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Olive Garden Five Cheese Ziti Al Forno Copycat Recipe

Olive Garden Five Cheese Ziti Al Forno Copycat Recipe

A creamy baked pasta with ricotta, mozzarella, fontina, parmesan and romano over a rich tomato-cream sauce, just like the Olive Garden original.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method

Ingredients
  

  • 1 pound ziti pasta
  • 3 cups marinara sauce
  • 1 cup heavy cream
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1 cup shredded fontina cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated romano cheese
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

  1. 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.
  2. Preheat the oven: Set your oven to 375°F and lightly grease a 9x13 inch baking dish with butter or oil so nothing sticks.
  3. 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.
  4. 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.
  5. Combine pasta and sauce: Toss the drained ziti with the tomato-cream sauce until every piece is coated evenly.
  6. 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.
  7. Top with mozzarella: Scatter the remaining 1 cup of mozzarella evenly over the top layer.
  8. Bake until golden: Bake uncovered for 20-25 minutes, until the edges bubble and the cheese on top turns golden brown.
  9. 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.
  10. Garnish and serve: Sprinkle with chopped parsley and serve warm, scooping from the dish while the top is still golden and bubbling.