Sun Dried Tomato Pasta Casserole Recipes

SUN DRIED TOMATO PASTA

Sun Dried Tomato Pasta image

This easy pasta recipe for sun dried tomato pasta with chicken, spinach, Parmesan, and white wine is filling, creamy, and ready in 20 minutes!

Provided by Erin Clarke / Well Plated

Time 20m

Number Of Ingredients 13

Ingredients

8 ounces whole wheat pasta (any shape you like (recommended: bowtie or linguini))
1 tablespoon unsalted butter
1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
1 jar julienne-cut sun dried tomatoes packed in olive oil ((7 ounces) drained)
3 cloves garlic (minced)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt (plus additional for cooking the pasta)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup dry white wine ((such as Pinot Grigio) or low sodium chicken stock)
2/3 cup whipping cream
1/2 cup freshly grated Parmesan cheese (plus additional for serving)
2 cups baby spinach

Steps:

Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
Meanwhile, melt the butter in a large, deep skillet over medium heat. Once the skillet is hot, add the chicken and cook until lightly golden brown on all sides, about 3-4 minutes.
Reduce heat to medium-low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.

Nutrition Facts : ServingSize 1 (of 4), Calories 627 kcal, Carbohydrate 40 g, Protein 50 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 182 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 9 g

10-MINUTE SUN-DRIED TOMATO PASTA

10-Minute Sun-Dried Tomato Pasta image

Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 11

Ingredients

8 ounces penne pasta or short pasta of your choice
3 to 4 ounces sun-dried tomatoes, (chopped, I used our all-natural sun-dried tomatoes which are bold and flavorful)
Extra virgin olive oil
2 small shallots, (chopped)
4 large garlic cloves, (minced)
Kosher salt
½ cup whole milk
½ to ¾ cup grated Parmesan cheese, (more or less to your liking (or a vegetarian Parmesan option))
1 teaspoon dried oregano
1 teaspoon red pepper flakes or Aleppo-style pepper, (less spicy)
Fresh basil, (torn)

Steps:

Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
Finish with the torn basil and serve immediately!

Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving

SUN-DRIED TOMATO & PASTA CASSEROLE

Sun-Dried Tomato & Pasta Casserole image

Adding sun-dried tomatoes boosts the flavor of ready-made spaghetti sauce in this über-cheesy pasta casserole with Parmesan and mozzarella.

Provided by My Food and Family

Categories Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 5

Ingredients

3 cups penne pasta, uncooked
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup chopped drained oil-packed sun-dried tomatoes
3/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

Heat oven to 400ºF.
Cook pasta in large saucepan as directed on package, omitting salt. Drain; return to pan.
Add pasta sauce, Parmesan and tomatoes; mix lightly. Spoon into a 13x9-inch baking dish sprayed with cooking spray. Sprinkle with mozzarella; cover.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

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