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

INGREDIENTS

1 28 ounce can

whole peeled san marzano tomatoes

2 tbsp

tomato paste

1/2 cup

oil-packed sun-dried tomatoes, oil drained but reserved

( 10 ounce) package frozen spinach, thawed and squeezed of excess liquid

2 cloves

garlic, minced or grated

1 tbsp

dried basil

2 tsp

dried oregano

1/2 tsp

salt and pepper (or to taste)

1/2 tsp

red pepper flakes

1 cup

red wine, or 1 cup chicken broth

1 lb

rigatoni pasta

8 oz

fontina cheese (cubed)

1 1/2 cups

asiago cheese (grated)

1/2 cup

parmesan cheese (grated)

8 oz

burrata cheese

fresh basil or parsley (chopped for garnish)