1. Cook the Pasta:
* Bring a large pot of generously salted water to a rolling boil.
* Add the penne pasta and cook according to package directions until al dente (usually 1-2 minutes less than fully cooked, as it will continue to cook in the oven).
* Drain the pasta well and set aside. You can toss it with a teaspoon of olive oil to prevent sticking if it will sit for a while.

2. Prepare the Ricotta Cheese Filling:
* In a medium bowl, combine the whole milk ricotta cheese, ¼ cup grated Parmesan cheese, ¼ cup grated Romano cheese, the lightly beaten egg, chopped fresh parsley, ½ teaspoon salt, and ¼ teaspoon black pepper.
* Mix gently until just combined. Do not overmix. Set aside.

3. Make the Parmesan Cream Sauce (Béchamel):
* In a medium saucepan, melt the 4 tablespoons of unsalted butter over medium heat.
* Once melted, whisk in the ¼ cup of all-purpose flour and cook, whisking constantly, for 1-2 minutes to form a smooth roux (this cooks out the raw flour taste).
* Gradually whisk in the 2 cups of warmed whole milk and ½ cup of warmed heavy cream. Pour slowly, whisking constantly, to prevent lumps.
* Continue to cook, whisking frequently, until the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon (about 5-7 minutes).
* Remove from heat. Stir in the ½ cup of grated Parmesan cheese, a pinch of nutmeg, and salt and white pepper to taste. Stir until the Parmesan is melted and the sauce is smooth. If the sauce seems too thick, you can whisk in a little more warm milk.

4. Combine Pasta with Cream Sauce:
* In a large bowl, gently combine the cooked al dente pasta with the prepared Parmesan cream sauce. Ensure all the pasta is evenly coated.

5. Assemble the Four Cheese Pasta:
* Preheat your oven to 375°F (190°C).
* Lightly grease a 9×13 inch baking dish (or a similar-sized oven-safe casserole dish).
* Spread about ½ cup of the marinara sauce evenly over the bottom of the prepared baking dish. This prevents the pasta from sticking and adds a base layer of flavor.
* Layer half of the pasta (coated in Parmesan cream sauce) over the marinara sauce in the baking dish.
* Dollop the ricotta cheese mixture evenly over the pasta layer. You don’t need to spread it perfectly smooth; rustic dollops are fine.
* Sprinkle 1 cup of the shredded mozzarella cheese over the ricotta layer.
* Pour the remaining 1.5 cups of marinara sauce as evenly as possible over the mozzarella and ricotta.
* Top with the remaining half of the pasta (coated in Parmesan cream sauce).
* Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
* Finally, sprinkle a little extra grated Parmesan and Romano cheese over the mozzarella for added flavor and browning.

6. Bake the Pasta:
* Place the baking dish in the preheated oven.
* Bake for 25-35 minutes, or until the sauce is bubbly around the edges, the cheese is melted and golden brown in spots, and the pasta is heated through. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
* Once baked, carefully remove the dish from the oven and let it rest for 10-15 minutes before serving. This allows the cheese and sauces to set slightly, making it easier to serve and preventing it from being overly molten.

7. Serve:
* Garnish with fresh basil leaves, if desired.
* Serve hot and enjoy your homemade Cheesecake Factory Four Cheese Pasta!