Four cheese and tomato pasta bake

    1 hour

    Cheddar, Parmesan, feta and mozzarella cheeses stirred into hot cooked pasta together with a tomato herb mixture, then baked. Melty, cheesy pasta bake perfection!

    149 people made this

    Serves: 6 

    • 315g macaroni pasta
    • 1 (400g) tin peeled plum tomatoes, drained and chopped
    • 1 teaspoon Italian seasoning
    • 1 teaspoon dried oregano
    • 1 teaspoon basil
    • salt and pepper to taste
    • 205g grated Cheddar cheese
    • 170g grated mozzarella cheese
    • 60g freshly grated Parmesan cheese
    • 65g crumbled feta cheese

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to the boil over high heat. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and pour hot pasta into a glass baking dish.
    3. Meanwhile in a large bowl stir together tomatoes, Italian seasoning, oregano, basil, salt and pepper.
    4. Stir into the hot pasta 125g of Cheddar, 125g of mozzarella and 50g of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 75g Cheddar, 75g mozzarella, 75g Parmesan and the 30g feta over the top of the casserole.
    5. Bake in preheated oven for 15 to 25 minutes.

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    Reviews & ratings
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    Reviews in English (105)


    Sooooooooo annoying - the weights in either the ingredients list or the instructions are incorrect - they don't match up at all which isn't good if you only realise once you're in the process of making it. I muddled along and thought it was nice but 5 of my 6 guests left some and it wasn't massive portions..........................  -  23 Jan 2016


    I do it twice in one week. that gives me liberty to rate it twice, you think? Even more so, because my two-year old and I ate the rest of the leftovers and my husband pouted!! So, I had to make another batch of this yummy dish. I measured my spices this go-round. and used between 1/2 and 3/4 of a teaspoon of the basil and oregano, the full teaspoon of the Italian seasoning and it couldn't have been better. More fetta, less parm. And used two small fresh tomatoes again and layered them in between the macaroni and the layer of cheese on top. I found the first go round that if I mixed the tomatoes in, the macaroni wasn't as gooey/cheesy; it tended to seperate. so, the layering worked PERFECT. Try it! You Won't Be Disappointed.  -  30 Jul 2006  (Review from Allrecipes US | Canada)


    I made this and with a few changes it was awesome. I omitted tomatoes and added 1 tin of tomato paste. I just used basil, salt, pepper and nutmeg for seasonings. I added 1.5 cups mozerella 1.5 of cheddar and 1/2 of parmesian. Kids gobbled it up. Thanks  -  26 Oct 2006  (Review from Allrecipes US | Canada)