Cheesecake Factory Four Cheese Pasta
Cheesecake Factory Four Cheese Pasta Copycat Recipe is better than the original. With a decadently cheesy tomato sauce coating al dente penne pasta, this recipe is super family friendly and a great way to enjoy this dish at home.
Servings: 4 servings
Calories: 504kcal
Ingredients
- ½ lb. dry pasta such as penne
- 2 garlic cloves minced
- 1 tbsp. olive oil
- 24 oz. marinara sauce
- ¾ cup ricotta cheese divided
- ½ cup parmesan cheese
- ¼ cup romano cheese
- ½ cup mozzarella cheese
- 1 tsp. salt
- 1 tsp. freshly cracked black pepper
- 1 egg
- 1 tbsp. milk
- ¼ cup basil chopped
Instructions
- Begin by preparing the penne according to the packaging directions. Before you drain the pasta, reserve ½ cup of pasta water.
- To a large deep skillet or dutch oven, heat oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
- To the same pan, add marinara sauce and stir. Simmer on medium low for 5 minutes.
- While that is heating up, it’s time to work on the cheese mixtures. You will need two separate bowls. To one bowl add mozzarella, parmesan, romano, and ½ cup of ricotta, along with egg, freshly cracked black pepper, and salt.
- To a seperate bowl adding remaining ricotta and 1 tbsp. of milk. Whisk to combine and set to the side.
- Add four cheese mixture to marinara sauce and gently stir to incorporate. It will take a few minutes for everything to melt and come together. Add reserved ½ cup of pasta water and stir until fully incorporated. Simmer for 5 minutes to thicken up. Add basil and stir.
- Finally add in pasta and combine.
- When serving, top each plate with a bit of the ricotta milk mixture and a little extra basil and enjoy.
Nutrition
Calories: 504kcal | Carbohydrates: 55g | Protein: 26g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 1707mg | Potassium: 756mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1313IU | Vitamin C: 13mg | Calcium: 439mg | Iron: 3mg