Description
This Olive Garden Five Cheese Ziti Al Forno copycat recipe brings cheesy, oven-baked comfort food to your table with a creamy five-cheese blend and crispy topping, perfect for weeknights or gatherings.
Ingredients
- 1 pound ziti pasta
- 1 (24 oz) jar marinara sauce
- 1/2 cup Alfredo sauce
- 1/4 cup ricotta cheese
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup fontina cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 1/4 cup Romano cheese, shredded
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup mozzarella cheese (for topping)
- 1/4 cup Parmesan cheese (for topping)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the ziti pasta in salted boiling water according to package directions until al dente. Drain and set aside.
- In a large bowl, combine marinara sauce, Alfredo sauce, ricotta, mozzarella, fontina, Parmesan, and Romano cheeses.
- Stir in garlic powder, Italian seasoning, salt, and pepper.
- Add the cooked pasta to the cheese mixture and stir until evenly coated.
- Transfer the pasta mixture to a greased 9×13 inch baking dish and spread evenly.
- Top with the remaining mozzarella and Parmesan cheese.
- Bake uncovered for 20–25 minutes, until the top is golden and bubbly.
- Remove from oven, let sit for 5 minutes, garnish with fresh parsley, and serve.
Notes
- You can add cooked ground beef or sausage for a meatier version.
- Try red pepper flakes for a spicy kick.
- Provolone can be used in place of fontina.
- Gluten-free pasta works well for those with sensitivities.
- Can be assembled ahead and refrigerated or frozen before baking.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 460
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 50mg
