What type of pasta works best for this baked dish?

Penne or rigatoni are ideal as they hold the creamy cheese sauce well and complement the baked tomatoes.

Can I substitute any cheeses in this dish?

Yes, fontina can be replaced with gouda or provolone for a similar melting texture and flavor.

Roasted cherry tomatoes add sweetness and acidity that balance the richness of the cheeses and enhance the dish’s depth.

Yes, reserved pasta water helps achieve a creamy consistency by loosening the cheese and basil mixture for better coating.

Fresh basil, garlic, oregano, and optional red pepper flakes create aromatic layers and a subtle heat that complement the cheesy base.

Roasted vegetables or sautéed spinach can be included for extra nutrition and flavor variety.

A rich and comforting pasta dish featuring a creamy, melty blend of four cheeses, baked together to perfection for an irresistibly cheesy meal.

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.

Pair with a crisp white wine such as Pinot Grigio.

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.

→ What type of pasta works best for this baked dish?: Penne or rigatoni are ideal as they hold the creamy cheese sauce well and complement the baked tomatoes.
→ Can I substitute any cheeses in this dish?: Yes, fontina can be replaced with gouda or provolone for a similar melting texture and flavor.
→ How do the cherry tomatoes contribute to the overall flavor?: Roasted cherry tomatoes add sweetness and acidity that balance the richness of the cheeses and enhance the dish’s depth.
→ Is it necessary to reserve pasta water when mixing the pasta with the cheese mixture?: Yes, reserved pasta water helps achieve a creamy consistency by loosening the cheese and basil mixture for better coating.
→ What herbs and seasonings enhance this baked pasta?: Fresh basil, garlic, oregano, and optional red pepper flakes create aromatic layers and a subtle heat that complement the cheesy base.
→ Can additional vegetables be added to this dish?: Roasted vegetables or sautéed spinach can be included for extra nutrition and flavor variety.