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Five-Cheese Ziti al Forno

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Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 30 min. + standing

Makes

12 servings

Updated: Nov. 16, 2023
After having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I'm making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California
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Ingredients

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

Directions

  1. Preheat oven to 350°. Cook the pasta according to the package directions for al dente; drain.
  2. Meanwhile, in a large Dutch oven, combine the marinara sauce, Alfredo sauce, 1 cup mozzarella and the ricotta, provolone and Romano. Cook over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese.
  3. In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over the pasta.
  4. Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.

Test Kitchen tip
  • If you have a few extra minutes, you can make a homemade Alfredo sauce that's rich and creamy.

    • Nutrition Facts

    1 cup: 449 calories, 15g fat (8g saturated fat), 32mg cholesterol, 960mg sodium, 59g carbohydrate (11g sugars, 4g fiber), 21g protein.

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