Go Back
Copy Cat Recipe - Olive Garden Five-Cheese Ziti Al Forno recipes

Copy Cat Recipe - Olive Garden Five-Cheese Ziti Al Forno recipes

This recipe guides you through recreating Olive Garden's Five-Cheese Ziti Al Forno. It involves combining al dente ziti pasta with a blend of Alfredo and marinara sauces, then layering it with mozzarella, Fontina, Parmesan, and ricotta cheeses. The dish is baked until bubbly and golden, offering a rich and comforting Italian-American dining experience.
Print Recipe Pin Recipe
Total Time 50 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 5121.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound of pasta - cooked
  • 1 15 oz Jar of Alfredo Sauce
  • 1 24 oz Jar of Marinara Sauce
  • 2 Cups of Mozzerella Cheese
  • ¼ Cup of Fontina cheese
  • 1 Cup of Parmesan Cheese
  • ½ Cup of Ricotta Cheese

Equipment

  • 1 Large Stockpot For cooking the pasta al dente.
  • 1 Large Mixing Bowl For combining the cooked pasta with the sauces.
  • 1 Oven-safe Baking Dish A 9x13 inch dish is ideal for the 'Al Forno' preparation.
  • 1 Measuring Cups For accurately portioning the various cheeses.
  • 1 Spatula or Pasta Spoon For mixing ingredients and serving the baked ziti.

Method
 

  1. Preheat your oven to 375°F (190°C) to ensure it is ready for baking.
  2. Cook the ziti pasta according to package instructions until al dente. Drain thoroughly and set aside.
  3. In a large mixing bowl, combine the Alfredo sauce and marinara sauce, stirring until a smooth, uniform pink sauce is achieved.
  4. Add the cooked ziti to the sauce mixture and gently toss until all pasta is evenly coated.
  5. In a separate bowl, combine the mozzarella, Fontina, and Parmesan cheeses. Reserve about 1/2 cup of mozzarella and a sprinkle of Parmesan for the top layer.
  6. Spread half of the sauced pasta mixture evenly into a 9x13 inch oven-safe baking dish.
  7. Dollop spoonfuls of ricotta cheese over the first layer of pasta, then sprinkle generously with half of the combined mozzarella, Fontina, and Parmesan cheeses.
  8. Carefully spoon the remaining pasta mixture over the cheese layer, spreading it evenly.
  9. Finish by sprinkling the reserved mozzarella and Parmesan cheese over the entire top surface of the ziti.
  10. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let rest for 5-10 minutes before serving.

Notes

For optimal results, cook the ziti al dente as it will continue to cook in the oven; this prevents a mushy texture. Freshly grated cheeses, especially Parmesan and Fontina, will melt more evenly and provide a superior flavor compared to pre-shredded options. Consider layering the ricotta cheese in small dollops rather than mixing it entirely into the sauce for pockets of creamy richness. To prevent the top cheese from browning too quickly, you can cover the dish with foil for the first 15-20 minutes of baking, then remove it to achieve a beautiful golden crust. Allowing the dish to rest for 5-10 minutes after baking will help the sauces and cheeses set, making for cleaner portions.