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18Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 28 oz. San Marzano tomatoes (whole peeled)
- 2 Tbsp. tomato paste
- 1/2 cup oil (packed sun-dried tomatoes, oil drained but reserved)
- 10 oz. frozen spinach (thawed and squeezed of excess liquid)
- 2 cloves garlic (minced or grated)
- 1 Tbsp. dried basil
- 2 tsp. dried oregano
- 1/2 tsp. salt (and pepper or to taste)
- 1/2 tsp. red pepper flakes
- 1 cup red wine
- 1 cup red wine
- 1 cup chicken broth
- 1 lb. rigatoni pasta
- 8 oz. fontina cheese (cubed)
- 1 1/2 cups asiago cheese (grated)
- 1/2 cup Parmesan cheese (grated)
- 8 oz. burrata cheese
- fresh basil (or parsley chopped for garnish, optional)
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Reviews(1)
Karen 6 years ago
This was fabulous! I was concerned that the pasta wouldn't be cooked, but it was perfect!
And delicious, too! This recipe is a definite keeper!