- 1 (28 ounce) can whole peeled san marzano tomatoes
- 2 tablespoons tomato paste
- 1/2 cup oil-packed sun-dried tomatoes, oil drained but reserved
- 1 ( 10 ounce) package frozen spinach, thawed and squeezed of excess liquid
- 2 cloves garlic, minced or grated
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon salt and pepper or to taste
- 1/2 teaspoon red pepper flakes
- 1 cup red wine, or 1 cup chicken broth
- 1 pound rigatoni pasta
- 8 ounces fontina cheese cubed
- 1 1/2 cups asiago cheese grated
- 1/2 cup parmesan cheese grated
- 8 ounces burrata cheese
- fresh basil or parsley chopped for garnish
Preheat the oven to 375 degrees F.
Grease a 9×13 inch baking dish. Add the whole can of san marzan tomatoes, crushing the whole tomatoes with your hand. Add the tomato paste, sun-dried tomatoes + about 2 tablespoons of the oil left in the jar, thawed spinach, garlic, dried basil, dried oregano, salt, pepper, crushed red pepper, wine and 1 1/2 cups water. Give everything a good stir to combine and then add the dry pasta, fontina cheese, asiago cheese and parmesan cheese, toss everything to evenly coat. Push down gently on the pasta to get most of it under sauce.
Tightly cover the baking dish and bake for 40-45 minutes. Uncover and break the burrata cheese over top of the pasta. Bake an additional 15 to 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with parsley and or basil. Cut and serve.