Five Cheese Ziti al Forno Recipe

A plate is placed next to a casserole dish filled with baked ziti.

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Five Cheese Ziti al Forno is a rich and comforting baked pasta dish featuring ziti pasta tossed in a creamy blend of marinara and Alfredo sauces, then layered with a variety of cheeses like mozzarella, ricotta, provolone, and Parmesan.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Italian

Servings:

Author: Kellie

Cost: $10

Equipment

1 baking dish

Ingredients

1 pound uncooked ziti pasta or other small tube pasta
3 cups marinara sauce
2 cups Alfredo sauce
2 cups shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup shredded Fontina Cheese
1/2 cup grated Romano cheese

For the topping:

1/2 cup grated parmesan cheese
3/4 cup panko Bread crumbs
2 garlic cloves minced
1 tablespoon garlic powder
3 tablespoons melted butter

Instructions

Preheat oven to 350˚F.
Coat a 13x9 inch baking dish with cooking spray.
Cook the pasta according to the package directions until al dente, drain and set aside.
In a large pot or dutch oven, heat the marinara, alfredo, 1 cup mozzarella, ricotta, fontina and Romano cheese over medium heat until simmering. Stir until the cheeses are melted then fold in the pasta.
Pour the pasta mixture into the baking dish and top with the remaining mozzarella.
In a small bowl, combine the parmesan, bread crumbs, garlic, garlic powder and butter.
Sprinkle the bread crumbs over the pasta.
Bake the pasta, uncovered, for 30 minutes until bubbling and the to is golden brown.
Allow to rest for 10-15 minutes before serving.
Garnish with chopped basil or parsley, if desired.

Notes

Best if served soon after baking.

Bread crumb topping can be omitted, if preferred, for a crunchy pasta top.

Leftovers can be stored in the refrigerator for up to 5 days.

To make in advance, assemble as directed omitting the bread crumb topping. Cover with plastic wrap and refrigerate for up to 2 days. Uncover, add the breadcrumb mixture and bake as directed.

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