Cheesecake Factory Baked Rigatoni

Name: Cheesecake Factory Baked Rigatoni Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 16 ounces rigatoni noodles cooked al dente; 2 ½ cups alfredo sauce; 2 ounces cream cheese (softened); 1 ½ cups mozzarella cheese (shredded); ¾ cup Parmesan cheese (grated); 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon olive oil; 1 pound ground chicken; 2 tablespoons tomato paste; 3 cloves garlic minced; ¼ cup white wine; 2 cups marinara sauce; pinch oregano; pinch red pepper flakes

Baked Rigatoni is a copycat of the Cheesecake Factory favorite, with rigatoni baked in a creamy Alfredo and cream cheese sauce, topped with a hearty ground chicken meat sauce and lots of melty cheese. It tastes just like the restaurant version but costs a lot less, and it’s made to prep ahead in stages for busy weeks. Rich, cheesy, and freezer friendly, it comes together in about 45 minutes and serves 8.

Jump to Recipe

plate with slice of baked rigatoni topped with a meat sauce

You know what’s a great restaurant? The Cheesecake Factory. You know what’s not great? The bill, the wait, and that menu that is longer than most novels and has a table of contents.

So I made the baked rigatoni at home instead.

This is the real deal. Creamy Alfredo baked right into the pasta, a savory meat sauce on top, and enough cheese to make the whole thing easy to portion. It tastes exactly like the restaurant version, which I say with total confidence because I have done the research extensively and on purpose.

The genius part is that it comes together in stages. Bake the cheesy pasta whenever. Make the meat sauce whenever. Combine when you are ready to eat like a person who has their life together.

It also freezes beautifully, so this is my go to for stashing away or dropping off for a neighbor who needs it. If copycats are your love language too, I have more!

More Copycat Restaurant Recipes

PF Chang’s Spicy Green Beans – Pan fried green beans, garlic chili sauce
Bonefish Grill Bang Bang Shrimp – Crispy shrimp, creamy spicy sauce
Texas Roadhouse Herb Chicken – Juicy chicken with buttery herb crust
Zoe’s Kitchen Chicken Salad – Fresh lemon herb chicken salad

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individual ingredients for a recipe with text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Rigatoni – Those ridges exist to hold sauce, and here they are earning it. Penne or ziti work if that is what you have, but rigatoni is the correct answer.

Alfredo Sauce – Jarred keeps this fast, homemade works beautifully. Cream cheese gets melted in either way, which takes it from creamy to genuinely extra fancy.

Ground Chicken – Keeps the meat sauce a little lighter. Ground turkey, Italian sausage, or beef all work if that is what’s in the freezer.

White Wine – Adds depth to the meat sauce. Lemon juice or white wine vinegar substitute fine if you would rather not open a bottle.

Cheese – Mozzarella for the melt, Parmesan for the salty nutty finish. This isn’t the recipe to go light on cheese. That’s not what we are doing here.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How To Make Cheesecake Factory Baked Rigatoni

cooked pasta noodles and alfredo sauce in a sauce pan

Preheat the oven to 375°F and spray a 9×13 baking dish. Cook the rigatoni in salted water to al dente, drain, and set aside in a large bowl.

cheesy rigatoni noodles in a pot with alfredo sauce

In a small saucepan over medium heat, combine the cream cheese and Alfredo sauce, stirring until smooth and heated through.

cheesy rigatoni baked in a casserole dish topped with shredded cheese

Pour the sauce over the noodles, add 1 cup mozzarella and 1/2 cup Parmesan, and toss to combine.

baked rigatoni alfredo in a white casserole dish

Spread into the prepared dish, top with the remaining cheese, and bake 20 to 25 minutes, until warm and bubbly. While it bakes, make the meat sauce.

ground chicken cooking in a silver skillet

Cook the ground chicken in oil until done, then add tomato paste, garlic, oregano, and red pepper flakes and cook 1 to 2 minutes. Pour in the wine and marinara, stir, and simmer 5 minutes.

meat sauce simmering in a skillet with a wood spoon stirring it

Let the rigatoni cool slightly, cut into squares, and top with the meat sauce. Garnish with parsley and more Parmesan.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

plate of cheesy rigatoni topped with a meat sauce and chopped parsley

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days.

Reheat: Warm in a baking dish in the oven, or microwave individual portions when patience isn’t available.

Freezer: Freeze assembled and unbaked, or fully baked, wrapped in plastic and then foil. From frozen it needs extra time in the oven, so plan accordingly.

Make Ahead: This is the whole point of the recipe. Prep the pasta and sauce separately, store them, and combine when you are ready. Weekend you sets up weeknight you for a very good time.

overhead picture of baked rigatoni topped with a ground chicken meat sauce

Variations

Different Sauce: Marinara or tomato sauce instead of Alfredo gives you a classic red sauce baked rigatoni.

Add Veggies: Sautéed mushrooms and bell peppers work nicely here and make it feel almost responsible and level-headed.

Different Meat: Ground turkey, Italian sausage, or ground beef all work well. Sausage is a genuinely great upgrade.

Extra Cheesy: Add ricotta to the pasta or more mozzarella on top. There is no cheese ceiling. Ever.

Different Seasoning: Stir in my homemade Italian Seasoning for a sauce with extra flavor.

plate of pasta with a fork holding a bite

Frequently Asked Questions

Can I make this ahead of time?

Yes, and it is designed for it. Assemble the pasta up to the baking point and refrigerate, or make the components separately and combine when ready.

Can I freeze baked rigatoni?

Absolutely. Wrap it in plastic and then foil to prevent freezer burn. Bake from frozen with extra time so it heats all the way through, not just around the edges.

What can I use instead of white wine?

Lemon juice or white wine vinegar both work in the meat sauce and add the same brightness without opening a bottle.

Can I use a different pasta?

Rigatoni holds the sauce best, but penne, ziti, or any tube shaped pasta works. Avoid anything long and thin, which turns this into a completely different dish.

How do I get a golden brown top?

Add extra Parmesan in the last 2 to 3 minutes of baking. It bubbles up golden and looks like you know what you are doing.

What should I serve it with?

Garlic bread, green beans, or a toasted brioche roll to complete the restaurant illusion. Add a salad if you want to feel balanced about it.

close up of cheesecake factory baked rigatoni

Recipe Tips & Tricks

Cook the rigatoni to al dente, not a minute more. It keeps cooking in the oven and mushy pasta is a tragedy.
Make it in stages. The pasta and meat sauce can happen on completely different days. Assemble when hungry.
Add extra Parmesan in the last few minutes for a golden, cheesy top.
Freeze individual portions for lunches that make your coworkers ask questions.
Let it cool slightly before cutting into squares so it holds its shape instead of sliding apart.

This Baked Rigatoni Cheesecake Factory copycat recipe is creamy, cheesy, and tastes just like the restaurant for a fraction of the price. Make a pan this weekend and skip the wait list!