Baked Four-Cheese Pasta with Roasted Tomatoes
A comforting baked pasta dish featuring a blend of four cheeses and roasted cherry tomatoes for savory sweetness. This italian-inspired pasta (vegetarian) ready in about 55 minutes pairs penne pasta, pint cherry tomatoes, olive oil 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 pint cherry tomatoes
- 3 tbsp olive oil
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1/2 cup fontina cheese shredded
- 3 cloves minced garlic
- 1/4 cup chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 pint cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet; roast for 20 minutes until tomatoes burst and caramelize.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10 minutes until al dente, then drain.
- Step 3: In a large bowl, combine the cooked pasta, roasted tomatoes with their juices, 1 cup ricotta cheese, 1 cup shredded mozzarella, 1/2 cup shredded fontina, 1/2 cup grated Parmesan, 3 minced garlic cloves, 1/4 cup chopped fresh basil, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Stir gently to combine.
- Step 4: Transfer the mixture to a greased 9x13 inch baking dish and bake at 400°F for 15 minutes until the cheese melts and the top is golden and bubbly.
- Step 5: Remove from oven and let rest for 5 minutes before serving to allow the sauce to thicken.
Frequently asked questions
How long does Baked Four-Cheese Pasta with Roasted Tomatoes take to make?
Total time is about 55 minutes (20 min prep + 35 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 Roasted Tomatoes?
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 Roasted Tomatoes?
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 Roasted Tomatoes 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.
Is Baked Four-Cheese Pasta with Roasted Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
