Ingredients

1 lb. BelGioioso Whole Milk Ricotta con Latte® cheese
5 oz. BelGioioso Parmesan cheese, grated
10 oz. BelGioioso Four Cheeses Blend cheese
5 oz. BelGioioso Sliced Mild Provolone cheese
1 1/2 cups marinara sauce
1 tsp. garlic salt
3 Tbsp. oregano
1 vine-ripened tomato, thinly sliced

Directions

Mix BelGioioso Ricotta con Latte®, Grated Parmesan and 5 oz. of the Four Cheeses Blend with 2 Tbsp. oregano. Spread mixture into the bottom of a 9" pie pan and top with 5 slices of BelGioioso Mild Provolone.

Spread marinara sauce on top of Provolone and sprinkle remaining 5 oz. of BelGioioso Four Cheeses Blend over marinara sauce. Season tomato slices with garlic salt and add as the top layer, garnishing with remaining 1 Tbsp. of oregano.

Bake at 375°F for 1 hour, until cheese browns. Serve with crackers, toasted bread slices, or breadsticks for dipping.