Olive Garden Five Cheese Ziti Al Forno Copycat coats tube-shaped pasta in a pink marinara-and-cream sauce, then finishes it with mozzarella, an Italian cheese blend, and breadcrumbs under the broiler. The five cheeses are Parmesan, Romano, Asiago, fontina, and mozzarella.
The recipe serves 10. It lists 15 minutes of preparation and 5 minutes of cooking for a 20-minute total, with the pasta first cooked according to its package instructions.
Five Cheese Ziti Al Forno Ingredients
Begin with 1 pound ziti pasta and 1/4 cup breadcrumbs for the topping.
The sauce uses 2 cups marinara sauce, 1 cup heavy cream, 15 ounces drained diced tomatoes or 2 fresh diced tomatoes, and 1 teaspoon sugar.
For the five-cheese profile, measure 3/4 cup grated Parmesan cheese blend containing Parmesan, Romano, and Asiago; 1/2 cup fontina, with grated Monterey Jack allowed as a substitute; and 1 1/2 cups grated mozzarella. The cheese is divided between the sauce and top, so keep the full amounts available before starting.
If you enjoy this recipe, you may also like Lasagna with Ham and Cheese.
How to Make Five Cheese Ziti Al Forno
- Cook 1 pound ziti in a large pot according to the package instructions.
- Drain it in a colander, rinse with cold water, and toss with oil to prevent sticking. Set aside.
- Combine 2 cups marinara, 1 cup heavy cream, 15 ounces drained diced tomatoes, and 1 teaspoon sugar in a medium saucepan. Bring to a simmer.
- Add 1/2 cup Parmesan-Romano-Asiago blend, all 1/2 cup fontina, and 1/2 cup mozzarella. Stir until bubbly, then remove from heat.
- Place the pasta in an oven-safe serving dish and ladle the sauce over it.
- Top with the remaining 1 cup mozzarella, remaining 1/4 cup Parmesan blend, and 1/4 cup breadcrumbs.
- Broil just until the cheese browns. Garnish with freshly grated Parmesan and serve.
Cook, Rinse, and Separate the Ziti
Build the Pink Marinara Base
Divide the Cheese Before Adding It
Melt Three Measured Cheese Portions into the Sauce
Assemble in One Oven-Safe Dish
Create the Cheese and Breadcrumb Topping
Broil Only Until Browned
Optional 9×13 Casserole Method
Make Ahead, Refrigerate, or Freeze
Serve Ten Even Portions
Conclusion
Cook 1 pound ziti according to its package, drain, rinse cold, and toss with oil. Simmer 2 cups marinara, 1 cup cream, drained tomatoes, and 1 teaspoon sugar. Melt in 1/2 cup Parmesan blend, 1/2 cup fontina, and 1/2 cup mozzarella. Put the pasta in an oven-safe dish, add sauce, then top with 1 cup mozzarella, 1/4 cup Parmesan blend, and 1/4 cup breadcrumbs. Broil just until browned, garnish with Parmesan, and serve 10.
Frequently Asked Questions
- → Which five cheeses are in this ziti al forno?
The five are Parmesan, Romano, Asiago, fontina, and mozzarella. Parmesan, Romano, and Asiago are measured together as one 3/4-cup grated blend.
- → Can I substitute for fontina cheese?
Yes. Use 1/2 cup grated Monterey Jack in place of the 1/2 cup fontina.
- → Does the sauce use canned Alfredo?
No. The creamy sauce combines 2 cups marinara with 1 cup heavy cream, tomatoes, sugar, and the measured cheeses.
- → How do I make this as a 9×13 casserole?
Assemble it in a greased 9×13-inch dish, cover, bake at 350°F for 30 to 45 minutes, then broil until golden.