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Four Cheese Pasta

Creamy, cheesy, and indulgent, this Four Cheese Pasta combines mozzarella, Parmesan, ricotta, and fontina to create a rich, velvety sauce that clings to every strand of pasta. It's perfect for cozy dinners or as a crowd-pleasing side dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Cuisine: Italian
Keyword: Four Cheese Pasta
Servings: 4
Calories: 600kcal
Author: Jill Bakes

Ingredients

  • 12 oz pasta penne, rigatoni, or fettuccine
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded fontina cheese
  • 1/3 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Pinch of nutmeg optional
  • Chopped parsley for garnish

Instructions

  • ✅ Cook the pasta according to package directions until al dente. Drain and set aside.
  • ✅ In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
  • ✅ Pour in the heavy cream and bring to a simmer. Reduce heat to low.
  • ✅ Stir in ricotta, mozzarella, fontina, and Parmesan cheeses.
  • ✅ Whisk the sauce until smooth and creamy. Season with salt, pepper, and nutmeg.
  • ✅ Add the cooked pasta to the sauce and toss to coat evenly.
  • ✅ Simmer for 2–3 minutes, letting the sauce thicken slightly and cling to the pasta.
  • ✅ Garnish with chopped parsley and extra Parmesan before serving.

Notes

  • Add cooked chicken or sautéed mushrooms for a protein boost.
  • Want it extra golden? Transfer to a baking dish, top with cheese, and broil for 3–5 minutes.