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.
Total time
35 min
Prep
15 min
Cook
20 min
Serves
4
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Pair with a crisp green salad and garlic bread to create a complete plate.
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.
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