Four Cheese Baked Pasta with Marinara
Tender penne is tossed with garlicky marinara, melty mozzarella and provolone, and creamy dollops of ricotta, then baked under a blanket of Parmesan and mozzarella until bubbling and golden at the edges. It's an easy, crowd-pleasing toss-and-bake dinner with no béchamel to make.
- Prep
- 25 min
- Cook
- 50 min
- Wait
- 10 min
- Total
- 1 hr 25 min
- Makes
- 1 (9×13-inch) casserole, 8 generous servings
Steps
Before you start
- Shred the mozzarella and provolone from blocks if you can. Pre-shredded cheese has anti-caking coating and melts less smoothly.
- Take the ricotta and egg out of the fridge 20 minutes ahead so the ricotta mixture stirs together easily.
- Set an oven rack in the center position and preheat the oven to 400°F (200°C) while you boil the water.
- Plan the timing: about 85 minutes from start to table, including a 10-minute rest so the casserole sets for clean scoops.
Preheat and prepOven 400°F / 205°C
- Position an oven rack in the center and preheat the oven to 400°F (200°C).
- Brush the bottom and sides of a 9×13-inch (23×33 cm) baking dish with 1 teaspoon of the olive oil.
- Fill a large pot with 4 quarts (4 L) of water, cover, and bring to a boil over high heat.
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Ready when: Water is at a rolling boil and the oven has reached temperature
Tip: Start the water first; it takes the longest.
Boil penne very al dente
- Add the 1 tablespoon kosher salt and the penne to the boiling water.
- Stir well and cook for 3 minutes less than the package directions, usually 8 to 9 minutes.
- Scoop out 1 cup (240 ml) of the pasta water, then drain the penne in a colander.
- Do not rinse.
- Shake off excess water and tip the penne into a large mixing bowl.
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Ready when: Penne is flexible but still clearly firm and chalky white at the very center when bitten
Tip: The pasta finishes cooking in the oven. If you boil it fully, it will turn soft and mushy.
Mix the ricotta filling
- While the pasta boils, stir together the ricotta, beaten egg, half of the Parmesan (½ cup / 43 g), and the black pepper in a small bowl until smooth and evenly combined.
- Set aside.
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Ready when: Mixture is smooth with no streaks of egg
Tip: Cold ricotta resists mixing and can look lumpy, so use room-temperature.
Warm the garlic marinara
- Heat the 2 tablespoons olive oil in a large saucepan over medium heat for 1 minute.
- Add the garlic, oregano, and red pepper flakes (if using) and stir for 30 to 45 seconds, until fragrant but not browned.
- Pour in the marinara, bring to a gentle simmer, and cook for 3 minutes, stirring occasionally.
- Remove from the heat and stir in ½ cup (120 ml) of the reserved pasta water.
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Ready when: Garlic smells sweet and fragrant, sauce bubbles gently and looks loose enough to pour
Tip: Burnt garlic turns bitter. If it darkens to brown, start again.
Toss pasta with sauce
- Pour the warm sauce over the drained penne.
- Add the provolone and 1 cup (about 4 oz / 113 g) of the shredded mozzarella.
- Stir until every piece of pasta is coated and the cheese is evenly distributed.
- The mixture should look quite saucy; the pasta will absorb liquid while baking.
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Ready when: Penne is evenly coated in red sauce with visible strands of cheese throughout
Tip: If it looks dry, add a splash more of the reserved pasta water.
Layer into the dish
- Spread half of the pasta mixture in an even layer in the prepared dish.
- Drop spoonfuls of the ricotta mixture over the top, about 10 to 12 dollops.
- Cover with the remaining pasta, pressing lightly to level the surface.
- Sprinkle with the remaining 1 cup mozzarella and ½ cup Parmesan.
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Ready when: Pasta is level and cheese covers the surface in an even layer
Tip: Leave the ricotta in distinct dollops rather than spreading it, for creamy pockets in each serving.
Bake coveredOven 400°F / 205°C
- Set the dish on a rimmed baking sheet.
- Cover tightly with foil (tent it slightly so it doesn't touch the cheese, or spray the underside with cooking spray).
- Bake at 400°F (200°C) for 20 minutes.
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Ready when: Sauce is bubbling around the edges of the dish when you peek under the foil
Tip: The baking sheet catches any bubbling sauce and saves you from scrubbing the oven.
Uncover and brownOven 400°F / 205°C
- Remove the foil carefully, away from your face, to avoid steam.
- Return the dish to the oven and bake uncovered for 12 to 15 minutes more, until the cheese is melted and golden in spots and the sauce bubbles vigorously at the edges.
- For deeper browning, broil on high for 1 to 2 minutes, watching closely.
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Ready when: Cheese is melted with golden-brown patches and sauce is bubbling at the edges; the center reads at least 165°F (74°C)
Tip: Broilers vary widely. Do not walk away while broiling.
Rest and serve
- Let the casserole rest on a wire rack or trivet for 10 minutes so the sauce thickens and the pasta sets.
- Scatter the torn basil over the top, then scoop into portions with a large spoon or spatula.
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Ready when: Bubbling has stopped and the sauce no longer runs when the dish is tilted
Tip: Skipping the rest produces a soupy scoop and molten-hot cheese.
Good to know
Tips
- Undercooking the pasta by 3 minutes is the key. The penne absorbs sauce in the oven and ends up tender, not mushy.
- Shred cheese yourself from a block of low-moisture mozzarella. It melts evenly and gives a better stretch than fresh mozzarella, which releases water and makes the dish soupy.
- Taste your marinara first. If it is very sweet or salty, balance it with extra black pepper or a small squeeze of lemon juice before you toss it.
- Let the casserole rest the full 10 minutes. It will be much easier to serve neatly.
Make ahead
"Assemble through step 6, but do not bake. Cover tightly with plastic wrap and refrigerate up to 24 hours. Let it sit at room temperature for 30 minutes, then bake covered at 400°F (200°C) for 30 minutes, uncover, and bake 12 to 15 minutes more until bubbling and golden."
Storage & reheating
"Room temperature: up to 2 hours after baking. Refrigerator: cool completely, cover, and store up to 4 days. Freezer: portion into airtight containers and freeze up to 3 months; thaw overnight in the fridge. Reheat covered portions in a 350°F (175°C) oven for 15 to 20 minutes (30 to 35 minutes for a whole dish) until hot throughout, or microwave single portions for 1½ to 2 minutes, stirring halfway."
Substitutions
- dried penne rigate → rigatoni, ziti, or medium shells. Use the same weight and still cook 3 minutes less than the package directions.
- provolone cheese → fontina or Asiago. Same amount; fontina melts creamier, Asiago adds a sharper bite.
- whole-milk ricotta → cottage cheese, drained and blended. Use 1¾ cups (425 g), pulsed in a food processor until nearly smooth, for a similar creamy result.
- Parmesan cheese → Pecorino Romano. It is saltier, so use about ¾ cup (65 g) and skip any extra salt.
