Lemon-Pepper Four-Cheese Rigatoni
A tangy, indulgent pasta inspired by Cheesecake Factory’s four-cheese al dente rigatoni. Fresh lemon, black pepper, and a buttery cream sauce coat tubular pasta with mozzarella, parmesan, fontina, and ricotta for a velvety crowd-pleaser.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 6 oz rigatoni
- 1 tbsp unsalted butter
- ½ small shallot, finely minced
- 1 garlic cloves, minced
- ½ 1/2 cups heavy cream
- ½ 1/2 cup whole milk
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ 3/4 cup grated Parmesan cheese
- ½ 3/4 cup fontina cheese, shredded
- ½ Zest of 1 lemon
- 1 tbsp fresh lemon juice
- ½ 1/2 tsp freshly ground black pepper
- ½ 1/2 tsp salt (or to taste)
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Cook rigatoni in salted boiling water until al dente; reserve 1 cup pasta water, drain.
- In large skillet, melt butter over medium heat; add shallot and garlic, sauté until fragrant, 1–2 minutes.
- Stir in heavy cream and milk; simmer gently 2–3 minutes until slightly thickened.
- Add ricotta, mozzarella, Parmesan, and fontina; whisk until melted and smooth.
- Mix in lemon zest, lemon juice, pepper, and salt; simmer 1 minute; season to taste.
- Toss in pasta and enough reserved water to loosen sauce to coat; heat through 1–2 minutes.
- Serve with a final dust of pepper and parsley for color and brightness.
Chef’s Pro Tips
- Toast the pepper lightly in the pan before adding cream for extra aroma.
- Use a bit of pasta water to loosen sauce if it thickens too much.
- Finish with a little extra lemon juice right before serving for brightness.
Serving Suggestions
Pair with a crisp green salad and garlic bread to create a complete plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove with a splash of milk if needed.
Nutritional Estimates
Per serving · 2 servings total
| calories | 740 |
|---|---|
| protein | 32 |
| carbs | 52 |
| fat | 42 |
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