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 first served this to my family and it quickly became a favorite comfort meal for everyone around the table
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 This dish is perfect for family dinners where everyone gathers to enjoy warm and cheesy comfort food
Notes
Pair with a crisp white wine such as Pinot Grigio for an elevated experience
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 block pasta makes a perfect cozy meal any day of the week
Recipe Questions & Answers
- → Can I substitute the fontina cheese?
Yes, gouda or provolone work well as alternatives to fontina, offering similar melting qualities and flavor.
- → What pasta types are best for this dish?
Penne or rigatoni are ideal as their tube shapes hold the cheesy sauce and roasted tomato juices effectively.
- → How can I make this dish spicier?
Adding crushed red pepper flakes during the tomato roasting step adds a gentle heat without overpowering the cheeses.
- → Is it possible to add vegetables?
Yes, roasted vegetables like zucchini or sautéed spinach can be stirred in before serving for added nutrition and texture.
- → What wine pairs well with this meal?
A crisp white wine, such as Pinot Grigio, complements the creamy and savory flavors excellently.