Olive Garden Five Cheese Ziti Al Forno

Olive Garden Five Cheese Ziti Al Forno (Copycat)

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 10 servings
Author: Alyona Demyanchuk

Enjoy the rich, creamy flavors of Olive Garden’s Five Cheese Ziti Al Forno right in your own kitchen! This copycat recipe features a delightful blend of marinara, heavy cream (no canned alfredo here!), Italian cheeses, and a crispy breadcrumb topping that’s baked to perfection.

Ingredients

• For the Ziti Al Forno:
  • 1 lb Ziti
  • 2 cups marinara sauce
  • 1 cup heavy cream
  • 15 oz diced tomatoes (drained) or 2 fresh diced tomatoes
  • 1 tsp sugar
  • ¾ cup Parmesan cheese blend (grated Parmesan, Romano, Asiago)
  • ½ cup fontina cheese (or grated Monterey Jack)
  • 1½ cups mozzarella cheese (grated)
  • ¼ cup breadcrumbs

Instructions

1. Cook the Pasta:
   Prepare the ziti according to package instructions. Drain and rinse with cold water, then toss with 2 tablespoons of olive oil. Set aside.
2. Make the Sauce:
   In a medium saucepan, combine the marinara sauce, heavy cream, diced tomatoes, and sugar. Bring to a simmer. Stir in ½ cup of the Parmesan cheese blend, ½ cup of fontina cheese, and ½ cup of mozzarella cheese. Mix until bubbly, then remove from heat.
3. Assemble the Dish:
   In an oven-safe serving dish, place the cooked ziti and pour the sauce over it. Top with the remaining 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese blend. Sprinkle the breadcrumbs on top.
4. Bake:
   Broil the dish just until the cheese is golden and bubbly.
5. Serve:
   Garnish with freshly grated Parmesan cheese before serving.

Notes

• Cheese Options: Feel free to use all Parmesan for the cheese blend, or opt for an Italian cheese blend that includes all five types of cheese. Fontina can be substituted with white Monterey Jack.
• Make-Ahead or Freezing: Cook the noodles for under 2 minutes, rinse with cold water, and toss with 2 tablespoons of oil. Transfer to a baking dish and prepare the sauce. Allow the sauce to cool slightly before pouring over the pasta—do not stir. Cool completely before covering and storing. Refrigerate for up to 4 days or freeze for up to 3 months.