the dish just a little less if the pasta does soak up any liquid well it sits overnight. Let me know if you have any other questions, hope you love this!