This delicious four cheese pasta bake is carb heaven! FOUR different cheeses combine with gluten-free pasta and flavorful homemade marinara sauce for a scrumptious and filling dish that is also meatless.
Today's recipe is one of my husband's favorite!
A delightful melange of tender pasta, flavorful tomato sauce, and melting luscious cheeses bake together to form a delicious meatless casserole that will make everyone happy!
I've been making this for us since we first had Jade, who is now 15, so quite a while.
Natalie made some homemade garlic bread as an accompaniment, and I think a small green salad would also round out the meal nicely.
Ingredients and substitutions
- Pasta - We use brown rice pasta by Tinkyada or Delallo. My preferred shapes are shells, tubes (penne), and spirals.
- Vegetables - Onion, garlic, cherry (or Roma) tomatoes
- Spices - Oregano, rosemary, salt, red pepper flakes
- Tomato sauce
- Cheeses - Cottage, ricotta, mozzarella, and parmesan
- Greek yogurt - Use more ricotta if you don't have yogurt.
- Fresh basil - Or parsley
Recipe steps
Begin by making your pasta of choice according to the package directions.
While the pasta is cooking, make your sauce! Saute the onion and garlic together, then add in the fresh tomatoes, tomato sauce, and spices. Stir and let simmer about five minutes.
Next, mix the cheeses (see exact directions in the recipe card) and basil (or parsley) together in a bowl.
Mix the sauce with the cooked pasta and cheese mixture until well combined.
Add everything to a well-oiled casserole dish and top with the remaining cheese. Bake until golden and bubbly!
Recipe notes
If you don't like spice, replace the red pepper flakes with freshly ground black pepper.
Sometimes, I'll add in one cup of packed spinach for extra nutrition.
If you're allergic to tomatoes, you might like this Pesto Pasta!
Four Cheese Pasta
Ingredients
- 1 pound gluten-free pasta of your choice
- 1 Tablespoon olive oil
- 1 cup yellow onion chopped
- 1 Tablespoon garlic minced
- 1 cup cherry tomatoes chopped
- 1 ½ teaspoons dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon sea salt
- 1/4-1/2 teaspoon red pepper flakes
- 3 cups tomato sauce
- 1 ½ cups low-fat cottage cheese
- ½ cup ricotta cheese
- ½ cup Greek yogurt
- 2 cups part-skim mozzarella grated, divided
- 6 Tablespoons parmesan grated
- ¼ cup fresh parsley or basil
Instructions
- Preheat your oven to 375℉.
- Cook your pasta according to the package directions.
- In a bowl, mix your cottage cheese, ricotta cheese, yogurt, one cup of mozzarella, and parsley. Set aside.
- Heat the oil in a skillet and add the onion. Cook until translucent, about five minutes.
- Add in garlic and cook for about 30 seconds. Add in tomatoes, tomato sauce, and spices. Simmer all on low for about 5 minutes.
- Add in tomatoes, tomato sauce, and spices. Simmer all on low for about 5 minutes.
- Mix the cooked and drained pasta with the cheese and tomato mixtures and pour into a well-oiled 9 x 13-inch baking dish.
- Top with the remaining cup of mozzarella and parmesan cheeses.
- Bake for 10-15 minutes covered; Uncover and bake another five minutes until golden and bubbly.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Jess @ JessieBear What Will You Wear
oooooh, cheesy food porn indeed. I want!
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Your pictures are lovely, would love for you to share your pictures with us at foodepix.com.
Susan
This looks crazy delicious!
kaylee
If I don't want it to be spicy, would I leave out the jalapenos and can of fire roasted tomatoes?
Thanks 🙂
Lauren
Hi Kaylee,
Yes, just leave out the jalapeno and use regular tomatoes. 🙂