What type of pasta works best for this dish?

Penne or rigatoni are ideal as their tube shapes hold the creamy cheese blend well, but other sturdy pasta shapes can also work.

Can I substitute any of the cheeses?

Yes, fontina can be replaced with gouda or provolone if needed, maintaining the rich, melty texture.

The cheese should be melted and golden, while the tomatoes will be soft and bursting, releasing their sweet juices.

Yes, reserving pasta water helps create a creamy sauce when mixed with the baked cheeses and basil.

Roasted vegetables or sautéed spinach can be added to boost nutrition and enhance flavors without overpowering the cheesy base.

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 on a busy weeknight and was delighted by how much everyone enjoyed the rich flavors and simple preparation.

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)

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.

This dish always brings my family together around the table, enjoying hearty flavors and warm moments.

Large baking dish, Medium pot, Colander, Wooden spoon

Contains milk/dairy (feta mozzarella fontina parmesan), wheat/gluten (pasta). Check cheese labels for vegetarian status if needed.

Calories 650 Total Fat 32 g Carbohydrates 60 g Protein 29 g per serving

This four-cheese baked pasta is comfort food elevated to a simple yet impressive weeknight dinner.

→ What type of pasta works best for this dish?: Penne or rigatoni are ideal as their tube shapes hold the creamy cheese blend well, but other sturdy pasta shapes can also work.
→ Can I substitute any of the cheeses?: Yes, fontina can be replaced with gouda or provolone if needed, maintaining the rich, melty texture.
→ How do I know when the cheese and tomatoes are perfectly baked?: The cheese should be melted and golden, while the tomatoes will be soft and bursting, releasing their sweet juices.
→ Is it necessary to reserve pasta water?: Yes, reserving pasta water helps create a creamy sauce when mixed with the baked cheeses and basil.
→ Can I add vegetables to this dish?: Roasted vegetables or sautéed spinach can be added to boost nutrition and enhance flavors without overpowering the cheesy base.