Roasted Tomato Four-Cheese Stuffed Pasta: Creamy, Golden and Full of Flavour
This Roasted Tomato Four-Cheese Stuffed Pasta turns a handful of familiar ingredients into a dinner that looks genuinely special. Sweet cherry tomatoes and a whole bulb of garlic are roasted until soft and lightly charred, then blended into a smooth sauce with Parmesan and starchy pasta water. The pasta is filled with ricotta, cream cheese, mozzarella and spinach, giving every bite a creamy centre surrounded by rich tomato flavour. It has the roasted depth of my Roasted Tomato and Ricotta Pasta with the comforting creaminess of my Roasted Tomato and Cottage Cheese Fusilli, but the filled presentation gives it a completely different character.
I used I Soli di Capri, a striking large pasta shape with plenty of cavities for piping in the four-cheese filling. It makes the finished dish look restaurant-worthy, yet the method remains straightforward and practical for home cooking. If you cannot find this particular shape, choose another large pasta that can be filled, such as conchiglioni, jumbo shells, paccheri, manicotti or cannelloni. Depending on the shape, size and quantity you use, you may need to prepare extra filling. Fans of generously stuffed pasta will also enjoy my Stuffed Caccavelle Pasta Bake with Ricotta and Beef and Stuffed Pasta Shells with Mushrooms, Ricotta and Spinach.
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Simple Ingredients, Big Flavours
The appeal of this four-cheese stuffed pasta comes from the contrast between a bright roasted tomato sauce and a mellow, creamy filling. Nothing needs complicated seasoning because roasting concentrates the tomatoes, softens the garlic and gives the sauce natural sweetness. Parmesan brings savoury depth, while spinach adds freshness and colour to the cheese mixture. It follows the same simple, flavour-first approach as my Butternut Squash Ricotta Pasta and Courgette and Cottage Cheese Pasta where vegetables and creamy cheese work together without making the dish feel overly heavy.
- Cherry tomatoes – Roasting intensifies their sweetness and creates the juicy foundation of the sauce. Removing the skins after roasting gives the blended sauce a smoother, more refined texture.
- Whole garlic bulb – Roasted garlic becomes soft, sweet and mellow, so it adds depth without the sharpness of raw garlic.
- I Soli di Capri pasta – Its large cavities are ideal for holding the filling. Other large, fillable shapes will work, although the amount of filling required may vary.
- Ricotta and cream cheese – Ricotta keeps the filling light and softly textured, while cream cheese adds body and helps it hold its shape when piped.
- Mozzarella – Melted into the filling, mozzarella gives the pasta a rich, stretchy centre. Low-moisture mozzarella is the easiest option because it does not release too much liquid.
- Spinach – Briefly wilting, cooling and squeezing the spinach removes excess moisture while preserving its colour and fresh flavour.
- Parmesan – Stirred into the tomato sauce and sprinkled over the top, Parmesan seasons the dish and helps the sauce become glossy and full-bodied.
- Pasta water – The reserved cooking water loosens the blended tomatoes and helps the Parmesan emulsify into a smooth sauce that clings to the pasta.
How to Make Roasted Tomato Four-Cheese Stuffed Pasta
Roast the Tomatoes and Garlic
Preheat the oven to 200°C fan/400°F. Place the cherry tomatoes in an ovenproof pan, then add the garlic bulb with the cut side facing upwards. Season the tomatoes and garlic with salt and black pepper, then drizzle everything with the olive oil. Roast for approximately 30 minutes, or until the tomatoes are soft and lightly charred and the garlic cloves are completely softened.
Once roasted, remove and discard the skins from the tomatoes. Squeeze the softened garlic cloves out of the bulb and into the pan, then use an immersion blender to blend the tomatoes and garlic until the sauce is completely smooth. Set the pan aside while you prepare the filling and cook the pasta.
Wilt and Drain the Spinach
Place the spinach in a heatproof bowl and pour over enough boiling water to cover it. Once the spinach has wilted, drain it and rinse it under cold water to stop it from cooking further. Drain it again, then squeeze it firmly with your hands to remove as much moisture as possible. This is important because excess water can make the cheese filling too loose. Finely chop the drained spinach.
Prepare the Four-Cheese Filling
Add the ricotta, cream cheese, chopped spinach and mozzarella to a bowl. Season generously with black pepper, then mix until all the ingredients are evenly combined. Transfer the filling to a piping bag, as this will make it easier to fill the cavities of the pasta neatly. Keep the filling refrigerated while you finish preparing the sauce.
Cooking the Pasta
Cook the I Soli di Capri, or your chosen large pasta shape, according to the packet instructions. Cook it until just al dente so it holds its shape and does not become too soft during the final bake. Before draining, reserve 240 ml or 1 cup of the pasta cooking water, then drain the pasta carefully.
Finish the Roasted Tomato Sauce
Place the ovenproof pan containing the blended tomato and garlic sauce over a low heat and begin warming it gently. Pour in the reserved pasta water, then add almost all the grated Parmesan, keeping a small amount aside for the top of the pasta.
Stir the sauce well, bring it to a gentle boil and cook for a few minutes, stirring regularly, until it thickens slightly. Add the cooked pasta to the pan and gently toss or turn it until every piece is evenly coated in the roasted tomato sauce.
Fill and Bake the Pasta
Arrange the coated I Soli di Capri in the pan, then pipe the ricotta, cream cheese, spinach and mozzarella filling generously into the larger cavities only. If you are using another large pasta shape, fill each piece according to its size and capacity. You may need to prepare additional filling if your chosen pasta requires more.
Sprinkle the reserved Parmesan over the filled pasta. Increase the oven temperature to 220°C/425°F, then return the pan to the oven and bake for a further 5 minutes, or until the filling is heated through and the cheese begins to melt.
Serve
Remove the pasta from the oven and serve it immediately while the filling is creamy, the cheese is melted and the roasted tomato sauce is still hot and glossy.
Why We Love Roasted Tomato Four-Cheese Stuffed Pasta
This recipe delivers the indulgence of a cheesy pasta bake without needing a heavy cream sauce or a long cooking time. Roasting brings out the tomatoes’ natural sweetness, while the softened garlic adds warmth and depth without overpowering the other flavours. Inside the pasta, ricotta, cream cheese and mozzarella create contrasting layers of creaminess, with Parmesan tying the filling and sauce together. Spinach gives the centre freshness and prevents the cheese mixture from tasting one-dimensional. The individual I Soli di Capri pieces also make the presentation feel impressive, similar to the dramatic shells in my Butternut Squash Ricotta Pasta and the beautiful portions in my Roasted Pepper and Ricotta Pasta. It is colourful, comforting and a little unexpected, but still easy enough to make without turning dinner into a full-scale production.
Perfect for Any Occasion
Roasted Tomato Four-Cheese Stuffed Pasta works beautifully for a relaxed weekend dinner, a vegetarian main course or a small gathering where presentation matters. The tomato sauce and cheese filling can be prepared one day ahead and refrigerated separately, leaving only the pasta cooking and final assembly for serving day. For a family-style version, use jumbo shells or cannelloni and arrange everything in one larger baking dish; just remember that you may need more filling and possibly more sauce, depending on the amount of pasta. It has the crowd-pleasing comfort of my High-Protein Pea and Mint Pasta and High-Protein Cottage Cheese Pesto Pasta, while offering a meat-free option that still feels generous and satisfying. Leftovers can be reheated gently with a spoonful of water or extra tomato sauce to restore their creamy texture.
Instagram Tutorial & More
Want to see how the tomatoes, four-cheese filling and I Soli di Capri come together? Watch the quick step-by-step video on Instagram, and don’t miss on our other easy and delicious pasta recipes:
- 20-Minute Spinach Ricotta Pasta
- One-Pan Tomato Meatball Pasta
- Beetroot Cottage Cheese Pasta
- One-Pot Meatball Pasta
- Courgette and Cottage Cheese Pasta
- Avocado and Burrata Pasta
- Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel
- Easy Spinach and Ricotta Lasagna
Happy cooking,
Izabella
Description
This Roasted Tomato Four-Cheese Stuffed Pasta combines sweet, lightly charred tomatoes with roasted garlic, Parmesan and a creamy spinach filling. I Soli di Capri pasta is ideal for this recipe because its large cavities hold plenty of ricotta, cream cheese, mozzarella and spinach. The filled pasta is finished in the oven until hot, creamy and coated in the rich tomato sauce. If you cannot find I Soli di Capri, use any large pasta shape that can be filled, such as jumbo shells or large pasta tubes. You can also use regular pasta and serve the cheese mixture spooned or dolloped through the sauce instead. It is a comforting, impressive pasta dish that works beautifully for dinner parties, weekends or a special family meal.
Igredients
For the roasted tomato sauce
For the pasta
For the four-cheese filling
Instructions
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Preheat the oven to 200°C fan/400°F. Place the cherry tomatoes and garlic bulb, cut-side up, in an ovenproof pan. Season with salt and black pepper, then drizzle with the olive oil. Roast for approximately 30 minutes, or until the tomatoes are lightly charred and the garlic is soft. Remove and discard the tomato skins, squeeze the softened garlic cloves from the bulb into the pan, then blend everything with an immersion blender until smooth.
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Meanwhile, place the spinach in a heatproof bowl and cover it with boiling water. Once wilted, rinse it under cold water and drain thoroughly. Squeeze it firmly with your hands to remove as much moisture as possible, then finely chop it. Add the spinach to a bowl with the ricotta, cream cheese and mozzarella. Season with black pepper and mix until well combined, then transfer the filling to a piping bag for easier assembly.
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Cook the pasta according to the packet instructions. Before draining, reserve 240 ml (1 cup) of the pasta water. Place the pan of tomato sauce over a low heat, then add the reserved pasta water and almost all the grated Parmesan, keeping a little for the top. Stir well, bring to a gentle boil and cook for a few minutes, until the sauce thickens slightly. Add the drained pasta and toss until evenly coated.
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Pipe the four-cheese filling into the cavities of the I Soli di Capri pasta, then sprinkle the reserved Parmesan over the top. Transfer to the oven and bake at 220°C/425°F for a further 5 minutes. Serve immediately.
Nutrition Facts
Servings: 2 ServingCalories:688.25kcalTotal Fat:40.64gCholesterol:111.05mgSodium:651.02mgPotassium:1206.19mgTotal Carbohydrate:52.51gDietary Fiber: 5.42gSugars: 9.56gProtein:31.14gVitamin A: 580.12IUVitamin C: 52.58mgCalcium: 693.24mgIron: 3.03mgVitamin D: 0.36IUVitamin E: 3.66IUVitamin K: 208.04mcgVitamin B6: 0.74mgVitamin B12: 1.63mcgPhosphorus: 578.02mgMagnesium: 113.78mgZinc: 3.48mg
Note
- Pasta substitution: If you cannot find I Soli di Capri, use another large pasta shape that can hold the filling, such as conchiglioni, jumbo pasta shells, paccheri, manicotti or cannelloni. Depending on the size and number of pasta pieces you use, you may need to prepare a larger quantity of the four-cheese filling. Cook the pasta until just al dente so it does not become too soft during baking.
- Using regular pasta: Smaller pasta shapes can also be used. Toss them through the roasted tomato sauce, then spoon small dollops of the four-cheese filling over the top before adding the Parmesan and baking.
- Drain the spinach thoroughly: Squeeze out as much water as possible after wilting the spinach. Excess moisture can make the cheese filling loose and watery.
- Choose the right mozzarella: Grated low-moisture mozzarella works best. Fresh mozzarella contains more liquid, so drain it very well and pat it dry before adding it to the filling.
- Adjust the sauce consistency: Add the reserved pasta water gradually if needed. The sauce should be smooth and slightly loose before adding the pasta, as it will continue to thicken while cooking and baking.
- Roast the garlic until completely soft: The garlic cloves should squeeze easily from their skins. If they are still firm after 30 minutes, return them to the oven for a little longer.
- Season carefully: Parmesan, cream cheese and mozzarella are already salty, so taste the sauce and filling before adding extra salt.
- No ovenproof pan: Prepare the sauce in a saucepan, then transfer it to a baking dish before adding the pasta, filling and Parmesan.
- Prepare ahead: The roasted tomato sauce and four-cheese filling can be prepared up to one day in advance and stored separately in airtight containers in the refrigerator.
- Assemble and bake the pasta shortly before serving.
- Serve immediately: The filling is creamiest and the sauce has the best consistency while the pasta is hot and freshly baked.
