Four Cheese Baked Pasta (Printable)

Creamy baked pasta layered with four cheeses and savory marinara for a warm, satisfying dish.

# 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 oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta until al dente, about 2 minutes less than package instructions, then drain.
03 - Heat olive oil over medium heat in a saucepan, sauté minced garlic for 1 minute, add marinara sauce and season with 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 cheeses, and 2 cups of the sauce until evenly coated.
05 - Transfer mixture to baking dish, pour remaining sauce evenly over 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 the dish rest for 5 minutes before serving. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • The cheese pulls in golden strings when you dish it out, and that moment never gets old.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • Leftovers actually taste better the next day when the flavors settle in.
02 -
  • If your cheese looks a little separated or grainy after baking, your oven ran too hot or it cooked too long—lower the heat next time and watch it closely.
  • Low-moisture mozzarella is worth hunting for because it melts smooth instead of turning watery on top.
03 -
  • Taste your sauce before you mix everything together so you can adjust salt and spice, because the cheese will mute the flavors once everything is combined.
  • Don't be shy with the cheese on top—the crispy, browned edges are the best part and nobody's ever complained about too much cheese.
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