Golden, creamy, and irresistibly comforting, four cheese sauce pasta pie with La San Marzano is the kind of dish that brings everyone to the table. This baked pasta pie layers tender pasta with a rich blend of cheeses, all wrapped in the deep, balanced flavor of La San Marzano tomato sauce.
Crispy on the outside and luxuriously soft at the center, it’s a celebration of Italian inspired comfort food perfect for family dinners, special gatherings, or anytime you want a warm, oven-baked dish that feels both indulgent and homemade.
Procedure
In a saucepan add the water and salt, wait for it to boil, add the pasta and stir, cook for about 4 minutes then drain the pasta (cook the pasta only for half the time of complete cooking, the pasta must be turgid as cooking will be completed in the oven).
Pour the pasta into a bowl, add ¾ jar of Four Cheese sauce, ¾ of Mozzarella and ¾ of Cheese Flakes, and mix well. Heat the oven to 355 ° F, grease a baking sheet with oil and cover the bottom with the four cheese sauce.
Pour in the pasta and lay the remaining amount of cheese and mozzarella on top. Bake for 15 minutes, the top layer should be golden and crisp. Leave to rest for 5 minutes out of the oven before serving.
For 4 serving
- 1 jar La San Marzano Four cheese Sauce 24oz
- 1 lb rigatoni (pasta)
- 26 cups water + 2.11oz. sea salt
- 10oz diced mozzarella cheese
- 3,5oz shaved cheese
- 1 tablespoon extra virgin olive oil
Flavor balance tips
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Salt wisely: Since both the cheeses and the sauce already bring saltiness, be careful not to over-salt the pasta water. It should be well-seasoned but not aggressive, allowing the cheeses to shine without overpowering the dish.
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Cheese harmony: Use a mix of mild and more flavorful cheeses (as in the Quattro Formaggi sauce) to create depth without heaviness. Mozzarella adds creaminess, while the cheese flakes contribute savory notes and a golden crust.
