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!
Ingredients
- 4 teaspoons olive oil
- 4 cloves garlic minced
- 4 cups crushed tomatoes
- 1 teaspoon sugar
- kosher salt
- black pepper
- 1½ teaspoons basil dried
- 1 teaspoon oregano dried
- 12 ounces pasta penne
- ⅓ + ¼ cup ricotta divided
- 2 eggs
- ½ cup mozzarella shredded
- ⅜ cup parmesan grated
- ⅛ cup romano grated
- 1 tablespoon milk
- 2 tablespoons basil fresh, finely chopped
Instructions
- 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.4 teaspoons olive oil, 4 cloves garlic, 4 cups crushed tomatoes, 1 teaspoon sugar, kosher salt, 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.12 ounces pasta
- 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.⅓ + ¼ cup ricotta, 2 eggs, ½ cup mozzarella, ⅜ cup parmesan, ⅛ cup romano, 1 tablespoon milk
- 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.
- 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.2 tablespoons basil
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