6-Cheese Roasted Tomato Pasta is a creamy and delicious meal that is made with six kinds of cheese, garlic, roasted tomatoes, and pasta noodles. Be sure to try my Tomato Spinach Chicken Spaghetti for another flavorful pasta dinner idea.
6-Cheese Roasted Tomato Pasta
This roasted tomato pasta recipe is adapted from @liemessa Baked Feta Pasta recipe – yes, she is the brilliant mind behind the viral recipe! I tweaked the viral recipe a bit by adding several different kinds of cheese, as well as heavy cream. It’s an easy dish to make and to modify by adding more vegetables or protein to the mix.
Roasted Tomato Pasta Ingredients
Tomatoes: I used whole tomatoes that I cut into bite-sized pieces. You could also use cherry tomatoes.
Garlic: Dice the garlic before baking it. When testing the recipe with whole garlic, the garlic didn’t soften enough. If you want to roast the garlic beforehand, I explain how to do that in this Roasted Garlic Grilled Cheese recipe. If you do roast the garlic separately, you will add it when you add the cooked pasta noodles.
Cheese: I used six different kinds of cheese in this recipe (including the parmesan topping).
Pasta: You can use whatever pasta noodles you have on hand. However, it’s best to use pasta with curves and grooves; these noodles hold the sauce better. You can also make your own homemade pasta to use!
How to Make 6-Cheese Roasted Tomato Pasta
This dish is so easy to make, and I can see why it has gone viral a few times! To get started, preheat the oven and add the tomatoes, garlic, olive oil, salt, and pepper to a 9×13-inch baking dish. Toss everything together to coat. Next, make a well in the center of the baking dish.
To the well in the center, add the cream cheese, feta, Gruyere cheese, white cheddar, mozzarella, and heavy cream. Do not mix! Bake this, uncovered, for about 30 minutes. This would be a good time to get the pasta noodles cooked if you haven’t already done that.
When it’s done, remove the pan from the oven, add the cooked pasta noodles, and stir everything together until combined. Serve immediately with a little parmesan cheese and parsley, for garnish. If you want a little kick to the dish, add some crushed red pepper. Serve with a basket of garlic breadsticks.
Why Roast Vegetables?
There is such a burst of flavor that comes from roasted vegetables. Just like in my Roasted Tomato Soup and Roasted Red Pepper Soup, this recipe roasts the vegetables. Roasting the vegetables brings out so much more sweetness to tomatoes as well. And again, as I stated earlier, you can roast the garlic ahead of time if you would like to do that. There is a section on how to roast garlic in my Cajun Chicken with Roasted Garlic Alfredo recipe.
What does 6-Cheese Roasted Tomato Pasta Taste Like?
Just because this dish is easy to make doesn’t mean it lacks in flavor. It is a creamy pasta dish with a sweetness to it with a lot of tomato flavor. It is easy to modify to make it your own (as we did). You could add mushrooms and onions during the roasting process that might be really tasty. Or, add some cooked chicken for protein. If you do add anything to the dish, be sure to let me know how it turned out!
More Pasta Dishes
6-Cheese Roasted Tomato Pasta
- 6 medium tomatoes, cut into ½-inch pieces (bite-sized)
- 6 cloves garlic, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 ounces cream cheese
- ¼ cup feta cheese, crumbled
- ¼ cup Gruyere cheese, shredded
- ¼ cup white cheddar cheese, shredded
- ¼ cup mozzarella cheese, shredded
- ¼ cup heavy cream
- 8 ounces cavatappi noodles, cooked al dente
- 2 tablespoons parmesan cheese, grated, for garnish
- parsley, for garnish
- salt and pepper, to taste
- Preheat oven to 400°F.
- To a 9×13-inch baking dish, add tomatoes, garlic, olive oil, salt, and pepper. Toss to evenly coat.
- Make a well in the center of the dish and to it, add the cream cheese, feta, Gruyere, white cheddar, mozzarella, and heavy cream. Do not mix.
- Bake, uncovered, for 30 minutes.
- Remove from the oven, add the cooked noodles, and stir until everything is combined.
- Serve topped with parmesan cheese and parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
This was a delicious recipe! I made good use of my cherry tomatoes growing in my backyard. I also added crispy bacon on top. It is pinned on my page and will definitely make it again! Thank you!
So, in the body you say stay away from mozza but it’s included in the recipe? Is that wrong or should another cheese be subbed?
Yes, sorry about that. I removed the line as it can be confusing. We meant fresh mozzarella in the ball form or pearls. Shredded mozzarella works great but the pearls or balls were too stringy.
OH. MY. GOSH! This is so good! I added fresh spinach and chicken (browned in a bit of olive oil prior) at the very end. Both were nice but it definitely did not need the chicken to make it delicious. I am so pleased with this dish.