Copycat Cheesecake Factory Four Cheese Pasta


Copycat Cheesecake Factory Four Cheese Pasta

This cheesy, creamy four cheese pasta recipe will become a family favorite in no time!

Cheesecake Factory Copycat Four Cheese Pasta
Cheesecake Factory Copycat Four Cheese Pasta

You will fall in love with our Copycat Cheesecake Factory Four Cheese Pasta. For those who have been desperately searching for the ultimate Cheesecake Factory four cheese pasta recipe, look no further. You may even find that you like the homemade version better than the restaurant version. This Cheesecake Factory recipe is cheesy, but not too rich, so you can enjoy it bite after bite. Best of all, you can adjust Cheesecake Factory recipes like this to your liking, which gives you more control over the taste than you would have otherwise.

The four cheeses in this recipe give it the distinct flavor combination that is so iconic to this Cheesecake Factory staple. The sharpness of the Parmesan and Asiago balance out the soft and almost creamy Mozarella. But it's the Ricotta that really makes this pasta recipe shine. It's bold in flavor, and it gives the blend of cheeses a texture that's simply irresistible!

If you went to The Cheesecake Factory and ordered a plate of this pasta, you would be paying a price of $15.95 for just one person. With this recipe, however, you can make a whole 8 ounces of pasta for just around 10 bucks! Not to mention, you would be sparing yourself the 1,240 calories in the Cheesecake Factory original. By making this dish at home, you are in total control of the ingredients and the portion size. By comparison, a serving of this pasta might be around 590 calories - less than half of the restaurant version!

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Preparation Time10 min

Cooking Time25 min



  • 2 cups ricotta
  • 2 1/2 cups mozzarella and asiago blend, shredded
  • 1 egg
  • 1/4 teaspoon pepper
  • 1/4 cup basil, chopped
  • 8 ounces rigatoni (cooked and drained)
  • 1/2 cup parmesan cheese
  • 1/2 jar Classico Fire Roasted Tomato and Garlic Sauce


  1. Preheat oven to 350 degrees F.

  2. Combine Mozzarella, Asiago, egg, basil, and pepper.

  3. Combine noodles, sauce, and ricotta.

  4. Place in glass baking dish of your choice (11 x 7 works well), cover with parmesan cheese, and bake for 25 minutes.

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Sadly, the nearest Cheesecake Factory to us is a good ninety-minute drive away, so I have to evaluate this recipe on its own merits, not how close it may come to the restaurant original. This strikes me as being a good and basic pasta dish using easily found ingredients. It's probably just me, but the dish feels incomplete without some sort of meat element, either beef or sausage. I'm also at a loss to figure out what the fourth cheese is, since the recipe just calls for mozzarella, ricotta, and Parmesan.

Asiago/Parmesan blend...

I love making this for dinner! It's so tasty, and it's a real crowd pleaser!

I am in love with this pasta recipe. This is usually my go-to at the Cheesecake Factory, but I think I like the homemade version better. It's really cheesy but it doesn't taste as overwhelmingly cheesy as the restaurant's (which is a really good thing). There's a great balance of all of the ingredients. I could eat this every day.

Very cheesy, very good. I'd like a little more basil than the recipe actually calls for, but I love my greens. Definitely a recipe to keep around!


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