Baked Rigatoni Cheesecake Factory

This copycat Baked Rigatoni from the Cheesecake Factory is easy to make ahead of time for a busy week. Full of creamy Alfredo sauce, rigatoni pasta, and lots of cheese.

stack of baked rigatoni from cheesecake factory

Looking for the best Cheesecake Factory copycat recipes? This baked rigatoni recipe is exactly like the one at the restaurant, but with a fresh twist to the dish that the whole family is going to love.

This is perfect for those busy weeknights because it can be made ahead of time, or in stages, and makes a delicious meal that tastes like it’s straight off the Cheesecake Factory menu.

Baked Rigatoni Cheesecake Factory Recipe 

I love to recreate copycat recipes. And the Cheesecake Factory has a ton of recipes that I love but just can’t afford to eat there every day.

I love this one just as much as I love the CF Mac and Cheese!

The best part of this is that you can make it in stages. Put the pasta and cheese together and bake it.

Whip up the meat sauce and store for a few days until you are ready to put them together. It’s also a great meal to make for a neighbor or friend.

Other great copycat recipes I love are these PF Chang’s Spicy Green Beans, Bonefish Bang Bang Shrimp, Texas Roadhouse Herb Chicken, and Zoes Kitchen Chicken Salad.

labeled picture of ingredients in a individual bowls

Ingredients Needed

Rigatoni – I love this shape pasta but you can substitute something similar in size.

Alfredo sauce – You can also use tomato sauce or marinara sauce if you prefer.

Cream cheese – Low fat or fat free is a great substitute.

Mozzarella cheese – Don’t like mozzarella? Try using cheddar cheese or ricotta cheese instead.

Parmesan cheese – Parmesan is similar to Asiago cheese, so switch it out if you need to.

Ground chicken – You can use ground turkey, ground sausage, or even grilled chicken ground up.

Tomato paste – Tomato sauce is a great substitute.

White wine – Substitute for lemon juice or white wine vinegar.

Marinara sauce – Replace with any tomato sauce if you don’t have marinara on hand.

Pantry staples – Salt, black pepper, olive oil or vegetable oil, garlic, oregano or fresh basil, red pepper flakes or cayenne pepper.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How To Make Cheesecake Factory Baked Rigatoni

First: Preheat oven to 375F. Spray 9×13 baking dish with cooking spray. Cook noodles in salted water until al dente. Drain and set aside in large mixing bowl. 

Second: In a small pan over medium heat, combine cream cheese and alfredo sauce. Heat thoroughly, stirring to combine.

Third: Pour over noodles and add 1 cup of the mozzarella cheese and ½ cup of the parmesan cheese. Stir with a wooden spoon to combine. 

Fourth: Spread in prepared dish and top with remaining cheese. Bake for 20 – 25 minutes or until warm throughout.

Fifth: While baking, make sauce. Begin by adding oil to a large skillet over medium heat. Add chicken and cook thoroughly.

Sixth: Add tomato paste, garlic, oregano and red pepper flakes. Stir to combine, and cook for 1 – 2 minutes. Pour in wine and marinara sauce. Stir and simmer for 5 minutes.

Seventh: When done, remove rigatoni from oven and let cool slightly. Cut rigatoni into squares and top with sauce. Garnish with parsley and more parmesan cheese.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

overhead picture of baked rigatoni on white plate topped with sauce

How long does it last?

If you store this recipe in an airtight container in the fridge, it will be good for up to 3 days.

To reheat, just remove and place in a baking safe dish. Follow recipe instructions, and heat until warmed thoroughly.

Can I make it ahead of time?

This is one of the best recipes for making ahead, since it’s easy to freeze and pull out on those busy weeknights.

Just put it together up to the point of baking, and instead transfer to an airtight container and pop into the fridge.

When you’re ready, simply remove it and make sure it’s in a baking dish before heating according to the recipe instructions.

stack of baked rigatoni

Can I freeze it?

The short answer – yes! To freeze this recipe, cover your baking dish with a layer of plastic wrap and then a layer of aluminum foil (to prevent it from getting any freezer burn) before putting it in the freezer.

When you’re ready to eat it, remove it and pop it in the oven for a little longer than suggested in the recipe.

This makes sure that it is heated all the way through before finishing it off with various toppings and serving.

fork with a bite of pasta

Tips for No Leftovers

  • To make it feel more like a Cheesecake Factory meal, serve it with sides like green beans, garlic bread, or a toasted brioche roll. 
  • For easy grab and go portions, try freezing small portions separately, so that you can heat up just the right amount. 
  • For a golden brown topping on your rigatoni, try adding on some parmesan around 2-3 minutes before the end of your baking time. 
  • If you want to add more vegetables, toss in some mushrooms and peppers.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

cheesecake factory baked rigatoni recipe

There are a ton of copycat Cheesecake Factory recipes out there, but this one brings a new spin to their classic dish in the best way. Made with Alfredo sauce, rigatoni pasta, heavy cream, and lots of cheese, this dish has been the best thing for me to make on the weekends for the busy week ahead.

stack of macaroni noodles on a plate covered in meatsauce

Baked Rigatoni Cheesecake Factory Copycat Recipe

This copycat Baked Rigatoni from Cheesecake Factory is easy to make ahead and tastes just like you're sitting in the restaurant!
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 720kcal
Author: Jennifer Stewart



  • 16 ounces rigatoni noodles cooked al dente
  • 2 1/2 cups alfredo sauce
  • 2 ounces cream cheese softened
  • 1 1/2 cups mozzarella cheese shredded
  • 3/4 cup parmesan cheese grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Meat Sauce

  • 1 tablespoon oil
  • 1 pound ground chicken
  • 2 tablespoons tomato paste
  • 3 cloves garlic minced
  • 1/4 cup white wine
  • 2 cups marinara sauce
  • pinch of oregano
  • pinch of red pepper flakes


Make the Rigatoni Noodles

  • Preheat the oven to 375F. Spray a 9×13 with nonstick spray.
  • Cook rigatoni noodles in salted water until al dente. Drain, set aside in a large bowl.
  • In a small saucepan, combine the cream cheese and Alfredo sauce, over medium heat.
  • Heat through, stirring to combine the sauce and cream cheese.
  • Pour over noodles in a large bowl and add 1 cup mozzarella cheese and ½ cup parmesan.
  • Stir or toss to combine.
  • Spread into the prepared pan and top with remaining cheese.
  • Bake for 20-25 minutes.

While baking, make sauce.

  • In a large skillet, add the oil over medium heat.
  • Add the ground chicken and cook until cooked through.
  • Add the tomato paste, garlic, oregano and red pepper flakes.
  • Stir to combine and cook for 1-2 minutes.
  • Pour in the wine and marinara sauce.
  • Stir and simmer for 5 minutes. Keep warm.


  • When the rigatoni is done baking, remove from the oven and let cool slightly.
  • Cut the rigatoni into squares and serve topped with sauce.
  • Garnish with fresh parsley and more parmesan cheese.


  1. To make it feel more like a Cheesecake Factory meal, serve this hearty recipe with sides like green beans, garlic bread, or a toasted brioche roll. 
  2. For easy grab and go portions, try freezing small pieces of this meal separately, so that you can heat up just the right amount. 
  3. For a golden brown topping on your rigatoni, try adding on some parmesan around 2-3 minutes before the end of your baking time. 
  4. If you want to add more vegetables to your dinner time, fresh mushrooms and peppers both go really well with the blend of flavors in this recipe.
  5. This recipe makes 6 servings but they are really huge like you get in the restaurant. Feel free to slice and serve smaller portions.


Serving: 1g | Calories: 720kcal | Carbohydrates: 31g | Protein: 34g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1679mg | Fiber: 3g | Sugar: 6g Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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