featured 35602

Cheesecake Factory Four-Cheese Pasta Copycat Recipe

If you’re craving the Cheesecake Factory’s creamy four-cheese pasta, this baked copycat version with an ultra‑cheesy sauce will hit the spot.

This simplified copycat comes very close to the Cheesecake Factory original and can be ready in under an hour. It’s an easy, weeknight-friendly baked pasta you can make any evening.

Plate of four-cheese pasta with the casserole dish behind it.

This post contains affiliate links; I may earn a small commission at no extra cost to you if you purchase through one of them.

Why you’ll love this recipe:

  • Low prep – No shredding required.
  • Kid friendly – Cheese and pasta are a hit with most kids, making this a reliable family dinner.
  • Budget friendly – A pre-shredded Italian blend keeps costs down and still delivers great flavor.

What you’ll need:

Four Cheese Pasta Ingredients on a kitchen counter

Ingredients:

  • Pasta – Penne works best to mimic the original and holds up well when baked. Ziti or elbow macaroni are good alternatives.
  • Marinara sauce – Use your favorite spaghetti sauce; roasted garlic marinara adds extra depth.
  • Ricotta cheese – Forms the creamy base for the sauce and is used as a garnish.
  • Italian blend cheese – Look for a blend with mozzarella, parmesan, and romano (many pizza blends work well).
  • Large egg – Adds creaminess and helps bind the sauce.
  • Garlic – Fresh minced garlic is great, but pre-minced or garlic powder will work.
  • Fresh basil – Brightens the finished dish; dried can be used in a pinch.
  • Salt & black pepper – To taste.

Equipment:

You’ll need a pot for the pasta, a colander, a large heatproof mixing bowl, a baking dish (2 qt or larger recommended), measuring cups, and a spatula. If your baking dish is smaller than 2 qt, use a larger dish to avoid overflow.

How to make this cheesy pasta:

Step 1: Mix the sauce

Start by bringing a pot of salted water to a boil and preheat the oven to 350°F (175°C). In a large heatproof bowl, combine 1 cup ricotta, about 8 oz Italian blend cheese, your tomato sauce (use the amount you prefer), minced garlic, and salt and pepper. Taste and adjust seasoning, then crack in the egg and stir until incorporated.

All sauce components execpt the egg in a mixing bowl
Sauce with extra pepper and egg added in

Step 2: Cook the pasta

When the water boils, add 12 oz pasta and cook it about 2 minutes less than the package directions so it’s very al dente. Drain and immediately add the hot pasta to the sauce, tossing to coat well.

Sauce in one bowl and piping hot pasta ready to mix in

Step 3: Bake

Transfer the pasta and sauce to a greased baking dish (2 qt or larger). Bake uncovered for 15–20 minutes until heated through and the top is slightly golden. If you prefer a softer top, cover with foil for the first 10 minutes.

Four Cheese Pasta in baking dish ready to go in oven

Tip: Lightly oil or spray the dish if it tends to stick to make cleanup easier.

Step 4: Serve

Remove from the oven and add dollops of the remaining ricotta over the top, or let each person add their own. Garnish with fresh basil leaves and serve hot.

Pin with pasta on white plate and casserole dish in background.

FAQs

What can I use if I don’t have ricotta?

Ricotta is ideal here, but cream cheese can substitute for similar flavor—it’s denser, so it takes a bit more mixing. Soft goat cheese or sour cream provide a similar texture. If you skip ricotta as a topping, consider adding small mozzarella balls for a similar presentation.

Is fresh shredded cheese better than pre-shredded?

Freshly shredded cheese melts more evenly and is a slight upgrade if you have time. If using fresh, substitute 1 cup mozzarella, ½ cup parmesan, and ¼ cup romano for a comparable Italian blend. Pre-shredded blends are a convenient, time-saving choice that still tastes great.

Recipe

Plate of 4 cheese pasta next to finished baking dish.

Cheesecake Factory 4 Cheese Pasta (Copycat)

A simplified copycat that makes a decadent, affordable weeknight meal.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6
Calories: 539 kcal

Ingredients

  • 12 oz pasta (penne recommended)
  • 1 large egg
  • 15 oz ricotta
  • 8 oz Italian blend cheese (pizza blends work)
  • 24 oz tomato sauce (roasted garlic recommended)
  • 2 cloves garlic, minced (optional)
  • ¼ tsp salt, or to taste
  • ¼ tsp black pepper, or to taste
  • 2 tbsp fresh basil

Instructions

  1. Cook pasta about 2 minutes less than package instructions so it remains very al dente. Preheat oven to 350°F (175°C).
  2. In a large heatproof bowl, mix Italian blend cheese, 1 cup ricotta, tomato sauce, garlic, salt, and pepper. Adjust seasoning, then add the egg and stir to combine.
  3. Add drained hot pasta to the sauce, stir to coat, and transfer to a greased baking dish (2 qt or larger).
  4. Bake uncovered for 15–20 minutes. Garnish with dollops of remaining ricotta and fresh basil, then serve.

Nutrition (per serving, estimate)

Calories: 539 kcal • Carbs: 58 g • Protein: 27 g • Fat: 22 g • Sodium: 658 mg

Nutrition information is an estimate. Use your preferred calculator for precise values based on exact ingredients used.