Four Cheese Pasta – Easy Cheesecake Factory Copycat

This Four Cheese Pasta is a creamy, tomato-based recipe with ricotta, mozzarella, parmesan, and romano all doing their thing in one cozy bowl. It’s simple, comforting, and ready in about 30 minutes — no fancy steps, just warm, cheesy payoff.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: creamy, tomato-y, cheesy
• Great for: lazy dinners, comfort cravings, cheese moods

Why I Like This Recipe

Didn’t even plan to cook, honestly. Just found some pasta and cheese, put them together, and somehow it turned into the first full meal I finished all week. It’s easy, warm, and hits exactly when you need it to.

Ingredients

For the Sauce

• 4 tsp olive oil
• 4 garlic cloves, minced
• 4 cups crushed tomatoes
• 1 tsp sugar
• Kosher salt, to taste
• Black pepper, to taste
• 1½ tsp dried basil
• 1 tsp dried oregano

For the Pasta

• 12 oz penne (or whatever shape you like)

Cheese Mixture

• ⅓ cup ricotta
• 2 eggs
• ½ cup shredded mozzarella
• ⅜ cup grated parmesan
• ⅛ cup grated romano
• Black pepper, to taste

Whipped Ricotta Topping

• ¼ cup ricotta
• 1 tbsp milk

Garnish

• 2 tbsp chopped fresh basil

How To Make Four Cheese Pasta

1. Start the sauce: Heat olive oil in a skillet over medium. Add garlic and cook for 1–2 mins. Add tomatoes, sugar, salt, pepper, basil, and oregano. Simmer 10–12 mins.
2. Cook the pasta: Boil salted water. Cook penne until al dente. Drain and set aside.
3. Mix your cheeses: In a bowl, stir ⅓ cup ricotta with eggs, mozzarella, parmesan, romano, and black pepper. In a second bowl, whisk ¼ cup ricotta with milk. Set that aside — it’s the topping.
4. Finish the sauce: Once the tomato sauce has thickened, stir in the cheese mixture until it melts and goes creamy.
5. Combine: Add the pasta to the sauce and toss everything together until coated.
6. Serve: Spoon into bowls, top with whipped ricotta, and sprinkle with fresh basil.

Tips for Success

• Use whole milk cheese if you can — the flavor’s better.
• Don’t skip the whipped ricotta. It’s simple but kinda makes the dish.
• Simmer the sauce low and slow.
• Don’t overcook the pasta — it keeps cooking a little in the sauce.
• Taste as you go — cheese adds salt, so adjust last.

Storage and Reheating

• Fridge: Store leftovers in a sealed container for up to 3 days.
• Reheat: Microwave in short bursts, stir often. Or warm on the stove with a splash of milk to loosen it back up.

Frequently Asked Questions

• Can I use a different pasta shape?
  Yep — fusilli, rigatoni, whatever holds sauce well.
• What if I don’t have romano?
  Sub more parmesan or just skip it. It still works.
• Is this spicy?
  Nope. But you can add chili flakes if you want some heat.
• Can I make it ahead?
  Sure. It reheats well. Just hold off on adding the ricotta cloud till serving.
• Is the egg raw in the cheese mix?
  Nope — it cooks in the hot sauce and helps thicken it.

Common Mistakes and How to Dodge Them

• Boiling the sauce too fast: Don’t rush. Simmer gently or it’ll cook down too quick and lose flavor.
• Skipping the egg in the cheese mix: It helps make everything creamy and thick — don’t skip unless allergic.
• Not tasting before serving: Always adjust salt last. The cheese and sauce do most of the work, but still taste.
• Overcooking pasta: Remember, it finishes cooking in the sauce. Pull it just before fully soft.
• Using low-fat cheese: Just don’t. It won’t melt the same or taste as rich.

Nutrition Facts (Per Serving)

• Calories: 580 kcal
• Total Fat: 26g
• Saturated Fat: 13g
• Cholesterol: 120mg
• Sodium: 560mg
• Potassium: 720mg
• Total Carbohydrate: 58g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 26g

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