This homemade recipe for Olive Garden's popular Five Cheese Ziti al Forno will bring you all the comfort and flavor you love from the restaurant version, from your own kitchen! Zesty tomato sauce packed with melty cheese, and the right amount of crunch from the breadcrumb topping makes the ultimate meatless pasta dish, that everyone will love!
Why You'll Love This Recipe
- A great meatless alternative: This easy olive garden dinner recipe is incredibly filling, even without the meat. You will satisfy meat-eaters and vegetarians alike.
- Just like the restaurant version: If you are an Olive Garden fan, this recipe will not disappoint. This baked five cheese ziti al forno dish tastes just like it came out of an Olive Garden kitchen, making it the ultimate Olive Garden copycat - All that's missing is the endless salad and breadsticks!
- One pan needed: You do not need to cook the sauce separately before making this baked pasta. Boil your pasta, toss in the uncooked sauce, and bake. This makes for an easy weeknight dinner with simple ingredients and minimal dishes to clean after!
Ingredient Notes
- Whole tomatoes: Look for peeled, San Marzano tomatoes. San Marzano tomatoes have more flesh and fewer seeds and are less acidic than regular Roma tomatoes.
- Heavy cream: Look for a cream that has 35% fat content.
- Ziti pasta: Ziti pasta is similar to rigatoni, but is less wide. Ziti also usually has a smooth exterior, whereas rigatoni has ridges on the outside.
- Mozzarella cheese: Freshly shredded mozzarella cheese is best for this recipe. Pre-shredded cheese usually has additives that prevent it from melting smoothly.
- Breadcrumb mix: For the most texture, use a mixture of panko breadcrumbs and seasoned Italian breadcrumbs.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Ziti pasta: Any kind of short, tube pasta will work. Some of the best options are rigatoni or penne pasta.
- San Marzano tomatoes: Canned Roma tomatoes can be used instead. You can also substitute with jarred marinara sauce, pasta sauce, or even homemade sauce if you have it on hand.
- Heavy cream: Half-and-half cream is a suitable substitution. You may need to use slightly more cream to make up for the richness of heavy cream. You can also use storebought or homemade alfredo sauce for additional flavor and creaminess.
- Dried basil: Fresh basil or jarred pesto are good substitutes for dried basil.
- Different cheeses: Substitute with different types of cheese, like fontina cheese to add some extra meltiness to your blend of Italian cheeses. You can also use your favorite Italian cheese blend in the sauce recipe if you do not want to purchase the cheeses separately.
Variations
- Meaty: Add cooked crumbled Italian sausage or ground beef for a meaty twist on this baked pasta dish.
- Spicy: Use homemade or storebought arrabiatta sauce for a spicy twist on traditional baked ziti.
- Extra veggies: Add sauteed spinach or mushrooms to the pasta mixture for some added nutrition.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Boil water: Bring a large pot of water to a boil over medium heat. Once the water is boiling, salt generously.
Preheat oven: Preheat the oven to 400°F.
Boil ziti pasta 1-2 minutes shy of al dente. Drain the pasta, and transfer pasta to a 9x6 baking dish or a casserole dish.
Add the whole San Marzano tomatoes to a large mixing bowl. Using your hands, a fork, or a potato masher, squish the tomatoes into a chunky sauce texture.
Add the ricotta cheese and remaining sauce ingredients to a large mixing bowl. Stir well to combine the ingredients. [photo 1]
Pour the mixed cheese marinara sauce over the cooked pasta in the baking dish, and carefully mix the pasta into the sauce until fully coated. [photo 2]
Top the pasta with shredded mozzarella, parmesan cheese, and romano cheese. Cover the baking dish loosely with aluminum foil, and bake for 25 minutes. [photo 3]
While the pasta is baking, mix the breadcrumbs and olive oil for the crispy topping. Set aside.
Remove the dish from the oven, and remove the aluminum foil. Evenly sprinkle the breadcrumbs mixture, and return to the oven on broil for 2-3 minutes until the crispy panko mixture is golden brown. [photo 4]
Expert Tips
Adjust based on acidity: You may need to add extra sugar to the sauce mixture if the tomatoes are more acidic. Adjust to your taste.
Be mindful while broiling: Breadcrumbs can burn quickly under the broiler. Keep a constant watch while broiling to avoid burning the top of the pasta.
Cover with foil: Covering the pasta with foil is important to prevent the pasta from burning and drying out on top. To keep the cheese from sticking to the foil, spray the foil with some nonstick cooking spray.
Make Ahead & Storage
- This pasta bake can be assembled into a freezer-safe dish, and covered securely. Freeze the pasta for up to 3 months. Thaw the pasta before baking.
- Leftover baked ziti should be stored in an airtight container in the fridge. Pasta will keep well for 3-4 days.
- Reheat pasta in the oven, covered with foil. You can microwave the pasta to reheat as well, but the breadcrumbs will not stay as crisp.
Serving Suggestions
- Salads: Pasta always goes well with a delicious side salad. Try this pasta bake with a chopped salami salad, corn and avocado salad, or an avocado Panzanella salad, too!
- Bread: You will want to have bread on the table to mop up the delicious, cheesy sauce from this pasta. Some of my favorites include homemade garlic parmesan rolls, black pepper focaccia, or classic ciabatta garlic bread.
- Proteins: Since this pasta is vegetarian, serve it up as a side to your favorite protein dishes. This pasta will go great with chicken al limone, bruschetta chicken, or grilled caesar chicken.
More Copycat Recipes
Olive Garden Five Cheese Ziti al Forno (Homemade!)
Equipment
- 9x6 Oval baking dish
Ingredients
- 1 lb Ziti pasta
- 28 oz San marzano tomatoes (canned, whole)
- 1 cup Heavy cream
- 1 tablespoon Granulated sugar
- 2 teaspoon Dried basil
- 1 teaspoon Garlic powder
- 2 teaspoon Kosher salt (or to taste)
- ½ cup Ricotta cheese (whole milk)
- ½ cup Mozzarella cheese (shredded)
- ¼ cup Asiago cheese (shredded)
Pasta Topping
- ¼ cup Seasoned breadcrumbs
- ¼ cup Panko breadcrumbs
- 1 tablespoon Olive oil
- ½ cup Mozzarella cheese (shredded)
- 2 tablespoon Parmesan cheese (grated)
- 2 tablespoon Romano cheese (grated)
Instructions
- Bring a large pot of water to a boil. Once the water is boiling, salt generously.
- Preheat the oven to 400°F.
- Boil ziti pasta 1-2 minutes shy of al dente. Drain the pasta, and add to a 9x6 baking dish.1 lb Ziti pasta
- Add the sauce ingredients to a large mixing bowl. Stir well to combine.28 oz San marzano tomatoes, 1 cup Heavy cream, 1 tablespoon Granulated sugar, 2 teaspoon Dried basil, 1 teaspoon Garlic powder, ½ cup Ricotta cheese, ½ cup Mozzarella cheese, ¼ cup Asiago cheese, 2 teaspoon Kosher salt
- Pour the mixed sauce over the cooked pasta in the baking dish, and carefully mix the pasta into the sauce until fully coated.
- Top the pasta with shredded mozzarella, parmesan, and romano cheese. Cover the baking dish loosely with aluminum foil, and bake for 25 minutes.½ cup Mozzarella cheese, 2 tablespoon Parmesan cheese, 2 tablespoon Romano cheese
- While the pasta is baking, mix the breadcrumbs and olive oil. Set aside.¼ cup Seasoned breadcrumbs, ¼ cup Panko breadcrumbs, 1 tablespoon Olive oil
- Remove the dish from the oven, and remove the aluminum foil. Evenly sprinkle the breadcrumbs mixture, and return to the oven on broil for 2-3 minutes.
Notes
- Adjust based on acidity: You may need to add extra sugar to the sauce mixture if the tomatoes are more acidic. Adjust to your taste.
- Be mindful while broiling: Breadcrumbs can burn quickly under the broiler. Keep a constant watch while broiling to avoid burning the top of the pasta.
- Cover with foil: Covering the pasta with foil is important to prevent the pasta from burning and drying out on top. To keep the cheese from sticking to the foil, spray the foil with some nonstick cooking spray.
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