Four Cheese Baked Pasta (Print View)

Baked pasta layered with ricotta, mozzarella, Parmesan, and Romano cheeses in a rich marinara sauce.

# 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 (optional)

14 - 2 tablespoons fresh basil, chopped

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil the pasta in salted water until just shy of al dente by 2 minutes. Drain and set aside.
03 - Heat olive oil over medium heat in a saucepan. Sauté minced garlic for 1 minute until fragrant. Add marinara sauce, basil, oregano, 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 sauce until thoroughly coated.
05 - Transfer the mixture to the baking dish. Pour the remaining sauce over the top and sprinkle with the remaining mozzarella, Parmesan, and Romano cheeses.
06 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10 to 15 minutes until golden and bubbling.
07 - Let the dish rest for 5 minutes before garnishing with fresh basil, if desired, and serving.

# Expert Advice:

01 -
  • The combination of ricotta creaminess and melted mozzarella creates pockets of cheese that pull apart in the most satisfying way
  • This is one of those rare dishes that actually tastes better the next day, making it the ultimate leftover plan
  • The crispy cheese top layer forms this incredible crust that everyone fights over
02 -
  • Undercooking the pasta is non negotiable since it absorbs sauce and finishes cooking in the oven
  • Mixing half the cheese directly into the pasta instead of just layering it ensures every bite has cheese
  • The resting period seems pointless but makes the difference between neat servings and a messy slide
03 -
  • Grate your own cheese instead of buying pre shredded since the anti caking agents can make it grainy
  • Use the water you cooked the pasta in to loosen your sauce if needed instead of plain water
  • Position your oven rack in the upper third for the last 5 minutes to get the cheese top extra golden
Return