Save The first time I made this baked pasta was during a particularly brutal February when the heater in my apartment kept dying. My roommate and I were huddled in the kitchen, coats on, waiting for the oven to work double duty as both dinner maker and space heater. When those four cheeses started bubbling up through the sauce, the smell was so incredible we actually forgot about being cold for a while.
I brought this to a potluck last summer and watched it disappear in under eight minutes. My friend Sarah, who swears she hates baked pasta, went back for thirds and then messaged me at 11pm that night asking if there was any left. The secret she kept asking about was actually just mixing half the cheeses directly into the pasta instead of layering everything.
Ingredients
- 1 pound penne or rigatoni: The ridges and tube shape catch sauce and cheese pockets perfectly, though ziti works in a pinch
- 1 cup ricotta cheese: Whole milk ricotta makes the creamiest base, but part skim still gives you that luxurious texture
- 1 ½ cups shredded mozzarella cheese: Low moisture mozzarella melts better without making the dish watery
- 1 cup grated Parmesan cheese: The saltiness here balances the mild ricotta, so dont skip it
- ¾ cup grated Romano cheese: Adds a sharp funk that cuts through all the richness
- 3 cups marinara sauce: A thicker sauce works better here so the pasta doesnt get soupy
- 2 cloves garlic, minced: Fresh garlic makes a huge difference even with all the cheese going on
- 2 tablespoons olive oil: Helps the garlic bloom and prevents the sauce from sticking
- 1 teaspoon dried basil: Dried herbs actually work better than fresh in baked pasta since they hold up to the cooking time
- ½ teaspoon dried oregano: Classic Italian flavor that grounds all the cheese
- ½ teaspoon crushed red pepper flakes: Just a background warmth that makes people ask what that something is
- 2 tablespoons fresh basil, chopped: The fresh hit at the end brightens everything up
Instructions
- Get everything ready:
- Preheat your oven to 375°F and grease a 9x13 baking dish with butter or oil
- Cook the pasta:
- Boil the pasta for 2 minutes less than the package says since it will keep cooking in the oven
- Build the sauce:
- Sauté garlic in olive oil for one minute, then stir in marinara with basil, oregano, red pepper flakes, salt and pepper and let it simmer for 5 minutes
- Combine everything:
- Mix cooked pasta with ricotta, 1 cup mozzarella, ½ cup Parmesan, ½ cup Romano and 2 cups sauce in a large bowl until coated
- Layer it up:
- Spread pasta in the baking dish, top with remaining sauce, then sprinkle the rest of the mozzarella, Parmesan and Romano on top
- Bake covered:
- Cover loosely with foil and bake for 20 minutes so everything melds together
- Get the golden crust:
- Remove foil and bake another 10 to 15 minutes until the top is bubbling and spotted with deep golden brown
- Let it rest:
- Wait 5 minutes before serving so the cheese sets slightly instead of running everywhere when you cut it
Save This became my go to bring to new parents because it reheats beautifully and freezes well. My neighbor had twins last year and I dropped off a double batch on their first Monday home. She texted me three weeks later saying she still had portions stashed in the freezer and it saved them on multiple nights when nobody had slept.
Make It Your Own
Once you have the basic method down, this recipe takes to variations really well. Ive added sautéed spinach, mushrooms, even roasted butternut squash depending on the season. Just dont go overboard with add ins or you lose the cheese to sauce ratio that makes this work.
Wine Pairing
The acidity in a good Chianti or Sangiovese cuts through all that rich cheese beautifully. If you prefer white, a Pinot Grigio with good acid works too. Something about the Italian herbs and cheeses just makes sense with Italian wine.
Make Ahead Strategy
You can assemble this entire dish up to 24 hours ahead and keep it refrigerated before baking. Add about 10 minutes to the covered baking time if its cold from the fridge. Alternatively, bake it completely and freeze it for up to a month, then reheat covered at 350°F until hot.
- Let the dish cool completely before covering for the fridge or the steam will make the top soggy
- If freezing, wrap it tightly in plastic plus foil to prevent freezer burn
- Thaw frozen portions overnight in the fridge before reheating for the best texture
Save Theres something about pulling a bubbling, golden topped pasta out of the oven that makes people feel taken care of. This is the recipe I make when I want to feed people something that feels like a hug.
Recipe FAQ
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as their tubular shapes hold the sauce and cheese well.
- → Can I prepare this dish ahead of time?
Yes, assembling it in advance is possible; keep it refrigerated and bake just before serving for best results.
- → How can I make this dish lighter?
Use part-skim ricotta and low-moisture mozzarella to reduce fat content without sacrificing flavor.
- → Is it possible to add vegetables to this pasta bake?
Adding sautéed spinach or mushrooms complements the cheeses and adds nutritional variety.
- → What herbs elevate the flavor in this baked pasta?
Dried basil, oregano, and fresh basil garnish enhance the dish with aromatic, traditional Italian flavors.