Baked Rigatoni with Sun Dried Tomatoes & Peas

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

Melissa Williams | Persnickety Plates

Baked Rigatoni with Sun Dried Tomatoes and Peas is a simple but comforting vegetarian meal.

No ratings yet

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Rate Recipe Save Saved!

Servings 4 -6 servings

Ingredients

 

1x2x3x

• ½ 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
• ⅓ cup shredded Italian cheese blend
• ⅓ cup shaved Parmesan
• salt & pepper

Instructions

 

• 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.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

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.

Or maybe you’ll like…
Slow Cooker Chicken Alfredo

Pesto Pasta with Peas & Sun Dried Tomatoes