Craving something cozy, cheesy, and totally irresistible? My four cheese pasta brings comfort with a creamy ricotta base and a melty mix of easy-to-find Italian cheeses. It’s indulgent and totally hits the flavor jackpot!
What Makes This So Incredibly Cremy?
- Velvety Sauce Goals: Ricotta and heavy cream team up for a diabolically creamy texture. You’ll 100% be licking your plate clean.
- All the Cheese, all the Ease! Made with simple, grocery store cheeses that melt beautifully without needing anything fancy.
- Add Protein: This creamy cheesy pasta pairs perfectly with extras like sliced grilled chicken, air fryer shrimp, crispy pancetta, or Italian sausage.
Four Cheese Pasta Ingredients
- Pasta Type: You can use any pasta or noodle shape you like. Cook it until al dente and follow the recipe as usual.
- Cheese: Feel free to swap or add cheeses! Just keep the ricotta and heavy cream as the creamy base. Try mixing in Parmigiano Reggiano, Provolone, Taleggio, or any of your favorites!
- Use Freshly Grated Cheese: Always grate your own cheese for the best melt and flavor. Pre-shredded cheeses contain anti-caking agents that can make your sauce clumpy and prevent smooth melting.
How to Make Easy Cheesy Pasta
You guys, this four cheese pasta recipe is so delicious and comes together quickly and easily. Pair it with some crusty sourdough bread and a crisp salad to round out the meal. Let’s get to cooking!
- Boil the Noodles: Cook the penne pasta according to the package directions until al dente. Drain the pasta, reserving 1 cup of the pasta water, and set both aside. Sauté the Garlic: Heat the olive oil in a large pan over medium high heat, then add the minced garlic and cook for 1 minute, until fragrant.
- Add the Ricotta and Cream: Slowly whisk the reserved pasta water into the oil and garlic mixture, then add the ricotta cheese and heavy cream to the liquid. Reduce to medium-low heat and simmer, stirring until the ricotta is melted and the sauce is smooth.
- Stir in the Cheeses: Add in the parmesan, mozzarella, asiago, and salt and black pepper to taste. Reduce the heat to low and whisk the sauce until all the cheese is melted and the sauce is creamy and smooth.
- Add the Pasta, Garnish, and Serve: Add the cooked pasta and stir to coat it in the cheese mixture. Remove from the heat and serve fresh with additional cheese as garnish.
Alyssa’s Pro Tip
Pasta Water: Don’t skip the step to reserve the pasta water! If you don’t, the starch in the water that comes from cooking the pasta won’t help keep the sauce silky, creamy, and perfectly smooth.
Four Cheese Pasta
Rich, creamy, and loaded with four delicious cheeses, this four cheese pasta is pure comfort in a bowl.
Servings 6 servings
Calories 486kcal
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 cup reserved pasta water
- 1 cup ricotta cheese
- 1 cup heavy cream
- ½ cup freshly shredded Parmesan cheese
- ½ cup freshly shredded mozzarella cheese
- ½ cup freshly shredded Asiago cheese
- salt and pepper
Instructions
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Cook the 8 ounces penne pasta according to the package directions until al dente. Drain the pasta, reserving 1 cup of the pasta water, and set both aside.
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Heat the 2 tablespoons olive oil in a large pan over medium-high heat. Add the 1 tablespoon minced garlic to the pan and cook for 1 minute, until fragrant.
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Slowly whisk the 1 cup reserved pasta water into the oil and garlic. Add 1 cup ricotta cheese and 1 cup heavy cream to the liquid, then reduce the heat to medium-low. Stir until the ricotta is melted and the sauce is smooth.
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Add in the ½ cup freshly shredded Parmesan cheese, ½ cup freshly shredded mozzarella cheese, ½ cup freshly shredded Asiago cheese, and salt and pepper to taste. Reduce the heat to low and whisk the sauce until all the cheese is melted and the sauce is creamy and smooth.
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Add in the cooked pasta and stir to coat it in the cheese sauce. Remove the pasta from the heat and serve fresh with additional cheese as garnish.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. This dish doesn’t freeze well, so it’s best enjoyed fresh or refrigerated.
Nutrition
Calories: 486kcal | Carbohydrates: 32g | Protein: 18g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 86mg | Sodium: 388mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 967IU | Vitamin C: 1mg | Calcium: 342mg | Iron: 1mg
Pairing Ideas for Four Cheese Pasta
If you’re looking to make this pasta dish into a full meal, dress it up with sliced air fryer chicken breast on top and roasted air fryer asparagus on the side for a dinner that feels a little extra! Here are a few more ideas.
from The Recipe Critic https://ift.tt/CNaifAs
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