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Creamy Dump-and-Bake Tuscan Pasta with Sun-Dried Tomatoes

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A quick and easy creamy Tuscan pasta baked with sun-dried tomatoes, cream cheese, and Parmesan, delivering a rich and comforting meal with minimal prep.

Ingredients

Scale
  • 12 ounces penne pasta, uncooked
  • 3 cups chicken broth or vegetable broth (low sodium recommended)
  • 1 cup heavy cream or half-and-half
  • 4 ounces cream cheese, softened
  • 1 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning (blend of basil, oregano, thyme)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup sun-dried tomatoes, chopped (packed in oil)
  • 2 cups fresh baby spinach leaves (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh basil leaves, chopped (optional, for garnish)
  • Extra grated Parmesan (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe baking dish, add the uncooked penne pasta. Pour in the chicken broth and heavy cream to cover the pasta.
  3. In a mixing bowl, soften the cream cheese by microwaving for 15-20 seconds if needed. Whisk it with the grated Parmesan, minced garlic, Italian seasoning, salt, and pepper until smooth. Add a splash of broth if the mixture is too thick.
  4. Pour the cream cheese mixture over the pasta and broth in the baking dish. Gently stir to distribute the sauce and pasta evenly. Toss in the chopped sun-dried tomatoes and red pepper flakes if using.
  5. Cover the dish tightly with foil to prevent the sauce from drying out during baking.
  6. Bake for 35-40 minutes, stirring halfway through to ensure even cooking. The pasta should be tender and the sauce bubbling.
  7. Remove the foil and scatter fresh spinach leaves over the top. Replace the foil and bake for another 5 minutes until the spinach wilts gently.
  8. Take off the foil and bake uncovered for an additional 5 minutes if you want a slightly crusty top.
  9. Let it rest for 5 minutes before serving to allow the sauce to thicken.

Notes

[‘Do not skip covering the dish with foil to trap steam and prevent drying out.’, ‘Use room temperature cream cheese for smooth blending.’, ‘Stir halfway through baking to prevent sticking and ensure even cooking.’, ‘Adjust liquid as needed; keep extra broth nearby.’, ‘Start checking pasta tenderness around 30 minutes to avoid overcooking.’, ‘Add fresh herbs like basil or parsley after baking for extra flavor.’, ‘Leftovers keep well refrigerated for up to 3 days; reheat gently with added broth or cream.’, ‘Can be frozen for up to 2 months; thaw overnight before reheating.’, ‘Substitute ingredients to accommodate dietary needs (dairy-free, gluten-free, vegetarian).’]

Nutrition

Keywords: Tuscan pasta, creamy pasta, dump and bake, sun-dried tomatoes, easy dinner, comfort food, baked pasta

Find it online: https://yumyep.com/creamy-dump-and-bake-tuscan-pasta-with-sun-dried-tomatoes-easy-recipe/