This unique and hearty bake combines the rich, savory flavors of sardines with a creamy base, creating a meal that's not only satisfying but also incredibly easy to prepare.
Ingredients
Scale:
2 cans of sardines in olive oil (approximately 4.5 oz each)
Preheat your oven to 350°F (175°C). This ensures even cooking and helps the top get crispy.
In a large pot of boiling salted water, cook the penne or rigatoni according to package instructions until al dente. This usually takes about 8-10 minutes. Drain and set aside, ensuring not to rinse off the starch that helps the sauce adhere.
Open the cans of sardines, drain excess oil, and place them in a mixing bowl. Add lemon juice, garlic powder, salt, and pepper. Gently mix to combine, being careful to keep some sardines in larger pieces for texture.
In another bowl, whisk together the heavy cream, cream cheese, Parmesan cheese, dill, and oregano until smooth, which should take about 2-3 minutes. Ensure there are no lumps for a velvety sauce.
In a large mixing bowl, combine the cooked pasta, spinach, cherry tomatoes, sardine mixture, and creamy sauce. Stir until everything is well coated, ensuring even distribution of the sardines and sauce throughout.
Pour the mixture into a greased baking dish (about 9x13 inches). Spread it evenly to promote uniform cooking.
In a small bowl, mix breadcrumbs with olive oil and sprinkle over the pasta mixture. Top with additional Parmesan cheese if desired, aiming for an even layer to ensure a crispy finish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling. The edges should be slightly caramelized for added flavor.
Remove from the oven and let cool for a few minutes before serving.
