Creamy baked pasta blending ricotta, mozzarella, Parmesan, and Romano for a hearty meal.
# What You'll Need:
→ Pasta
01 - 1 pound penne or rigatoni
→ Cheeses
02 - 1 cup ricotta cheese
03 - 1 ½ cups shredded mozzarella cheese
04 - 1 cup grated Parmesan cheese
05 - ¾ cup grated Romano cheese
→ Sauce
06 - 3 cups marinara sauce
07 - 2 cloves garlic, minced
08 - 2 tablespoons olive oil
→ Seasonings
09 - 1 teaspoon dried basil
10 - ½ teaspoon dried oregano
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
→ Garnish (optional)
14 - 2 tablespoons fresh basil, chopped
# How to Make It:
01 - Preheat the oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta until al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a saucepan over medium heat, add minced garlic and sauté for 1 minute until fragrant. Stir in marinara sauce, dried basil, oregano, red pepper flakes, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
04 - In a large mixing bowl, combine cooked pasta, ricotta, 1 cup mozzarella, ½ cup Parmesan, ½ cup Romano, and 2 cups of the sauce. Mix until evenly coated.
05 - Transfer the pasta mixture to the prepared baking dish. Pour remaining sauce over the top. Sprinkle with remaining mozzarella, Parmesan, and Romano cheeses.
06 - Cover loosely with foil and bake for 20 minutes. Remove foil and continue baking for 10 to 15 minutes, until the top is golden and bubbling.
07 - Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
