Creamy Sun-Dried Tomato & Spinach Pasta Bake




Total Time: 50 mins

Prep Time: 15 mins

Cook Time: 35 mins

Yield: 4 servings

Dish Size: 2 Quart





  • 8 ounces penne pasta
  • 1 tbsp olive oil
  • 1large shallot, diced (about ½ cup)
  • 1 clove garlic, minced
  • ¼ cup diced, jarred sun-dried tomatoes in oil, plus 2 tbsp sliced, for topping
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 (15-ounce) jar Alfredo sauce
  • ½ tsp salt
  • ¼ tsp crushed red pepper flakes





  1. Preheat oven to 350 degrees.
  2. Bring a large pot of salted water to a boil, and cook pasta according to package instructions. Drain and set aside.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add the shallots and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
  4. Add pasta to a 2-quart temp-tations® baker. Add the onion mixture, diced sun-dried tomatoes, spinach, Alfredo sauce, salt, and crushed red pepper to baker. Stir to combine well.
  5. Top the casserole with sun-dried tomato slices. Cover with foil or temp-tations Lid-it® and bake for 25 minutes. Uncover and bake for 10 minutes more. Serve immediately.


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