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6-Cheese Roasted Tomato Pasta Bake: Ultra Cheesy Meatless Comfort

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An ultra-cheesy, meatless pasta bake featuring six rich cheeses—mozzarella, ricotta, parmesan, provolone, fontina, and goat cheese—folded into a silky cream sauce and studded with oven-roasted cherry tomatoes. This comforting dish is ideal for vegetarian dinners, holiday potlucks, or weeknight meals, and offers the perfect combination of gooey cheese, blistered tomatoes, and golden baked perfection.

Ingredients

Scale

For the roasted tomatoes:

  • 4 cups cherry or grape tomatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and black pepper to taste

For the pasta and cheese sauce:

  • 1 pound pasta (penne, rigatoni, or your choice)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded cheddar
  • 1/2 cup shredded provolone
  • 1/2 cup grated Parmesan
  • 1/2 cup shredded fontina
  • 1/2 cup crumbled goat cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the tomatoes on a baking sheet. Drizzle with olive oil, add minced garlic, and season with salt and pepper. Toss to coat.
  3. Roast the tomatoes for 20–25 minutes until they’re soft, blistered, and slightly caramelized. Set aside.
  4. Cook the pasta in salted water according to package directions. Drain and set aside.
  5. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
  6. Gradually whisk in the milk and heavy cream until smooth. Cook for 3–5 minutes, stirring, until the sauce thickens.
  7. Stir in garlic powder, onion powder, salt, and pepper.
  8. Add all six cheeses, one handful at a time, stirring until melted and creamy.
  9. Add the cooked pasta and roasted tomatoes to the cheese sauce. Stir gently to combine.
  10. Serve hot, optionally topped with extra Parmesan or fresh herbs.

Notes

  • Cheese Swap Tip: If you don’t like goat cheese, swap for asiago or cream cheese.

  • Tomato Variations: Try sun-dried tomatoes or roasted red peppers for a flavor twist.

  • Serving Tip: Garnish with fresh basil, parsley, or a sprinkle of red pepper flakes for color and heat.

  • Leftover Idea: Reheat and serve over sautéed spinach or stuff into a toasted sub roll.

Find it online: https://claradelish.com/6-cheese-roasted-tomato-pasta-bake-ultra-cheesy-meatless-comfort/