Four Cheese Pasta Cheesecake Factory Copycat

Inspired by the original dish, this four cheese pasta copycat recipe blends the cheese mixture directly into the homemade tomato sauce. It uses a stovetop method rather than baking the pasta. Pair it with Cheesecake Factory Stuffed Mushrooms for a complete meal. Finish each serving with whipped ricotta for extra richness and contrast.

Ingredients

• Yellow onion – ¼ small onion, finely diced. The onion gives the marinara mild sweetness and savory flavor. White onion works too.
• Garlic – 4 cloves, minced. Garlic gives the sauce a savory flavor that pairs well with the tomatoes and cheeses.
• Crushed tomatoes – 4 ¼ cups. Crushed tomatoes keep the marinara thick and slightly textured instead of completely smooth.
• Sugar – ¾ teaspoon. A small amount helps balance the acidity of the tomatoes. If using a granulated stevia product, use the amount recommended by the manufacturer to replace ¾ teaspoon sugar.
• Dried basil – 2 teaspoons. Basil brings a gentle herbal flavor to the marinara and pairs well with the cheeses.
• Dried oregano – 1 teaspoon. Oregano complements the basil and gives the marinara a little more depth.
• Penne pasta – 12 ounces. Cook it until al dente for the best texture with the creamy sauce.
• Full-fat ricotta – ⅔ cup, divided. Part goes into the cheese mixture, and the rest is reserved for topping. Full-fat ricotta gives the pasta a creamier texture.
• Eggs – 2 large, at room temperature. Eggs thicken the cheese mixture when you combine it with the warm marinara.
• Mozzarella cheese – ½ cup, shredded. Mozzarella melts easily and gives the sauce a mild, creamy texture.
• Parmesan cheese – ⅓ cup, grated. Parmesan brings a nutty, savory flavor to the four-cheese mixture.
• Romano cheese – 2 tablespoons, grated. Romano has a sharper, saltier flavor than the other cheeses. Parmigiano-Romano can be used instead.
• Whole milk – 1 ½ tablespoons. Milk loosens the reserved ricotta for the topping. Half-and-half or heavy cream can be used for a creamier consistency.
• Fresh basil – 2 tablespoons, finely chopped. Fresh basil gives the finished pasta a light herbal flavor that pairs well with the tomato and cheese sauce.

How to Make Cheesecake Factory Four Cheese Pasta

1. Cook the onion: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, until softened. PIC. 1
2. Make the marinara: Add the garlic and cook for 1 minute. Stir in the crushed tomatoes, sugar, salt, pepper, dried basil, and oregano. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally. PIC. 2
3. Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne until al dente according to the package directions, about 8 to 10 minutes. Reserve ⅓ cup of pasta water, then drain the pasta. PIC. 3
4. Mix the cheeses: Combine ⅓ cup ricotta, eggs, mozzarella, Parmesan, Romano, and black pepper in a medium bowl. Stir until evenly combined. PIC. 4
5. Whip the ricotta: Whisk the remaining ⅓ cup ricotta with the milk in a small bowl until smooth and creamy. Set aside for serving.
6. Finish the sauce: Remove the thickened marinara from the heat. Add the cheese and egg mixture. Stir just until the cheeses melt smoothly into the sauce. PIC. 5
7. Add the pasta: Add the drained penne to the sauce and toss until the pasta is evenly coated. PIC. 6
   Note: If the sauce is too thick, stir in a small amount of the reserved pasta water at a time until it reaches the desired consistency.
8. Serve: Divide the pasta among serving bowls. Spoon the whipped ricotta over each serving and finish with the fresh basil.

FAQ About Cheesecake Factory Four Cheese Pasta

What to Serve with Four Cheese Pasta

• Bread: Choose sourdough bread, cauliflower bread, or garlic bread rolls to go with the creamy marinara.
• Vegetables: Add air fryer asparagus, Brussels sprouts, or broccolini for a simple vegetable side.
• Salads: Try white bean salad, shaved Brussels sprouts salad, antipasto salad, or butternut squash salad alongside the pasta.

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5 from 5 votes

Four Cheese Pasta Cheesecake Factory Copycat

Creamy Cheesecake Factory Four Cheese Pasta combines penne, marinara, ricotta, mozzarella, Romano, Parmesan, and fresh basil in a restaurant-inspired pasta dish you can make at home in 30 minutes.

Course:Dinner, Entree

Cuisine:American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories444 kcal

Author Valentina Dimitrova

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 or white onion – finely diced
• 4 cloves garlic – minced
• 4 ¼ cups crushed tomatoes
• ¾ teaspoon sugar or granulated stevia granulated stevia equivalent according to package directions
• table salt – to taste
• black pepper – to taste
• 2 teaspoons dried basil
• 1 teaspoon dried oregano

For the Four Cheese Pasta

• 12 ounces penne pasta
• ⅔ cup full-fat ricotta – divided
• 2 large eggs – at room temperature
• ½ cup shredded mozzarella cheese
• ⅓ cup grated Parmesan cheese
• 2 tablespoons grated Romano cheese or Parmigiano-Reggiano
• 1 ½ tablespoons whole milk, half-and-half, or heavy cream for a creamier sauce
• 2 tablespoons fresh basil – finely chopped

US Customary - Metric

Instructions

• Cook the onion: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, until softened.
• Make the marinara: Add the garlic and cook for 1 minute. Stir in the crushed tomatoes, sugar, salt, pepper, dried basil, and oregano. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally.
• Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne until al dente according to the package directions, about 8 to 10 minutes. Reserve ⅓ cup of pasta water, then drain the pasta.
• Mix the cheeses: Combine ⅓ cup ricotta, eggs, mozzarella, Parmesan, Romano, and black pepper in a medium bowl. Stir until evenly combined.
• Whip the ricotta: Whisk the remaining ⅓ cup ricotta with the milk in a small bowl until smooth and creamy. Set aside for serving.
• Finish the sauce: Remove the thickened marinara from the heat. Add the cheese and egg mixture. Stir just until the cheeses melt smoothly into the sauce.
• Add the pasta: Add the drained penne to the sauce and toss until the pasta is evenly coated.

  Note: If the sauce is too thick, stir in a small amount of the reserved pasta water at a time until it reaches the desired consistency.
• Serve: Divide the pasta among serving bowls. Spoon the whipped ricotta over each serving and finish with the fresh basil.

Recipe Notes

• Use pasteurized eggs if you prefer. If you don't want to use eggs, replace the 2 eggs with 2–3 tablespoons of milk.
• Use full-fat ricotta for the creamiest consistency.

Storage and Reheating

Refrigerate: Transfer leftover Four Cheese Pasta to an airtight container and refrigerate it promptly. Use the leftovers within 2 days. Keep the whipped ricotta separate when possible.

Freeze: If you plan to freeze the components, cook the penne 1–2 minutes less than usual. Cool the pasta and marinara, then freeze them separately. The pasta will keep for up to 1 month and the marinara for up to 2 months. Don’t freeze the cheese and egg mixture.

Thaw: Thaw the pasta and marinara overnight in the refrigerator. Reheat the marinara, prepare the cheese mixture, and complete the recipe according to the instructions above.

Reheat Leftovers: Cover refrigerated leftover pasta and microwave it until it reaches 165°F throughout. Stir during reheating for even heating. Add a splash of milk or extra marinara if the sauce is too thick. Finish with the whipped ricotta.

Nutrition

Calories: 444kcal | Carbohydrates: 58.9g | Protein: 19.8g | Fat: 15.2g | Saturated Fat: 6.1g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 6.2g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 451.8mg | Potassium: 731.9mg | Fiber: 5.5g | Sugar: 10.2g | Vitamin A: 738.1IU | Vitamin C: 16.9mg | Calcium: 272.7mg | Iron: 3.9mg

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