6-Cheese Roasted Tomato Pasta

Hey there, pasta lovers! I’m so excited to share my twist on the viral baked feta pasta recipe: 6-Cheese Roasted Tomato Pasta1. This dish is a flavor explosion, super easy to make, and guaranteed to become a new favorite in your kitchen1.

Why You’ll Love This Recipe

• Cheesy Goodness: Six different cheeses melt together to create the ultimate creamy, dreamy sauce1.
• Simple and Quick: With minimal prep and mostly hands-off cooking time, this is perfect for busy weeknights4.
• Customizable: Add your favorite veggies or protein to make it your own1.
• Crowd-Pleaser: This dish is always a hit, whether you’re cooking for family or friends1.

Quick Facts

• Prep Time: 20 minutes1
• Cook Time: 30 minutes1
• Total Time: 50 minutes1
• Servings: 61

Ingredients

• 6 medium tomatoes, cut into ½-inch pieces1
• 6 cloves garlic, diced1
• 2 tablespoons olive oil1
• 1 teaspoon salt1
• ½ teaspoon pepper1
• 2 ounces cream cheese1
• ¼ cup feta cheese, crumbled1
• ¼ cup Gruyere cheese, shredded1
• ¼ cup white cheddar cheese, shredded1
• ¼ cup mozzarella cheese, shredded1
• ¼ cup heavy cream1
• 8 ounces cavatappi noodles, cooked al dente1
• 2 tablespoons parmesan cheese, grated, for garnish1
• Parsley, for garnish1
• Salt and pepper, to taste1

Let’s Get Cooking!

1. Get Started: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, combine the tomatoes, garlic, olive oil, salt, and pepper1. Toss to coat everything evenly1.
2. Cheese Time: Make a well in the center of the baking dish. Add the cream cheese, feta, Gruyere, white cheddar, mozzarella, and heavy cream to the well. Do not mix!1
3. Bake: Bake uncovered for about 30 minutes. While it’s baking, cook your pasta according to the package directions1.
4. Combine: Once the pasta is cooked, drain it, reserving about 1/2 cup of the pasta water. Add the cooked pasta to the baking dish and stir everything together until the cheese is melted and the pasta is evenly coated. If the sauce is too thick, add a little pasta water to reach your desired consistency.
5. Serve: Garnish with grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste1. Serve immediately and enjoy!

Serving Suggestions

• Add Protein: Grilled chicken, shrimp, or sausage would be delicious additions1.
• Veggies: Roasted vegetables like zucchini, bell peppers, or spinach would also be great1.
• Side Dish: Serve with a simple side salad and some crusty bread for a complete meal.

Tips for Customization

• Spice it up: Add a pinch of red pepper flakes to the tomato mixture for a little heat2.
• Cheese Swap: Feel free to experiment with different cheeses. Fontina, provolone, or even goat cheese would be tasty2.
• Fresh Herbs: Add fresh basil or oregano to the tomato mixture before roasting for extra flavor2.
• Tomato Variety: Use different kinds of tomatoes like cherry tomatoes or Roma tomatoes for a unique flavor4.

FAQs

Can I make this ahead of time?

• Yes, you can roast the tomato and cheese mixture ahead of time and store it in the fridge for up to 24 hours. When you’re ready to eat, simply cook the pasta and combine.

Can I freeze this?

• I don’t recommend freezing the dish as the cheese may change texture.

What kind of pasta should I use?

• I love using cavatappi noodles, but any short pasta shape like penne, rotini, or fusilli will work well4.

Nutritional Information (per serving, approximate)

• Calories: 450
• Protein: 20g
• Fat: 25g
• Carbohydrates: 40g

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.I hope you enjoy this recipe as much as I do! Let me know in the comments if you try it and how you customize it to make it your own. Happy cooking!