Save A rich and comforting pasta dish featuring a creamy, melty blend of four cheeses, baked together to perfection for an irresistibly cheesy meal.
This baked block pasta quickly became a favorite in my household as it combines simple ingredients for maximum flavor and comfort.
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
- Step 1:
- Preheat the oven to 200°C (400°F).
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- Bake for 30 minutes until the tomatoes are bursting and the cheeses are melted and golden.
- Step 5:
- Meanwhile cook the pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water then drain.
- Step 6:
- 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.
- Step 7:
- Taste and adjust seasoning if needed.
- Step 8:
- Garnish with extra basil and serve immediately.
Save Sharing this dish at family dinners always brings everyone closer together.
Notes
Pair with a crisp white wine such as Pinot Grigio.
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.
Save This four-cheese baked pasta is a satisfying meal ideal for any occasion.
Recipe Help & Answers
- → What types of cheese are used in this dish?
The dish features a blend of feta, mozzarella, fontina, and parmesan cheeses, providing a rich and creamy texture.
- → Can I substitute the fontina cheese?
Yes, gouda or provolone can be used as alternatives to fontina for a similar melt and flavor.
- → How do I know when the dish is properly baked?
Bake until the cherry tomatoes are bursting and the cheese is melted and golden on top, about 30 minutes.
- → Is it possible to add vegetables to this dish?
Absolutely, roasted vegetables or sautéed spinach are great additions for extra nutrition and flavor.
- → What pasta shapes work best?
Penne or rigatoni are recommended as their ridges hold the cheesy sauce well, but similar tube-shaped pastas work too.
- → How should I season this dish?
Season with minced garlic, dried oregano, salt, pepper, and optional crushed red pepper flakes for a balanced flavor profile.