Five Cheese Ziti Al Forno (Copycat Recipe)
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This Five Cheese Ziti al Forno is rich, creamy, cheesy comfort food at its absolute best… and yes, it tastes just like the Olive Garden favorite you order every time. Tender pasta coated in a velvety tomato cream sauce, layered with melty cheeses, and topped with a golden crust. It’s warm, hearty, and the kind of dish you can now make at home whenever the craving hits.
Table of Contents
WHY YOU’LL LOVE 5 CHEESE ZITI
- Tastes like the Olive Garden classic… no trip required
- Creamy, cheesy, and packed with flavor
- Perfect for feeding a crowd or family dinner
- Make-ahead and freezer-friendly
- That golden, crispy topping seals the deal
Five Cheese Ziti Al Forno
If you’ve ever ordered this at Olive Garden, you already know. You go in thinking you’ll try something different… and then you don’t.
Because this five cheese ziti al forno is the one.
So being able to make it at home? That’s a good situation to be in.
And honestly… this version holds up. Creamy, cheesy, that same rich sauce, that same baked top. You’re not missing anything.
If anything, you get to control it. More cheese, a little extra sauce, exactly how you like it.
No waiting. No ordering. Just straight to the good part.
INGREDIENT NOTES
- Ziti Pasta: Holds the sauce perfectly, but penne works if needed.
- Crushed Tomatoes + Tomato Paste: Builds a rich, deep base for the sauce.
- Fresh Herbs (Basil & Oregano): Brightens the sauce and keeps it from tasting heavy.
- Five Cheese Blend: Fontina (melty), mozzarella (stretchy), provolone (flavor), Parmesan (sharp), and ricotta (creamy).
- Heavy Cream: Gives the sauce that signature creamy texture.
- Panko Breadcrumbs: Gives you that golden, slightly crunchy topping
VARIATIONS
Add Sausage: Brown Italian sausage (mild or spicy) and mix it into the sauce for extra richness.
Spicy Version: Add red pepper flakes to the sauce for a little heat.
Chicken Add-In: Stir in cooked, diced chicken for a heartier dish.
Lighter Version: Use half-and-half instead of heavy cream. It’s less rich, but still good!
Extra Cheesy: Sprinkle even more mozzarella on top before baking 5 cheese ziti.
Gluten-Free: Use gluten-free pasta and breadcrumbs.
No Ricotta: Substitute with cottage cheese or leave it out for a different texture.
SERVING SUGGESTIONS
- Add garlic bread or buttery breadsticks to the table to soak up every bit of sauce.
- Pair five cheese ziti al forno with our Classic Italian Chopped Salad for balance.
- Serve with roasted vegetables or a small bowl of minestrone on the side.
- Perfect with a simple green salad and vinaigrette for a lighter meal.
- Great for family dinners, holidays, or casual gatherings.
FIVE CHEESE ZITI FAQ
Yes, assemble five cheese ziti up to a day ahead and bake when ready.
It’s very close. The combination of cheeses and the creamy tomato sauce is what makes this version match that classic flavor.
Yes, but freeze before baking for best results. I like to transfer everything to a disposable foil pan: easy to store, and it can go straight in the oven from the freezer.
For the full flavor, yes. If you need to simplify, skip either the Fontina or the mozzarella (but not both).
It melts smoother and gives a better texture. The flavor comes through better too.
Baked pasta, like the 5 Cheese Ziti al Forno at Olive Garden, is all about layers and balance.
Too much sauce and it gets loose. Not enough, and it dries out. The key is letting that sauce simmer long enough to build flavor before adding the cream and cheese.
And don’t rush the bake… that topping needs time to melt and turn golden so you get that contrast between creamy pasta and slightly crisp top.
That’s what makes this dish feel finished.
DONNA’S PRO TIPS
- Salt your pasta water well. It’s your first layer of flavor!
- Don’t overcook the pasta. Al dente is perfect since it will finish in the oven.
- Let the sauce simmer fully so it develops depth.
- Use freshly grated cheese for the best melt and texture.
- Spread layers evenly so everything bakes consistently.
- Let it sit for a few minutes before serving so it sets slightly. It’s easier to scoop this way too.
- Broil five cheese ziti briefly at the end if you want an extra golden topping
TOOLS NEEDED
- Large Skillet or Saucepan: For building the sauce.
- Large Pot: To cook the pasta evenly.
- Colander: For draining pasta well.
- Mixing Bowl: For combining the cheese mixture.
- 9×13 Baking Dish: Perfect for layering 5 cheese ziti and even baking.
- Wooden Spoon or Spatula: For mixing everything together.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Creamy, cheesy baked ziti with five cheeses
- Rich tomato cream sauce ties everything together
- Layered and baked with a golden breadcrumb topping
- Tastes like a restaurant favorite at home
- Make-ahead and freezer-friendly
- Best with freshly grated cheese
- Perfect for feeding a crowd
- Comfort food done right
Five Cheese Ziti al Forno (Copycat Recipe)
Ingredients
- 1 tablespoon extra virgin olive oil, divided
- 1/2 medium white onion, diced, (about ½ cup)
- 4 cloves garlic, minced (about 1 tablespoon)
- 28 ounces crushed tomatoes
- 1 tablespoon fresh oregano, minced
- 1 tablespoon fresh basil, minced
- 6 tablespoons tomato paste
- 1 cup water
- 2 bay leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon granulated sugar
- 1 pound ziti pasta
Cheese Mixture
- 4 ounces fontina cheese, grated , (about 1 cup)
- 4 ounces Parmesan cheese, grated , (about 1 cup)
- 4 ounces provolone cheese, grated , (about 1 cup)
- 4 ounces mozzarella cheese, grated , (about 1 cup)
- 1 cup whole ricotta cheese
- 1 cup heavy cream
Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 cup reserved cheese mixture
- Chopped fresh Italian parsley for garnish
Instructions
- PREHEAT AND PREP: Preheat the oven to 350°F.
- COOK AROMATICS: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 medium white onion, diced and cook for 4 to 5 minutes until soft and translucent. Add 4 cloves garlic and cook for 1 minute until fragrant.
- MAKE SAUCE: Add 28 ounces crushed tomatoes, 1 tablespoon fresh oregano, minced, 1 tablespoon fresh basil, minced, 6 tablespoons tomato paste, 1 cup water, 2 bay leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar. Stir to combine and bring to a simmer. Cover and simmer over low heat for 30 to 40 minutes.
- COOK PASTA: During the last 10 minutes of sauce cooking, bring a large pot of salted water to a boil. Add 1 pound ziti pasta and cook until just al dente, about 8 to 10 minutes. Drain well.
- MAKE CHEESE MIXTURE: In a large bowl combine 4 ounces fontina cheese, grated , 4 ounces Parmesan cheese, grated , 4 ounces provolone cheese, grated , and 4 ounces mozzarella cheese, grated . Toss to combine.
- FINISH SAUCE: Remove the bay leaves from the sauce. Stir in 1 cup whole ricotta cheese, ½ cup of the cheese mixture, and 1 cup heavy cream. Cook over low heat, stirring until smooth and creamy.
- COMBINE PASTA: Add the cooked ziti to the sauce and stir until evenly coated.
- ASSEMBLE: Spread half of the pasta into a 9 x 13 inch baking dish. Sprinkle ½ cup cheese mixture over the pasta. Add the remaining pasta on top.
- MAKE TOPPING: In a small bowl combine 1/2 cup panko breadcrumbs, 1 cup reserved cheese mixture, and 2 tablespoons extra virgin olive oil. Sprinkle evenly over the pasta.
- BAKE: Bake uncovered for 20 minutes until the topping is melted and lightly golden.
- SERVE: Garnish with Chopped fresh Italian parsley for garnish and serve warm.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021, updated and republished May 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
If I were to use marinara and alfredo sauce, I would just eliminate steps 1 and 2, correct?
This is such a good ziti recipe, and is my go-to when I want to make an italian style dish for dinner.
wow, this recipe was a breeze to make and it tasted amazing! Donna and Chad really know their stuff. 😋
Hi Lily!
We’re glad you enjoyed.
TSRI Team Member,
Devlyn
Made this Five Cheese Ziti Al Forno for dinner last night, and it was a total hit! Thanks to The Slow Roasted Italian for another fantastic recipe!
Hi Gabriel!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn