Name: Sun-Dried Tomato Baked Mac with Mozzarella Pulls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 8 ounces elbow macaroni (the perfect pasta shape to hold onto the sauce); 2 cups sun-dried tomatoes (chopped, packed with intense flavor); 1 cup mozzarella cheese (shredded, for those irresistible cheese pulls); 1 cup ricotta cheese (adds creaminess and a subtle tang); 2 cups shredded chicken (cooked, tender and protein-packed); 1/2 cup Parmesan cheese (grated, for a sharp, nutty flavor); 1 teaspoon garlic powder (aromatic and savory); 1 teaspoon onion powder (adds subtle sweetness); 1/2 teaspoon black pepper (for a gentle kick); 1/4 teaspoon salt (enhances all the flavors); 1/2 cup milk (to create a smooth sauce); 1 tablespoon olive oil (for sautéing and richness); 1/2 teaspoon dried basil (a classic Italian herb); 1/2 teaspoon dried oregano (adds earthiness)

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If you’re craving a comforting, cheesy pasta bake that’s bursting with rich flavors and irresistible gooey mozzarella pulls, this Sun-Dried Tomato Baked Mac with Mozzarella Pulls is the ultimate answer. Combining tender elbow macaroni with savory sun-dried tomatoes, tender shredded chicken, and a luscious blend of cheeses, this dish elevates classic baked mac and cheese to a whole new level. Every bite offers a delightful melody of textures and tastes—from the creamy ricotta and parmesan to the aromatic herbs and spices. Whether you’re cooking for family dinners or a cozy weekend treat, this recipe promises to become a beloved staple in your kitchen.

Why It Deserves a Spot

This Sun-Dried Tomato Baked Mac with Mozzarella Pulls is not your ordinary baked pasta. It stands out for several reasons. First, the sun-dried tomatoes introduce a tangy sweetness that perfectly complements the creamy cheeses. The shredded chicken adds protein, making it hearty enough for a main dish. The mozzarella’s signature pulls turn every serving into a fun, visually stunning experience that’s sure to impress. Additionally, the blend of Italian-inspired herbs like basil and oregano infuses the dish with warmth and depth, making it a crowd-pleaser for all ages. Whether you’re looking for a weeknight dinner or an impressive dish for guests, this baked mac hits the mark.

Ingredients at a Glance

8 ounces elbow macaroni – the perfect pasta shape to hold onto the sauce
2 cups sun-dried tomatoes, chopped – packed with intense flavor
1 cup mozzarella cheese, shredded – for those irresistible cheese pulls
1 cup ricotta cheese – adds creaminess and a subtle tang
2 cups shredded chicken, cooked – tender and protein-packed
1/2 cup grated Parmesan cheese – for a sharp, nutty flavor
1 teaspoon garlic powder – aromatic and savory
1 teaspoon onion powder – adds subtle sweetness
1/2 teaspoon black pepper – for a gentle kick
1/4 teaspoon salt – enhances all the flavors
1/2 cup milk – to create a smooth sauce
1 tablespoon olive oil – for sautéing and richness
1/2 teaspoon dried basil – a classic Italian herb
1/2 teaspoon dried oregano – adds earthiness

Toolbox for This Recipe

Large pot: for boiling the macaroni
Colander: to drain the pasta
Large skillet or frying pan: to sauté the sun-dried tomatoes and combine ingredients
Mixing bowl: to mix the cheeses, chicken, and seasonings
Baking dish (9×13 inch): to assemble and bake the mac
Oven mitts: for safe handling of the hot dish
Spatula or wooden spoon: for stirring
Measuring cups and spoons: for accurate ingredient amounts

The Method for Sun-Dried Tomato Baked Mac with Mozzarella Pulls

Step 1: Cook the Elbow Macaroni

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the pasta using a colander and set aside.

Step 2: Prepare the Sun-Dried Tomato Mixture

In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and sauté for 2-3 minutes until fragrant. This helps release their flavor and softens them slightly.

Step 3: Combine the Cheeses and Chicken

In a mixing bowl, combine the shredded mozzarella cheese, ricotta cheese, cooked shredded chicken, grated Parmesan, garlic powder, onion powder, black pepper, salt, dried basil, and oregano. Pour in the milk and stir well until all ingredients are evenly mixed.

Step 4: Assemble the Pasta Bake

Add the cooked elbow macaroni and sautéed sun-dried tomatoes to the cheese and chicken mixture. Stir thoroughly to ensure the pasta is well coated and the ingredients are evenly distributed.

Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C). Transfer the pasta mixture to your greased baking dish and spread it out evenly. Sprinkle an extra handful of shredded mozzarella cheese on top for that golden, bubbly crust. Bake uncovered for 20-25 minutes or until the cheese is melted and lightly browned.

Step 6: Serve and Enjoy

Remove the baked mac from the oven and let it cool for a few minutes to set. Serve warm, and watch as the mozzarella cheese pulls stretch with every forkful—pure comfort food magic.

Holiday & Seasonal Touches

Fresh basil garnish: sprinkle chopped fresh basil on top before serving for a burst of color and freshness.
Add roasted red peppers: for an extra smoky sweetness that complements the sun-dried tomatoes.
Swap shredded chicken for turkey: perfect for holiday leftovers, making the dish even more festive.
Mix in sautéed spinach or kale: to add a pop of green and boost nutrition during colder months.

Troubleshooting Tips

Dry pasta bake: If your baked mac feels dry, add a splash more milk mixed into the cheese blend before baking next time.
Cheese not melting well: Use freshly shredded mozzarella instead of pre-shredded for better melting and those coveted cheese pulls.
Pasta too mushy: Be sure to cook the macaroni al dente, as it will continue to cook in the oven.
Sun-dried tomatoes too tough: Soak them in warm water for 10 minutes before chopping to soften.

Store, Freeze & Reheat

This Sun-Dried Tomato Baked Mac with Mozzarella Pulls stores beautifully in an airtight container in the refrigerator for up to 3 days. To freeze, portion the cooled baked mac into freezer-safe containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, microwave individual servings on medium power, covered, stirring halfway through.

Questions People Ask

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes have a higher water content and milder flavor, so substituting them will change the intensity and texture of the dish. If you prefer fresh tomatoes, consider roasting them first to concentrate their flavor, or use cherry tomatoes for a burst of sweetness.

Is it possible to make this recipe vegetarian?

Absolutely! Simply omit the shredded chicken and add extra vegetables like mushrooms, spinach, or roasted bell peppers. You can also add plant-based protein alternatives if desired for a hearty vegetarian version.

What can I substitute for ricotta cheese?

If ricotta isn’t on hand, cottage cheese or cream cheese can work as alternatives. For a smoother texture, blend cottage cheese before mixing. These substitutes will still provide creaminess but with slight variations in flavor.

How do I get those perfect mozzarella cheese pulls?

Use fresh, high-moisture mozzarella and shred it yourself rather than buying pre-shredded cheese. Baking the dish until the cheese is bubbly and just starting to brown helps create those stretchy, gooey pulls.

Because You Liked This

Creamy Sun Dried Tomato Shrimp Gnocchi – another luscious dish featuring sun-dried tomatoes with seafood and soft gnocchi.
Sun Dried Tomato Tuscan Chicken Penne – a creamy, herb-infused pasta that’s perfect for weeknight dinners.

Final Thoughts

Sun-Dried Tomato Baked Mac with Mozzarella Pulls is a recipe that stands out for its rich layers of flavor, creamy texture, and that iconic cheesy pull that makes pasta dishes unforgettable. It’s simple enough for a weekday meal yet special enough to serve guests or celebrate a cozy night in. By combining pantry staples with a handful of fresh ingredients and herbs, you’ll create a dish that’s both comforting and impressive. Plus, with easy storage and reheating options, it’s perfect for meal prepping or leftovers. This baked mac is destined to become a favorite in your recipe collection—one spoonful and you’ll understand why.

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