Copycat 4-Cheese Pasta Recipe Is Just as Creamy as the Cheesecake Factory Version—But for Less

Cheesecake Factory is known for many iconic dishes that arguably make the cheesecake play second fiddle. (I still love it, though.) One dish in particular is their four cheese pasta, which is a plate of saucy, cheesy and carby goodness. You can even skip the trip to the restaurant chain and make it at home with everyday ingredients. Keep reading for a copycat four cheese pasta recipe that rivals the Cheesecake Factory version.

The scoop on the Cheesecake Factory’s 4-cheese pasta

The Cheesecake Factory is pretty extensive to put it lightly. Still, you have fan-favorite dishes like the four cheese pasta that stand out from the rest. It’s made by tossing penne pasta in marinara sauce, mozzarella, ricotta, Parmesan and Romano cheese; topping it with more ricotta; and garnishing the dish with basil. Think of it as a cheesier version of penne alla vodka—minus the booze.

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Key tip for a silky 4-cheese pasta sauce

To achieve a velvety sauce, you’ll need to combine the cheeses and an egg in a bowl before adding it to the marinara base. This ensures the cheese doesn’t clump together and melts nicely. Also, when adding the cheese mixture to the sauce, keep the saucepan over a gentle heat to prevent curdling. 

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A tasty and simple 4-cheese pasta recipe

This four cheese pasta recipe comes from blogger Mommy Mouse Clubhouse and uses pantry staples to create a creamy and delicious dish. The recipe includes an Italian cheese blend, which typically contains mozzarella, Parmesan and a mix of other cheeses. So, you may have more than just four cheeses in this pasta dish—but hey, the cheesier the better!

Feel free to tweak this recipe to your liking by sprinkling in red pepper flakes for a spicy kick, using rigatoni or another short pasta or serving with a protein like chicken or shrimp. Since this recipe yields six servings, any leftovers can be stored in an airtight container in the fridge for three to four days. (Check out our guide on how to reheat pasta to savor the sauced dish a second time around.)

Copycat 4-Cheese Pasta

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Ingredients:

• 1 (16 oz) penne pasta
• 1 (15 oz) tub ricotta cheese, divided
• 1 (24 oz) jar marinara sauce
• 1 egg
• ½ cup mozzarella, shredded
• ½ cup Italian blend cheese, shredded
• ½ cup Parmesan cheese, divided and shredded
• 2 tbsp fresh basil, chopped
• Salt and pepper, to taste

Directions:

• Yield: 6 servings

1. In pot of salted boiling water, cook pasta according to package instructions until al dente. Save around ½ cup of pasta water before draining. 
2. In large mixing bowl, combine 1 cup ricotta cheese, mozzarella, Italian cheese blend, ¼ cup of parmesan and egg.
3. Add marinara sauce and cheese mixture to large saucepan and stir over medium-low heat until cheese has melted.
4. Stir cooked pasta into sauce and melted cheese until it is covered in sauce. If needed, stir in enough starchy pasta liquid until sauce reaches your desired consistency.
5. Divide into 6 bowls and top with dollop of remaining ricotta cheese. Garnish with remaining parmesan cheese and chopped basil. Serve immediately.