Cheesecake Factory Pasta Napoletana Recipe
Cheesecake Factory pasta Napoletana is a fan favorite. This recipe is ideal for entertaining or bringing a side dish to a party. This cheesecake factory pasta napoletana recipe is fantastic.
Servings 12
Calories 2866kcal
Ingredients
For Pasta
- 1 1/2 cups of Italian sausage 750 grams of Barilla spaghetti
- The Original Napoletana Sauce from Barilla 1200 grams
- Three hundred grams of ground Beef
- 1 1/2 Cup Pepperoni
- Mushrooms, about 3/4 cup
- Approximately One-Third Cup of Bacon, Beef
- 1 big white onion
- Four garlic cloves
For the cream sauce
- Butter, unsalted, 6 tablespoons
- Consisting of 270 grams of Cream Cheese
- Two and a Quarter Cups of Fresh Milk
- 4 1/2 Cups dense whipped cream
- 1 1/2 cups of grated Parmesan
- 1 1/2 tablespoon McCormick Italian Seasoning
- The equivalent of 1 1/2 cups of Happy Belly Cheddar Cheese
- Approximately 1 1/2 teaspoons of garlic powder and 1 1/2 teaspoons of onion powder
- Both Seasoning Salt and Pepper (to taste)
Instructions
- As stated on the packaging, cook the pasta until it is al dente. Drain the pasta and run it under cold water to halt the cooking once it has been completed.
- In a pan, sauté the onions and garlic. When the onion gets transparent, add the minced beef. Cook until a light brown hue forms. Cook for three more minutes before adding the pepperoni, mushrooms, and Italian sausages.
- Napoletana sauce should be added. Add salt and pepper, then combine. Give the sauce another 8 to 10 minutes to simmer.
- Melt the butter to create the creamy sauce. Within a pot. Mix in the flour once it has turned golden brown and golden. Add the milk, cream cheese, and whipping cream after stirring. Mix well.
- Season with salt, pepper, Italian seasoning, garlic powder, and onion powder. Cheddar and parmesan cheeses should be added. Cook for 5 minutes while continuously stirring.
- The Napoletana sauce and basil leaf should be added after the white sauce has been used to coat the pasta noodles. Enjoy!