• 4 cups rigatoni noodles
  • 1 cup spinach
  • 1 cup cherry tomatoes
  • 1 cup artichokes
  • 1 jar sundried tomato pesto
  • 1 cup mozzarella

This recipe for sun dried tomato pesto pasta came from all of the groceries we had in our pantry and fridge being tossed together in hopes that something amazing would come of it. I originally wanted to make this recipe, however when I tried to find chicken in my freezer it was magically missing and apparently there is a chicken shortage because there is none at the store either. So thus – sundried tomato pesto pasta was born, and it was actually good! Worthy enough of sharing with you guys at least.

Sundried Tomato Pesto Pasta

 

 

Ingredients

4 cups rigatoni noodles
1 cup spinach
1 cup cherry tomatoes
1 cup artichoke hearts
1 jar sundried tomato pesto
1 cup mozzarella

Directions

  1. Preheat oven to 350 degrees
  2. Boil rigatoni noodles until tender
  3. Drain noodles, stir in spinach, halved cherry tomatoes and diced artichoke hearts
  4. Mix in sundried tomato pesto
  5. Layer in a baking dish and top with shredded mozzarella
  6. Bake for 30 minutes
  7. Enjoy!

I hope you guys all enjoy this sundried tomato pesto pasta as much as we did. I was shocked it turned out so well considering I had no game plan going into it! Be sure to check out my LAST RECIPE HERE follow me on FACEBOOK for all of my lastest recipes and INSTAGRAM for all of my shenanigans. Lastly please remember to share this recipe on your social to save it for later!