Four Cheese Baked Pasta (Printable Version)

Creamy baked pasta layered with four cheeses and a flavorful tomato sauce for a cozy meal.

# What You'll Need:

→ 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

# How to Make It:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta until just under al dente, about 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in marinara sauce, dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Simmer for 5 minutes, then 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 prepared sauce until evenly coated.
05 - Transfer the pasta mixture to the baking dish. Pour remaining sauce evenly over the top. Sprinkle with the 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 the top is golden and bubbling.
07 - Let rest for 5 minutes. Garnish with fresh chopped basil before serving if desired.

# Expert Tips:

01 -
  • Four cheeses create a depth and richness that tastes like you've been simmering this for hours, but it actually comes together in under an hour.
  • It's the kind of comfort food that somehow feels elegant enough for guests, yet simple enough for a Tuesday night alone.
  • Leftovers taste even better reheated, making it perfect for planning ahead without any guilt.
02 -
  • Don't cook your pasta all the way to al dente, or it will turn into mush once it's mixed with sauce and baked, and that's the one thing that can derail an otherwise perfect dish.
  • Low-moisture mozzarella is essential here because regular mozzarella releases too much water as it bakes, making the whole casserole watery instead of creamy.
  • Covering the dish with foil for the first part of baking is not optional if you want the pasta to cook through without the cheese top burning.
03 -
  • Grate your own cheese whenever possible because pre-shredded cheese has anti-caking agents that make the sauce grainy instead of silky and smooth.
  • Don't be shy with the salt in the pasta water because that's your only chance to season the pasta itself, and it makes a real difference in the final flavor.
Go Back