Save A rich and comforting pasta dish featuring a creamy, melty blend of four cheeses, baked together to perfection for an irresistibly cheesy meal.
I enjoy making this baked pasta when I want a cozy meal that brings the family together.
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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)
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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 This recipe is a favorite at family dinners and always brings smiles all around the table.
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Notes
Substitute fontina with gouda or provolone if unavailable. Add roasted vegetables or sautéed spinach for extra nutrition. 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.
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This comforting baked pasta is perfect for an easy weeknight dinner with a cheesy twist.
Recipe Questions
- → What cheeses are used in this dish?
Feta, mozzarella, fontina, and parmesan are combined to create a creamy, melty texture with rich flavor.
- → Can I substitute fontina cheese?
Yes, gouda or provolone can be used in place of fontina without compromising the dish’s creaminess.
- → How do I ensure the pasta remains al dente?
Cook the pasta in salted boiling water following package instructions, then drain promptly to keep it firm yet tender.
- → What role does the reserved pasta water play?
Adding reserved pasta water helps create a creamy sauce by loosening the cheese and basil mixture for better coating.
- → Can this meal be customized with additional vegetables?
Yes, roasted vegetables or sautéed spinach can be added to enhance flavor and nutrition.
