2Food > Four-Cheese Baked Pasta with Sun-Dried Tomatoes


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Four-Cheese Baked Pasta with Sun-Dried Tomatoes

Prep Time: 20 min.
Cook Time: 75 min.
Total Time: 95 min.
Servings: 8

What you need

1 1/2 cups grated asiago cheese (about 6 ounces)
1 28-ounce can whole plum tomatoes, crushed by hand
1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
1/2 cup chopped fresh parsley
1 head garlic
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for the baking dish
1 onion, chopped
1/2 cup grated parmesan cheese (about 1 ounce)
1 pound part-skim mozzarella cheese, cubed
8 ounces part-skim ricotta cheese
1/2 teaspoon red pepper flakes
1 pound mezzi rigatoni
4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
2 tablespoons tomato paste


How to do it

1. Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.

2. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat.

3. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes.

4. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes.

5. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes.

6. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.

7. Meanwhile, bring a large pot of salted water to a boil.

8. Add the pasta and cook as the label directs.

9. Drain, rinse under cold water and set aside.

10. Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.

11. Lightly brush a 9-by-13-inch baking dish with olive oil.

12. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss.

13. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.

14. Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes.

15. Let rest 10 minutes before serving.

16. Photograph by Justin Walker



642.84cal ( 32.14% of daily need)
24.83g ( 38.2% of daily need)
Saturated Fat
12.98g ( 81.11% of daily need)
71.94g ( 23.98% of daily need)
10.54g ( 11.71% of daily need)
61.94mg ( 20.65% of daily need)
1188.2mg ( 51.66% of daily need)
37.57g ( 75.14% of daily need)
1079.85mg ( 107.99% of daily need)
56.95µg ( 81.36% of daily need)
Vitamin K
74.11µg ( 70.58% of daily need)
689.7mg ( 68.97% of daily need)
1.26mg ( 62.97% of daily need)
12.13g ( 48.52% of daily need)
7.95mg ( 44.15% of daily need)
Vitamin C
31.98mg ( 38.77% of daily need)
Vitamin A
1745.87IU ( 34.92% of daily need)
133.59mg ( 33.4% of daily need)
Vitamin B6
0.65mg ( 32.74% of daily need)
1113.08mg ( 31.8% of daily need)
0.61mg ( 30.49% of daily need)
Vitamin B2
0.51mg ( 30.26% of daily need)
4.48mg ( 29.88% of daily need)
98.65µg ( 24.66% of daily need)
Vitamin B1
0.28mg ( 18.84% of daily need)
Vitamin B3
3.5mg ( 17.52% of daily need)
Vitamin E
2.21mg ( 14.75% of daily need)
Vitamin B12
0.84µg ( 14.08% of daily need)
Vitamin B5
1.02mg ( 10.17% of daily need)
Vitamin D
0.32µg ( 2.15% of daily need)


* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.


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