Olive Garden Five Cheese Ziti Al Forno Copycat Recipe
Five Cheese Ziti Al Forno is a baked pasta dish layered with a creamy blend of ricotta, mozzarella, fontina, parmesan and romano over a tomato-cream sauce, and it tastes just like the Olive Garden version you already crave.
You'll need ziti, marinara, heavy cream and that five-cheese mix, and the whole thing comes together in about 50 minutes. It's the kind of dinner that makes a weeknight feel like a trip to the restaurant. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 20 min | 30 min | 50 min | 6 servings | Medium |
Why You'll Love This Recipe
- Restaurant flavor this tastes almost identical to the Olive Garden original, minus the wait for a table.
- One dish feeds a crowd it bakes in a single 9×13 pan and stretches to six generous servings.
- Make-ahead friendly you can assemble it the night before and bake it fresh the next day.
- Kid approved the cheesy, mild sauce wins over picky eaters every time.
- Simple pantry staples nothing here requires a special trip to a specialty store.
Olive Garden Five Cheese Ziti Al Forno Ingredients
- Ziti pasta the ridged tube shape holds onto the sauce; penne or rigatoni work as a swap.
- Marinara sauce store-bought or homemade both work, just pick one without added sugar for a more savory finish.
- Heavy cream this is what makes the sauce rich and smooth; half-and-half works in a pinch, though it's thinner.
- Ricotta cheese adds a soft, slightly grainy texture between the pasta layers; cottage cheese blended smooth is a lighter option, the same trick used in our Healthy High Protein Cottage Cheese Baked Ziti (https://hellarecipe.com/healthy-high-protein-cottage-cheese-baked-ziti-2/).
- Mozzarella cheese brings the stretch and the golden top everyone wants to dig a fork into.
- Fontina cheese a creamy, nutty melt that rounds out the blend; Gouda is a fine substitute.
- Parmesan and Romano sharp, salty notes that balance all the cream; grate them fresh if you can.
- Garlic and Italian seasoning build the base flavor of the sauce without any extra fuss.
Find exact amounts in the recipe card below.
Ways to Change It Up
- Add protein stir in cooked ground beef or shredded chicken for a heartier bake, similar to the mix used in our Stuffed Pepper Soup with Ground Beef and Rice (https://hellarecipe.com/stuffed-pepper-soup-with-ground-beef-and-rice/).
- Make it spicy add red pepper flakes or a spoonful of hot sauce to the marinara.
- Swap the pasta rigatoni, penne or even shells all hold the sauce well.
- Lighten it up use part-skim mozzarella and swap half the ricotta for blended cottage cheese, the same way our Baked Cream Cheese Spaghetti Casserole (https://hellarecipe.com/baked-cream-cheese-spaghetti-casserole-2/) keeps things creamy without going overboard.
- Go seafood fold in cooked shrimp or lump crab for a dish close to our Extra Creamy Lobster Mac and Cheese Delight (https://hellarecipe.com/extra-creamy-lobster-mac-and-cheese-delight/).
How to Make Olive Garden Five Cheese Ziti Al Forno
- Cook the pasta boil the ziti until just short of al dente, about 8 minutes, since it finishes cooking in the oven.
- Build the sauce simmer marinara with cream, garlic and Italian seasoning until it turns a soft pink and thickens slightly, about 5 minutes.
- Mix the cheeses combine ricotta, half the mozzarella, fontina, parmesan and romano in a bowl until evenly blended.
- Layer everything toss the pasta with the sauce, then spread half into the baking dish, dollop with the cheese mixture, and repeat.
- Top and bake scatter the remaining mozzarella over the top and bake at 375°F until the edges bubble and the top turns golden brown, about 25 minutes.
- Rest before serving let the dish sit for 5-10 minutes so the sauce sets and doesn't run off the fork.
Pro Tips from Our Kitchen
- Undercook the pasta pulling it a minute early keeps it from turning mushy after baking.
- Grate your own cheese pre-shredded bags have anti-caking starch that keeps the sauce from going smooth.
- Don't skip the rest time cutting in too soon makes the sauce run thin on the plate.
- Warm the cream first adding cold cream to hot sauce can cause it to separate slightly; room temperature blends better.
- Cover with foil if browning too fast tent it loosely if the top gets dark before the center is hot.
What to Serve With It
A simple green salad and warm, garlicky bread are classic partners here. Our Copycat Red Lobster Biscuits with Garlic Butter Brush (https://hellarecipe.com/copycat-red-lobster-biscuits-with-garlic-butter-brush/) make a soft, buttery side that soaks up extra sauce well. For something lighter to start, try the Pumpkin Whipped Feta Dip (https://hellarecipe.com/pumpkin-whipped-feta-dip-easy-fall-appetizer-with-just-5-ingredients/) as an appetizer.
Storage and Reheating
Store leftovers covered in the fridge for up to 4 days. Freeze portions in an airtight container for up to 2 months, and thaw overnight in the fridge before reheating. Warm in the oven at 350°F for about 15 minutes, or microwave individual portions for 1-2 minutes, adding a splash of cream if the sauce looks dry.
Olive Garden Five Cheese Ziti Al Forno FAQ
Can I assemble this ahead of time?
Yes, assemble the full dish up to a day ahead, cover and refrigerate, then bake straight from the fridge, adding about 10 extra minutes to the bake time.
What cheese can I use instead of fontina?
Gouda or provolone both melt similarly and keep the sauce creamy without changing the flavor much.
Can I double this recipe?
Yes, use a larger baking dish or two 9×13 pans, and check that the center reaches a bubbling finish before pulling it from the oven.
Olive Garden Five Cheese Ziti Al Forno Copycat Recipe
Ingredients
Method
- Boil the pasta: Cook the ziti in salted boiling water until just short of al dente, about 8 minutes. Drain well and set aside, since the pasta will finish cooking in the oven.
- Preheat the oven: Set your oven to 375°F and lightly grease a 9x13 inch baking dish with butter or oil so nothing sticks.
- Simmer the sauce: In a saucepan, combine marinara, heavy cream, garlic and Italian seasoning. Simmer over medium-low heat, stirring occasionally, until the sauce turns a soft pink and thickens slightly, about 5 minutes.
- Mix the cheese filling: In a large bowl, stir together ricotta, 1 cup of the mozzarella, fontina, parmesan and romano until evenly combined. Season with a pinch of salt and pepper.
- Combine pasta and sauce: Toss the drained ziti with the tomato-cream sauce until every piece is coated evenly.
- Layer the dish: Spread half the sauced pasta into the prepared baking dish, then dollop and spread half the cheese mixture over it. Repeat with the remaining pasta and cheese mixture.
- Top with mozzarella: Scatter the remaining 1 cup of mozzarella evenly over the top layer.
- Bake until golden: Bake uncovered for 20-25 minutes, until the edges bubble and the cheese on top turns golden brown.
- Rest before serving: Let the dish rest for 5-10 minutes out of the oven so the sauce sets and holds together on the plate.
- Garnish and serve: Sprinkle with chopped parsley and serve warm, scooping from the dish while the top is still golden and bubbling.
More Recipes You'll Love
- Italian Sausage Baked Ziti for a heartier, meatier baked pasta night.
- Baked Ziti with Italian Sausage another comforting spin on the same baked pasta idea.
- Healthy High Protein Cottage Cheese Baked Ziti if you want a lighter, protein-packed version.
- Copycat Chipotle Chicken Bowl with Smoky Marinade for a lighter, non-pasta dinner option the next night.
