Sun-Dried Tomato & Spinach Pasta Bake

I decided to try another dish by Half Baked Harvest.  This one looked delicious.

Sun-Dried Tomato & Spinach Pasta Bake

28 oz can crushed san marzano tomatoes
2 T tomato paste
1/2 cup chopped oil-packed sun-dried tomatoes oil drained, but reserved
10 oz frozen spinach - thawed and squeezed of excess liquid
2 cloves garlic - grated
1 T basil
2 tsp oregano
dash salt & pepper
dash red pepper flakes
1 cup chicken broth
1 LB rigatoni pasta
1 cup cubed fontina cheese
1 1/2 cup grated asiago cheese
1/2 cup parmesan cheese
1 cup shredded provolone

Preheat the oven to 375° F. Grease a 9x13 inch baking dish. In the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes plus 3 T of the oil left in the jar, the spinach, garlic, basil, oregano, chicken broth, and 1.5 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15-20 minutes, or until the cheese is melted and bubbly.