Cheesecake Factory Four Cheese Pasta

Name: Cheesecake Factory Four Cheese Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 teaspoons olive oil; 4 cloves garlic minced; 24 oz tomato puree or passata; 15 oz tomato sauce; 1 teaspoon sugar; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1½ teaspoons basil (dried); 1 teaspoon oregano (dried); 1 lb penne pasta; 1/2 cup ricotta (divided); 1/4 cup mozzarella shredded; 1/8 cup parmesan grated; ⅛ cup romano grated; 1/4 cup pasta water; 2 tbsp basil fresh (finely chopped)

Jump to Recipe

This copycat Cheesecake Factory Four Cheese Pasta is loaded with creamy tomato sauce, penne pasta and four rich cheeses for the ultimate comfort food dinner. Ready in about 15 minutes, this easy four cheese pasta recipe tastes just like the restaurant version — and I’ll show you the secret Italian ingredient that makes all the difference.

🔍 COPYCAT SECRETS UNCOVERED!

⭐ Don’t Skip These If You Want That Cheesecake Factory Flavor

1. Tomato puree instead of just tomato sauce (tip from my foreign exchange student!)
- This is the secret ingredient most recipes miss — tomato puree gives the sauce a richer, deeper tomato flavor.
- 👉 I use Mutti brand tomato puree because it has a smoother texture and more authentic Italian flavor
High-quality ricotta cheese
- Ricotta isn’t just a topping here — it’s part of what makes the sauce creamy and rich.
- 👉 A better ricotta like BelGioioso makes a HUGE difference in texture and flavor
Penne Pasta for the perfect texture
- To be authentic – you have to use Penne Pasta for this dish.
- 👉 Tube-shaped pastas (like penne, rigatoni and ziti) are great for sauce because of all the nooks and crannies for the pasta to hold onto!

Cheesecake Factory Four Cheese Pasta Ingredients

I cringe when I see people buying a jar of marinara or alfredo sauce – I know – I know – it’s easier! I know – I’ve even done it (sometimes I’ll cave and buy Raos)!!! But – sauce is so easy to make from scratch and this recipe will prove it to you! Plus you can lord it over the family – I MADE SAUCE FROM SCRATCH! Here’s what you need for this easy four cheese pasta:

Penne Pasta – the ridges and hollow center help hold onto all that creamy sauce
Tomato Puree & Tomato Sauce – this is what gives the sauce that deeper, richer restaurant-style tomato flavor. I added a can of sauce as well for volume. Try both when you’re adding them in – you’ll taste the difference!
Four Cheeses – Mozzarella cheese, Ricotta cheese, Parmesan cheese & Romano cheese
- Block cheese melts smoother and creamier than pre-shredded cheese
- Using a creamier ricotta makes a huge difference in the final texture of the sauce
Seasonings – Garlic, salt, pepper, sugar, basil & oregano

How to make Four Cheese Pasta

This copycat Cheesecake Factory pasta is a delicious meal with simple ingredients. It’s also quick! You can make the marinara sauce in the same time it takes to boil the pasta! Topped with fluffy ricotta and basil – it’s a delicious dinner any week night! (And a lot cheaper!!)

MAKE SAUCE – In a large saucepan, heat olive oil over medium heat. Add garlic and saute for 1 minute until fragrant. Add crushed tomatoes, tomato sauce, sugar, salt and pepper, dried basil and oregano. Bring to a simmer and simmer for 10-12 minutes over medium low heat, stirring occasionally.
BOIL PASTA – Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, making sure to drain when just al dente. Reserve 1/4 cup pasta water.
ADD CHEESES – After simmering, stir in the cheeses and pasta water until cheese is melted – you may need to lightly whisk a little for the ricotta.
SERVE – Drain pasta and add to sauce, stirring until the pasta is coated. Divide pasta between bowls and top with a big dollop of ricotta and fresh basil.

🧰 Tools That Help You Get That Perfect Sauce

Heavy saucepan – helps the sauce simmer evenly without scorching
This is a great time to pull out the rotary cheese grater since you have three cheeses to grate!
Silicone spatulas – perfect for stirring creamy sauces and getting every bit out of the pan

Tips Tricks & FAQs

Heck no! They don’t – why would you?

If you are just reheating one serving, the microwave is fine. If you’re doing a larger portion for 3-4 people – reheating in the oven at 325 for 20 minutes works as well. Add a little water to the dish and cover it with aluminum foil so it doesn’t dry out.

I like glass storage dishes – especially for red sauce – so there’s no staining!

The biggest differences are:
– using low-quality cheese
– using only tomato sauce instead of puree
– pre-shredded cheese not melting smoothly

More Cheesecake Factory Recipes

More Pasta Sauce Recipes

Want to save this recipe for later?

We'll email this post to you, so you can come back to it anytime!

This post may contain affiliate links. For more information, please see our disclosure policy.

Cheesecake Factory Four Cheese Pasta

No ratings yet

Print Recipe Pin Recipe Remove Ads

Prep Time 5

Cook Time 15

Total Time 20

Course Entree

Cuisine American, Italian

Servings

Calories 328 kcal

Equipment

Join Our Facebook Group!Check out Copycat Recipes Galore!!

Ingredients

4 teaspoons olive oil
4 cloves garlic minced
24 oz tomato puree or passata
15 oz tomato sauce
1 teaspoon sugar
1/2 tsp kosher salt
1/4 tsp black pepper
1½ teaspoons basil dried
1 teaspoon oregano dried
1 lb penne pasta
1/2 cup ricotta divided
1/4 cup mozzarella shredded
1/8 cup parmesan grated
⅛ cup romano grated
1/4 cup pasta water
2 tbsp basil fresh finely chopped

Instructions

In a large saucepan, heat olive oil over medium heat. Add garlic and saute for 1 minute until fragrant. Add crushed tomatoes, tomato sauce, sugar, salt and pepper, dried basil and oregano. Bring to a simmer and simmer for 10-12 minutes over medium low heat, stirring occasionally.
4 teaspoons olive oil, 4 cloves garlic minced, 24 oz tomato puree or passata, 15 oz tomato sauce, 1 teaspoon sugar, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1½ teaspoons basil , 1 teaspoon oregano
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, making sure to drain when just al dente. Reserve 1/4 cup pasta water.
1 lb penne pasta
After simmering, stir in the cheeses and pasta water until cheese is melted – you may need to lightly whisk a little for the ricotta.
1/2 cup ricotta, 1/4 cup mozzarella shredded, 1/8 cup parmesan grated, ⅛ cup romano grated, 1/4 cup pasta water
Drain pasta and add to sauce, stirring until the pasta is coated. Divide pasta between bowls and top with reserved ricotta and fresh basil.
2 tbsp basil fresh, 1/2 cup ricotta

Nutrition

Serving: 1cupCalories: 328kcalCarbohydrates: 55gProtein: 13gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 506mgPotassium: 692mgFiber: 4gSugar: 8gVitamin A: 809IUVitamin C: 13mgCalcium: 123mgIron: 3mg

Keyword cheesecake factory, copycat, pasta

Tried this recipe?Let us know how it was!

Facebook Pinterest ChatGPT Email SMS Threads X Messenger