Cheesecake Factory Four Cheese Pasta Recipe
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.
Print
Pin
Rate
Servings: 2 people
Calories: 382kcal
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.
