Cheesecake Factory Four Cheese Pasta (Copycat)

close up image showing a skillet full of copycat Cheesecake Factory four cheese pasta.

5 from 4 votes

Cheesecake Factory Four Cheese Pasta (Copycat)

Make this easy Cheesecake Factory Four Cheese Pasta copycat recipe at your home in 30 minutes and save money. It is saucy and super cheesy and tastes as delish as the comforting takeout dish. Also, check out these Copycat Cheesecake Factory Stuffed Mushrooms!

Course:Dinner, Entree

Cuisine:American

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories407.8 kcal

Author Denise Browning

Cost $ 1.25 per person

Equipment

1 large pot
1 medium bowl
1 small bowl
1 stovetop
1 large skillet
1 whisk
1 wooden spoon

Ingredients

For the Marinara Sauce:

2 tablespoons olive oil
¼ small yellow onion small diced (or white onion)
4 cloves garlic minced
4 ¼ cups crushed tomatoes
¾ teaspoon sugar or granulated stevia for a sugar-free recipe
Table salt to taste
Black pepper to taste
2 teaspoons basil dried
1 teaspoon oregano dried

For the 4 Cheese Pasta:

12 ounces penne pasta use a low-carb pasta for a low-carb recipe, or whole grain pasta for a healthy version
⅔ cup full-fat ricotta divided (please do not use the reduced fat ricotta as it will make the pasta less creamy)
2 large eggs at room temperature (use pasteurized eggs or replace the eggs with 2-3 tablespoon of milk)
½ cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
2 tablespoon grated romano cheese or Parmigiano-Romano
1½ tablespoons whole milk or half-and-half or heavy cream for creamier sauce
2 tablespoons fresh basil finely chopped

Instructions

TO MAKE THE SAUCE: Heat a large skillet over medium heat, add olive oil, and then sauté the chopped onion until softened (about 3-4 minutes), stirring now and then. Add the garlic and saute for 1 minute or until fragrant, stirring occasionally. Stir in the crushed tomatoes, sugar, salt, pepper, dried basil, and oregano. Reduce the heat to medium-low, bring the mixture to a simmer, and let it cook for 10-12 minutes, stirring occasionally.
COOK THE PASTA: Meanwhile, bring a large pot of salted water to a boil. Follow the package instructions to cook the pasta until al dente. It may take about 8-10 minutes. Reserve ⅓ cup of the pasta water for later (if needed) and then drain the rest of the water.
MIX THE CHEESES: In a medium bowl, combine ⅓ cup ricotta, eggs, mozzarella, parmesan, and romano, season with pepper, and stir everything well.
WHIP THE RICCOTA: In a separate small bowl, whisk the remaining ⅓ cup ricotta with the milk until smooth and creamy and set aside to dollop on at the end.
ASSEMBLE THE FOUR CHEESE PASTA: Once the sauce has thickened slightly, remove the pan from the heat and add the cheese/egg mixture, stirring well just until the cheese is melted. TIP: Do NOT let the eggs cook in the sauce; otherwise you will have scrambled eggs. They will be heated just enough to not make you sick (about 1 minute).
Then, add the drained pasta to the sauce, stirring until the pasta is fully coated. ONLY if needed (if the pasta sauce is TOO thick), stir in just enough of the reserved water to loosen the sauce a little if you prefer. Divide pasta between serving bowls and top with reserved whipped ricotta and fresh basil.

Recipe Notes

STORAGE

IN THE FRIDGE: If you used eggs in this recipe, serve the pasta right away. But if you used milk to replace the eggs, you can store the leftover pasta dish in an airtight container in the fridge for up to 2 days.
REHEAT the pasta, covered in the microwave, just until hot (about 2 minutes). You may need to add extra sauce or a splash of milk to loosen the pasta sauce. Then, serve topped with the whipped cold ricotta.
IN THE FREEZER: To freeze, cook the pasta for 1-2 minutes less, let it cool, and freeze it in a separate container for up to 1 month. Place the cool sauce in a separate container as well and freeze for up to 2 months.
Only mix the milk or eggs and the 4 kinds of cheese together after reheating the sauce. Do not freeze the cheese mixture!
DEFROST them overnight in the fridge.

Nutrition

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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