Copycat Olive Garden Five Cheese Ziti Al Forno, Baked to Bubbly Perfection
Five Cheese Ziti Al Forno is a baked pasta casserole layered with five melty cheeses and a creamy tomato sauce, the same oven-baked comfort dish that made Olive Garden's menu famous.
You only need ziti, marinara, ricotta and three more cheeses, about 55 minutes total, perfect for a Sunday dinner or potluck table. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 20 min | 35 min | 55 min | 8 servings | Medium |
Why You'll Love This Recipe
- Pantry-friendly ingredients. Everything comes from the grocery store's regular aisles, no specialty shopping required.
- Feeds a crowd. One 9×13 dish stretches to eight servings, ideal for family dinners or potlucks.
- Make-ahead friendly. You can assemble Five Cheese Ziti Al Forno a day early and bake it when you're ready.
- Kid approved. Mild, cheesy and saucy, this one disappears fast at the kids' table.
- One dish, five cheeses. You get layers of texture without juggling five separate pans.
Five Cheese Ziti Al Forno Ingredients
- Ziti pasta gives the dish its structure and holds sauce in its ridges; penne or rigatoni work just as well.
- Marinara sauce forms the tomato base; a jarred sauce saves time, or use a homemade batch if you have one on hand.
- Ricotta cheese adds a soft, slightly grainy layer between the pasta and sauce; cottage cheese blended smooth is a fine substitute.
- Mozzarella cheese melts into long, stretchy strands on top and through the layers.
- Fontina cheese brings a mild, buttery note; provolone is an easy swap if fontina isn't in your store.
- Parmesan and Romano cheeses sharpen the whole dish with salty, nutty depth.
- Garlic and Italian seasoning season the sauce without adding another pot to wash.
- An egg binds the ricotta mixture so it slices cleanly instead of sliding off the pasta.
For exact amounts, check the recipe card below.
Ways to Change It Up
- Add protein. Crumbled cooked sausage or browned ground beef stirred into the marinara turns this into a heartier main.
- Go seafood. Swap in shrimp from our Creamy Garlic Shrimp recipe, or try the basil notes from Pesto Grilled Shrimp folded into the layers.
- Sneak in vegetables. Sautéed spinach, mushrooms or zucchini add color and bulk without much extra work.
- Turn up the heat. A pinch of red pepper flakes in the sauce gives it a gentle kick.
- Lighten it up. Part-skim mozzarella and low-fat ricotta cut the richness without losing the layered texture.
How to Make Five Cheese Ziti Al Forno
- Cook the pasta in salted boiling water until just shy of al dente, about 8 minutes, since it finishes cooking in the oven.
- Build the cheese mixture by stirring ricotta, egg, Parmesan, Romano and Italian seasoning together in a bowl until smooth.
- Warm the sauce with garlic in a saucepan for a few minutes to soften the garlic's bite, then toss it with the drained pasta.
- Layer everything in a greased 9×13 dish: half the pasta, all the ricotta mixture, a layer of mozzarella and fontina, then the rest of the pasta.
- Top generously with the remaining mozzarella and fontina so the surface browns and bubbles.
- Bake covered with foil at 375°F for 20 minutes, then uncover and bake another 10 to 15 minutes until the top turns golden and the edges bubble.
- Rest for 10 minutes before cutting so the layers hold together on the plate.
Forecipes Team Tips
- Undercook the pasta slightly. It keeps absorbing sauce in the oven, so al dente minus a minute or two is the sweet spot.
- Don't skip the rest time. Cutting into it straight from the oven means a sloppy slice; ten minutes firms everything up.
- Shred your own cheese. Pre-shredded bags contain anti-caking starch that keeps the cheese from melting as smoothly.
- Cover the first bake. Foil traps steam so the ricotta layer heats through before the top browns too fast.
- Taste the sauce before layering. A jarred marinara can be sweet or bland; a pinch of salt or extra garlic fixes it in seconds.
What to Serve With It
A simple green salad cuts through the richness, and our Grilled Vegetable Salad with Lemon Vinaigrette and Salty Cheese Bites does exactly that with a bright, tangy dressing. For something with more crunch, the Mexican Street Corn Salad adds a different flavor direction that still works at an Italian table. Finish the meal with the Easy No-Bake Strawberry Delight for a cool, fruity dessert.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze portions for up to 2 months and thaw overnight in the fridge before reheating. Warm individual servings in the microwave for 1 to 2 minutes, or reheat the whole dish covered in a 350°F oven for about 20 minutes until heated through. You can also assemble Five Cheese Ziti Al Forno a day ahead, cover and refrigerate unbaked, then bake straight from the fridge (add about 10 extra minutes to the covered bake time).
Five Cheese Ziti Al Forno FAQ
Can I use a different pasta shape?
Yes, penne or rigatoni work just as well since they hold sauce in their ridges the same way ziti does.
Can I make this ahead of time?
Absolutely. Assemble the whole dish, cover tightly and refrigerate up to a day before baking, adding extra time to the covered bake since it starts cold.
What can I use instead of ricotta?
Cottage cheese blended until smooth is a close substitute, and it keeps the same creamy layer between the pasta and sauce.
Five Cheese Ziti Al Forno
Ingredients
Method
- Cook the pasta: Boil the ziti in salted water until just shy of al dente, about 8 minutes. Drain and set aside; it will finish cooking in the oven.
- Mix the ricotta filling: In a bowl, stir together the ricotta, egg, Parmesan, Romano, Italian seasoning, salt and pepper until smooth and evenly combined.
- Warm the sauce: Heat olive oil in a saucepan over medium heat and cook the garlic for about 1 minute until fragrant. Stir in the marinara sauce and simmer for 5 minutes.
- Combine pasta and sauce: Toss the drained pasta with the warm marinara sauce until every piece is coated.
- Layer the first half: Spread half of the sauced pasta into a greased 9x13-inch baking dish, spreading it into an even layer.
- Add the ricotta layer: Spoon the ricotta mixture evenly over the pasta, then sprinkle with half of the mozzarella and fontina.
- Top with remaining pasta: Spread the rest of the sauced pasta over the cheese layer, pressing gently to even it out.
- Finish with cheese: Scatter the remaining mozzarella and fontina over the top so the surface is fully covered.
- Bake covered: Cover the dish tightly with foil and bake at 375°F for 20 minutes, allowing the layers to heat through.
- Bake uncovered: Remove the foil and bake for another 10 to 15 minutes, until the top turns golden and the edges bubble.
- Rest before serving: Let the dish rest for 10 minutes so the layers set and slice cleanly.
- Garnish and serve: Sprinkle with chopped fresh parsley and serve warm straight from the baking dish.
More Recipes You'll Love
- Buffalo Chicken Dip: a warm, cheesy starter that pairs well before a baked pasta main.
- Eggplant Caponata Recipe: a tangy, savory appetizer that balances the richness of baked ziti.
- Air Fryer Baked Garlic Parmesan Potatoes: a crispy side dish if you want something besides salad.
- Blueberry Balsamic Goat Cheese Appetizer: a sweet-savory starter to set alongside the main course.
