Creamy & Cheesy: Marry Me Pasta Bake with Sundried Tomatoes

The Magic of “Marry Me” Flavors The “Marry Me” trend started with chicken, but it truly shines when paired with pasta. The combination of heavy cream, salty parmesan, tangy sundried tomatoes, and a kick of red pepper flakes creates a sauce that is incredibly rich and addictive. By baking it with spaghetti and a thick layer of mozzarella, you get those irresistible crispy edges and a gooey, cheesy center.

The Recipe

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Servings: 6–8 people

Ingredients

• The Pasta: 1 lb spaghetti (cooked slightly under al dente).

• The Creamy Sauce: 2 tbsp butter, 3 cloves garlic (minced), 1 cup heavy cream, ½ cup chicken broth, and ½ cup sundried tomatoes (chopped).

• The Seasoning: 1 tsp dried oregano, ½ tsp red pepper flakes (adjust to your heat preference), and fresh basil for garnish.

• The Cheese: 1 cup freshly grated Parmesan and 2 cups shredded mozzarella.

• The Protein (Optional): Many love adding 2 cups of cooked, shredded rotisserie chicken to make it a fuller meal.

Simple Steps

1. Prep the Pasta: Boil your spaghetti in salted water for 2 minutes less than the package instructions. It will finish cooking in the oven, so keeping it firm now prevents it from getting mushy later.

2. Sauté the Aromatics: In a large skillet or pot, melt the butter over medium heat. Add the garlic and sauté for about a minute until fragrant.

3. Build the Sauce: Stir in the chicken broth, heavy cream, parmesan, and sundried tomatoes. Let it simmer for a few minutes until the sauce begins to thicken slightly. Stir in the oregano and red pepper flakes.

4. Combine: Toss the cooked spaghetti (and chicken, if using) into the sauce until every strand is beautifully coated.

5. Assemble & Bake: Pour the mixture into a 9×13-inch baking dish. Top with a generous layer of mozzarella cheese. Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and bubbling with golden spots.

6. The Final Touch: Garnish with fresh basil before serving to add a pop of brightness to the rich sauce.

Pro Tips for Success

• Sundried Tomato Oil: Use a teaspoon of the oil from the sundried tomato jar to sauté your garlic for even more intense flavor.

• Fresh Grated Cheese: Always grate your own parmesan and mozzarella if possible. Pre-shredded cheeses are coated in potato starch to prevent clumping, which can keep your sauce from being perfectly smooth.

• Make it Ahead: You can assemble the dish a few hours in advance, cover it, and keep it in the fridge. Just add an extra 5–10 minutes to the baking time if you are cooking it straight from the cold.