Four Cheese Pasta Bake


● 1 lb rigatoni pasta
Mom’s Organic Traditional Pasta Sauce
● ½ cup grated fontina
● ¾ cup fresh ricotta cheese
● 8oz fresh mozzarella cheese
● ½ cup + 2 tbsp shaved parmesan cheese, divided
● 1 tsp salt & pepper
● 1 cup roma tomatoes, halved
● 1 tsp basil leaves seasoning
● ½ tsp oregano
● 1 tsp salt
● 1 tsp pepper
● ½ tsp red pepper flakes


  1. Preheat oven to 400 degrees F
  2. In a medium pot, bring 4-5 quarts of water to a bowl, add 1 tbsp salt to the water. Pour in pasta and boil until al dente (8-10 minutes)
  3. In a small bowl, combine ricotta, salt, pepper, basil leaves, oregano, salt, pepper, and pepper flakes together. Set aside.
  4. Heat pasta sauce in a medium pot over low heat, pour cooked pasta and halved roma tomatoes into sauce and mix well.
  5. In an oven-safe casserole dish coat the bottom of the dish with ⅓ cup pasta sauce. Pour ⅓ of pasta mix into dish. Add dollops of mozzarella and ricotta cheese in dish.
  6. Pour another ⅓ of pasta into dish. Sprinkle with ¼ of fontina cheese, dollops of mozzarella and ricotta cheese.
  7. Pour the remaining pasta into the dish. Top off the pasta with remaining cheeses, adding the parmesan cheese last.
  8. Bake for 37-40 minutes. Let cool for 10-15 minutes before cutting into. Top off with fresh basil, parmesan, or green onions.

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