Olive Garden Five Cheese Ziti Al Forno is a creamy, cheesy baked pasta made with ziti, marinara, Alfredo sauce, and five cheeses. It’s finished with a buttery Parmesan and panko topping, then baked until hot, bubbly, and golden brown.
I love recreating restaurant favorites at home, and this copycat Five Cheese Ziti is one of the easiest. You get that rich, creamy tomato sauce and plenty of melted cheese without having to leave the house.
Why I Love This Recipe
Ingredient Notes
- Ziti Pasta: The classic pasta shape for this dish. Cook it just until al dente so it doesn’t become too soft while baking.
- Ricotta Cheese: Adds creaminess and helps give the sauce its rich texture.
- Parmesan Cheese: Adds a salty, nutty flavor. You’ll divide it between the pasta and crispy topping.
- Romano Cheese: A sharper, saltier cheese that adds another layer of flavor.
- Provolone Cheese: Melts beautifully and gives the dish a mild, creamy flavor.
- Mozzarella Cheese: Gives you that gooey, stretchy cheese throughout the ziti and on top.
- Marinara Sauce: Use your favorite jarred marinara or homemade sauce.
- Alfredo Sauce: Combines with the marinara to create the creamy tomato sauce that makes Five Cheese Ziti Al Forno so good.
- Panko Breadcrumbs: Give the top a light, crispy texture.
- Butter: Melted butter helps the panko and cheese topping turn golden and crisp.
Be sure to check out the full recipe and ingredient list below
How To Make Five Cheese Ziti Al Forno
- Preheat your oven to 375°F (190°C).
- Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
- In a large bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded Romano cheese, 1/2 cup shredded Provolone cheese, and 1 cup shredded Mozzarella cheese. Mix until well blended.
- In another bowl, mix together the marinara sauce and Alfredo sauce until well combined.
- In a large mixing bowl or the pot you used to cook the pasta, combine the cooked ziti pasta, the mixed sauce, and half of the cheese mixture. Stir until the pasta is evenly coated.
- Spread half of the pasta mixture into a 9×13-inch baking dish. Add half of the remaining cheese mixture on top. Spread the rest of the pasta mixture over this layer, then top with the remaining cheese mixture.
- In a small bowl, mix together 1/2 cup shredded Mozzarella, 1/2 cup grated Parmesan, 1/4 cup shredded Romano, 1/4 cup shredded Provolone, bread crumbs, and melted butter. Sprinkle this crumb mixture evenly on top of the pasta.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Allow the baked ziti to cool for a few minutes before serving. Garnish with fresh chopped parsley if desired. Enjoy!
Tips I Found Helpful
- Cook the pasta al dente: The ziti continues cooking in the oven, so don’t overcook it on the stove.
- Shred your own cheese: Freshly shredded cheese melts smoother and creamier than pre-shredded cheese.
- Don’t skip the Alfredo: Mixing Alfredo with the marinara is what gives the sauce that creamy, rich flavor.
- Save cheese for the top: Make sure you set aside the divided Parmesan, Romano, provolone, and mozzarella before mixing everything together. Watch the topping: Bake until the cheese is melted and the panko topping is lightly golden and crispy.
- Let it rest: Give the ziti about 5 minutes after baking so the sauce and cheese can settle before serving.
Frequently Asked Questions
More Copycat Recipes You’ll Love
Yield: 8
Five Cheese Ziti Al Forno
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Five Cheese Ziti Al Forno (Olive Garden Copycat) is a creamy baked pasta made with marinara, Alfredo sauce, and five cheeses, then topped with buttery Parmesan panko and baked until golden and bubbly.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
- 1 pound ziti pasta
- 1 cup ricotta cheese
- 1 cup grated parmesan cheese (½ cup divided)
- ¾ cup shredded romano cheese, (¼ cup divided)
- ¾ cup shredded provolone cheese, (¼ cup divided)
- 1 ½ cups shredded mozzarella cheese, (½ cup divided)
- 24 ounces marinara sauce
- 8 ounces alfredo sauce
- ¼ cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
- In a large bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded Romano cheese, 1/2 cup shredded Provolone cheese, and 1 cup shredded Mozzarella cheese. Mix until well blended.
- In another bowl, mix together the marinara sauce and Alfredo sauce until well combined.
- In a large mixing bowl or the pot you used to cook the pasta, combine the cooked ziti pasta, the mixed sauce, and half of the cheese mixture. Stir until the pasta is evenly coated.
- Spread half of the pasta mixture into a 9x13-inch baking dish. Add half of the remaining cheese mixture on top. Spread the rest of the pasta mixture over this layer, then top with the remaining cheese mixture.
- In a small bowl, mix together 1/2 cup shredded Mozzarella, 1/2 cup grated Parmesan, 1/4 cup shredded Romano, 1/4 cup shredded Provolone, bread crumbs, and melted butter. Sprinkle this crumb mixture evenly on top of the pasta.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Allow the baked ziti to cool for a few minutes before serving. Garnish with fresh chopped parsley if desired. Enjoy!
Notes
Cook the ziti just until al dente since it will continue cooking in the oven. Shredding the cheese yourself will give you the smoothest melt. Be sure to reserve the divided cheeses for the topping before mixing the remaining cheese into the pasta. Bake until the sauce is bubbly and the panko topping is lightly golden. Let the ziti rest for about 5 minutes before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 491Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 99mgSodium: 1504mgCarbohydrates: 25gFiber: 3gSugar: 7gProtein: 25g
