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Up close of a bowl of gluten-free spaghetti tossed with a five cheese marinara sauce and sprinkled with more fresh parmesan.

Gluten-free Five Cheese Marinara

Sara Vaughn
Want more ways to enjoy your favorite gluten-free pasta? Then you need to make a batch of this gluten-free five cheese marinara!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course pasta
Cuisine Italian
Servings 6
Calories 189 kcal


  • 1 Box Gluten-free Pasta of Choice
  • ½ Cup Ricotta Cheese
  • 4 Ounces Cream Cheese
  • Cup Shredded Parmesan Cheese
  • Cup Shredded Romano Cheese
  • Cup Shredded Asiago Cheese
  • 2-3 Cloves Minced Garlic 1-2 Teaspoons of ground garlic.
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • ½ Teaspoon Onion Powder
  • ¾ Teaspoon Basil
  • ½-1 Cup Starchy Pasta Water


  • 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.


Tips and tricks.
  • Check the ingredient temperatures. - This is more important for the ricotta and cream cheese since they take longer to melt and become creamy. I like to let them sit at room temperature for a while before making this five cheese marinara.
  • Fresh garlic - If you use fresh minced garlic, saute it until it becomes fragrant before creaming the ricotta and cream cheese.
  • Cook at a lower temperature. - I know the urge to heat your sauce higher, so it melts faster, but don't. Because we are melting different textures of ingredients, you want them to come together slowly. Heating at a higher temperature faster can cause the pasta sauce to stiffen up and separate.
  • Changing the thickness of the sauce. - I always reserve starchy pasta water when cooking my gluten-free pasta to add to the final sauce to adjust the thickness. I find it works better with all the cheeses keeping the flavor from being overpowered with something like heavy cream or milk.
Keyword 5 cheese marinara, five cheese marinara, gluten free marinara sauce, gluten free pasta sauce