Four-Cheese Tomato Pasta
Creamy pasta layered with four distinct cheeses and fresh tomato sauce, offering a comforting blend of savory and bright flavors. This Italian-inspired summer cookout recipe, ready in about 35 minutes, pairs penne pasta, cherry tomatoes, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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 cherry tomatoes
- 1/2 cup mozzarella cheese
- 1/4 cup parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup feta cheese
- 2 tbsp olive oil
- 2 cloves garlic
- 1/4 cup basil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil and cook 12 oz penne pasta for 10-12 minutes until al dente; drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, then add 1 cup halved cherry tomatoes and cook for 5-6 minutes until tomatoes break down into a sauce.
- Step 3: Stir in 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, 1/2 cup ricotta, and 1/4 cup crumbled feta into tomato sauce until melted. Add drained penne pasta and toss to coat, then sprinkle with 1/4 cup chopped basil.
