What is the recipe for Cheesecake Factory Four Cheese Pasta?
What is the recipe for Cheesecake Factory Four Cheese Pasta?
The menu says Mozzarella, Romano, Ricotta, and Parmesan Cheese with Marinara and Basil. Is that all I need to make the sauce? Or is there something I need to do with the cheeses or something? Also, does it matter what kind of Marinara Sauce I use?
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3 comments a "What is the recipe for Cheesecake Factory Four Cheese Pasta?"
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PASTA WITH FOUR CHEESES
An impressive entree or side dish. Serves 6.
8 oz. spinach pasta, any shape
3 tbsp. butter
1 1/2 tbsp. flour
1 c. cream
1/2 c. chicken broth
Dash ground nutmeg
1/3 c. shredded Fontina cheese
1/3 c. crumbled Gorgonzola cheese
1/3 c. shredded Gouda or milk Cheddar cheese
1/3 c. grated Parmesan cheese
Chopped chives and parsley
Melt butter in a large skillet; add flour and cook briefly. Add cream and broth and cook until bubbly and thickened. Add nutmeg and all cheeses except the Parmesan. Cook over low heat until cheeses are melted.
Meanwhile, cook pasta in salted boiling water. Drain well and mix with the sauce. Add Parmesan and toss again. Serve on a warm platter garnished with chopped chives and parsley.
Not the Cheesecake Factory, but perhaps this will do.
Olive Garden’s Mostaccioli Quattro Formaggio
Source: The Olive Garden
1 cup cooked mostaccioli per person
1/2 teaspoon salad oil per 1 cup pasta
1/2 cup heavy cream per person
Parsley
Parmesan, grated
1/2 cup Quattro Formaggio Mix per person
Quattro Formaggio Mix
2 ounces mozzarella, shredded, per person
1 ounce provolone, shredded, per person
1 ounce Parmesan, grated, per person
1 ounce Romano, grated, per person
Quattro Formaggio Mix: Blend 4 cheeses thoroughly and place in a covered container in fridge. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheeses; mix and heat, stirring until cheese is completely melted and sauce is hot. Add the pasta, turn off the heat and blend the pasta into the sauce.
Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan.
Also, another from an Italian Market in our area that has been around for decades and has a restaurant and does catering/cooking classes. This is real Italian from Italians!
Noodles with Four Cheeses
Source: Claro’s Italian Markets, So. Calif.
1 Lb. Medium-Wide Noodles
7 Tbsp. Butter
4 Tbsp. Flour
3 Tsp. Nutmeg
Dash of white pepper
4 Cups Half- &-Half
1 Cup Chicken Broth
1 Cup Shredded Fontina
1 Cup Shredded Asiago Cheese
2 Cup Crumbled Gorgonzola
1 Cup Freshly Grated Parmegiano
1/4 cup Chopped Fresh Parsley
Melt butter in a large saucepan over medium heat. Mix in flour, nutmeg and pepper. Cook, stirring, until bubbly. Remove pan from heat and gradually whisk in Half- &-Half and chicken broth. Return to heat and cook over med.-high flame, whisking constantly, until smooth and thickened. Add Fontina and Asiago. Stir until melted and sauce is nice and smooth. Stir in Gorgonzola. Keep warm.
Meanwhile: Cook noodles. Drain (do not rinse) and mix with remaining 3 tbsp. butter. Toss with Parmegiano and parsley. Put on large serving platter and pour sauce over all. Sprinkle more Parmegiano on top and serve immediately.
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