Three-Cheese Alfredo Pasta Bake with Spinach and Sundried Tomatoes

Introduction
If you love rich, creamy pasta dishes, this Three-Cheese Alfredo Pasta Bake with Spinach and Sundried Tomatoes is bound to become a new favorite. It’s a perfect blend of decadent cheeses, hearty pasta, nutritious spinach, and the intense, tangy flavor of sundried tomatoes. This recipe makes a delicious dinner for family meals or even special gatherings. Comfort food gets a gourmet upgrade in this cheesy, oven-baked delight, which is as indulgent as it is easy to prepare.

Ingredients:

For the Alfredo Sauce:

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 ½ cups grated Parmesan cheese
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg (optional, for added depth)

For the Pasta Bake:

• 1 pound penne or rigatoni pasta
• 1 ½ cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1 ½ cups fresh spinach, roughly chopped
• ½ cup sundried tomatoes, drained and chopped (if using oil-packed)
• ½ teaspoon red pepper flakes (optional, for a hint of spice)
• 1 teaspoon Italian seasoning
• ¼ cup chopped fresh basil (plus more for garnishing)
• ½ cup grated Parmesan cheese (for topping)
• Freshly cracked black pepper and salt to taste

For Garnishing:

• Fresh basil leaves
• Extra Parmesan cheese

Preparation:

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until just al dente, following the package instructions (usually 8-10 minutes).
3. Drain the pasta, reserving about 1 cup of pasta water, and set aside.

Step 2: Prepare the Alfredo Sauce

1. In a large skillet or saucepan, melt the butter over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant, but do not brown the garlic.
3. Pour in the heavy cream, stirring continuously until it comes to a gentle simmer.
4. Gradually add the grated Parmesan cheese, stirring until fully melted and smooth. The sauce should thicken slightly.
5. Season with salt, black pepper, and a pinch of nutmeg, if using. Simmer for another 2-3 minutes, then remove from heat.

Step 3: Assemble the Pasta Bake

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked pasta with the Alfredo sauce, making sure each piece is well coated.
3. Add in the chopped spinach, sundried tomatoes, Italian seasoning, and red pepper flakes, stirring until evenly distributed.
4. Fold in the ricotta cheese and half of the shredded mozzarella, ensuring the cheeses are mixed throughout.
5. Season with additional salt and pepper as needed.

Step 4: Layer and Top with Cheese

1. Transfer the pasta mixture into a greased 9×13-inch baking dish.
2. Sprinkle the remaining mozzarella and the grated Parmesan cheese evenly over the top.
3. Add a final crack of black pepper and a sprinkle of chopped fresh basil.

Step 5: Bake and Serve

1. Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
3. Let the pasta bake cool for a few minutes before serving.
4. Garnish with more fresh basil and extra Parmesan if desired.

COOKING Note:

• Make-Ahead Tip: You can prepare this pasta bake up to the assembly stage and refrigerate it (covered) for up to 24 hours before baking. When ready to serve, bake as directed, adding a few extra minutes if it’s cold from the fridge.
• Sauce Consistency: If your Alfredo sauce becomes too thick, add reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
• Sundried Tomatoes: If you prefer a more subtle tomato flavor, reduce the amount slightly, or use fresh cherry tomatoes as an alternative.

Serving Suggestions:

• Serve this dish alongside a simple green salad dressed with a light vinaigrette to cut through the richness.
• A side of garlic bread or warm crusty bread is perfect for scooping up the creamy sauce.
• For a complete Italian-inspired meal, serve with a glass of crisp white wine like a Sauvignon Blanc or Pinot Grigio.

Tips:

1. Cheese Substitutes: Feel free to experiment with different cheeses, like Gruyère or fontina, for a unique flavor profile.
2. Vegetarian Option: This dish is perfect as a vegetarian main course, but you can add grilled chicken or shrimp for a protein boost.
3. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of milk or cream to maintain the sauce’s creaminess.
4. Customizable: Add in other vegetables like sautéed mushrooms, roasted bell peppers, or artichoke hearts for more variety.

Prep Time:

20 minutes

Cooking Time:

35 minutes

Total Time:

55 minutes

Nutritional Information (per serving):

• Calories: 640
• Protein: 26g
• Sodium: 780mg

Conclusion

Three-Cheese Alfredo Pasta Bake with Spinach and Sundried Tomatoes is the epitome of comfort food with a twist of sophistication. It’s a creamy, cheesy dish that balances flavors perfectly, thanks to the freshness of the spinach and the brightness of sundried tomatoes. Whether you’re making it for a casual family dinner or a more elegant gathering, this pasta bake is guaranteed to impress. With its versatility and crowd-pleasing appeal, you’ll want to add it to your regular meal rotation!

Three-Cheese Alfredo Pasta Bake with Spinach and Sundried Tomatoes

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• Author: Imili Johnson
• Total Time: 55 minutes

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Ingredients

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For the Alfredo Sauce:

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 ½ cups grated Parmesan cheese
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg (optional, for added depth)

For the Pasta Bake:

• 1 pound penne or rigatoni pasta
• 1 ½ cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1 ½ cups fresh spinach, roughly chopped
• ½ cup sundried tomatoes, drained and chopped (if using oil-packed)
• ½ teaspoon red pepper flakes (optional, for a hint of spice)
• 1 teaspoon Italian seasoning
• ¼ cup chopped fresh basil (plus more for garnishing)
• ½ cup grated Parmesan cheese (for topping)
• Freshly cracked black pepper and salt to taste

For Garnishing:

• Fresh basil leaves
• Extra Parmesan cheese

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until just al dente, following the package instructions (usually 8-10 minutes).
3. Drain the pasta, reserving about 1 cup of pasta water, and set aside.

Step 2: Prepare the Alfredo Sauce

1. In a large skillet or saucepan, melt the butter over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant, but do not brown the garlic.
3. Pour in the heavy cream, stirring continuously until it comes to a gentle simmer.
4. Gradually add the grated Parmesan cheese, stirring until fully melted and smooth. The sauce should thicken slightly.
5. Season with salt, black pepper, and a pinch of nutmeg, if using. Simmer for another 2-3 minutes, then remove from heat.

Step 3: Assemble the Pasta Bake

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked pasta with the Alfredo sauce, making sure each piece is well coated.
3. Add in the chopped spinach, sundried tomatoes, Italian seasoning, and red pepper flakes, stirring until evenly distributed.
4. Fold in the ricotta cheese and half of the shredded mozzarella, ensuring the cheeses are mixed throughout.
5. Season with additional salt and pepper as needed.

Step 4: Layer and Top with Cheese

1. Transfer the pasta mixture into a greased 9×13-inch baking dish.
2. Sprinkle the remaining mozzarella and the grated Parmesan cheese evenly over the top.
3. Add a final crack of black pepper and a sprinkle of chopped fresh basil.

Step 5: Bake and Serve

1. Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
3. Let the pasta bake cool for a few minutes before serving.
4. Garnish with more fresh basil and extra Parmesan if desired.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 640
• Sodium: 780mg
• Protein: 26g