Five-Cheese Ziti al Forno

  Dinner

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.

Five-Cheese Ziti al Forno

Average Rating: 5

TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
YIELD: 12 servings.

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 bread crumbs
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • Minced fresh parsley or basil, optional

Instructions

  • 1. Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
  • 2. 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 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese.
  • 3. In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over pasta.
  • 4. 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.

Nutrition Facts

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

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