Olive Garden Five-Cheese Ziti al Forno
Baked ziti, leveled up—creamy, comforting, and covered in a crispy, cheesy topping. This Olive Garden-inspired five-cheese ziti al forno is loaded with marinara, Alfredo, ricotta, mozzarella, Fontina, Parmesan, and Romano, all baked until bubbly. Serve right from the oven or enjoy leftovers—the flavor only gets better with time!
8
servings
Ingredients
Pasta
- 1 pound (450 g) ziti or rigatoni
Sauce Mixture
- 2 cups (475 ml) marinara sauce store-bought or homemade
- 1 cup (240 ml) Alfredo sauce
- 1 cup (250 g) ricotta cheese
- 1 cup (110 g) Fontina cheese shredded (or provolone)
- 2 tsp Italian seasoning
- 1/2 tsp (0.5 tsp) red pepper flakes optional
Crunchy Topping
- 1 cup (110 g) shredded mozzarella cheese
- 1 cup (50 g) panko breadcrumbs
- 1/3 cup (33 g) grated Romano cheese
- 1/3 cup (33 g) grated Parmesan cheese
- 2 cloves garlic minced
For Garnish
- chopped fresh parsley optional
- extra grated Parmesan optional, for serving
Equipment
- Large pot
- Colander
- Large mixing bowl
- 9x13 inch Baking Dish
- Oven
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add ziti (or rigatoni) and cook until just shy of al dente—about 2 minutes less than package directions. Drain and rinse with cold water to stop cooking.
- Prep the oven and dish: Preheat oven to 375°F (190°C). Grease or spray a 9x13-inch baking dish.
- Mix the saucy base: In a large bowl, combine marinara, Alfredo, ricotta, Fontina, Italian seasoning, and red pepper flakes (if using). Stir well to mix.
- Add pasta to the mix: Toss cooked, cooled pasta into the sauce mixture, coating all noodles evenly.
- Spread into the dish: Transfer everything to the prepared baking dish and smooth out the top.
- Mix the crunchy topping: In a bowl, combine mozzarella, panko, Romano, Parmesan, and minced garlic. Sprinkle evenly over the ziti mixture in the dish.
- Bake: Bake uncovered at 375°F (190°C) for 30–35 minutes, until golden brown on top and bubbling at the edges.
- Rest: Let the dish rest for 5 minutes after removing from the oven to let everything set.
- Garnish and serve: Sprinkle with chopped parsley and extra Parmesan if desired. Serve hot and enjoy!
Notes
This pasta bake is forgiving—substitute cheeses as needed (provolone or Asiago work well for Fontina). Add rotisserie chicken or sausage for protein, or toss in sautéed spinach, mushrooms, or roasted peppers for extra veggies. It keeps well in the fridge for 4 days or can be assembled unbaked and frozen for up to 3 months. To freeze: wrap tightly, thaw overnight, and bake as directed.
Nutrition
Calories: 540kcal | Carbohydrates: 60g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 1200mg | Potassium: 500mg | Fiber: 3g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 410mg | Iron: 4mg