This 35-Minute Four Cheese Pasta has a thick homemade marinara sauce, four kinds of cheese, and, my favorite part, a little ball of ricotta on top that you dip your pasta in.
Boil water for pasta. As the water boils, prep the ingredients for your sauce. It comes together quickly, and you'll want all of your ingredients ready. Once the water is boiling, cook your pasta as directed on the packaging.
Add olive oil to a large skillet over medium heat. Once the oil is hot, add garlic and oregano. Cook until it's fragrant, about 1 minute.
Add crushed tomatoes, tomato paste, basil, salt, and pepper to the skillet. Lower the heat to medium-low. Let it simmer for 15 minutes. Adjust the temperature if needed to keep it at a genital simmer.
While the sauce is simmering, mix the ricotta cheese and 2 tablespoons of grated romano. Set aside.
Once the sauce is done, stir in mozzarella, parmesan, and ¼ cup of romano. Mix until the cheese has melted. Check the seasoning, adding more salt and pepper if needed. The sauce should be thick.
Add your cooked pasta and stir until the penne is completely coated in sauce. If you feel the sauce is too thick, you can thin it out with water, one tablespoon at a time.
Add the pasta to a bowl, and top with a spoonful of ricotta and more basil.