This Cheesecake Factory Pasta Napoletana is a full-on comfort meal with a rich red meat sauce, a cheesy white cream sauce, and tons of pasta to soak it all up. It’s not quick, but it’s cozy and absolutely worth the mess. Great for leftovers too (if you have any).

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Quick Summary

Prep time: 25 mins
Cook time: 30 mins
Flavor: cheesy, savory, meaty
Great for: comfort cravings, big dinners, sauce lovers

Why I Like This Recipe

I made this on a Tuesday that felt like a whole week. Thought I’d just wing something easy, but then I kept adding things — cheese, sausage, more cheese. It got a little out of hand but in the best way. Honestly? No regrets. This pasta goes hard.

Ingredients

Meat Sauce

1½ cups sliced pepperoni
⅓ cup chopped beef bacon
1½ cups Italian sausage
350g ground beef
¾ cup sliced mushrooms
2 medium onions, chopped
3 garlic cloves, minced
1200g Barilla Napoletana sauce
Salt + pepper, to taste
½–1 tsp crushed red pepper flakes
Torn basil, for topping

Pasta

800g Barilla spaghetti

White Parmesan Cream Sauce

6 tbsp butter
300g cream cheese
4 cups heavy cream
2¼ cups whole milk
1 tbsp sugar
1½ tsp garlic powder
1½ tsp onion powder
1½ tbsp Italian seasoning
1½ cups grated parmesan
1½ cups shredded cheddar

How To Make Pasta Napoletana

Boil the pasta: Salt the water a little aggressively. Cook spaghetti till al dente, drain, rinse, set aside.
Cook the meat sauce: Sauté onions + garlic in olive oil until soft. Add ground beef, then sausage, pepperoni, mushrooms, and bacon. Cook till browned and chaotic in the best way. Pour in the Napoletana sauce, season, and let it simmer for 10 mins.
Make the cream sauce: Melt butter in another pan. Stir in cream cheese until smooth. Slowly add the cream and milk, whisking constantly. Add sugar, garlic powder, onion powder, and seasoning. Stir in both cheeses. Keep it smooth. No boiling.
Assemble it all: Toss pasta in the white sauce until coated. Spoon red meat sauce over the top. Swirl gently, top with fresh basil, and serve hot.

Pasta Napoletana – Easy Cheesecake Factory Copycat

Tips for Success

Stir the white sauce constantly — don’t walk away.
Use full-fat everything for the texture to work.
Don’t mix both sauces together too early. Swirl them on the plate.
Save a splash of pasta water in case you need to loosen things later.
Leftovers are solid — maybe even better the next day.

Storage and Reheating

Fridge: Store in a sealed container for up to 4 days.
Reheat: Warm gently on the stove with a splash of milk or cream. Microwave also works — short bursts, stir often.

Frequently Asked Questions

Can I use penne or rigatoni instead?
Yep. Any pasta with texture holds the sauce well.
Is this super spicy?
Not really. But you can add more red pepper flakes if you’re into heat.
Can I use jarred Alfredo instead of making white sauce?
You can, but it won’t taste the same. Homemade is richer and not as sweet.
What’s the point of sugar in the cream sauce?
Weirdly helps balance all the fat and dairy. Just trust.
Can I freeze it?
Not ideal — cream sauces don’t love freezing. But leftovers keep fine in the fridge.

Common Mistakes and How to Dodge Them

Burning the cheese sauce: Happens fast. Keep it low and stir non-stop. Use a whisk if it gets lumpy.
Using low-fat cream cheese or milk: Texture will be off and sauce may separate. Go full-fat or skip the cream sauce.
Overcooking the pasta: It keeps cooking once you mix it with hot sauce. Stop at al dente.
Mixing everything in one pot: Tempting, but don’t. Serve with sauces layered. It’s prettier and tastier.
Forgetting to season the red sauce: The meat adds flavor, but still taste and adjust. Bland sauce ruins it all.

Nutrition Facts (Per Serving)

Calories: 650 kcal
Total Fat: 38g
Saturated Fat: 21g
Cholesterol: 125mg
Sodium: 830mg
Potassium: 560mg
Total Carbohydrate: 46g
Dietary Fiber: 3g
Sugars: 7g
Protein: 32g

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