Baked Rigatoni with Sun Dried Tomatoes & Peas is simple, comforting, and full of flavor.
I haven’t cooked dinner in nearly two weeks. That is mostly because I’ve been too lazy to go grocery shopping. Actually, that’s the only reason.
This pasta was really good. Better than I expected it to be. Isn’t it nice when that happens?
I don’t typically like jarred alfredo sauces, and I don’t remember buying this one, but it was very good. This dish was inspired by one I used to get from either Johnny Carino’s or Papa Vino’s, I don’t remember which. It was pasta with peas, tomatoes, bacon and grilled chicken. Since we’re not eating meat, I skipped the bacon and chicken and switched up the roma tomatoes to sun dried tomatoes. It comes together really quickly and was a great weeknight meal. I served it with a little salad.
Oh yea…my cookbook/gift card GIVEAWAY is still going on.
Baked Rigatoni with Sun Dried Tomatoes & Peas
- 1/2 pound rigatoni half of a 16 oz box
- 15 oz jar alfredo sauce I used Classico Four Cheese Alfredo
- Approx. 1 cup sun dried tomatoes half of a 6.5 oz jar, chopped*
- 1 cup frozen peas
- 1/3 cup shredded Italian cheese blend
- 1/3 cup shaved Parmesan
- salt & pepper
- Preheat oven to 350 degrees. Lightly spray an 8 x 11 pan with non-stick spray & set aside.
- Bring a large pot of salted water to boil. Add pasta to the boiling water, stirring frequently until it's cooked (I like mine al dente, Mr. likes his soft).
- While the pasta is cooking, chop up the sun dried tomatoes.
- Once the pasta is done, drain it and put it back in the pot. Add the jar of alfredo sauce (I used just shy of the whole jar - I don't like really saucy pasta), peas, shredded cheese, Parmesan cheese and tomatoes. Season with freshly ground black pepper and stir to fully combine.
- Transfer to the prepared pan and sprinkle with more shredded cheese, if desired.
- Cook for approximately 20 minutes until cheeses are melted and peas are thawed.
- Serve topped with more shaved Parmesan and pepper (if you're me).
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
*I used a jar of sun dried tomato packed in olive oil, which was around $7. My grocery store also sells “fresh” sun dried tomatoes, which are cheaper, but they’re too tangy for me. The ones packed in oil are milder, so that’s what I used.