Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
This Five Cheese Ziti al Forno is everything you love about the Olive Garden classic: ultra-creamy sauce, layers of melty cheese, and a crisp, golden topping. This homemade version is better than the restaurant - it's perfectly balanced, not greasy, full of flavor, and home-cook friendly. If you love Olive Garden copycat recipes, this Olive Garden baked ziti deserves a permanent spot in your dinner rotation.
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Why You'll Love This Recipe
- A great meatless alternative: This easy Olive Garden dinner recipe is incredibly filling, even without the meat. It satisfies meat-eaters and vegetarians alike, making it perfect for family dinners and entertaining.
- Just like the restaurant version: If you are an Olive Garden fan, this recipe will not disappoint. This baked five cheese ziti recipe tastes just like it came out of an Olive Garden kitchen, right down to the creamy sauce and cheesy layers. All that's missing is the endless salad and breadsticks!
- Minimal dishes, maximum flavor: There's no need to cook the sauce separately. Boil the pasta, mix everything together, and bake. Simple ingredients, one baking dish, and minimal cleanup make this an ideal weeknight dinner.
Ingredient Notes
- Whole tomatoes: Look for peeled, San Marzano tomatoes. They're less acidic, meatier, and have fewer seeds than regular roma tomatoes, which creates a smoother, richer sauce.
- Heavy cream: Use heavy cream with at least 35% fat for the creamiest texture and best flavor.
- Ziti pasta: Ziti is similar to rigatoni, but slightly narrower and smooth on the outside. It holds the sauce beautifully without becoming too heavily.
- Mozzarella cheese: Freshly shredded mozzarella cheese is essential. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make your sauce grainy.
- Breadcrumb mix: For the most texture, use a mix of panko breadcrumbs and seasoned Italian breadcrumbs.
Italian copycat dishes rely heavily on a handful of Italian copycat pantry staples, used across restaurant kitchens.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Ziti pasta: Substitute rigatoni, penne, or any short tube pasta.
- San Marzano tomatoes: Use canned roma tomatoes, jarred marinara, or homemade marinara.
- Heavy cream: Half-and-half works, but you may need to use more for richness.
- Alfredo sauce: Store-bought or Homemade Olive Garden Alfredo Sauce adds extra creaminess.
- Dried basil: Substitute fresh basil or jarred pesto.
- Cheese swaps: Fontina or provolone add extra melt and depth.
Variations
- Meaty: Add cooked Italian sausage or ground beef for a heartier baked pasta dish.
- Spicy: Use arrabiatta sauce for a spicy twist on classic baked ziti.
- Add veggies: Sauteed spinach or mushrooms add extra nutrition and flavor without overpowering the dish.
Step-by-Step Instructions
Prep Work Before Cooking
- Gather and measure all ingredients
- Bring a large pot of generously salted water to a boil
- Preheat the oven to 400°F
- Boil the ziti pasta 1-2 minutes shy of al dente. Drain the pasta, and transfer to a 9x13 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, gently crush into a chunky sauce.
- Add the ricotta cheese, heavy cream, garlic, seasonings, and remaining sauce ingredients. Stir well until combined. [photo 1]
- Pour the sauce over the pasta and gently mix until fully coated. [photo 2]
- Top the pasta with shredded mozzarella, parmesan, and romano cheese. Cover loosely with foil, and bake for 25 minutes. [photo 3]
- While baking, mix breadcrumbs and olive oil for the topping. Set aside.
- Remove foil, sprinkle breadcrumbs evenly, and broil for 2-3 minutes until golden brown. [photo 4]
Expert Tips
Adjust for acidity: If your tomatoes are acidic, add a pinch of sugar to balance the sauce.
Watch the broiler: Breadcrumbs can burn quickly, so stay close.
Always cover with foil: This prevents the pasta from drying and over-browning.
Let it rest: Resting for 5-10 minutes allows the sauce to set for the perfect bite.
Make Ahead & Storage
- Make ahead: Assemble the pasta, cover, and refrigerate up to 24 hours in advance.
- Freeze: Assemble the pasta in a freezer-safe dish. Freeze unbaked, tightly wrapped, upto 2 months.
- Reheat: Cover with aluminum foil or store in an airtight container in the refrigerator. Reheat at 350°F until heated through.
Serving Suggestions
- Salads: Pasta always goes well with a delicious side salad. Try this pasta bake with Olive Garden's signature salad with creamy Italian dressing, 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 Olive Garden garlic breadsticks, homemade garlic parmesan rolls, black pepper focaccia, or classic ciabatta garlic bread.
- Mains: Serve this five cheese baked pasta as a side to your favorite main dishes. This pasta will go great with chicken al limone, Olive Garden Grilled Chicken Margherita, bruschetta chicken, crispy chicken romano cutlets, Olive Garden chicken parmigiana, or grilled caesar chicken. To keep the meal completely vegetarian, serve with Olive Garden eggplant parmigiana.
Troubleshooting & FAQs
Why is my sauce grainy?
Pre-shredded cheese contains additives that prevent smooth melting. Always shred your own cheese.
How do I avoid dry baked pasta?
Slightly undercook the pasta, use all of the sauce, and always cover with foil while baking.
What cheeses does Olive Garden actually use in their Five Cheese Ziti al Forno?
Olive Garden uses a signature blend of Italian cheeses, including mozzarella, parmesan, romano, ricotta, and fontina cheese.
Why does my baked ziti separate or turn oily?
High heat and pre-shredded cheese cause separation. This recipe avoids both for a creamy, balanced result.
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Olive Garden Five Cheese Ziti al Forno (Homemade!)
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! 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!
✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!
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.
Video
✱Recipe 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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