Craving something incredible for dinner? Whip up this Four Cheese Pasta Cheesecake Factory recipe which is a fun copycat version of a classic favorite. A cheese lover's delight, this four-cheese pasta is sure to satisfy your craving.
This pasta dish, which features penne pasta, a garlicky tomato sauce, creamy and sharp cheeses, the creamiest ricotta dollop, and fresh basil, hits the spot. Thankfully, this copycat tastes almost exactly like the original. It’s also light and quite simple to make.
Copycat Cheesecake Factory Pasta
We all have certain times when we occasionally experience a strong want to order takeout from our favorite restaurants. The Cheesecake Factory is undoubtedly one of my favorite places, maybe because I know that any dish from there will be incredibly filling when I'm craving something delicious. I therefore just knew I had to try and create a copycat of one of my favorite cheesecake factory copycat recipes, the Four Cheese Pasta.
This pasta is baked so you get all kinds of gooey, melted cheese. To add richness and a fresh herb taste, the pasta also includes egg and fresh basil. You only need 30 minutes and a mixing bowl or two to make it. I never imagined making the delicious four-cheese pasta could be that easy.
- Why You’ll Love this Pasta Dish
- Why Is It called Four Pasta Dish?
- Four Cheese Pasta Cheesecake Factory Ingredients
- Steps to Prep Cheesecake Factory Four Cheese Pasta Recipe
- Serving Suggestions
- Top Tips
- Frequently Asked Questions (FAQs)
- Cheesecake Factory Four Cheese Pasta (Copycat)
An Iconic Dish
Why You’ll Love this Pasta Dish
- This homemade version tastes so much like the dish from the original restaurant. Take my word for it.
- When you prepare the meal in your own kitchen, you have complete control over the components and calories.
- It's an easy recipe, possibly even easier than getting in your car and driving to the restaurant.
- The whole family will love this delicious meal.
- What could be better than something that is so quick—like 30 minutes quick?
Craving Some Cheesy Goodness?
Why Is It called Four Pasta Dish?
This pasta dish is one of the most popular cheesecake factory recipes. The recipe gets its name from the four different types of cheeses it contains. The common Italian cheeses Mozzarella, Parmesan, Ricotta, and romano cheese are all part of the traditional cheese mixture.
Today, nevertheless, a wide range of cheese mixtures are used to make this pasta. You are free to use any cheese combination that appeals to your palate.
Four Cheese Pasta Cheesecake Factory Ingredients
You will need the following simple ingredients to make this four-cheese pasta recipe.
- Penne pasta: Penne pasta is used in the original recipe, but you could use fusilli, rotini, or rigatoni.
- Parmesan cheese: For the finest flavor, use fresh parmesan cheese.
- Mozzarella Cheese: The best results come from using freshly grated mozzarella.
- Ricotta cheese: Ricotta cheese is a key ingredient in this recipe.
- Romano Cheese: Romano is the key to the CF four cheese sauce's distinct flavor. It has a strong flavor, so you don't need much.
- Eggs: You need one egg for the ricotta cheese blend.
- Garlic: Garlic will give this pasta dish a kick of flavor. You can also add some garlic powder if you want.
- Marinara Sauce: Use your preferred jar of pasta sauce in place of this.
- Basil leaves: They add a herby flavor to your pasta dish.
- Olive oil: You will need some olive oil to sauté the garlic.
- Seasoning: You will need some oregano, black pepper, and salt.
See the recipe card for quantities.
An Easy Family Dinner for Busy Weeknights
Steps to Prep Cheesecake Factory Four Cheese Pasta Recipe
First, cook Penne pasta according to package instructions, until al dente and drain.
Meanwhile, while the pasta is cooking, combine shredded mozzarella, grated Romano, grated parmesan, ricotta cheese, egg, salt, and pepper in a large mixing bowl. Stir until well combined.
Then, in a large skillet, heat 2 tablespoons of oil on medium-high heat, and saute garlic for a minute. Add marinara sauce and oregano. Heat for 3-4 minutes until warm.
After that, add the ricotta mixture to the marinara sauce and mix until fully incorporated and the cheese is melted. Then, add the cooked pasta and stir until the pasta is thoroughly coated with the sauce.
Finally, Serve pasta warm with fresh basil, and a dollop of ricotta or grated parmesan.
This pasta dish goes very well with French bread or garlic bread along with a side salad like Easy Refreshing Pomegranate Salad, Gluten-free Tabouli Salad | Easy keto Tabbouleh, and Copycat Juan Pollo Potato Salad Recipe.
Want to serve it with a vegetable side dish? Try my Easy Air Fryer Asparagus Parmesan, Honey Sriracha Brussel Sprouts | BJ's Brussel Sprouts Recipe, Air Fried Taco Bell Cheesy Fiesta Potatoes, or Fresh Green Beans in Air Fryer.
This pasta also tastes great with chicken. Try it with Air Fryer Bone in Chicken Thighs- So Crispy or Easy 60 Minutes Crispy Air Fryer Rotisserie Style Chicken.
Now that's a Copycat If I Do Say So!
- Pasta: Feel free to substitute other pasta noodles for the penne, or go the extra mile and use several different types of noodles! If you go this route, make sure to use noodles that are all about the same size so they cook evenly.
- Gluten-free: Use gluten-free pasta.
- Cheese: If you like sharp cheddar cheese, you can add some on top in addition to the parmesan. You can also add different types of cheese according to your personal preferences.
- Sauce: If you want to add some extra love to this Cheesecake Factory pasta recipe, you can always add some homemade pasta sauce.
- Protein: If you want to boost up the protein in this cheese pasta recipe, consider serving it with a nicely cooked chicken breast or chicken thighs.
- Seasonings: You can add some Italian seasoning for a herbier taste.
You will need a large pot to cook the pasta, a colander to drain the pasta, a large skillet, mixing bowls, and a wooden spoon.
- Storing: You can store this Cheesecake Factory four cheese pasta in an airtight container or a sealable bag and it will last in the fridge for up to 3-5 days.
- Freezing: This pasta can be frozen for up to two months. Just be sure to store it in an airtight container.
- Reheating: Simply place it in a microwave-safe dish and microwave in 30-second increments for two to two and a half minutes, or until thoroughly heated. Alternatively, place your cheese pasta in a preheated oven set to 325 F and bake for 10-15 minutes, or until thoroughly heated.
- Make sure to drain the pasta when it is just al dente to ensure it won't be overcooked. Overcooked pasta will lose all structure and texture while baked in the oven, utterly ruining the dish.
- As a general guideline, if you're serving this meal with a few sides, one fistful of spaghetti per person should be sufficient.
- Although it is optional, adding garlic gives the dish a ton of flavor. If you want to add garlic, use 2 cloves for a mild flavor and roughly 4-5 cloves for a robust flavor.
- Use freshly grated cheeses for the best results.
- It is recommended to serve this meal warm. And I enjoy adding a few dashes of freshly ground black pepper and perhaps one last sprinkle of parmesan cheese to finish it off.
- Want to bake it? Preheat the oven to 350 degrees F, place pasta in a baking dish, cover it with aluminum foil and bake for 20 minutes, broil for 3 minutes until the cheesy is bubbly and crispy on top.
Frequently Asked Questions (FAQs)
The eggs enhance the ricotta's texture and thicken the sauce. I would advise adding a little milk to the cheese mixture to make it lighter if you don't want to use eggs.
I don't recommend completely omitting the ricotta. You don't even notice it until it's mixed in! Fontina would work well in place of mozzarella if you don't have any. Feel free to add more parmesan or possibly some shredded provolone if you can't find Romano or don't have any on hand.
Cheese pasta recipe cheesecake factory is delicious with melted cheese, red marinara sauce, and green basil leaves. You can taste the tangy and herby marinara sauce and the different kinds of cheese. It's a great recipe and makes for a delectable lunch. It tastes just like the one at the Cheesecake Factory.
Cheese Lovers Delight!
If you’ve tried this recipe or any other recipe on Sourandsweets, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with my recipes. Please share it with me on Instagram.
Cheesecake Factory Four Cheese Pasta (Copycat)
- 16 oz Penne pasta
- 1 cup parmesan cheese freshly grated
- 1 cup mozzarella shredded
- 1 cup romano cheese freshly grated
- 1 cup Ricotta Cheese
- 1 egg
- 24 ounces Marinara Sauce
- 2 tablespoons light olive oil
- 4 cloves garlic minced
- 1 teaspoon dry oregano
- 5-6 fresh basil leaves
- salt to taste
- pepper to taste
Ricotta dollop (Optional)
- ¼ cup ricotta
- 2 tablespoon milk
- Cook Penne pasta according to package directions, until al dente and drain.
- Meanwhile, while pasta is cooking, combine shredded mozzarella, grated romano, grated parmesan, ricotta cheese, egg, salt, and pepper. Stir until well combined.
- Heat 2 tablespoons of oil on medium heat, and saute garlic for a minute. Add marinara sauce, oregano, and fresh basil leaves. Heat for 3-4 minutes until warm.
- Add ricotta mixture to marinara sauce and mix until fully incorporated and cheese is melted, add pasta and stir until pasta is thoroughly coated with the sauce.
- to make ricotta dollop: mix ¼ cup ricotta with milk.
- Serve pasta with fresh basil, and a dollop of ricotta or grated parmesan.