If you’ve ever dined at The Cheesecake Factory and found yourself marveling at the richness of their Pasta Napoletana, you’re not alone.
This pasta dish is indulgent, satisfying, and built to impress — loaded with meats like bacon, sausage, pepperoni, and ground beef, then simmered in a robust tomato sauce and served over al dente rigatoni. It’s topped with creamy Parmesan sauce and a generous sprinkle of cheese for the ultimate Italian-American comfort dish.
Recreating this Cheesecake Factory Pasta Napoletana copycat recipe at home is easier than it looks and delivers every bit of the bold, savory flavor of the original.
The beauty of this dish lies in its combination of textures and meats — it’s a dish that eats like a feast and will satisfy even the hungriest crowd.
Why You’ll Love This Recipe
This pasta is ideal for feeding a group or for a special weekend dinner. It brings together everything you love about a meat-lovers pizza and classic baked pasta — smoky bacon, spicy sausage, hearty beef, and tangy marinara.
You can make parts ahead, adjust it to your spice or cheese preferences, and it tastes even better the next day.
What You’ll Need
For the Pasta:
- 1 pound rigatoni pasta
- Salt for boiling water
For the Meat Sauce:
- 4 slices thick-cut bacon, chopped
- ½ pound ground Italian sausage
- ½ pound ground beef
- ½ cup chopped pepperoni
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
For the Parmesan Cream Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- Salt and pepper to taste
Toppings:
- Extra shredded Parmesan
- Chopped fresh parsley
Pro Tips
- Use quality meat – Fresh Italian sausage and thick-cut bacon add a ton of flavor. Avoid pre-cooked meats if possible.
- Simmer the sauce – Letting the tomato sauce simmer for 20–30 minutes enhances the depth of flavor.
- Don’t overcook pasta – Cook your rigatoni just shy of al dente since it will finish cooking in the sauce.
- Layer the flavors – Spoon the meat sauce onto pasta, then drizzle with the Parmesan cream right before serving for contrast and richness.
- Make it ahead – The sauce and cream components can be made in advance and reheated, making dinner fast and impressive.
Tools Required
- Large pot for pasta
- Deep sauté pan or Dutch oven for meat sauce
- Small saucepan for Parmesan cream
- Colander
- Chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Substitutions and Variations
- Pasta options: Penne or ziti also work well in place of rigatoni.
- Cheese substitute: Asiago or Romano cheese can be used alongside or in place of Parmesan.
- Vegetarian version: Use lentils or mushrooms in place of meat and veggie broth in the cream sauce.
- Spicy twist: Add hot Italian sausage and a bit more crushed red pepper.
- Low-carb option: Serve over spiralized zucchini or spaghetti squash.
Make-Ahead Tips
You can make the meat sauce and Parmesan cream sauce up to 3 days ahead. Store them in separate airtight containers in the fridge.
Reheat the meat sauce on the stove over low heat, and gently warm the cream sauce, whisking to restore smoothness. Cook pasta fresh just before serving for the best texture.
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until just al dente. Drain and set aside.
2. Cook the meats
In a large sauté pan or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. In the bacon fat, cook sausage and ground beef until browned. Add chopped pepperoni and cook for 2 more minutes. Remove excess grease if needed.
3. Add aromatics and sauce
Add diced onion and garlic to the meat mixture and cook until softened, about 4–5 minutes. Stir in tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Simmer uncovered for 20–30 minutes.
4. Make the Parmesan cream
In a small saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1 minute. Slowly whisk in heavy cream until smooth. Stir in Parmesan cheese until melted and sauce is creamy. Season to taste.
5. Combine and serve
Toss cooked rigatoni with the meat sauce or layer it in a bowl. Drizzle with warm Parmesan cream sauce. Sprinkle with reserved crispy bacon, extra Parmesan, and chopped parsley.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of water or cream if needed to loosen the sauce. The cream sauce may thicken, so whisk or stir it back to life before serving.
Recipe FAQ
1. Can I use jarred marinara sauce instead of crushed tomatoes?
Yes, you can substitute 3 cups of your favorite marinara, but reduce or skip the tomato paste to avoid an overly thick sauce.
2. What’s the best pasta for this dish?
Rigatoni holds the thick meat sauce perfectly, but penne or even fusilli are good alternatives.
3. Is the Parmesan cream sauce necessary?
It’s optional but highly recommended. It adds richness and contrast that really makes the dish feel indulgent like the restaurant version.
4. Can I make this into a baked pasta?
Absolutely. Mix everything together in a baking dish, top with shredded mozzarella, and bake at 375°F for 20–25 minutes.
The Ultimate Crowd-Pleasing Pasta
This Cheesecake Factory Pasta Napoletana is a comfort food dream — bold, rich, and packed with flavor in every bite. It’s perfect for Sunday dinner, date night at home, or when you’re feeding a crowd of hungry pasta lovers. The meat sauce and cream combo creates that signature Cheesecake Factory experience right in your own kitchen.
Try it out and let me know how it went — did you make any tweaks or serve it for a special occasion? Leave a comment below and share your version of this over-the-top, restaurant-worthy meal.