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Dump-and-Bake Sun Dried Tomato Pasta

A creamy sun-dried tomato pasta recipe that's ready for the oven with just 10 minutes of prep!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 people
Calories: 425 kcal
Course: Dinner
Cuisine: Italian

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.