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.
Servings 6 people
Calories444 kcal
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
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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