Four Cheese Pasta Cheesecake Factory Recipe
The only Cheesecake Factory Four Cheese Pasta recipe you need. Our authentic copycat is made on the stovetop with a rich, from-scratch marinara for a perfect restaurant-quality result.
Equipment
- Large Pot (for pasta)
- Medium Saucepan
- Large, 12-inch Skillet or Sauté Pan
- Box Grater
- Colander
- Whisk & Rubber Spatula
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic finely minced
- 1/4 teaspoon crushed red pepper flakes
- 1 28- ounce can San Marzano crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup fresh basil loosely packed and torn
- For the Four Cheese Pasta
- 1 pound Penne or Rigatoni Rigate
- 1 1/2 cups whole milk ricotta cheese about 12 ounces
- 3/4 cup Pecorino Romano cheese freshly grated
- 1/2 cup Parmesan cheese freshly grated, plus more for serving
- 1 cup shredded low-moisture whole milk mozzarella
- 1/2 cup heavy cream
Instructions
First, Make the Marinara Sauce
- Warm olive oil in a medium saucepan over medium heat. Add minced garlic and red pepper flakes and cook for 60 seconds until fragrant, but not browned.
- Pour in the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low and let it gently bubble for at least 10 minutes. Turn off the heat and stir in the fresh basil. Set aside.
Assemble the Four Cheese Pasta
- Bring a large pot of heavily salted water to a rolling boil. Cook pasta according to package directions, but remove it 1 minute early so it is very al dente. Before draining, reserve at least 2 cups of the starchy pasta water.
- While the pasta cooks, combine the ricotta, Pecorino Romano, and Parmesan cheese in a medium bowl.
- In a large, wide skillet, warm 2 cups of your fresh marinara sauce with the heavy cream over medium-low heat. Once warm, turn the heat to the absolute lowest setting. Add the ricotta-cheese mixture and whisk gently until it melts into a uniform, creamy pink sauce. Do not let it boil.
- Add the drained pasta directly to the skillet with the sauce. Top with the shredded mozzarella and about ½ cup of the reserved pasta water. Toss vigorously with tongs. The sauce will emulsify and cling to the noodles. If it's too thick, add more pasta water, one splash at a time, until it reaches a silky, luxurious consistency.
- Serve immediately in warm bowls, garnished with more Parmesan cheese and fresh basil.
Notes
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking starches and will make your sauce gritty. Grating from a block is non-negotiable for a smooth sauce.
- Use Full-Fat Ricotta: Whole milk ricotta is essential for the creamy, rich body of the sauce. Part-skim will not yield the same luxurious result.
- Harness Pasta Water Magic: That starchy, salty 'liquid gold' is the key to an emulsified sauce that clings to the pasta instead of separating.
- Finish in a Pan, Not a Pot: A wide skillet gives you the space to properly toss the pasta and aerate the sauce, ensuring every noodle is perfectly coated, just like in a restaurant.