Cook and drain your gluten-free pasta. Make sure to reserve 1-2 cups of starchy pasta water.
1 Box Gluten-free Pasta of Choice
In a skillet, saute the minced garlic over medium-low heat, just until it is fragrant if you are using fresh.
2-3 Cloves Minced Garlic
Add the ricotta and cream cheese to the skillet, with the heat still on medium-low. Let the two cheeses melt together until you have a creamy sauce.
½ Cup Ricotta Cheese, 4 Ounces Cream Cheese
Once those cheeses have creamed together, add the remaining cheeses. Slowly stir the sauce until the cheeses start to melt.
⅓ Cup Shredded Parmesan Cheese, ⅓ Cup Shredded Romano Cheese, ⅓ Cup Shredded Asiago Cheese
Add the remaining spices.
1 Teaspoon Salt, ½ Teaspoon Pepper, ½ Teaspoon Onion Powder, ¾ Teaspoon Basil
Slowly whisk in the reserved pasta water until your marinara comes to the consistency that you want.
½-1 Cup Starchy Pasta Water
Toss the five cheese marinara with the hot pasta and enjoy.