Ingredients
- 1 lb Anna Rigatoni
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 can Cento Certified San Marzano Tomatoes (28 oz)
- 2 cloves Garlic, minced
- 1 cup Cento Chicken Stock
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, chopped
- 1/2 tsp Cento Oregano
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
- 1/4 tsp Cento Crushed Red Pepper
- 1 pkg Frozen Spinach, thawed and drained
- 1 cup Provolone Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 1/2 cup Asiago Cheese, grated
- 1 cup Fontina Cheese, cubed
- 2 tbsp Fresh Parsley, chopped
- 2 oz Cento Double Concentrated Tomato Paste Tube
Directions
Preheat oven to 375°F. Cook rigatoni according to package instructions until al dente, then set aside. In a large baking dish, drizzle extra virgin olive oil and combine San Marzano tomatoes, tomato paste, sun dried tomatoes, spinach, and garlic. Stir in the parsley, oregano, salt, black pepper, and red pepper flakes. Add in chicken broth, rigatoni, provolone, asiago, and fontina cheeses, mixing everything together. Sprinkle Parmesan cheese on top and bake in the oven for 20-25 minutes, or until the cheese is bubbly and the top is golden brown. Serves 4.
