Cheesecake Factory Pasta Napoletana Recipe
Equipment & Tools
- Stove
- Large pot (for boiling pasta)
- Large pan (for meat sauce)
- Medium saucepan (for white sauce)
- Cutting Board
- Knife
- Measuring cups and spoons
- Wooden Spoon
- Serving Plate
Ingredients
For Pasta Napoletana:
- 750 grams Barilla Spaghetti Pasta, Recommended
- 1 ½ cup Italian sausage
- 1200 grams Barilla Napoletana Sauce, Recommended
- 300 grams ground beef
- 1 ½ cup pepperoni
- ¾ cup mushrooms sliced
- ⅓ cup beef bacon
- 1 large white onion chopped
- 4 cloves garlic minced
For White Buttery Parmesan Cream Sauce:
- 6 tbsp unsalted butter
- 270 grams cream cheese
- 2 ¼ cup fresh milk
- 4 ½ cup heavy whipping cream
- 1 ½ cup grated Parmesan cheese
- 1 ½ tbsp McCormick Italian Seasoning, Recommended
- 1 ½ cup Happy Belly Cheddar Cheese, Recommended
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente according to package instructions.
- Drain and rinse under cold water to stop cooking.
- Set aside.
- Step 2: Prepare the Meat Napoletana Sauce
- Heat a large pan over medium heat.
- Sauté chopped onion and garlic until translucent.
- Add ground beef and cook until light brown.
- Add Italian sausage, pepperoni, mushrooms, and beef bacon.
- Cook for about 3 minutes, stirring well.
- Pour in the Napoletana sauce.
- Add salt and black pepper.
- Let it simmer for 8–10 minutes, stirring occasionally.
- The sauce should thicken and become rich and flavorful.
- Step 3: Make the White Buttery Parmesan Cream Sauce
- In a saucepan, melt butter over medium heat until slightly golden.
- Add cream cheese and stir until smooth.
- Pour in milk and heavy whipping cream. Mix well.
- Add garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Stir continuously to prevent lumps.
- Add Parmesan cheese and cheddar cheese.
- Cook for about 5 minutes until the sauce thickens.
- The sauce should be creamy and smooth.
- Step 4: Assemble the Pasta
- In a large mixing bowl or pan, coat the cooked spaghetti with the white cream sauce.
- Spoon the Napoletana meat sauce over the creamy pasta.
- Gently mix or layer as preferred.
- Garnish with fresh basil if desired.
- Serve hot and enjoy!
Notes
Do not overcook the pasta; al dente works best.
Stir white sauce continuously to avoid burning.
Use freshly grated Parmesan for better flavor.
Adjust salt carefully since cheese and meats already contain salt.
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