Four Cheese Baked Pasta (Print version)

Comforting baked pasta with a blend of ricotta, mozzarella, Parmesan, and Romano cheeses in marinara.

# What You 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 (optional)

# How to Make:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta until al dente, approximately 2 minutes less than package instructions. Drain and set aside.
03 - In a saucepan over medium heat, warm olive oil. Sauté minced garlic for 1 minute until fragrant. Add marinara sauce, dried 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 prepared sauce until fully combined.
05 - Transfer pasta mixture into the prepared baking dish. Pour remaining sauce evenly atop. Sprinkle with the remaining mozzarella, Parmesan, and Romano cheeses.
06 - Cover loosely with aluminum foil and bake for 20 minutes. Remove foil and continue baking for another 10 to 15 minutes until cheese is golden and bubbling.
07 - Let rest for 5 minutes before serving. Optionally garnish with fresh chopped basil.

# Expert tips:

01 -
  • Four layers of melted cheese create a creamy, complex flavor that tastes like you've been simmering this for hours, not minutes.
  • It comes together faster than you'd expect, perfect for when you want something that feels fancy but doesn't demand your entire evening.
  • Leftovers taste even better the next day, which is the hallmark of any truly great comfort food.
02 -
  • Don't skip the 5-minute rest after baking; it's the difference between a beautiful bite and sauce running all over your plate.
  • If your cheese top isn't browning in the final minutes, bump your oven to 400°F for the last few minutes, but watch like a hawk so it doesn't scorch.
  • Low-moisture mozzarella is genuinely worth seeking out; regular mozzarella can release too much water and make the whole dish watery.
03 -
  • Taste your marinara sauce before using it; some brands lean acidic, and a small pinch of sugar balances that right out.
  • If you've got a block of Parmesan instead of the pre-grated kind, it's worth the 2 minutes to grate it yourself—it melts more smoothly and tastes fresher.
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