Olive Garden Five-Cheese Ziti Al Forno Recipe

Baked ziti but fancier, creamier, and richer—in the dreamiest way. This olive garden five-cheese ziti al forno brings marinara, Alfredo, ricotta, and not one but four oozy cheeses into your kitchen. It smells like Italian comfort and tastes like a hug with extra Parmesan.

Think: layers of saucy pasta, melty cheese, a crisp topping, and just enough garlic to keep things interesting without scaring off your coworkers. This is the dish you make when you “don’t feel like cooking” but still want to low-key impress yourself. You can serve it straight from the oven, spoon it into leftover containers for days, or be that person who brings it to the potluck and leaves with an empty dish. Just trust the cheeses (all five of them), and don’t skip the crispy topping—it’s half the magic.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Olive Garden Five-Cheese Ziti al Forno

Let’s be honest: there’s something magical about bubbling cheese and pasta baked to golden perfection. No drama here, just pasta doing its thing, and that thing is glorious.

Ridiculously simple to make: You just mix the sauces, toss in the pasta, sprinkle the topping, and bake. Done and done.
Cheesy in the best way: You get creamy ricotta, stretchy mozzarella, nutty Fontina, sharp Parmesan, and salty Romano all in one bite.
Cozy meal vibes: Perfect for when your day has been Very Much and all you want is a hot cheesy situation.
Customizable without chaos: Don’t like heat? Skip the pepper flakes. Want it saucier? Go wild with the Alfredo. No rules.
That topping though: The toasty panko and garlic layer gets all golden and crunchy—I could eat it off a spoon.
Leftovers are dreamy: Actually, it tastes even better after a night in the fridge. Something magical happens in there.

Ingredient Notes

You don’t need anything fancy to make this, just the usual suspects dressed up a little. Let’s peek into the pantry, shall we?

Ziti or rigatoni: Ziti is classic, but if rigatoni’s what you’ve got, it’ll hold more sauce in those ridges (delightful surprise pockets).
Marinara sauce: The tangy tomato base keeps things balanced. Use a store-bought one you love or go homemade if you’re feeling it.
Alfredo sauce: This adds creaminess and a big flavor boost. Jarred is fine, just check for one with garlic and cheese front and center.
Ricotta cheese: Soft and mellow, it melts into the sauce and makes everything feel lush. Don’t skip it, even if it seems subtle.
Fontina cheese: Melts like a dream with a mild nuttiness. If you can’t find it, provolone is a decent swap.
Italian seasoning: A bit of dried herb action goes a long way. You could also use just oregano and basil if needed.
Red pepper flakes (optional): Adds low-key heat without overpowering. Great for folks who like things mildly spicy.
Mozzarella cheese: Stringy, stretchy goodness. Pile it on—no one’s ever said “too much mozzarella.”
Panko breadcrumbs: Crunchy magic dust. These toast up better than regular breadcrumbs for that bakery-style topping.
Romano cheese: Salty and sharp, it plays well with the Parmesan. If you’re missing it, just add a bit more Parm.
Parmesan cheese: Brings the salty umami punch. Grate your own for a better melt and flavor.
Garlic: Adds depth and a tiny bit of bite to that crispy topping. Mince it fresh if you can.
Fresh parsley and extra Parmesan (for garnish): Completely optional, totally nice. Adds a pop of freshness and a bit of flair.

How To Make This Olive Garden Five-Cheese Ziti al Forno

Okay, let’s do this. Prepping the pasta is the only real “effort” part here, and even that’s chill. The rest involves mixing, layering, and letting the oven work its cozy magic.

Boil the pasta: Bring a big pot of salted water to a boil and cook the pasta until it’s just shy of al dente—about two minutes before the package says it’s ready. We want it a little underdone so it doesn’t turn to mush in the oven.
Rinse and cool the pasta: Once drained, rinse under cold water to stop the cooking. This also keeps it from sticking into one massive carb blob while we get everything else together.
Mix the saucy base: In a large bowl, combine the marinara, Alfredo, ricotta, Fontina, Italian seasoning, and red pepper flakes (if you’re using them). Stir it really well—it’ll look thick and smell amazing already.
Add pasta to the mix: Toss the cooked pasta into that cheesy sauce bucket, making sure every noodle gets coated. Don’t be shy with the spoon here—give it some love.
Spread into the dish: Transfer everything to a greased or sprayed 9×13-inch baking dish. Smooth it out but don’t fuss too much. A few pasta peaks and valleys are welcome here.
Mix the crunchy topping: In a bowl, stir together mozzarella, panko, Romano, Parmesan, and the minced garlic. Sprinkle this glorious mixture evenly over the top of your ziti pile.
Bake to golden bliss: Into the oven it goes, uncovered, at 375°F for about 30 to 35 minutes. You’ll know it’s ready when the top looks perfectly golden and you hear a gentle bubbling from the edges.
Let it rest: Just five minutes. I know, it’s hard to wait when the cheese smells like the inside of a pizzeria, but it helps everything settle.
Garnish and serve: Sprinkle with fresh parsley, extra Parm if you like, and serve it up while it’s still hot and melty.

Storage Options

This dish is a total champ when it comes to leftovers. Honestly, it’s one of those meals that tastes even better the next day. Must be the way the cheese and sauce get extra cozy in the fridge.

Once cooled, store any leftovers in an airtight container in the fridge. It’ll keep well for up to 4 days. Just reheat a portion in the microwave or warm it in the oven at 350°F for about 10-15 minutes, covered loosely with foil, so it doesn’t dry out.

Now, let’s talk freezing. Can you freeze this? Oh, absolutely. Assemble the dish but don’t bake it. Wrap it tightly with plastic wrap and foil, then stash it in the freezer for up to 3 months. When you’re ready to bake, let it thaw overnight in the fridge, remove the plastic wrap (yes, please do that part), and bake as normal.

Or make a double batch—one for now, one for the freezer. Genius move.

Variations and Substitutions

Part of what makes this so weeknight-friendly is how easy it is to tweak. Cheese is forgiving, and so is pasta—bless them both.

Gluten-free pasta: Just swap in your favorite gluten-free ziti or penne. Watch the cook time though; some varieties get a little mushy if overbaked.
Different cheeses: Can’t find Fontina? Provolone, Asiago, or even a sharp white cheddar can step in. Mix and match what you have.
Add protein: Want to bulk it up? Shredded rotisserie chicken or cooked Italian sausage make great additions.
Skip the Alfredo: If you’re not into cream sauces, just use all marinara and a splash of reserved pasta water to loosen things up.
Make it spicy: Double the pepper flakes or toss in some chopped Calabrian chilies for serious heat lovers.
Go vegetarian-forward: Throw in sautéed mushrooms, spinach, or roasted red peppers for extra veggies and flavor depth. (And speaking of veggie power, this rainbow chard situation would pair pretty wonderfully on the side.)

What to Serve with Olive Garden Five-Cheese Ziti al Forno

This dish doesn’t technically need anything more than a fork and a comfy chair, but let’s round it out if you’re feeling extra.

A crisp green salad: Something light and lemony to balance the richness. Think arugula, shaved fennel, or peppery greens with a vinaigrette. If you’re into lighter sides, try this citrusy lemon potato salad. No mayo in sight, but tons of flavor.
Garlic bread (obviously): Toasted, buttery, crusty bread to scoop up the leftover sauce puddles. If carbs on carbs is wrong, I don’t want to be right.
Roasted veggies: Broccoli florets or Brussels sprouts tossed in olive oil with a bit of garlic and hit with lemon juice after roasting.
Wine or sparkling water: A chilled glass of something crisp cuts through the cheese like a polite little palate cleanser. Fancy or not, we’re here for good sips.
Dessert (why not?): Maybe wrap it up with something sweet like snickerdoodle cake mix cookies. They’re soft, cinnamony, and dangerously easy to make.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make this Olive Garden Ziti al Forno ahead of time?

Totally, and it’s kind of the best way to do it. Just assemble everything ahead (sauce, pasta, topping), cover the dish tightly with foil or wrap, and park it in the fridge for up to 24 hours. When you’re ready to bake, take it out while the oven preheats so it loses the chill a bit. You might need to tack on a few extra baking minutes—just check that the middle is hot and bubbly.

What’s a good substitute for Fontina cheese?

If you can’t find Fontina, go for provolone, gouda, or any mild, melty cheese with a bit of character. Even a decent mozzarella or Monterey Jack will work in a pinch. The key is meltability plus a bit of flavor, so skip anything super sharp like aged cheddar—it’ll overpower the other cheeses.

How spicy is it with red pepper flakes?

It’s gentle heat—more of a nudge than a punch. Totally manageable. If spice isn’t your thing, just leave them out, no biggie. On the flip side, if you’re a spice fan, you can always add more flakes or even roasted jalapeños for a twist. It’s your ziti now, spice as you please.

Can I freeze leftovers of the baked dish?

Yes, you can. Portion leftovers into airtight containers and pop them in the freezer for up to 2 months. When you’re ready for round two, thaw overnight in the fridge and reheat in the oven or microwave. The topping may soften a bit in the freezer, but the flavor holds up beautifully.

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