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One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake…for nights when you’re craving Italian, but also need something simple and easy to prepare. 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!

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

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.

overhead prep photo of One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake before baking

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.

side angled photo of One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake before baking

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.

side angled photo of One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake being pulled up out of the baking dish

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.

overhead close up photo of One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake

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.

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

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.

photo of One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake in serving bowl with fork

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

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Calories Per Serving: 409 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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.

overhead horizontal photo of One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake

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Comments

    1. Hey Donni,
      Sure, I think sausage would work well for you here. I hope you love this dish, please let me know if you give it a try! xTieghan

  1. 5 stars
    This recipe was a big hit at our latest gathering. Would make time and time again for its simplicity and flavour.

    1. Hey Elenor,
      Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan

  2. 5 stars
    We love this one! Adding it to the weeknight dinner rotation. I added a little more cheese to the top the second time 🙂 Would love to try with fresh spinach next time but the frozen is so darn easy. I like that you get a somewhat “meaty” feeling to the dish with the sun dried tomatoes.

      1. Hey Judith,
        I like to use chopped spinach. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

    1. Hey there,
      Sure, any cooked meat will work well here. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  3. 5 stars
    I made this tonight and oh my gosh!! It’s the best and easiest dinner we’ve had in awhile! It was the perfect size for my family of 6. Thank you for sharing this recipe with us!

    1. Hey Haley,
      Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan

    1. Hey Amanda,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  4. 5 stars
    Firstly this recipe is amazing – loved by my whole family. Has anyone tried pre-cooking and reheating? Thinking it would be a good camping meal.

    Thanks!
    Kristy

    1. Hey Kristy,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. I would assemble up until the point of baking, cover and keep in the fridge or freezer until you are ready to bake. Happy Weekend! xTieghan

  5. 5 stars
    I’ve made this a couple of times my family loves it. If I add sausage or chicken when would I add? Do I cook them first?

    1. Hey Sue,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! I would add the cooked meat to the dish before baking. xTieghan

  6. Probably a top favorite of all time!! I make about 3 HBH recipes a week, and I love all of them but this one wowed us. So good!

    1. Hey Olivia,
      Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan

    1. Hey Dianne,
      Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Cathy,
      Sure, fresh spinach would also work here. I would sauté it first to release any extra liquids. I hope you love this dish, please let me know if you give it a try! xTieghan

  7. 4 stars
    Made this for dinner tonight and it is very tasty but in order for the noodles to cook completely I had to add at least another cup of water and cook it another 30+ minutes. I also added sliced raw zucchini on the bottom of the pan which was a nice addition.

    1. Hey Bernadette,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan

  8. Made this a couple of weeks again and this is my forever weeknight staple! I have made it now with brown rice noodles and quinoa noodles and turns out fantastic!

  9. I love this recipe but prefer the version with burrata on top just because it’s SO delicious. Thanks for all your recipes, though; they are all amazing.

    1. Hey Joeanne,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  10. Can I prepare this in the afternoon and put it in the fridge before baking it later in the evening? Would love to have it all ready before my kids all get home so it’s easy to just pop it in the oven later on!

    1. Hey Hannah,
      Yes, totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. 5 stars
    We loved this dish. It did take quite a bit longer for the pasta to cook then what the directions stated. . I would love to adapt it for an InstaPot.

  12. Your recipes are all fabulous, last night I made your sheet pan salmon dish-and so flavorful! My question is what GF pasta do you think could work in this 4 cheese pasta bake? My daughter is GF but none of he rest of us are, should I make a small one for her and reg for us or do you have a GF go to Pasta? It is going to be a very cold snowy NY day tomorrow and this dish sounds perfect.

    Thank you,
    KK

    1. Hey Karen,
      I would use her fave GF pasta or you could totally do a small batch for your daughter and a regular size for everyone else! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Cynthia,
      Yes, you can use fresh spinach, I would sauté it and then drain the liquid and follow the recipe as is:) I hope you love the pasta! xTieghan

    1. Hey Mary,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  13. 5 stars
    A friend made this when I was over for dinner one evening and I loved it. She told me where to find the recipe and I made it a few weeks ago and still loved it! My husband said it was quite yummy but wanted meat in it, go figure..the chicken I had on the side apparently wasn’t enough meat for him . Got any protein suggestions to add to the recipe? I feel like I could add almost any pull apart meat or browned Italian sausage…thanks!!

    1. Hey Jen,
      I am thrilled that you enjoyed the recipe, thanks for making it! Italian sausage would work well here. I hope you have an awesome weekend:) xTieghan

  14. 3 stars
    Sadly this was not a great success with my family. I knew that I should have cooked the noddles separately, of course, but I followed the recipe and not-to-my-surprise, the noodles were uncooked and hard. Some noodles at the bottom were alright but it wasn’t a lot. Should have listened to my gut and cooked the noddles separately.

    1. Hey Felishia,
      So sorry you had issues with this recipe. Was there anything you adjusted? I have never had issues with the noodles not cooking. Please let me know how I can help! Happy Holidays! xTieghan

    1. Hey Melissa,
      I haven’t tested this with brown rice noodles, but I like GF noodles would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Caleigh,
      Sure you could do that! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Amy,
      Sorry I no longer have the original version:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Peggy,
      Yes, you can but I would cook the spinach and drain first. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Tara,
      Yes, you can use fresh spinach but I would cook it down and drain it first. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan

  15. 5 stars
    AMAZING recipe. Still cannot believe how simple it was to put together. This was my first time using sundried tomatoes and they added such incredible flavor. Have been eating leftovers for 3 days and still looking forward to each serving 🙂

  16. Looks really deli! Would cook this for my family on my birthday. Do you have any suggestions on what appetiser and dessert should I serve with this pasta?
    Would love to hear from you!

  17. 5 stars
    I followed the recipe exactly and it turned out PERFECTLY! The pasta was cooked to perfection and flavor was amazing. This will be our new go-to pasta bake for the family!

  18. I just made this and followed the recipe exactly….my rigatoni did not even come close to being fully submerge-able. There didn’t seem to be enough liquid. At least half was sitting fully above any liquid. Any ideas why this could be? Or is this ok?

    I added a cup and a half of broth, it’s in the oven now….hoping it comes out good :))))

    1. Hey Caroline,
      Sorry you had issues with the recipe. If you followed the measurements as is, you should have plenty of liquid to cook the pasta, you do need to stir the noodles into the liquid. I hope this helps! Happy Holidays! xTieghan

  19. I’ve made this recipe several times, and I feel like you have changed it up a bit. Didn’t a previous version have fresh mozzarella or burrata cheese? I know something is different with this recipe, I just can’t be certain what it is. I do know I didn’t use provolone cheese when making this recipe before?

    1. Hey Gloria,
      Yes, I have adjusted the recipe. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  20. I am trying to make this recipe again, and I think you have changed the recipe? Did you not use burrata or fresh mozzarella in an earler version of this recipe?

    1. Hey Gloria,
      Yes, this recipe has been updated. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  21. 3 stars
    Mine came out pretty dry, unfortunately. I also thought the frozen spinach was clumpy and tasteless. Would much prefer fresh spinach. In order to eat leftovers, we’re having to add store bought pasta sauce because it’s so dry. Bummer.

  22. 5 stars
    Made this for family before thanksgiving and it was wonderful! Spinach wasn’t thawed so we left it out–who needs veggies anyway lol. Very impressed with this recipe and making it again for a little Christmas get together.

    1. Hey Ashlyn,
      You could assemble this ahead of time and freeze and then bake from frozen. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

  23. 1 star
    I was so excited to make this last night but sad to say it was a flop. It was so bad that we dumped it and had to order takeout and I’ve never done that for any recipe. The pasta did not cook well, was still hard. And the acidity of the tomatoes and paste were not mellowed enough with just the hour of cooking. It was quite awful. The flavors just did not come together. The cheese was good. Sorry but this was a disappointment.

    1. Hi Sandy! I am really sorry to hear that! Is there anything that went wrong while making this? I would love to help! xTieghan

    1. Hey Swede,
      Yes but you will want to cook it down and drain first. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  24. 5 stars
    I was a little skeptical about throwing everything, including the uncooked pasta, into the casserole dish. However, this dish was absolutely amazing and perfect. My hubby and stepson had seconds, repeatedly told me how good it was, and said, “this is a keeper!” Hubby has celiac and I used gluten free penne and it came out perfect – couldn’t tell it was GF. It’s always hard to get GF pasta cooked just right when boiling it. I think cooking it in the delicious broth really made all the difference. I used the cheese I had on hand – mozzarella, asiago, Reggiano parmesan, and Drunken Goat. Thinking about making it with sausage next time. Thank you for this recipe!

  25. 5 stars
    Just made this for the family. It was delicious! Thanks, Tieghan for a new addition to the dinner rotation. You can’t go wrong with 4 cheeses and sun-dried tomatoes! I love your site and your Instagram posts – my favorite recipe blogger for sure! Happy Thanksgiving – wish we had snow in Tennessee!

  26. 5 stars
    This was so easy and delicious!!! I didn’t use Asiago because I have picky eaters so I used a mix of mozzarella and provolone. Also used chicken stock instead of red wine! Will definitely be making this again and trying with the red wine next time. Thank you!

  27. 5 stars
    Thank you for sharing another scrumptious pasta dish, Tiegan! After reading reviews I was a bit nervous about my pasta thoroughly cooking without boiling first, so I used penne instead of rigatoni, and cooked an additional 10 minutes covered. The pasta was fully cooked and did not taste starchy. I did find that it quickly soaked up the sauce after uncovering and continuing to bake, so next time (and there will be a next time!) I will leave covered a bit longer before removing the foil. Or may just bake it covered for the entirety. So many delicious flavors, even with no meat. My family raved. Outstanding!

  28. 5 stars
    This recipe was so fantastic! Made it for a Saturday night Italian night and it blew my socks off. I cant believe how well the pasta cooked – and you really could tell the difference with the wine addition. So rich and delicious – perfect for a rainy Saturday night. I made a few slight changes – I added Cooked Italian sausage to the dish. And I’m gluten free so I used Red lentil pasta which was still so delicious and still cooked perfectly. Will definitely be making this again!

  29. 5 stars
    I made this tonight and it was delicious! I used Cabernet Sauvignon and the sauce was very rich and satisfying for a fall night. It’s a great pasta bake, it’s cheesy and saucy and perfectly complemented by a glass of red wine!. I thought I put in a good amount of salt and red pepper flakes but would add more of each next time. Not the recipe’s fault though! Thanks Tieghan!

  30. 5 stars
    One of my favorite meals. It’s so good and super easy to make. I absolutely love that you literally put everything in one pan and bake it. Perfect for a cool night where you just want to cozy up and not spend tons of time making dinner.

  31. Hi Tieghan! I absolutely LOVE all your recipes and even though I’ve never commented on here before, I literally make your recipes almost every night and they are always an absolute WINNER! (Still building up the courage to post a photo one day 😉 )
    I’m planning on making this recipe tonight and wanted to know if I could substitute the sundried tomatoes for some fire roasted peppers?
    Also, I find this comment section SO helpful even from people who haven’t yet made the dish, as they often ask questions that I have and your responses are always great! Thank you!! xx

    1. Hey Laura,
      Thank you so very much for following along and trying the recipes! I think fire roasted peppers would be great here! I hope you love the recipe, Happy Thanksgiving! xTieghan

  32. 2 stars
    I thought I followed the recipe but my pasta was totally uncooked and dry and crunchy? I’ve just put it back the oven with another 2 cups of water, hoping to salvage it, but maybe we’ll end up having leftovers tonight.
    Looks like a great idea but mine needed waaaay more liquid.

  33. 5 stars
    This was delicious!!! My husband made it and watch the video of the red wine pour- so he kept pouring!! Lol more than the 1 cup recommended. Nonetheless less- delicious!

  34. Could you assemble and refrigerate overnight? Or would you recommend cooking it the day before and reheating?

  35. If you want to add ground chicken or Turkey should you cook it first and then put it together in the pan or uncooked all together?

    1. Hey Emily,
      Yes, you will want to cook first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  36. 2 stars
    The pasta didn’t cook thoroughly and the whole texture was off. It was pasty. Also, we felt the wine and sun dried tomatoes overpowered the dish. Great idea but we will change up the recipe by cooking the pasta separately, eliminating the sun dried tomatoes, and cooking the sauce to mellow out the flavors before assembly and a final bake to melt the cheeses.

    1. Hi Janet! I am sorry this did not turn out as expected. Is there anything that changed while making this recipe? I would love to help! xTieghan

  37. Hi Tieghan. This looks delicious. Going to make this today. I only have fresh baby spinach. Can I sub that for frozen?

    1. Hey Barbara,
      Yes that would be fine to use but you will need too cook it down and drain the liquid first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Ellie,
      Yes that would be fine to do, just add it cooked:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  38. 5 stars
    Absolutely fantastic! I did make a few changes (no spinach; less cheese; less oil; 1/2 c wine, 1.2 c. chicken broth), but it came out great! Love this easy recipe!

    1. Hey Tiffany,
      I like to use a Cabernet Sauvignon. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. I made this last night and it was delicious! It took a little longer for the pasta to cook, probably an extra ten minutes before removing the foil. I used steamed beet tops instead of spinach. The red wine really makes this dish! Thanks!

  40. 5 stars
    Looks divine. I’m confused.in your directions you mention to add water, but I don’t see it listed in the ingredients. I want to make this tonight. Do I add the wine and water?

    1. Hey there,
      Yes, water and wine as listed in step 2:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  41. Hey! I have cooked a ton of your recipes and liked most but huge fail on this one. The pasta was still very hard and not cooked!! I cooked for longer than the required time! Pretty bummed especially since I have a very hungry 1 and 3 year old.

    1. Hi Erin! I am sorry about that! Is there anything that could have gone wrong while making this? I would love to help! xTieghan

    1. Hey Christine,
      You could use kale or just omit:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  42. Can I use fresh spinach instead of frozen spinach? If not no problem. But if yes, how much fresh spinach would I need?
    Thank you! Can’t wait to make this ❤️

    1. Hey Casey,
      I would use about 2 cups of fresh spinach, but you will want to cook it down to release the liquids first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Angie,
      Yes, totally fine to use GF pasta. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. If this seems too cheesy for family – how much can we decrease it by and which cheeses would you cut and by how much?

    1. Hey Natalie,
      I would adjust the cheese to your liking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  44. Hi! Can I make on a Sunday and then warm up on Monday? Should I put together but wait to cook on Monday or cook it all keep covered in foil and cook the last 15-20 mins on Monday. Thanks!

    1. Hey Amy,
      Yes, I would complete up until baking and then bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  45. You mention adding water after it us all mixed together but don’t mention water in the recipe. How much water?

    1. Hey Gayle,
      As noted in step 2, you will add 1 1/2 cups of water. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  46. Looks perfect for a cozy night in! Question, if I want to add beef or sausage to this, should I cook that first or will everything cook if I throw everything in at once? Thank you!

    1. Hey Paulette,
      I would go ahead and cook your meat first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey JoAnn,
      You could definitely use a GF pasta in this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sandy,
      This is an old recipe that I updated. You can go ahead and follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  47. Maybe you separate wishful comments from actual recipe comments? If I’m going to make this I would prefer to read reviews from people who have actually made/eaten this…

  48. Hi Tieghan,

    This looks delicious and I want to make it this week for dinner. We only have fresh baby spinach in the house – do you think it will work? How much should I use? Thanks again. Your recipes are all I will make for the holidays now.

    Warmly,
    Nicole

    1. Hey Nicole,
      Yes, totally fine to use, I would cook it down and drain first! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Fran,
      The old recipe called for some other ingredients, the recipe that is posted in new and improved so just follow it as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kara,
      You are using wine and water. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  49. 5 stars
    This was absolutely delicious! My mom and i were wondering if the pasta would actually cook and it was perfect! I made this dish for my sister that is vegetarian and she loved it! I alsi added Montreal smoked meat on another batch for the rest if rhw family and it waa delicious! Thank you so much, im definitely keeping this one!

    1. Hi Brooke,
      Red wine or beef both would be best! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. This recipe is so easy and scrumptious. My husband DEVOURED it and said it was the best thing I’ve cooked him! Lol!

    This is also the first comment I’ve ever posted on a chefs website so you KNOW it’s good!!

  51. You list burrata cheese in your ingredients but you did not explain how to use it in the instructions. What is burrata cheese? How did you use it in this recipe? Did you mix it in with the other cheeses?

    1. Hi Sue! The burrata is in the last step of the recipe. “Uncover and break the burrata cheese over top of the pasta.” You put it in before baking for another 15-20 minutes. It is the white cheese on top of the dish! Please let me know if you have any other questions! xTieghan

    1. Hi Laura,
      Yes, I would recommend doing everything up until baking and just freeze as is. I hope you love the recipe. Please let me know if you have any other questions! xTieghan

  52. 5 stars
    I followed this recipe almost 100%. I couldn’t find Burrata cheese, so I used mozzarella cheese instead. Cheese, cheese, and more cheese… My husband and I absolutely loved it.

  53. 5 stars
    Wow, this was absolutely amazing!! Definitely making it again. I think I’m going to leave out the salt next time. It was just a little salty to me. Had to cook extra 10 minutes for the noodles to get softer. Perfect recipe! Excited to try more of your recipes ?

  54. 1 star
    This recipe is terrible. The noodles came out crunchy. I added another cup of water. Let’s hope the noodles cook. Wish me luck.

  55. 5 stars
    I plan on making this past dish for a gathering of my favorite ladies, so i wanted to preview it prior. I made it for my husband and sent 1/2 home with our daughter for their honest review.
    I can say i made it exactly to the recipe and it was very delicious. One of my friends is a vegetarian and finding things i like that is vegetarian can be challenging.

    i definitely recommend it!!

    1. Thank you so much Dana! I am so glad to hear this turned out so well for you! I hope all of your favorite ladies love this as well! xTieghan

    1. Hi Danielle! Yes, you can assemble the pasta the before, then bake it off before serving. That works well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  56. 5 stars
    YES! AMAZING. I am a vegetarian eater with a picky meat eater boyfriend and we both devoured this. So good and easy to make! I like pasta a bit saucier so I added a little extra water and wine. Thank you for a new go-to meal for the in-laws!

  57. This looks delicious BUTI have scrolled down your comments and have found NO-ONE who has made it.
    Usually when you go to comments you are looking for how it was when it was finished. We all know it looks good, but is it GOOD?

    1. Hi June! A lot of people comment about the photos or how they would love to make the recipe! Sorry no one has made it in the comments yet, but I think it is delicious! I hope you try it!

  58. Did you ever calculate the cost of the cheese needed in this recipe? It sound very good but I am worried about the cost of the whole dish?. I look at your other recipes and you seem very good at cooking.

  59. 3 stars
    The flavor was really good, but the service rigatoni should have been cooked prior to baking because following the recipe I found it too chewy and starchy. (Had the rigatoni been partially cooked the dish would’ve been amazing. Also, I decided to use fresh spinach instead of frozen, and I am glad I did!

  60. 5 stars
    Skeptical about using dry pasta but this was by far, the easiest and yummiest pasta. It took me an extra 29 minutes in the oven. Glad I tried this. Will make it again. The burrata made it extra special.

  61. I want to take this to a friend in need. Would you bake it all and then freeze to take? Or leave cheese off and freeze, then they can bake and add cheese?

    1. HI! I would bake, then freeze! That should be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  62. How well does this recipe reheat? I’d like to make it one day and then actually serve it the next day because I do not have a full hour ahead of time on the eating day to bake it. Thanks!

    1. HI! Leftovers are great! I recommend reheating at 325, cover for 15-20 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! Yes, i recommend omitting the water from the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  63. 5 stars
    I make this pasta monthly! I love it! Sometimes I add italian sausage and or Kalamata olives too. So versatile! Love it! Thank you. I have to say I make many of your recipes. Half baked harvest is definately on of my go-tos for great and creative recipes.

    1. 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! 🙂

  64. 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.

  65. 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!!

    1. 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! 🙂

  66. 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…

    1. 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. 🙂

  67. 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!

  68. 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!

  69. 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!

  70. 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!

  71. 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 !

  72. 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?

  73. 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!!

    1. Thanks Allison!

      I think that you are right, cook first then freeze, thaw and reheat. Should work great! Have a great weekend!

  74. 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!

  75. 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!

    1. 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!

  76. Hi! This looks fabulous and I would love to make it, however, I do not have a pan like that. Is there anything else I could use? Thanks!

    1. Hey Alexandra! Any pan you have will work, just make sure it has some sides, so the oil does not drip into the oven. Does that help you??

  77. I would like to add chicken to this dish. Do you think it would be a good mix? And do you think I should omit anything if I add chicken. Love the ingredients in this dish!

  78. i think the end result would be better if the pasta was boiled for 5 minutes before adding it to the rest of the ingredients

  79. I made this dish last night for a family gathering, and it was a HUGE hit! It came out perfectly – it held together so well and the flavors were amazing. Thank you for posting it!

  80. This looks, smells and tastes delish, but it did take quite a lot longer for the pasta to cook than the bake time as written in the recipe. Good recipe! I added marinated artichokes. 🙂

  81. Last Christmas Eve I made your lasagna and it was a huge hit. This year I was going to cook a turkey, but I think I am throwing it out the window to make this pasta. I think it will go over great!

  82. What do you think about adding some eggs on the top later on in the cooking process? I just love some baked eggs with cheese & tomato!

  83. Have you always written your own recipes? i love to cook, but I’m always worried it will be bad, so I tend to just follow recipes. Also I don’t know how people come up with some of this stuff, I can’t create like that….At least I haven’t been able to. Looking forward to making this and half of your other recipes soon. Your ramen dish is on the menu for tomorrow night!

    1. No always, but I love changing things up…it does not always end well. Thanks for the kind words and I hope you love the ramen!

  84. OMG Tieghan this looks ruddy AMAZING. Love that it’s a one-pan meal too! Absolutely gorgeous 🙂

  85. This looks delicious! Definitely trying this week. In terms of countertops, all types will stain if not taken care of properly. Yes marble can be a little more prone, but just make sure you get the right sealant and use it every couple of months. And try to wipe that pomegranate juice up right away 😉 (or turmeric for that matter!)

  86. Love reading about your progress on your place! Excited to see pictures! Oh, am totally going to make this pasta dish!

  87. Sorry to hear you’re sick! I had something similar last week and it just drains you! But this pasta looks gorgeous and so so delicious. I am on a total kick of cooking with red wine so I love it! Hope you feel better lady 🙂

  88. So I don’t like chunky sause, how about if I put everything except cheese and pasta in my blender and make it somewhat smoother and then follow the receipe, what do you think?

  89. Gosh this dish looks amazing. I can only imagine how flavorful it is. I’m gonna have to try this recipe.

  90. This looks so delicious – all that cheese!! I dream of having marble counter tops too but my husband is totally against it as I am super messy and don’t clean the kitchen until night!!

  91. I totally adore burrata, it’s like the best thing ever! Add that to pasta and I feel like in heaven already. Feel better and I can’t wait to see the marble. Pasta, pomegranates and chocolate do sound amazing.

  92. I am giving you a virtual big five over this!! Drunken pasta is my kind of pasta :). Can’t wait to see your marble counters!

  93. That looks and sounds amazing, can’t believe you chuck the pasta in uncooked, great idea, I must try this!

  94. Marble is wonderful. Also I’m noticing more and more soapstone counters in articles about chef’s home kitchens. It’s black with a few random white veins running through it. I love it that you consider burrata a pantry item. Feel better soon. Great pasta recipe.

  95. Sorta flipping out all the deliciousness here! Every flavor I love. I am adding this to our dinner menu ASAP!

  96. Nooooo, DON’T DO MARBLE!!!!!!! It stains soooo easily, it’s a nightmare. I replaced all my marble counters
    with granite, and it’s a thousand times better!

  97. Oh I love one dish pasta bakes! This looks fantastic and kind of reminds me of your Dads’ Friday night pasta bake which is delicious!
    Love this!

  98. I love marble. Love, love, love it! (I don’t have it now–apartment rental). I have heard it stains really easily though (I think it depends on how careful you are). There are some other types of stone, some variations of granite and silestone that are supposed to look like marble! Maybe check out Houzz.com? Either way, I’m sure you will love it!

  99. This looks beyond good. I’ve never tried sun-dried tomatoes, but I really want to (If only they weren’t so expensive).
    I have the same spirit as you in the fruit category. I eat TONS of fruit!! Fruit is God’s gift to us. He just grows it right out of the ground for us!

  100. Dang, Tieghan! This looks so comforting! You have me craving pasta, and that NEVER happens! Also, I 100% support your decision for marble counter tops! They will photograph, beautifully and are seriously timeless! Every time you mention “the barn” I get more and more excited for you! Can’t wait to see the finished product!

  101. Even my pasta free home loves this dish! Thinking of butternut squash as a sub since it loves Burrata and Trader Joe has it always! Any fresh mozzarella will work! Great flavor combo T! Is that a burn on your arm?

    1. Thank you so much! And yes, my hand and forearms are burned like crazy. I am the worst with hot pot and pans. My hands have become immune.

  102. Yum!! Love each and every one of your recipes! Especially the vegetarian ones. Question – if we can’t find burrata cheese, what to use?

    1. THANK YOU! I would use mozzarella or ricotta. Whatever you like more or use more.

      Thanks again and I hope you love this pasta!

  103. I’m sitting here wondering why I’ve never made a pasta bake. I know, crazy right? This looks incredible Tieghan! Oh, and I hope you feel better soon, sorry you’re sick.

  104. I love marble counter tops! I’m a super messy cook too, they’d be pink in no time in my kitchen 😀 the recipe? You had me at four cheese. Love it!

  105. This just looks wonderful!!
    OK I could eat dinner for breakfast right now.
    The pictures are great–but then I do love my pasta.

  106. Oh hoo.. Looks soo comforting. It’s raining now in my home, Bandung, Indonesia. This recipe is simply perfect for this kind of weather.

  107. Last night’s dinner wasn’t exactly cheese-less, what with the ricotta in the pancakes. Not that I’m complaining! There’s always room for more (and more) cheese. And this pasta looks utterly, ridiculously scrumptious!

    1. Oh my gosh, you are so right! I cannot believe I forgot about the ricotta. I guess I cannot be without cheese for even on dinner. ha!
      Thanks Hilary!