Cheesecake Factory Four Cheese Pasta (Copycat)
This 4 cheese pasta Cheesecake Factory copycat is so cheesy and delicious, ready in 30 minutes, & tastes exactly like the original version.
Tried this recipe?Mention @sourandsweets or tag #sourandsweets!
Ingredients
- 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
Instructions
- 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.
Video
Notes
Optional: Preheat the oven to 350 degrees F, place pasta in a baking dish, cover with aluminum foil, and bake for 20 minutes, broil for 3 minutes until the cheesy is bubbly and crispy on top.
To make ricotta dollop: mix ¼ cup ricotta with 2 tablespoon of whole milk.
Nutrition: Please note that the nutrition label provided is an estimate only.
Serving: 1 ServingCalories: 465kcalCarbohydrates: 49gProtein: 24gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 69mgSodium: 879mgPotassium: 458mgFiber: 3gSugar: 5gVitamin A: 779IUVitamin C: 6mgCalcium: 445mgIron: 2mg