Cheesecake Factory Baked Rigatoni Recipe

plate with slice of baked rigatoni topped with a meat sauce

Cheesecake Factory Baked Rigatoni Recipe

Baked Rigatoni Cheesecake Factory copycat with creamy Alfredo, rigatoni, and a savory meat sauce. Tastes just like the restaurant and made to prep ahead. Ready in 45 minutes.

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Course: Main Dishes

Cuisine: American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Author: Jennifer Stewart

Ingredients

Rigatoni

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

Meat Sauce

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

Instructions

Make the Rigatoni

Preheat the oven to 375F. Spray a 9×13 with nonstick spray.
Cook rigatoni noodles in salted water until al dente. Drain, set aside in a large bowl.
In a small saucepan, combine the cream cheese and Alfredo sauce, over medium heat.
Heat through, stirring to combine the sauce and cream cheese.
Pour over noodles in a large bowl and add 1 cup mozzarella cheese and ½ cup parmesan.
Stir or toss to combine.
Spread into the prepared pan and top with remaining cheese.
Bake for 20-25 minutes.
While baking, make sauce.

Make the Meat Sauce

In a large skillet, add the oil over medium heat.
Add the ground chicken and cook until cooked through.
Add the tomato paste, garlic, oregano and red pepper flakes.
Stir to combine and cook for 1-2 minutes.
Pour in the wine and marinara sauce.
Stir and simmer for 5 minutes. Keep warm.

Assemble

When the rigatoni is done baking, remove from the oven and let cool slightly.
Cut the rigatoni into squares and serve topped with sauce.
Garnish with fresh parsley and more parmesan cheese.

Notes

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.

Nutrition