Five-Cheese Ziti al Forno

If you’ve ever dined at Olive Garden, you may have indulged in the chain’s five-cheese ziti al forno: an irresistible blend of creamy cheeses, zesty marinara and perfectly baked pasta. It’s comfort food at its finest, combining the rich flavors of five distinct cheeses into the most heavenly of casseroles. The good news? You don’t need to make a reservation to enjoy it!

We cracked the code to this Olive Garden copycat recipe, so you can have five-cheese ziti whenever the mood strikes. Whether you’re planning a cozy family dinner or a gathering with friends, this recipe delivers the same cheesy, savory satisfaction of the original.

Ingredients for Five-Cheese Ziti al Forno

• Uncooked ziti: A short, tubular noodle like ziti is best for this five-cheese pasta bake—that way you get sauce and cheese inside every delicious bite. That said, you can use any small, tubular pasta shapes like lumache or mezzi rigatoni.
• Jarred sauces: Two jars of marinara and one jar of Alfredo is the best-of-both-worlds 2-1 ratio when it comes to the sauces in this recipe. Who can resist the combination of zesty tomato and garlicky Alfredo?
• Melting cheeses: Olive Garden uses a blend of ricotta, mozzarella, Parmesan, Romano and Asiago cheeses for their famous five-cheese ziti, and we pretty much stuck to the same script—except for the Asiago. We swapped that one for bolder, sharp provolone. We also used reduced-fat ricotta and part-skim mozzarella to keep things lighter, but feel free to use their full-fat counterparts if you’re in the mood for a truly decadent dish.
• Parmesan cheese: Parm is technically the fifth cheese in five-cheese ziti al forno, but instead of adding it to the cheesy sauce, we reserved its nutty qualities for the cheesy, crunchy panko topping.
• Panko bread crumbs: Panko bread crumbs are also needed for the topping, which gives the pasta a light, flaky, golden crust that’s irresistible with the melted cheese.
• Garlic: This dish was made with garlic girlies in mind, hence the garlic-forward Alfredo sauce and garlicky crumb topping, but you can always omit it if it’s not your thing.
• Olive oil: This fruity oil ties the breadcrumbs, garlic and cheese together.
• Fresh herbs: Minced fresh parsley or basil are optional here, but are strongly encouraged. Every pasta dish can benefit from an herbaceous finish, if you ask me.

Directions

Step 1: Cook the pasta

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Start by preheating your oven to 350°F. Cook the ziti according to the package instructions for al dente, then drain.

Step 2: Make the sauce

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Meanwhile, in a large Dutch oven, combine the marinara sauce and the Alfredo sauce with 1 cup of mozzarella, ricotta, provolone and Romano. Cook this sauce over medium heat until it begins to simmer and the cheeses are melted.

Step 3: Combine the pasta and sauce

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Stir in the cooked pasta and pour the mixture into a greased 13×9-inch baking dish. Top with the rest of the mozzarella cheese.

Editor’s Tip: Be sure to add extra mozzarella at the edges if you like crispy corners.

Step 4: Mix the topping

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In a small bowl, stir together the Parmesan, panko bread crumbs, garlic and olive oil. Sprinkle this topping evenly over the pasta.

Step 5: Bake the ziti

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Bake the five-cheese ziti, uncovered, until it’s bubbly and the topping is golden brown, 30 to 40 minutes. Since the pasta will be piping hot, let it cool for 10 minutes before garnishing it with fresh parsley or basil and serving it.

Five-Cheese Ziti al Forno Variations

• Add meat: Although this five-cheese ziti recipe is a delicious vegetarian dinner, you can always add some protein. Try cubed chicken, slices of spicy sausage or a bolognese meat sauce instead of marinara.
• Make it spicy: Kick things up a notch with red pepper flakes, a jar of spicy vodka sauce in place of the marinara, or a few crushed Calabrian chiles added to the sauce.
• Go gluten-free: Can’t tolerate gluten? Swap the regular ziti and panko bread crumbs for gluten-free versions.

How to Store Five-Cheese Ziti al Forno

The best thing about a cheesy pasta bake—other than the first bite, of course—is storing the leftovers in the same casserole dish. Then all you have to do to eat some is reheat a serving in the microwave or oven. Store leftover five-cheese ziti al forno in the refrigerator for up to four days.

What’s the best way to reheat baked ziti?

To keep your ziti from drying out, add a little more sauce and cheese to the top, then cover the baking dish with foil and pop it back in the oven for 10 to 20 minutes at 350°. If you’re going the microwave route, transfer a serving of pasta to a microwave-safe bowl or plate and reheat it for one to two minutes. Sprinkle it with Parm and herbs, and enjoy.

Can you freeze five-cheese ziti al forno?

You bet! We highly recommend doubling the recipe and making two trays of five-cheese ziti al forno just so you can freeze one of them. Save the fresh herbs and panko crumb topping for when you go to bake it, however, so the top of your casserole doesn’t turn brown or soggy once thawed. Five-cheese ziti al forno will last for up to three months in the freezer.

Five-Cheese Ziti al Forno Tips

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What does pasta al forno mean?

Pasta al forno means “baked pasta” in Italian, which is the simplest way to describe this over-the-top baked ziti dish.

How do you make five-cheese ziti even better?

If you have a few extra minutes, you can make homemade Alfredo sauce that’s rich and creamy and makes a world of difference. You can also use homemade marinara sauce instead of jarred marinara. As with any recipe, using quality ingredients is a surefire way to enhance flavor, so use the best cheese you can find.

What are some good sides to serve with ziti al forno?

The options are endless! But a few of our favorites include garlic bread, a crunchy Caesar salad or super chopped Italian salad, chicken or pork Milanese, grilled veggies or a tomato and eggplant casserole.