Four Cheese Baked Pasta (Print Version)

Comforting baked pasta layered with four cheeses and a savory marinara sauce for cozy meals.

# Components:

→ Pasta

01 - 1 pound penne or rigatoni

→ Cheeses

02 - 1 cup ricotta cheese
03 - 1 ½ cups shredded mozzarella cheese
04 - 1 cup grated Parmesan cheese
05 - ¾ cup grated Romano cheese

→ Sauce

06 - 3 cups marinara sauce
07 - 2 cloves garlic, minced
08 - 2 tablespoons olive oil

→ Seasonings

09 - 1 teaspoon dried basil
10 - ½ teaspoon dried oregano
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Garnish

14 - 2 tablespoons fresh basil, chopped (optional)

# Method:

01 - Set oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until almost al dente, about 2 minutes less than package instructions. Drain thoroughly.
03 - Warm olive oil over medium heat in a saucepan. Sauté minced garlic for 1 minute until fragrant, then stir in marinara sauce, dried basil, oregano, red pepper flakes, salt, and black pepper. Simmer for 5 minutes and remove from heat.
04 - In a large bowl, mix cooked pasta with ricotta, 1 cup mozzarella, ½ cup Parmesan, ½ cup Romano, and 2 cups of the sauce until evenly coated.
05 - Transfer the pasta mixture to the prepared dish. Pour remaining sauce on top and sprinkle with remaining mozzarella, Parmesan, and Romano cheeses.
06 - Cover loosely with foil and bake for 20 minutes. Remove foil and continue baking for 10 to 15 minutes until golden and bubbling.
07 - Let rest for 5 minutes before serving. Garnish with chopped fresh basil if desired.

# Expert Advice:

01 -
  • The four-cheese blend creates a richness that makes people pause and ask what you did differently.
  • It comes together in under an hour, which means you can pull off an impressive dinner without the stress.
  • Leftovers taste even better the next day, making it perfect for meal prep without feeling like you're eating leftovers.
02 -
  • Don't cook your pasta all the way through, or it will turn mushy and lose all its character during the final bake.
  • Low-moisture mozzarella makes an enormous difference if you want a creamy filling rather than a watery one, so check the label.
  • The five minute rest is not just something fancy chefs do—it actually allows the casserole to set so it holds together when you scoop it out.
03 -
  • Make this the night before, cover it tightly, and bake it straight from the refrigerator, adding just 10 extra minutes to the cooking time.
  • Pair it with a simple salad and a light red wine so the cheese is the star and nothing fights for attention on your plate.
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