Baked Four-Cheese Pasta with Fresh Basil
A rich and comforting baked pasta dish featuring four types of cheese and aromatic fresh basil, perfect for cozy dinners. This italian-inspired pasta ready in about 55 minutes pairs penne pasta, shredded mozzarella cheese, grated parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup ricotta cheese
- 1 cup shredded fontina cheese
- 2 tbsp olive oil
- 3 minced garlic cloves
- 14 oz crushed tomatoes
- 1/4 cup chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Preheat the oven to 375°F. Bring a large pot of salted water to a rolling boil and add 12 oz penne pasta. Cook for 10 minutes until al dente, then drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Stir in 14 oz crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer for 10 minutes until the sauce thickens.
- Step 3: In a large mixing bowl, combine the cooked penne, tomato sauce, 1 cup ricotta cheese, and 1/4 cup chopped fresh basil. Stir gently to coat all pasta evenly.
- Step 4: Transfer half the pasta mixture into a greased 9x13 inch baking dish. Sprinkle 1/2 cup grated parmesan, 1 cup shredded mozzarella, and 1 cup shredded fontina evenly over the pasta. Add the remaining pasta on top, then sprinkle the remaining cheeses.
- Step 5: Bake uncovered for 25 minutes at 375°F until the cheese melts and starts to bubble and lightly brown. Let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Four-Cheese Pasta with Fresh Basil take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Four-Cheese Pasta with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Baked Four-Cheese Pasta with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Four-Cheese Pasta with Fresh Basil for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Four-Cheese Pasta with Fresh Basil?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
