Is mozzarella cheese used in pasta?

Absolutely. Mozzarella is one of the most popular cheeses for pasta—especially baked dishes like pasta al forno or lasagna. It melts beautifully, gives that satisfying cheese pull, and browns nicely when baked. Just don’t overdo it unless you like your pasta swimming in grease.

How to layer pasta al forno?

Start with sauce on the bottom, then pasta, then cheese. Keep alternating until you top with mozzarella. The best cheeses for pasta al forno are layered, not dumped.

Do Italians put mozzarella in pasta?

Yes, especially in southern Italy. Mozzarella is common in pasta al forno, baked ziti, and dishes like timballo. But it’s usually part of a combo—paired with ricotta or béchamel to balance richness and texture.

What cheese is best for creamy pasta?

Ricotta and béchamel win for creaminess. They’re smooth, mild, and pair well with bold sauces. For baked dishes, they’re often the best cheeses for pasta al forno when melt isn’t your only goal.

Which cheese is good for white sauce pasta?

Béchamel is your base, but it loves company. Add mozzarella for melt, Parmesan for depth, or even cream cheese if you’re in a pinch. Just keep it balanced—too much cheese and you’ll lose the silky vibe you’re after.

Best Cheeses for Pasta al Forno: 3 Bold Picks Compared

Name: Pasta al Forno With 3 Cheeses
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian

Description

Single-serve pasta al forno featuring ricotta, mozzarella, and béchamel for creamy, cheesy perfection.

Ingredients

2–3 lasagna sheets or broken pasta

½ cup ricotta cheese

½ cup shredded mozzarella

¼ cup béchamel sauce

2 tbsp grated Parmesan

½ cup marinara sauce

Salt & pepper to taste

Instructions

1. Preheat oven to 375°F.

2. Lightly oil a ramekin or small baking dish.

3. Layer sauce, pasta, ricotta, béchamel, and mozzarella.

4. Repeat layers and finish with mozzarella and Parmesan.

5. Cover with foil and bake 20 minutes.

6. Uncover and broil 2–3 minutes until golden.

7. Let rest 5 minutes before serving.

Notes

Season ricotta with herbs or Parmesan for extra flavor.
Freeze leftover béchamel in cubes for later.
Use ramekin or mini loaf pan for perfect solo portions.

Nutrition

Serving Size: 1 dish
Calories: 480
Sugar: 5g
Sodium: 600mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 20g
Cholesterol: 45mg

Keywords: best cheeses for pasta al forno, ricotta, mozzarella, béchamel, baked pasta for one