Five Cheese Ziti al Forno (Copycat Olive Garden)
Five Cheese Ziti al Forno is the ultimate in creamy, cheesy, home-cooked goodness! Skip takeout and make this copycat dish in your own kitchen
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
Notes
Make-Ahead: Assemble the dish up to 1 day ahead. Cover and refrigerate. Bake just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a 325°F oven for 15 to 20 minutes or microwave in 1-minute intervals until heated through.
Freezing: Freeze assembled, unbaked pasta for up to 2 months. Thaw overnight in the refrigerator before baking.
Ingredient Tip: Use freshly grated cheese for the best melting and creamy texture.
Nutrition
Serving: 1 | Calories: 569cal | Carbohydrates: 57g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 690mg | Sugar: 9g | Fiber: 5g | Calcium: 348mg | Iron: 3mg