Cheesecake Factory Pasta Napoletana Recipe
Cheesecake Factory’s Pasta Napoletana is an indulgent dish. It is made with Spaghetti Pasta simmered in a flavorful Napoletana Sauce and topped with fresh Parmesan Cheese. If you are looking for something special to serve at your next dinner party, or just want a delicious Italian meal, this recipe is sure to please!
Print
Pin
Rate
Servings: 3 people
Calories: 427kcal
Ingredients
- 750 g Barilla Spaghetti Pasta
- 1.5 cups Italian Sausage
- 3/4 cup Mushrooms
- 300 g Ground Beef
- 1200 g Barilla Napoletana Sauce
- 1 large Onion (diced)
- 1.5 cups Pepperoni
- 4 cloves Garlic (minced)
- 1/3 cup Beef Bacon Bits
- 270 g cream cheese
- 6 tbsp unsalted butter
- 4 1/2 cups heavy whipping cream
- 2 1/4 cups fresh milk
- 1 1/2 tbsp McCormick Italian seasoning mix
- 1 1/2 cups Parmesan cheese
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 1/2 cups Happy Belly cheddar cheese
- Salt and pepper (to taste)
Instructions
- Begin by preparing the pasta according to the package instructions. Set aside when done.
- Preheat your oven to 375°F/ 190°C/ Gas mark 5 and lightly grease an oven-safe baking dish with cooking spray or butter.
- In a large skillet, cook the Italian sausage until golden brown and set aside on a plate lined with a paper towel for excess fat absorption.
- In the same skillet, add ground beef and pepperoni until softened, about 8 minutes. Drain any excess fat from the pan before adding mushrooms, onion and garlic to sauté in the remaining oil until fragrant, about 4 minutes more.
- Add Barilla Napoletana sauce to the beef mixture and keep it over low heat, stirring occasionally while preparing the white buttery Parmesan cream sauce.
- To make the white buttery Parmesan cream sauce, melt the butter in a medium saucepan over medium-high heat. Whisk in cream cheese until smooth, then slowly add milk; whisk continuously as you pour.Reduce heat to low and stir in heavy whipping cream, Parmesan cheese, Italian seasoning, cheddar cheese and season with garlic powder, onion powder and salt & pepper to taste.Cook for about 8 minutes or until slightly thickened, constantly stirring so that it doesn’t stick or burn to the bottom of the pan.
- Pour the prepared pasta into the baking dish, followed by the cooked beef mixture, before pouring the white buttery Parmesan cream sauce over the top and mixing lightly.
- Bake uncovered in preheated oven for 30 minutes or until golden brown on top.
- Let cool for 10 minutes before serving with a side salad, garlic bread or your favorite Italian accompaniments!
Notes
- Be sure to drain the fat from the beef, sausage and pepperoni before adding mushrooms, onion and garlic.
- If you don't have Barilla Napoletana sauce on hand, feel free to substitute it with your favorite marinara or spaghetti sauce.
- To cut down on prep time, reduce the cooking time of white buttery Parmesan cream sauce and use pre-shredded cheese instead of grating it yourself.
- The dish can be served hot or cold, making it a great option for summer picnics as well!
