Cheesecake Factory Four Cheese Pasta (Healthy Copycat Recipe)
Rated 5.0 stars by 1 users
Servings
4-6
With a rich, cheesy sauce, aromatics and tender pasta, this copycat Cheesecake Factory four-cheese pasta recipe is a healthier and delicious version of a restaurant favorite!
Four different kinds of cheeses come together to create this yummy, homemade version.
We're swapping in our lupini bean pasta for traditional penne pasta in this protein-packed, low-carb and healthier spin on the original recipe.
What makes this such a deliciously cheesy pasta is the fact that there are not one, not two or even three, butfour different types of cheese in this dish.
Ricotta, grated mozzarella, Parmesan cheese and fresh mozzarella each add an element of YUM.
Ingredients
-
8 oz. Kaizen pasta (any variety, but our Ziti or Penne pasta is most "authentic")
- 1 cup ricotta cheese
- 2 eggs
- 1-3/4 cups shredded mozzarella
- 3/4 cup Parmesan cheese
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
- 1-1/2 cups marinara sauce
- 4-6 ounces fresh mozzarella cheese or Burrata
Directions
Preheat the oven to 350°F. Rub a small amount of olive oil into a 9 x 13-inch baking dish or a large cast iron skillet to grease it.
Cook the pasta in a large pot according to package instructions, preferably cooking for no longer than 5 minutes for al dente. Drain and set the hot pasta.
In a mixing bowl, combine the ricotta, eggs, shredded mozzarella, Parmesan cheese, pepper, Italian seasoning, basil and minced garlic. Mix well.
In a separate, extra large mixing bowl, add the cooked pasta and pour the marinara sauce over it. Gently mix to combine.
Add the cheese mixture to the pasta and marinara sauce. Give it a good mix in the pasta sauce until it is well combined.
Transfer the pasta to the prepared baking dish. Spread it out evenly in the dish and top with torn pieces of fresh mozzarella (if using Burrata, top the pasta right before serving).
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake another 5-10 minutes or until the pasta is hot and bubbly.
Remove from the oven and let it sit for 1-2 minutes before serving. Garnish with more parmesan, fresh basil leaves, and/or a small dollop of ricotta cheese.
Recipe Note
- Choose whichever kind of fresh mozzarella you like best! You can set large slices on top of the pasta or even use several mozzarella pearls.
- Enjoy this on its own or serve it with meatballs, grilled chicken breast or mix in crumbled Italian sausage. Serve it with garlic bread for the full Cheesecake Factory effect!
- The best thing about this recipe is that you can swap in other types of cheeses, too. Use Romano cheese instead of Parmesan or top it with fresh burrata. The more Italian style cheese, the better!
- Store leftovers in an airtight container in the refrigerator for up to five days.