Four Cheese Pasta Cheesecake Factory Copycat

This four cheese pasta Cheesecake Factory copycat is so cheesy and delicious, ready in 30 minutes, and tastes exactly like a lightened up version of the saucy and satisfying takeout original.


Servings: 4

  • 4 tsp olive oil
  • 4 cloves garlic, minced
  • 4 cups crushed tomatoes
  • 1 tsp sugar
  • kosher salt
  • black pepper
  • 1 1/2 tsp basil, dried
  • 1 tsp oregano, dried
  • 12 ounces pasta (I used penne)
  • 1/3 cup + 1/4 cup ricotta, divided
  • 2 eggs
  • 1/2 cup mozzarella, shredded
  • 3/8 cup parmesan, grated
  • 1/8 cup romano, grated
  • 1 tbsp milk
  • 2 tbsp basil, fresh, finely chopped


  1. In a large skillet, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes until fragrant. Add crushed tomatoes, sugar, salt and pepper, and dried basil and oregano. Bring to a simmer and simmer for 10-12 minutes over medium low heat, stirring occasionally.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, making sure to drain when just al dente.
  3. In a medium bowl, add 1/3 cup ricotta, eggs, mozzarella, parmesan, and romano, stirring until combined. Season with pepper. In a separate small bowl, whisk remaining 1/4 cup ricotta with the milk and set aside to dollop on at the end.
  4. Once the sauce has thickened slightly, add in the cheese mixture from the medium bowl, stirring until it is fully incorporated and the cheese is melted.
  5. Drain pasta and add to sauce, stirring until the pasta is coated. Divide pasta between bowls and top with reserved whipped ricotta and fresh basil.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes