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Cheesy Baked Four-Cheese Marinara Pasta Recipe

Cheesy Baked Four-Cheese Marinara Pasta

Penne pasta is tossed with seasoned marinara sauce and three shredded cheeses, layered with creamy ricotta, then baked until bubbling and golden. This hearty casserole makes 6–8 generous servings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Penne pasta
  • 2 tablespoons Olive oil
  • 1 medium Yellow onion, diced
  • 3 cloves Garlic, minced
Sauce and Seasoning
  • 24 ounces Marinara sauce
  • 1 teaspoon Kosher salt, plus more for pasta water
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
Cheese
  • 15 ounces Whole-milk ricotta cheese
  • 1 cup Shredded mozzarella cheese
  • 1/2 cup Grated Parmesan cheese
  • 1/2 cup Shredded provolone cheese
Garnish
  • Optional for garnish Fresh basil or parsley

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish. Bring a large pot of generously salted water to a boil.
  2. Cook the penne until just shy of al dente, usually 1–2 minutes less than the package directions. Drain the pasta well, but do not rinse it.
  3. Heat the olive oil in a skillet or saucepan over medium heat. Cook the diced onion for 3–5 minutes, until softened, then add the garlic and cook for approximately 30 seconds.
  4. Stir in the marinara sauce, kosher salt, black pepper, dried oregano, and dried basil. Simmer for 5 minutes so the sauce becomes fragrant and well seasoned.
  5. Toss the drained pasta with most of the marinara sauce and approximately half of the mozzarella, Parmesan, and provolone. Mix gently until the penne is coated without breaking the pasta.
  6. Spread half of the pasta mixture in the prepared baking dish. Spoon or dot the ricotta over the pasta, then add the remaining pasta mixture.
  7. Cover the casserole with the remaining marinara sauce and the remaining mozzarella, Parmesan, and provolone. Distribute the cheese evenly so every serving gets a browned, cheesy top.
  8. Bake uncovered for 20–25 minutes, until the sauce is bubbling and the edges are browned. Rest for 5–10 minutes before serving, then garnish with fresh basil or parsley if desired.

Notes

For the best texture, undercook the penne slightly because it continues cooking in the oven. Whole-milk ricotta and freshly grated cheeses melt especially well. For a deeper golden top, broil for 1–2 minutes at the end while watching closely. Store leftovers covered in the refrigerator and reheat until hot.