The Cheesecake Factory Four Cheese Pasta Recipe is a classic dish that will make everyone swoon. The traditional use of cheese and pasta sauce makes the dish a creamy, melting mass. The restaurant’s chefs have some unique tricks to create new flavors. This is what makes the Four Cheese Pasta stand out from the rest.
The Cheesecake Factory is a chain of trendy restaurants in the United States that serves up some of the finest American and Continental cuisine.
Why should you make this at home?
It will amaze you how much this homemade dish can outweigh any restaurant-prepared version.
This dish is half the calories of restaurant-style pasta.
Pasta tastes better when it’s prepared in small batches. This homemade delight you’ll be making for your family and friends will surely set your taste buds ablaze.
When you make the dish yourself, you have full control over the ingredients and calories.
Cooking at home is obviously far less expensive. If you don’t like dressing up, it will save you time and effort.
Why It is called Four Cheese Pasta Recipe?
It uses four types of cheeses, which is the most obvious reason it has this name. Mozzarella and Ricotta are the most popular Italian cheeses. This pasta can be made with a variety of cheeses. Any combination you like can be used. Cheesecake Factory uses a good mixture of raw and mature cheeses.
Cheesecake Factory Four Cheese Pasta Recipe
- 3 cup ricotta cheese
- 5 cups shredded mozzarella cheese
- 2 egg
- Freshly cracked black pepper
- 1/2 cup basil leaves thinly sliced
- 16 oz pasta noodles
- 1 cup shredded Parmesan cheese
- 1 jar pasta sauce (you can use store-bought, homemade versions).
- 3-4 fresh mozzarella provolone balls
To 350F, heat oven
Mix the ricotta and mozzarella cheeses together.
To the cheese mixture, add the eggs, cracked pepper, and basil leaves. Combine all ingredients in a large mixing bowl and set aside.
Follow the package instructions to boil and drain the pasta. It’s important not to overcook the pasta.
Transfer the noodles to a bowl while they are still warm.
The spaghetti sauce should be heated before adding the noodles.
Allow the ricotta to blend in when the mixture has cooled.
Fill a large baking dish halfway with the mixture.
Divide the volume mozzarella balls into quarters and arrange them evenly over the pasta.
Sprinkle generously with grated Parmesan cheese.
Bake in the oven for 25 min. Cover with aluminum foil or a lid.
After it is baked, take off the cover and bake for 5 more minutes until the cheese has melted completely.
Serve the steaming dish over 4 tbsp of ricotta, basil leaves, and grated Parmesan.
Serve it while it’s still hot.
Tips to Make the Dish Even More Delicious
This pasta can be made with either Durum wheat or regular pasta.
If you intend to serve this dish with some accompaniments, a fistful is sufficient.
The pasta can be completely destroyed if it is overcooked. Pasta slightly undercooked (al dente), is best for baking in the oven
Although garlic is not required, it adds tons of flavor to your dish. For a stronger flavor, use 6-8 cloves of garlic. 3 cloves will give you a milder flavor.
If you have fresh mozzarella or ricotta, they are best.
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Cheesecake Factory Four Cheese Pasta Recipe With Chicken
Crispy chicken with four cheese pasta is seasoned with Cajun spices and Parmesan cheese. With a tinge of cajun, the sauce is rich and creamy. The vegetables add a textural dimension. It’s all cream, spice, and chicken.
I use Mountain Rose Herbs & Spices. But if you don’t have enough spices, and want to make your own cajun spice blend, this is the Cajun Spice Recipe Mix!
- 2 tablespoon salt
- 4 teaspoons garlic powder
- 2 tablespoon paprika
- 2 teaspoon ground black pepper
- 3 teaspoons dried oregano
- 3 teaspoons dried thyme
- 2 teaspoon onion powder
- 2 teaspoon cayenne pepper
This Crispy chicken with four cheese pasta is made with these tools:
Cast Iron Skillet: This skillet is my most used in the kitchen. It’s heavy, heats well, and makes the best sear.
Chef’s knife: This knife (along with my pigtail flipper and tongs) is my most-used tool in the kitchen. It is a great knife that I have loved for nearly 10 years. It still looks sharp as it did the day it was purchased. (left column, second from top). It is a beautiful knife set that I absolutely love.
Cajun Seasoning is a simple way to enhance the flavor of a recipe.
Better Than Bouillon: I don’t buy many boxes of broth. I keep the beef, vegetable, and chicken versions of Better Than Bouillon.
Yield: 6 servings Prep Time: 15 minutes Cook Time: 20 minutes
Total Time: 35 minutes Course: Main Course Cuisine: American
Cajun Cream Sauce
- 2 teaspoon red pepper flakes
- 2 teaspoon cajun seasoning
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups heavy cream
- 2 cup chicken stock
- 2 tablespoon cornstarch
- 2 cup Parmesan Cheese shredded
Crispy Parmesan Chicken
- 8 chicken breasts butterflied
- 1/2 cup flour
- 2 cup breadcrumbs
- 1 cup parmesan cheese grated
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 4 eggs
- 8 tablespoons vegetable oil
- 2 lb Farfalle pasta
- 4 tablespoons butter
- 1 yellow bell pepper sliced
- 1red bell pepper sliced
- 1 red onion sliced
- 16 ounces crimini mushrooms sliced
- 2 tablespoon minced garlic
- 1/2 cup parsley for garnish (optional)
Click on the times to set a timer in your kitchen while you cook.
In a mixing dish, combine all of the ingredients. Bring a big saucepan of water to a rolling boil.
Once the pasta is cooked, wait about a minute to check the instructions on the box.
Do not drain.
In a bowl, combine the flour, breadcrumbs, and Parmesan cheese.
Mix the eggs in a second bowl.
Dip each piece of chicken in the breadcrumb mix, then into eggs, and finally back into breadcrumb. *
While you prepare the vegetables, let the chicken rest on a tray.
In a cast-iron skillet, melt butter over medium heat. Combine the bell peppers, onions, garlic, and mushrooms in a large mixing bowl.
Allow for about 3-5 minutes of cooking time, or until the edges are just beginning to brown.
Take out the vegetables from the saucepan.
Cook the chicken for 3-5 minutes in the 1/4 cup oil.
Drain the oil from the pan and remove the chicken.
Mix the sauce with the vegetables and add the pasta to the pan.
Allow to thicken, then stir for about 3-5 minutes.
Cut the chicken while the sauce is cooking.
Add the chicken sliced on top to the pasta and as much Parmesan as you like.
Notes for Recipes
The first pass will leave a lot of flour on the chicken. This is normal, but it’s necessary to stick to the eggs.
Yield: 6 servings, Amount per serving: 1095 calories, Calories: 1095g, Carbohydrates: 83g, Protein: 60g, Fat: 57g, Saturated Fat: 34g, Cholesterol: 289mg, Sodium: 1252mg, Potassium: 1165mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2405g, Vitamin C: 37.1g, Calcium: 424g, Iron: 3.7g
Cheesecake Factory Four Cheese Pasta Recipe With Tomato & Garlic Sauce
You’ll fall in love with our Cheesecake Factory Four Cheese Pasta. Look no further if you’re seeking the best Cheesecake Factory four-cheese spaghetti recipe. It’s possible that the homemade version will taste better than the restaurant one. Cheesecake Factory’s Cheesecake Factory recipe has a creamy, yet not too rich taste that you can enjoy bite by bite.
This recipe features four types of cheese. It gives it that distinctive flavor combination that makes Cheesecake Factory so famous. The Mozarella is soft and creamy, thanks to the sharpness of Asiago and Parmesan. This pasta recipe is made even more special by Ricotta. It has a bold flavor and gives the mixture of cheeses a texture that is simply irresistible.
Mozzarella and Ricotta cheeses, Mozzarella and Ricotta, Romano, Parmesan, and Marinara Sauces. Also available with Chicken
Prep Time 25 minutes Active Time 30 minutes Total Time 55 mins
Course: Kid Favorite. Main Course: American, Italian Keyword Cheesecake Factory Four Cheese Pasta Recipe
- 3 cup Ricotta Cheese
- 5 cups shredded Mozzarella Cheese
- 2 Egg beaten
- 1/4 teaspoon freshly ground Black Pepper to Taste
- 1/2 cup fresh basil leaves sliced
- 16 ounces Rigatoni, or any Pasta Noodles choice
- 1 cup Parmesan Cheese Shredded
- 1 jar Classico Fire-roasted Tomato & Garlic Sauce, or homemade Pasta Sauce of your choice, warm
- 6-8 Fresh Mozzarella Ovoline Balls cut into quarters
- To top, add 4 tablespoons Ricotta Cheese
- To top, add 3 – 4 tablespoons of shredded Parmesan Cheese
- To top it off, finely chop basil
Preheat oven to 350°F
3 cup ricotta cheese, 5 cups shredded mozzarella cheese, egg, black pepper, and 1/2 cup basil leaves are combined in a mixing bowl. Mix all ingredients together. Set aside.
Follow the package instructions to prepare pasta. Drain.
Put the hot noodles in a large bowl.
Mix the ricotta and sauce together. Combine well.
The mixture in a glass baking dish.
Sprinkle with Parmesan cheese and place on top of the mozzarella provolone balls quarters.
Cover with a towel and bake in the oven for 25 minutes. Preheat oven to 350°F and bake for 25 minutes.
Cover and bake for a further 5 minutes, or until the cheese has melted. Take out of the oven.
Transfer the mixture to a serving bowl if desired or use the glass baking dish.
Place 4 tablespoons of ricotta in the middle of the dish.
Sprinkle with 3 to 4 tablespoons Parmesan cheese
Sprinkle with chopped basil
Cheesecake Factory Four Cheese Pasta Nutrition Information
Energy-1190 cal Fat-57g Sat. fat-23g Carbs-121g Protein-49g
DI* DI*-88% DI*-115% DI*-40% DI*-98%
Cheesecake Factory Four Cheese Pasta contains 1190 calories per 1 serving. Calorie breakdown: 43.0% fat, 40.6% carbs, 16.4% protein.
Conclusion On Cheesecake Factory Cheese Pasta Recipe
For just one person, $15.95 would be the cost of a plate of this pasta at The Cheesecake Factory. This recipe will make 8 ounces of pasta in a matter of minutes for around $10. You can also skip the 1,240 calories of the Cheesecake Factory original.
Making this recipe at home allows you to control the ingredients and portion quantity. A serving of this pasta may have 590 calories, which is less than the equivalent of the restaurant version. Please share my Cheesecake Factory Four Cheese Pasta Recipe with your friends.