Description
A creamy and indulgent Four Cheese Pasta Bake featuring rigatoni pasta tossed in Alfredo sauce and sour cream, layered with a luscious mixture of ricotta, Parmesan, Romano, and fresh parsley, then topped with mozzarella and baked to bubbly, golden perfection.
Ingredients
Scale
Pasta and Sauce
- 1 (16-oz) box rigatoni pasta (or small tube pasta)
- 1 (22-oz) jar Alfredo sauce
- 1 cup sour cream
Cheese Mixture
- 1 (15-oz) container ricotta cheese
- ½ cup grated Parmesan cheese (divided)
- ¼ cup grated Romano cheese
- 2 cups shredded mozzarella cheese
- ¼ cup chopped fresh parsley
Other Ingredients
- 2 large eggs (lightly beaten)
- ¾ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper (to taste)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Pasta and Mix with Sauces: Cook the rigatoni according to the package instructions until al dente. Drain well and return the pasta to the pot. Stir in the Alfredo sauce and sour cream until evenly combined. Spoon half of this pasta mixture into the prepared baking dish.
- Prepare Cheese and Herb Layer: In a small bowl, whisk together the beaten eggs, garlic powder, onion powder, ricotta cheese, ¼ cup of Parmesan cheese, Romano cheese, and chopped fresh parsley. Spread this cheese mixture evenly over the pasta layer in the baking dish.
- Assemble and Top: Spoon the remaining pasta mixture over the cheese layer, spreading it evenly. Then sprinkle the shredded mozzarella cheese and the remaining ¼ cup Parmesan cheese over the top to create a cheesy crust.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes to heat through and allow flavors to meld.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 5 to 10 minutes until the cheese is bubbly and lightly golden on top. Remove from oven and let stand for a few minutes before serving.
Notes
- You can substitute rigatoni with any small tube pasta such as penne or ziti.
- For a spicier kick, add red pepper flakes to the cheese mixture.
- Fresh parsley can be replaced with basil or oregano for a different herb flavor.
- Make sure to lightly beat the eggs to help bind the cheese mixture and ensure a creamy texture.
- Let the pasta bake rest a few minutes before serving to allow it to set for easier slicing.
