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5-Cheese Baked Pasta

A fantastic baked pasta dish that’s the perfect indulgent treat. Five different kinds of cheese and cream combine to make a dish with a whole lot of flavor!

Incredibly indulgent Five-Cheese Baked Pasta - make it ahead so you can relax and indulge! It is SO GOOD.

“Indulgent” was not chosen to describe this baked pasta by accident.

The definition of indulgent is “willing to allow someone to have or enjoy something even though it may not be proper, healthy, appropriate, etc.”. This baked pasta dish is not healthy in any way but I promise you that it’s one of “those” meals that you’ll allow yourself to enjoy on occasion simply because it’s just that good.

It’s creamy and rich and comforting and flavorful and oh so deliciously cheesy. Not light on calories but very high on the indulgence scale. It’s what I make when I feel like treating myself or want to make a great meal for guests that won’t take hours to put together.

In fact, this 5-cheese baked pasta is so amazingly good that I rarely make it (yes, it’s because I’ll eat the entire pan myself in two days).

Incredibly indulgent Five-Cheese Baked Pasta - make it ahead so you can relax and indulge! It is SO GOOD.

Five cheeses: fresh mozzarella, gorgonzola, pecorino romano, ricotta and perfectly-meltable fontina. You can assemble it all ahead of time (even the day before) and refrigerate until you’re ready to toss it in the oven (bring to room temp before baking). Full-fat ricotta is best or you can always make your own – it’s so easy and so much better than store-bought!

Add a nice salad, a crusty loaf of bread and a chilled bottle of white wine…then indulge!

5-Cheese Baked Pasta

5-Cheese Baked Pasta

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

A fantastic baked pasta dish that’s the perfect indulgent treat. Five different kinds of cheese and cream combine to make a dish with a whole lot of flavor!

Ingredients

  • 1/4 teaspoon salt (plus more for pasta water)
  • 1 pound penne pasta
  • 2 cups heavy cream
  • 1 10.5 ounce can tomato puree
  • 1/4 pound thinly sliced mozzarella
  • 1/2 cup freshly grated pecorino Romano cheese (plus more for garnish)
  • 1/2 cup coarsely shredded fontina cheese
  • 1/2 cup crumbled gorgonzola
  • 1/4 cup ricotta cheese
  • 6 fresh basil leaves (coarsely chopped)
  • 4 tablespoons unsalted butter (cut into small pieces)
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped parsley

Instructions

  1. Heat oven to 500 degrees. Bring a large pot of salted water to a boil. Add pasta and cook for 6 minutes, stirring occasionally. Drain pasta.
  2. Meanwhile, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir gently to combine. Add cooked pasta to cheese mixture and stir gently.
  3. Divide among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes (watch it carefully). Sprinkle with extra pecorino romano, green onion, and parsley. Serve immediately.

Notes

This baked pasta can be made and assembled up to a day before, just bring to room temperature before baking. Recipe adapted from Al Forno restaurant in Providence, Rhode Island.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 983Total Fat: 75gSaturated Fat: 47gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 233mgSodium: 843mgCarbohydrates: 49gNet Carbohydrates: 45gFiber: 4gSugar: 9gProtein: 30g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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wok with ray

Friday 20th of June 2014

Delicious looking dish like this. . . I could care less about the calories. Five cheese! I am already feeling hungry just imagining the rich flavors. :)

the wicked noodle

Friday 20th of June 2014

You & me both, Ray!! Thanks so much :)

Kelly @ Mostly Homemade Mom

Thursday 19th of June 2014

Oh my, look at all that cheese - yum!!

the wicked noodle

Friday 20th of June 2014

Thank you, Kelly!

julia

Thursday 19th of June 2014

This looks wonderful and comforting! Fontina cheese is the best. :)

the wicked noodle

Thursday 19th of June 2014

Agreed! Thanks, julia :)

Beth @ The First Year

Thursday 19th of June 2014

Where is a fork?! Because I am ready for lunch!

the wicked noodle

Thursday 19th of June 2014

Then head on over, Beth! ;-)

J__Johnson_

Thursday 19th of June 2014

I say cheese makes just about everything better! Example: #recipe http://t.co/PQ6U1VZQEF via @thewickednoodle

the wicked noodle

Saturday 21st of June 2014

Agreed :)

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