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Olive Garden Five Cheese Ziti al Forno

Olive Garden Five Cheese Ziti al Forno
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A decadent baked pasta casserole with tender ziti, a creamy five-cheese blend, and a rich tomato cream sauce. Each bite delivers layers of melted mozzarella, provolone, Parmesan, Romano, Asiago, and creamy ricotta for a satisfying, restaurant-quality meal.

Ingredients

Scale
  • 1 lb (16 oz) ziti pasta
  • 2 tbsp olive oil
  • 1 medium onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/2 cup heavy cream
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp kosher salt, plus 1 tbsp for pasta water
  • 1/2 tsp black pepper
  • 8 oz fresh mozzarella, shredded
  • 4 oz provolone, shredded
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Romano cheese
  • 1/2 cup grated Asiago cheese
  • 1 cup whole milk ricotta cheese
  • 1/4 cup fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 375°F / 190°C. Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt, then add the ziti. Cook until al dente (firm to the bite), about 10-12 minutes, stirring occasionally to prevent sticking. Drain the pasta without rinsing; the residual starch helps the sauce cling.
  2. While the pasta cooks, heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook, stirring frequently, until translucent and softened, about 4-5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
  3. Pour in the crushed tomatoes and drained diced tomatoes. Add the dried basil, oregano, red pepper flakes (if using), 1/2 teaspoon kosher salt, and black pepper. Stir to combine, then bring the sauce to a simmer. Reduce heat to medium-low and let it gently simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
  4. Reduce the heat to low and slowly stir in the heavy cream. Continue to cook for 2-3 minutes, stirring constantly, until the cream is fully incorporated and the sauce has thickened slightly. Do not let it come to a boil, or the cream may curdle. Remove from heat.
  5. In a large mixing bowl, combine the drained ziti, the tomato cream sauce, half of the shredded mozzarella and provolone, and all of the ricotta. Gently fold everything together with a rubber spatula until the pasta is evenly coated and the cheeses are distributed.
  6. Transfer the pasta mixture to a 9×13 inch baking dish, spreading it into an even layer. Sprinkle the remaining mozzarella and provolone over the top, then evenly distribute the grated Parmesan, Romano, and Asiago cheeses over everything.
  7. Bake uncovered for 20-25 minutes, until the sauce is bubbling around the edges and the top cheese is melted and beginning to turn golden. For a deeper browned crust, switch the oven to broil for the final 2-3 minutes, watching closely to prevent burning.
  8. Remove the dish from the oven and let it rest for 5 minutes. This resting period allows the casserole to set, making it easier to serve clean portions. Garnish with chopped fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cooled dish tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat individual portions in the microwave on high for 1-2 minutes, or place the entire dish (covered with foil) in a 350°F / 175°C oven for 15-20 minutes until heated through.

Nutrition

Keywords: five cheese ziti al forno, olive garden copycat, ziti pasta bake, creamy tomato pasta, Italian-American casserole, baked pasta, cheese pasta, weeknight dinner, comfort food, ricotta, mozzarella, provolone, parmesan, romano, asiago

Find it online: https://copycatkitchenco.com/olive-garden-five-cheese-ziti-al-forno/