Four Cheese Pasta Cheesecake Factory Copycat

This four cheese pasta Cheesecake Factory copycat is so cheesy, ready in 30 minutes, and tastes just like an at-home version of the original!

The Cheesecake Factory is one of our go-to takeout restaurants, especially when we're craving something comforting and extra delicious like this four cheese pasta!

This at-home copycat version tastes, and looks (which makes it extra fun), pretty much spot-on to the original version. With a homemade garlicky tomato sauce, four cheeses, and the classic ricotta dollop, this is the best and most satisfying pasta dish.

I did a side-by-side taste test to the restaurant version, and this recipe is spot-on to the original. It's warm, cheesy, and is a great weeknight dinner if you're looking for something extra tasty without leaving your house.

If you're looking for another cozy pasta recipe, be sure to try our Baked Ziti, or if you're in the mood for another cheesy recipe, be sure to check out our simple and delicious Cheesy White Bean Tomato Bake.

Jump to:

• Why You'll Love this Four Cheese Pasta
• Ingredients for this Four Cheese Pasta
• Step by Step Instructions
• Tips for Making this Four Cheese Pasta
• FAQs
• Storing and Freezing
• 📖 Recipe

Why You'll Love this Four Cheese Pasta

It tastes so similar to the original. Take my word for it or do an at-home four cheese pasta comparison like I did for fun! It's just as saucy and cheesy but made right at home.

It's really easy and quick. This recipe is great because while it may taste like the Cheesecake Factory version, it's also so simple and has a fairly basic ingredients list, and will only take you about 30 minutes.

It's full of whole ingredients. To me there's nothing like enjoying a delicious meal while also knowing it's full of pretty wholesome and nutritious ingredients.

Ingredients for this Four Cheese Pasta

Speaking of ingredients, you'll just need a few to make the tomato base, then the four cheeses to incorporate into that, as well as two eggs to help lighten up the texture of the cheeses. Simple ingredients that you may already have on hand for this Cheesecake Factory copycat!

• Olive oil - A base for the garlic.
• Garlic - The Cheesecake Factory's sauce definitely tasted garlicky to me so sautéing minced garlic helps it taste like the original.
• Crushed tomatoes - The sauce in the original version didn't taste completely smooth to me so by using crushed tomatoes it helped to keep a similar slightly chunkier texture like the original.
• Sugar - Adds just a little sweetness to cut the acidity of the crushed tomatoes.
• Dried basil and oregano - The original sauce also tasted very herby to me so using dried spices gives this sauce an herby flavor that stands out from the cheese.
• Pasta - I used penne to match the original but any shape you like would work great!
• Ricotta - One of the four cheeses which helps make this sauce creamy. I also added a dollop to finish off the dish like the original.
• Eggs - Adding eggs to the sauce helps both thicken it up and lighten up the texture of the ricotta.
• Mozzarella - Melts well into the sauce.
• Parmesan - Adds a similar saltiness that the original has.
• Romano - I noticed the original sauce had a sharp cheese flavor which the Romano adds so nicely!
• Milk - Just a dash added into the reserved ricotta helps to lighten up the dollop added to the top of the finished dish.
• Basil - I love to add on a couple leaves of fresh basil which pair perfectly with the sauce and also make this dish look exactly like the restaurant version!

See recipe card below for quantities.

Step by Step Instructions

This is an easy pasta recipe which comes together in just 30 minutes!

STEP 1: Make the tomato base for the sauce. In a large skillet, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes until fragrant. Add crushed tomatoes, sugar, salt and pepper, and dried basil and oregano. Bring to a simmer and simmer for 10-12 minutes over medium low heat, stirring occasionally.

STEP 2: Make the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions, making sure to drain when just al dente.

STEP 3: Prepare the four cheese mixture. In a medium bowl, add ⅓ cup ricotta, eggs, mozzarella, parmesan, and romano, stirring until combined. Season with pepper. In a separate small bowl, whisk remaining ¼ cup ricotta with the milk and set aside to dollop on at the end.

STEP 4: Add the cheese mixture to the sauce. Once the sauce has thickened slightly, add in the cheese mixture from the medium bowl, stirring until it is fully incorporated and the cheese is melted.

STEP 5: Add the pasta to the sauce. Drain pasta and add to sauce, stirring until the pasta is coated. Divide pasta between bowls and top with reserved whipped ricotta and fresh basil.

Tips for Making this Four Cheese Pasta

• Try to simmer the sauce for the recommended time of 10-12 minutes as this helps the flavors develop.
• One of the best parts of this Cheesecake Factory copycat is the sauce to pasta ratio like the original so I don't recommend adding more than 3 ounces of pasta per serving.
• This pasta is best served hot so that the cheese sauce is extra melty and delicious!

FAQs

Can I use a different type of canned tomato product other than crushed tomatoes?
When trying the original version, I noticed that the tomato sauce was not entirely smooth, and did have some texture to it from the tomatoes, which made me think they were crushed. That being said, if you only have sauce, it shouldn't change the flavor much!

Do I need to add eggs to the cheese mixture?
I recommend adding them because they help thicken the sauce and lighten up the texture of the ricotta. If you don't want to use eggs, I would recommend adding a splash of milk to the larger cheese mixture as well.

If I don't like ricotta can I skip it?
I wouldn't recommend skipping the ricotta all together. I promise you can't notice it once it's incorporated, but feel free to skip the extra dollop on top! 

Storing and Freezing

This recipe is best served right away, but can be stored in the fridge for 2-3 days and reheated in the microwave prior to serving.

I don't recommend freezing this recipe.

If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.

📖 Recipe