Dump-and-Bake Sun Dried Tomato Pasta
User Reviews
5.0
3 reviews
Excellent
Dump-and-Bake Sun Dried Tomato Pasta
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A creamy sun-dried tomato pasta recipe that's ready for the oven with just 10 minutes of prep!
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Ingredients
- 3 cups chicken broth or vegetable broth
- 1 (22 ounce) jar Alfredo sauce (about 1 very large 22-ounce jar or 1 ½ 15-ounce jars) (approximately 2 ½ cups total)
- 2 teaspoons minced garlic
- 1 (16 ounce) package uncooked rotini pasta
- ½ cup sundried tomatoes packed in oil, drained and coarsely chopped
- 2 cups fresh baby spinach leaves
- 1 ½ cups shredded mozzarella cheese or Italian blend cheese
- Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)
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Instructions
- Preheat oven to 425°F (220°C). In a greased 9 x 13-inch baking dish, whisk together the broth, Alfredo sauce, and garlic. Stir in the uncooked pasta and the sundried tomatoes. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; stir the pasta gently with a fork. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Stir in the spinach leaves and sprinkle the cheese over top. Bake uncovered for 5-10 more minutes (or until cheese is melted and the pasta is tender). Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
Notes
- Pick a high-quality, flavorful Alfredo sauce (or make your own). With only 7 ingredients in the casserole, each individual ingredient is very important! A delicious sauce will yield a delicious meal. I like Rao’s brand if you can find it, but any similar variety (like a 22-ounce jar of Prego) will work.
- Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
- Be careful not to overbake the casserole or the pasta will become mushy.
- Make it spicy by stirring in some crushed red pepper flakes.
- Garnish the casserole with fresh herbs like basil or parsley for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!
- See my Recipe Variations section in the post above for tips on adding chicken, herbs, and extra flavor to the dish.
Nutrition Information
Show Details
Serving
1/8 of the casserole
Calories
425kcal
(21%)
Carbohydrates
48g
(16%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Cholesterol
65mg
(22%)
Sodium
1031mg
(43%)
Potassium
322mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
894IU
(18%)
Vitamin C
9mg
(10%)
Calcium
193mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 425kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 1031mg | 43% |
| Potassium | 322mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 894IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 193mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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