Full detailed recipe • complete nut/allergen info • Q&A
This is a crowd-pleasing, oven-baked pasta casserole with layers of sauce and cheese that delivers that dramatic stretchy cheese pull you see in the photo.
Ingredients (serves 4–6)
Pasta & sauce
- 400 g pasta (ziti, penne, or rigatoni)
- 2 cups marinara or tomato pasta sauce
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
Creamy layer
- 1 cup ricotta or cottage cheese
- ½ cup cream or full-fat milk
- 1 egg (optional, for firmer slices)
Cheese (the star)
- 2 cups shredded mozzarella (low-moisture melts best)
- 1 cup shredded cheddar or provolone
- ½ cup grated Parmesan
Optional add-ins (pick 1–2)
- Cooked chicken or beef (1–1½ cups)
- Sautéed mushrooms or spinach
- Chili flakes or black pepper
Instructions
1) Cook the pasta
- Boil pasta in well-salted water until just al dente.
- Drain and set aside (don’t overcook).
2) Mix the creamy layer
- In a bowl, whisk ricotta/cottage cheese, cream (or milk), egg (if using), salt & pepper until smooth.
3) Combine
- Toss pasta with marinara and Italian seasoning.
- Fold in half of the mozzarella and half of the cheddar/provolone.
4) Assemble
- Grease a baking dish.
- Spread half the pasta mixture.
- Spoon the creamy layer over it.
- Add remaining pasta.
- Top with remaining mozzarella, cheddar/provolone, and Parmesan.
5) Bake
- Bake at 190°C (375°F) for 25–30 minutes until bubbling and golden.
- Rest 5–10 minutes before serving (this helps the cheese pull).
Pro Tips for MAX Cheese Pull
- Use low-moisture mozzarella (not fresh).
- Shred cheese yourself (pre-shredded melts less).
- Serve hot—cheese stretch fades as it cools.
Nut & Allergen Information (IMPORTANT)
Contains:
- Dairy (milk, cheese)
- Gluten (wheat pasta)
- Egg (only if you add the optional egg)
Does NOT contain (by default):
- Tree nuts (walnuts, almonds, cashews)
- Peanuts
- Seeds
Cross-contamination warning:
If serving someone with severe allergies, check cheese and sauce labels for shared factory warnings.
Nut-free: ✔️ Yes (as written)
Gluten-free option: Use gluten-free pasta
Egg-free option: Skip the egg (still creamy)
Q & A
Q: Can I make it ahead of time?
Yes. Assemble, cover, and refrigerate up to 24 hours. Bake when needed (add 5–10 minutes).
Q: Can I freeze it?
Absolutely. Freeze unbaked or baked (well wrapped) for up to 2 months.
Q: Why isn’t my cheese stretchy?
Fresh mozzarella, pre-shredded cheese, or overheating can reduce stretch.
Q: Can I make it low-calorie?
Use part-skim mozzarella, cottage cheese, and reduce cheese by 25%.
Q: Vegetarian friendly?
Yes—skip meat or add veggies.
Serving Ideas
- Simple green salad
- Garlic bread
- Roasted vegetables
