Cheesecake Factory Four Cheese Pasta (Copycat)

Name: Cheesecake Factory Four Cheese Pasta (Copycat)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 people
Ingredients: 2 tablespoons olive oil; ¼ small yellow onion; 4 cloves garlic; 4 ¼ cups crushed tomatoes; ¾ teaspoon sugar; table salt; black pepper; 2 teaspoons basil; 1 teaspoon oregano; 12 ounces penne pasta; ⅔ cup full-fat ricotta; 2 large eggs; ½ cup shredded Mozzarella cheese; ⅓ cup grated Parmesan cheese; 2 tablespoon grated romano cheese; 1½ tablespoons whole milk; 2 tablespoons fresh basil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 people
Calories
4078 kcal
Course
Main Course, Dinner
Cuisine
American

Cheesecake Factory Four Cheese Pasta (Copycat)

Soren Pugh

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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!

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Ingredients

Servings

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

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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.

Notes

STORAGE
STORAGE
STORAGE
IN THE FRIDGE:
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
If you used eggs in this recipe, serve the pasta right away. But if you used milk to replace the eggs, you can
store
store
the leftover pasta dish in an airtight container
the leftover pasta dish in an airtight container
in the fridge
in the fridge
for up to 2 days.
for up to 2 days.
REHEAT
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.
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:
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.
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.
Only mix the milk or eggs and the 4 kinds of cheese together after reheating the sauce.
Do not freeze
Do not freeze
the cheese mixture!
the cheese mixture!
DEFROST
DEFROST
them overnight in the fridge.
them overnight in the fridge.
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 Information

Show Details

Calories 407.8kcal (20%) Carbohydrates 50.7g (17%) Protein 18g (36%) Fat 14.8g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1.4g Monounsaturated Fat 6.2g Trans Fat 0.01g Cholesterol 82.9mg (28%) Sodium 236.8mg (10%) Potassium 455.3mg (13%) Fiber 2.9g (12%) Sugar 5.3g (11%) Vitamin A 885.8IU (18%) Vitamin C 25.2mg (28%) Calcium 219.7mg (22%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 4078 kcal

% Daily Value*

Calories	407.8kcal	20%
Carbohydrates	50.7g	17%
Protein	18g	36%
Fat	14.8g	23%
Saturated Fat	6g	30%
Polyunsaturated Fat	1.4g	8%
Monounsaturated Fat	6.2g	31%
Trans Fat	0.01g	1%
Cholesterol	82.9mg	28%
Sodium	236.8mg	10%
Potassium	455.3mg	10%
Fiber	2.9g	12%
Sugar	5.3g	11%
Vitamin A	885.8IU	18%
Vitamin C	25.2mg	28%
Calcium	219.7mg	22%
Iron	2.1mg	12%