Four Cheese Pasta Recipe – comfort food at its best! Tender pasta enveloped in a velvety Alfredo sauce, blended with tangy sour cream, and layered with a decadent four-cheese blend of creamy ricotta, sharp Parmesan, savory Romano, and gooey mozzarella. Topped with a sprinkle of fresh parsley and baked to bubbly perfection, this dish is a true cheesy delight that’s perfect for any occasion.
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Pin This RecipeFour Cheese Pasta Bake
Stop what you are doing and add this Four Cheese Pasta to your menu. It is fan-freakin-tastic! Al dente pasta coated in a velvety Alfredo sauce, mingled with tangy sour cream to create a luscious base that’s both comforting and indulgent. But the real star of the show is the four-cheese blend that adds layers of complexity and richness to each forkful. Creamy ricotta cheese, sharp Parmesan, savory Romano, and gooey mozzarella come together in perfect harmony, creating a symphony of cheesy goodness that’s impossible to resist!
How to Make Four Cheese Pasta
This pasta dish is effortless to make with only a few simple ingredients. Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package instructions for al dente. Drain and set aside.
In a large mixing bowl, whisk together alfredo sauce, sour cream, eggs, and ricotta cheese. Add parmesan cheese, romano cheese, fresh parsley, and cooked pasta. Season with salt and black pepper and stir well.
Pour the pasta mixture into a 9×13-inch baking dish. Top with shredded mozzarella cheese. Cover with aluminum foil and bake in a preheated oven until bubbly. Garnish with parsley or fresh basil.
Helpful Tips & Frequently Asked Questions
- You can use any tube shaped pasta in this dish. Rigatoni, ziti, or penne pasta work great.
- Variations/Additions:
- spinach
- broccoli
- onions
- bell peppers
- diced tomatoes
- mushrooms
- grilled chicken
- Italian sausage
- Don’t like the types of cheeses we use in this dish? Feel free to use a different type of cheese:
- Provolone
- Fontina
- Pecorino Romano
- Gorgonzola
- Monterey Jack
- White Cheddar
- Cottage cheese
- Can I make Four Cheese Pasta in advance? Yes! You can assemble the casserole ahead of time and store in the refrigerator until you are ready to bake.
- Bring the casserole dish to room temperature before baking.
- Can I freeze Four Cheese Pasta? Yes! Assemble the casserole and cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Thaw overnight in the refrigerator and bake as directed.
- Store leftovers in an airtight container in the fridge.
- Reheat in the microwave.
What to Serve with Four-Cheese Pasta Recipe
When it comes to serving alongside this pasta, it’s all about complementing its rich and indulgent flavors while adding a touch of freshness and variety to the meal.
- Start by offering a crisp and vibrant side salad tossed with mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette dressing. The lightness of the salad provides a refreshing contrast to the creamy richness of the pasta.
- Additionally, consider serving garlic bread or breadsticks on the side to sop up all that yummy cheese sauce.
- For a heartier option, serve the pasta alongside grilled chicken or a juicy steak.
With these delicious accompaniments, this pasta becomes the centerpiece of a satisfying and well-balanced dinner that’s sure to please everyone at the table. Looking for more recipes to go with this cheesy pasta? Here are some popular recipes from the website:
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Four Cheese Pasta Bake
Ingredients:
- 1 (16-oz) box rigatoni pasta or small tube pasta
- 1 (22-oz) jar Alfredo sauce
- 1 cup sour cream
- 2 large eggs lightly beaten
- ¾ tsp garlic powder
- ½ tsp onion powder
- salt and pepper to taste
- 1 (15-oz) container ricotta cheese
- ½ cup grated parmesan cheese divided
- ¼ cup grated Romano cheese
- ¼ cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
Instructions:
- Preheat oven to 350ºF. Spray 9×13-inch baking dish with nonstick cooking spray.
- Cook pasta according to package directions; drain and return to the pan. Stir in Alfredo sauce and sour cream. Spoon half on the pasta mixture into the prepared pan.
- In a small bowl, combine the eggs, garlic powder, onion powder, ricotta cheese, ¼ cup Parmesan cheese, Romano cheese and parsley; spread over pasta. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan cheese.
- Cover with aluminum foil and bake for 25 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
Notes:
- You can use any tube shaped pasta in this dish. Rigatoni, ziti, or penne pasta work great.
- Variations/Additions:
- spinach
- broccoli
- onions
- bell peppers
- diced tomatoes
- mushrooms
- grilled chicken
- Italian sausage
- Don’t the types of cheeses we use in this dish? Feel free to use a different type of cheese:
- Provolone
- Fontina
- Pecorino romano
- Gorgonzola
- Monterey Jack
- White Cheddar
- Cottage cheese
- Can I make Four Cheese Pasta in advance? Yes! You can assemble the casserole ahead of time and store in the refrigerator until you are ready to bake.
- Bring the casserole dish to room temperature before baking.
- Can I freeze Four Cheese Pasta? Yes! Assemble the casserole and cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Thaw overnight in the refrigerator and bake as directed.
- Store leftovers in an airtight container in the fridge.
- Reheat in the microwave.
Can this be made without the eggs? I have an egg allergy in my house.
I have only made the recipe as written, so I can not say. If you try it, let us know how it turns out.
I have to say this was absolutely amazing! My hubby put chicken tenders on his half. My half was meat free. I will definitely be making this several more times!
I made it with chicken but can't say we were all that thrilled with it.
Perhaps it needed something like ham with some salt to create a taste contrast but this was all just too much rich and creamy.
I think if i did it again, I'd do it as a side for something like balsamic chicken.
Just found your blog on Pinterest, and I'm so excited to try some of your recipes. I live in a house full of picky eaters, so your recipes are perfect!
I've got a buttload of penne in the pantry, I NEED to make this.
I have the exact same Le Creuset dish…aren't you sad they discontinued the Kiwi?
I'm going to half this recipe for husband and I… sounds wonderful!
This looks completely awesome. All I'd need would be a spoon and I'd be a happy girl 🙂
Chrisknits – absolutely!
Do you think homemade Alfredo would work as well?
I can see this being very good!
I made this with Raos Alfredo Sauce, added fresh spinach and a touch of nutmeg. I ALWAYS add nutmeg to any white sauce.. absolutely amazing.. I did blackened chicken to add to my husbands, and i added some simple plain shrimp to mine.. I love how customizable this recipe is.. the leftovers are even more amazing the next day because it has all had time to marry.. I just add a tad bit of butter to it and heat in the microwave to keep the sauce creamy.. so yummy and decadent ❤️❤️❤️
Oh my son will love this!!
Barb
I made this a couple weeks ago and it was delish! A little rich, but definitely a keeper in my house!