By Dr. Leah Alexander | Published on March 23, 2023 | Last Updated on November 24, 2023
Cheesecake factory four cheese pasta is an Italian classic. This easy-to-make dish combines the delicious flavors of Ricotta, mozzarella, Parmesan, and basil to create a savory and creamy dish that will satisfy any palate.
I have first introduced to Cheesecake factory four cheese pasta while dining at one of the many Cheesecake Factory restaurants located around the world.
The combination of four different pieces of cheese, a delicious marinara sauce, and al dente pasta creates an unforgettable experience! Follow this simple recipe to recreate this classic dish in your own kitchen.
Also, read on to find out how to store leftovers, nutrition information, and what to serve with Cheesecake factory four-cheese pasta.
What is Cheesecake factory four cheese pasta?
Cheesecake factory four cheese pasta is a classic Italian dish combining four kinds of cheese: Ricotta, mozzarella, Parmesan, and basil.
The combination of these cheeses creates a creamy and flavorful sauce that is then combined with al dente penne pasta. To top it off, a layer of fresh mozzarella is added for an extra touch of cheesy goodness. The dish is then finished off with a sprinkle of freshly grated Parmesan cheese and fresh basil.
What does it taste like?
Cheesecake factory four cheese pasta has a rich and creamy flavor from the combination of four kinds of cheese, which are balanced by the bright flavors of the fresh basil and marinara sauce.
The pasta is cooked to al dente and has a nice bite, while the mozzarella adds an extra layer of cheesy goodness.
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How to make Cheesecake factory four cheese pasta?
Making Cheesecake factory four cheese pasta is relatively easy. You only need a few ingredients and can be made in less than 45 minutes.
Ingredients
- 1 jar 650mL/ 21 to 24 ounces Marinara Sauce
- 1 cup Ricotta
- ½ teaspoon garlic powder
- 225 g/ 8 ounces Penne pasta
- 2 and ¼ cups Mozzarella, grated
- 2 Eggs
- ¼ cup chopped fresh basil
- ¾ cup freshly grated Parmesan cheese
- ¼ teaspoon pepper, freshly ground
- 4 Fresh mozzarella balls, cut into quarters
For Garnish
- 2 Tablespoons grated Parmesan cheese
- Fresh basil, chopped
- 2 Tablespoons ricotta cheese
- Salt
Directions
Step 1
Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) baking or casserole dish with butter or cooking spray.
Step 2
Bring a pot of salted water to boil and cook the penne for about 8 minutes, until al dente. Drain and set aside.
Step 3
In a medium-sized bowl, combine the ricotta, eggs, 1 cup of mozzarella cheese, ¼ cup Parmesan cheese, and garlic powder. Stir together until well mixed.
Step 4
Spread about ½ cup of marinara sauce on the bottom of the prepared baking dish and then top with half of the cooked penne.
Step 5
Spread the ricotta mixture evenly over the penne, then layer with the remaining cooked penne. Pour the remaining marinara sauce over the top of the penne. Sprinkle pepper and fresh basil over the sauce, followed by the remaining mozzarella cheese and Parmesan cheese.
Step 6
Top with quartered fresh mozzarella balls and sprinkle with Parmesan cheese. Bake for 25-30 minutes, until the cheese is golden brown and bubbly.
Step 7
Serve topped with chopped basil, additional ricotta, and Parmesan cheese, if desired.
Tips
• You can use any type of pasta you like for this recipe (such as spaghetti or bow-tie pasta).
• You can add vegetables to the dish for added flavor and nutrition. Try mushrooms, bell peppers, spinach, or zucchini.
• If desired, you can also top the dish with additional Parmesan cheese before baking.
Cheesecake Factory Four Cheese Pasta Recipe
Equipment
- baking sheet
Ingredients
- 1 and 1/8 cups of grated Mozzarella melting into a gooey and stretchy layer of cheesy goodness, forming a delightful blanket over the dish and adding a rich and indulgent texture.
- 1/4 teaspoon of garlic powder imparting a subtle and aromatic garlic flavor that enhances the overall savory profile of the dish, adding depth and complexity.
- 112.5 g/4 ounces of al dente Penne pasta offering a satisfying and toothsome bite that holds the sauce and ingredients beautifully, providing a sturdy base for the dish.
- 1/2 jar 325mL/10.5 to 12 ounces of rich and flavorful Marinara Sauce, providing a robust and tangy tomato base that forms the backbone of the dish, infusing it with a savory and comforting essence.
- 1/8 teaspoon of freshly ground pepper providing a subtle and aromatic heat that enhances the other flavors, adding a touch of complexity.
- 2 tablespoons of chopped fresh basil infusing the dish with a vibrant and herbaceous note, adding freshness and a pop of green color.
- 3/8 cup of freshly grated Parmesan cheese offering a nutty and salty flavor that enhances the overall cheesiness of the dish, adding depth and complexity.
- 1/2 cup of creamy and velvety Ricotta adding a luscious and cheesy texture to the dish, creating pockets of delightful creaminess that complement the other ingredients.
- 2 Fresh mozzarella balls cut into quarters, melting into creamy and luscious pockets of cheese throughout the dish, adding a delightful burst of ooey-gooey goodness.
- 1 Egg binding the ingredients together and adding a slight richness to the dish, contributing to its overall structure and texture.
For Garnish:
- 1 tablespoon of Ricotta cheese dolloped on top for a creamy and luxurious finishing touch, adding a velvety and indulgent element to the dish.
- Salt to taste, allowing you to season the dish to perfection, ensuring a balanced and well-seasoned final result.
- 1 tablespoon of grated Parmesan cheese sprinkled on top to create a golden and crispy crust, adding a final layer of savory goodness.
- Fresh basil chopped, adding a fresh and aromatic touch as a garnish, elevating the visual appeal and adding a burst of herbal fragrance.
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) baking or casserole dish with butter or cooking spray.
- Bring a pot of salted water to boil and cook the penne for about 8 minutes, until al dente. Drain and set aside.
- In a medium-sized bowl, combine the ricotta, eggs, 1 cup of mozzarella cheese, ¼ cup Parmesan cheese, and garlic powder. Stir together until well mixed.
- Spread about ½ cup of marinara sauce on the bottom of the prepared baking dish and then top with half of the cooked penne.
- Spread the ricotta mixture evenly over the penne, then layer with the remaining cooked penne. Pour the remaining marinara sauce over the top of the penne. Sprinkle pepper and fresh basil over the sauce, followed by the remaining mozzarella cheese and Parmesan cheese.
- Top with quartered fresh mozzarella balls and sprinkle with Parmesan cheese. Bake for 25-30 minutes, until the cheese is golden brown and bubbly.
- Serve topped with chopped basil, additional ricotta, and Parmesan cheese, if desired.
Notes
- You can use any type of pasta you like for this recipe (such as spaghetti or bow-tie pasta).
- You can add vegetables to the dish for added flavor and nutrition. Try mushrooms, bell peppers, spinach, or zucchini.
- If desired, you can also top the dish with additional Parmesan cheese before baking.
Nutrition Information
• Calories: 393 kcal
• Protein: 20 g
• Fat: 17 g
• Carbohydrates: 42 g
• Fiber: 3.2 g
• Sodium: 815 mg
• Sugar: 6.4 g
What to serve with Cheesecake factory four cheese pasta?
This four-cheese pasta dish is delicious on its own, but you can also serve it with a side salad or garlic bread if desired. It pairs well with a variety of wines and beers. Moreover, you can also add in some cooked vegetables for added nutrition.
How to store leftover Cheesecake factory four cheese pasta?
You can use leftover Cheesecake factory four cheese pasta in an airtight container and place it in the refrigerator. It will last 3-5 days when stored properly. Reheat leftovers in a skillet over medium heat until warmed through.
Can pregnant women eat this?
Generally speaking, pregnant women can enjoy Cheesecake factory four cheese pasta in moderation as part of a well-balanced diet. However, it is always best to consult your doctor or midwife before consuming any dish during pregnancy.
FAQs
Can I make this dish gluten-free?
Yes, you can substitute the penne for gluten-free pasta if desired.
Is this a vegetarian dish?
No, this dish contains eggs, so it is not suitable for vegetarians. However, you can omit the eggs to make it a vegetarian-friendly dish.
Is this dish spicy?
No, Cheesecake factory four cheese pasta does not contain any spices or chili peppers. However, you can always add some extra pepper to taste if desired.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to a day in advance and store it in the refrigerator until ready to bake. Alternatively, you can also freeze the unbaked casserole for up to two months. Thaw overnight in the refrigerator before baking as directed.
Wrapping Up
Cheesecake factory four cheese pasta is an easy and delicious meal that can be on your table in under an hour. The creamy ricotta, mozzarella, Parmesan, and garlic flavors make this dish irresistible!
Serve with a side of salad or garlic bread for a complete meal. Leftovers can be stored in the refrigerator for 3-5 days.
Also, you can make this dish ahead of time and freeze it for up to two months. Please share this recipe with someone who loves cheesy pasta recipes! Thank you.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
This looks SO good. I love pasta, I’ll have to try it!