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Five-Cheese Ziti al Forno

Ingredients

  • 1-1/2 pounds (about 7-1/2 cups) ziti or small tube pasta
  • 2 jars (24 ounces each) marinara sauce
  • 1 jar (15 ounces) Alfredo sauce
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1/2 cup reduced-fat ricotta cheese
  • 1/2 cup shredded provolone cheese
  • 1/2 cup grated Romano cheese
  • TOPPING:
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko (Japanese) bread crumbs
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • Minced fresh parsley or basil, optional

Directions

  • Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
  • Meanwhile, in a large saucepan combine marinara sauce, Alfredo sauce, 1 cup mozzarella, ricotta, provolone, and Romano cheeses. Heat over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13×9-in. baking dish. Top with remaining 1 cup mozzarella cheese.
  • In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over pasta.
  • Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake until heated through and a thermometer inserted in center reads 165°, 15-20 minutes longer.


Test Kitchen tips

  • Placeholder for hotlink to Shannon’s marinara sauce recipe.
  • If you have a few extra minutes, you can make a homemade Alfredo sauce that’s rich and creamy.
  • Nutrition Facts

    1 cup: 449 calories, 15g fat (8g saturated fat), 32mg cholesterol, 960mg sodium, 59g carbohydrate (11g sugars, 4g fiber), 21g protein.

    Total Time
    Prep: 20 min. Bake: 30 min. + standing

    Makes
    12 servings

    After having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I’m making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California


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    Written by tasteofhome

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