The Best Four Cheese Pasta Cheesecake Factory Copycat Recipe
This pasta dish, inspired by a menu item at The Cheesecake Factory, features four cheeses and a simple tomato sauce. It's creamy and bright, and super comforting as a lunch or dinner any day of the week.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
Servings: 2
Equipment
- Saute pan
- Stock pot
- Measuring cups
- Measuring spoons
- Wooden spoon
- Colander
- Serving bowls
- Serving utensils
Ingredients
- 2 tablespoons olive oil
- ½ medium yellow onion chopped
- 2 teaspoons minced garlic
- One 24-ounce jar marinara sauce
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 2 tablespoons grated Romano cheese
- 1 teaspoon Italian seasoning
- 16 ounces 1 pound rigatoni
- Fresh basil for garnish optional
- Additional cheeses for garnish optional
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to al dente, then remove from heat and drain.
- Meanwhile, make the sauce:
- Place a large skillet over medium heat and drizzle 2 tablespoons of olive oil in the bottom of the skillet.
- Add the onion and garlic and saute for 2-3 minutes.
- Pour in the marinara and stir to combine.
- Reduce heat to medium-low and simmer for 3-4 minutes, until the sauce is heated throughout.
- Stir in the four cheeses and Italian seasoning.
- Continue cooking for 2-3 minutes, until the cheeses are melted and the sauce is creamy and heated throughout.
- Assemble the dish:
- Add the cooked pasta into the saucepan and gently toss to combine.
- Garnish with additional cheeses (a dollop of ricotta, or a sprinkle of the grated/shredded cheeses) and fresh basil leaves, if desired, and serve.
Notes
You can use whatever variety of pasta you prefer. Consider a similar shape (shorter/thicker) such as penne or ziti - these shapes will hold up well against the chunky, cheesy marinara sauce.
I used Rao’s brand marinara for this recipe.
You can sub in your favorite style/flavor of spaghetti sauce if you don’t want to use marinara.
If you don’t have access to (or don’t want to use) both Parmesan & Romano cheeses, you can skip the Romano. This sauce will still taste great without it.
Refrigerate leftovers tightly covered for up to 5 days.
I used Rao’s brand marinara for this recipe.
You can sub in your favorite style/flavor of spaghetti sauce if you don’t want to use marinara.
If you don’t have access to (or don’t want to use) both Parmesan & Romano cheeses, you can skip the Romano. This sauce will still taste great without it.
Refrigerate leftovers tightly covered for up to 5 days.