Pin It A rich and comforting pasta dish featuring a creamy, melty blend of four cheeses, baked together to perfection for an irresistibly cheesy meal.
This recipe has become a favorite in my family for its rich taste and simple preparation.
Ingredients
- Pasta: 400 g (14 oz) penne or rigatoni
- Cheeses: 200 g (7 oz) feta cheese block, 100 g (3.5 oz) mozzarella cheese shredded, 100 g (3.5 oz) fontina cheese shredded, 50 g (1.75 oz) parmesan cheese grated
- Vegetables & Aromatics: 300 g (10.5 oz) cherry tomatoes halved, 3 cloves garlic minced, 2 tbsp extra virgin olive oil, 1 tsp dried oregano, ½ tsp crushed red pepper flakes (optional), Salt and freshly ground black pepper to taste, 2 tbsp fresh basil leaves chopped (plus extra for garnish)
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F).
- Prepare Tomatoes:
- Place the cherry tomatoes in a large baking dish. Drizzle with olive oil, sprinkle with garlic, oregano, red pepper flakes, salt, and pepper. Toss to combine.
- Add Cheeses:
- Place the block of feta cheese in the center of the dish, nestling it among the tomatoes. Scatter the shredded mozzarella and fontina evenly around the feta.
- Bake:
- Bake for 30 minutes, until the tomatoes are bursting and the cheeses are melted and golden.
- Cook Pasta:
- Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- Combine:
- Remove the baking dish from the oven. Add the cooked pasta, reserved pasta water, parmesan cheese, and chopped basil. Gently stir until everything is creamy and well combined.
- Season:
- Taste and adjust seasoning if needed.
- Serve:
- Garnish with extra basil and serve immediately.
Pin It My family gathers around the table every weekend to enjoy this hearty meal together.
Notes
Pair this dish with a crisp white wine such as Pinot Grigio for a delightful meal experience.
Required Tools
Large baking dish, Medium pot, Colander, Wooden spoon
Allergen Information
Contains milk/dairy (feta, mozzarella, fontina, parmesan), wheat/gluten (pasta). Check cheese labels for vegetarian status if needed.
Pin It This four-cheese baked pasta is the perfect comfort food that impresses every time.
Recipe FAQs
- → What types of pasta work best for this dish?
Penne or rigatoni are ideal as they hold sauce well and complement the baked cheeses and tomatoes.
- → Can I substitute any of the cheeses?
Fontina can be swapped with gouda or provolone if needed without losing the creamy texture.
- → How do I know when the dish is done baking?
The tomatoes should be bursting and juices bubbling, while the cheeses are melted and lightly golden on top.
- → What is the purpose of reserving pasta water?
Adding reserved pasta water helps create a creamy sauce that binds the pasta with the baked cheeses and tomatoes.
- → Are there any optional ingredients for extra flavor?
You can add roasted vegetables or sautéed spinach for texture and nutrition, plus red pepper flakes for a bit of heat.