Five-Cheese Ziti al Forno

Five-Cheese Ziti al Forno You may have had Olive Garden’s five-cheese ziti al forno, a delectable combination of flawlessly baked pasta, tangy marinara, and creamy cheeses, if you’ve ever eaten there. This casserole, which combines the rich flavors of five different cheeses, is the epitome of comfort food. The good news? Reservations are not required to enjoy it!Five-Cheese Ziti al Forno

You may enjoy five-cheese ziti whenever you feel like it thanks to our deciphering of this Olive Garden imitation recipe. This recipe offers the same cheesy, savory delight as the original, whether you’re hosting a get-together with friends or a warm family dinner.Five-Cheese Ziti al Forno

Ingredients for Five-Cheese Ziti al Forno

• Uncooked ziti: For this five-cheese pasta bake, ziti or any short, tubular noodle works best since it allows you to get cheese and sauce in every mouthwatering bite. However, you can use any small tubular pasta shape, such as mezzi rigatoni or lumache.Five-Cheese Ziti al Forno
• Jarred sauces: The best-of-both-worlds 2-1 ratio for the sauces in this recipe is two jars of marinara and one jar of Alfredo. The mix of the garlicky Alfredo and the tangy tomato is too good to resist.Five-Cheese Ziti al Forno
• Melting cheeses:With the exception of the Asiago, we largely followed Olive Garden’s recipe for their well-known five-cheese ziti, which combines ricotta, mozzarella, Parmesan, Romano, and Asiago cheeses. We used a sharper, bolder provolone for that one. To keep things lighter, we also used reduced-fat ricotta and part-skim mozzarella, but if you want a really delicious dish, feel free to use their full-fat counterparts.Five-Cheese Ziti al Forno
• Parmesan cheese:Although parm is actually the fifth cheese in five-cheese ziti al forno, we saved its nutty flavor for the creamy, crunchy panko topping rather than incorporating it into the cheesy sauce.
• Panko bread crumbs:The topping, which provides the pasta a light, flaky, golden crust that goes well with the melting cheese, also requires panko bread crumbs.
• Garlic: The garlicky crumb topping and garlic-forward Alfredo sauce were added because this recipe was created with garlic lovers in mind, but you can certainly leave them out if you don’t like them.
• Olive oil:The breadcrumbs, cheese, and garlic are all bound together by this delicious oil.
• Fresh herbs:While not required, freshly chopped parsley or basil is highly recommended. In my opinion, a herbaceous finish may enhance any pasta meal.

Directions

Step 1: Cook the pasta

Preheat your oven to 350 degrees Fahrenheit. Drain the ziti after cooking it al dente per the directions on the package.

Step 2: Make the sauce

Meanwhile, combine 1 cup of mozzarella, ricotta, provolone, and Romano cheese with the marinara and Alfredo sauces in a large Dutch oven. Over medium heat, cook this sauce until the cheeses are melted and it starts to boil.

Step 3: Combine the pasta and sauce

Pour the mixture into a 13 x 9-inch baking dish that has been oiled, and stir in the cooked pasta. Add the remaining mozzarella cheese over top.

Editor’s Tip: If you prefer crispy corners, be sure to add extra mozzarella there.

Step 4: Mix the topping

Combine the Parmesan, panko bread crumbs, olive oil, and garlic in a small bowl. Evenly distribute this topping on top of the spaghetti.

Step 5: Bake the ziti

Bake the five-cheese ziti uncovered for 30 to 40 minutes, or until the topping is golden brown and bubbling. Allow the pasta to cool for 10 minutes before serving it, since it will be extremely hot. You may then garnish it with fresh basil or parsley.

Five-Cheese Ziti al Forno Variations

• Add meat:This recipe for five-cheese ziti makes a tasty vegetarian supper, but you can always add some protein. Instead of marinara, use bolognese meat sauce, slices of spicy sausage, or cubed chicken.
• Make it spicy:Add some crushed Calabrian chilies to the marinara, a jar of hot vodka sauce, or red pepper flakes to make it more spicier.
• Go gluten-free: Not able to handle gluten? Use gluten-free panko bread crumbs and ziti instead of the traditional ones.

Ingredients

• 1-1/2 pounds (about 7-1/2 cups) uncooked ziti or small tube pasta
• 2 jars (24 ounces each) marinara sauce
• Optional: Minced fresh parsley or basil
• 2 tablespoons olive oil
• 1 jar (15 ounces) Alfredo sauce
• 2 cups shredded part-skim mozzarella cheese, divided
• 3 garlic cloves, minced
• 1/2 cup panko bread crumbs
• 1/2 cup reduced-fat ricotta cheese
• 1/2 cup shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Romano cheese
• TOPPING:
  

Directions

1. Turn the oven on to 350°. Drain the pasta after cooking it as directed on the packet.
2. Meanwhile, put the marinara sauce, Alfredo sauce, 1 cup of mozzarella, ricotta, provolone, and Romano in a large Dutch oven. Cook over medium heat until the cheeses are melted and the sauce starts to boil. Add cooked pasta and transfer to a 13 x 9-inch baking dish that has been oiled. Add the final cup of mozzarella cheese on top.
3. Sprinkle the pasta with the Parmesan, bread crumbs, garlic, and olive oil that you have combined in a small bowl.
4. Bake, uncovered, for 30 to 40 minutes, or until the mixture is bubbling and the top is golden brown. Before serving, let stand for ten minutes. If desired, garnish with fresh basil or parsley.