What type of cheese is used in the dish?

The dish features feta, mozzarella, fontina, and parmesan cheeses, combined for a rich, creamy texture.

Can I substitute any of the cheeses?

Yes, fontina can be swapped with gouda or provolone depending on availability and preference.

Penne or rigatoni are recommended as they hold the sauce well and complement the cheeses and tomatoes.

Roasted vegetables or sautéed spinach can be incorporated for added flavor and nutrients.

Baking at 200°C (400°F) for about 30 minutes allows the cheeses to melt golden and tomatoes to soften and burst beautifully.

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

A cozy, cheesy dish that's become a favorite for family dinners thanks to its ease and irresistible flavor.

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)

Preheat:: Preheat the oven to 200°C (400°F).
Prepare Tomatoes:: 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.
Add Cheeses:: 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.
Bake:: Bake for 30 minutes until the tomatoes are bursting and the cheeses are melted and golden.
Cook Pasta:: Meanwhile cook the pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water then drain.
Combine:: 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.
Season:: Taste and adjust seasoning if needed.
Serve:: Garnish with extra basil and serve immediately.

This recipe always brings the family together especially during weekend dinners when everyone enjoys the cheesy goodness and shared memories.

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

Enjoy the creamy texture and bold flavor of this four-cheese baked pasta dish that’s perfect for any occasion.

→ What type of cheese is used in the dish?: The dish features feta, mozzarella, fontina, and parmesan cheeses, combined for a rich, creamy texture.
→ Can I substitute any of the cheeses?: Yes, fontina can be swapped with gouda or provolone depending on availability and preference.
→ What pasta works best for this bake?: Penne or rigatoni are recommended as they hold the sauce well and complement the cheeses and tomatoes.
→ Are there any suggested additions for extra nutrition?: Roasted vegetables or sautéed spinach can be incorporated for added flavor and nutrients.
→ How do I achieve the best cheese melt and tomato burst?: Baking at 200°C (400°F) for about 30 minutes allows the cheeses to melt golden and tomatoes to soften and burst beautifully.