This Olive Garden Five Cheese Ziti Al Forno is loaded with marinara, heavy cream, five cheeses, and a crispy, golden breadcrumb topping. A rich, creamy, and comforting baked pasta dish that’s easy to make at home!
We all have that one restaurant dish we just can’t resist, right? For me, it’s Olive Garden’s Five Cheese Ziti Al Forno. There’s just something about that ultra-creamy, cheesy pasta with the crispy baked topping that makes it impossible to say no.
The first time I had it, I remember thinking, this is basically mac and cheese’s older, fancier cousin. It’s got five different kinds of cheese, a rich marinara-cream sauce, and that golden brown, slightly crunchy breadcrumb topping that makes every bite pure comfort food bliss.
Of course, I couldn’t justify a trip to Olive Garden every time a craving hit (well, I could, but my wallet strongly disagreed). So, I did what any food-obsessed person would do—I figured out how to make it at home. And let me tell you, this version nails it.
Even better? It’s quick, easy, and comes together in about 20 minutes. Whether you’re making it for a cozy family dinner, meal prepping for the week, or just needing a big bowl of cheesy happiness, this dish delivers every single time.
Why You’ll Love This Olive Garden Five Cheese Ziti Al Forno Recipe?
- Tastes just like the original – but homemade (which means extra cheese, obviously).
- Five kinds of cheese – because when it comes to cheese, more is always better.
- Quick & easy – 20 minutes from start to finish.
- Baked to golden, bubbly perfection – that crispy top layer? It’s everything.
- Great for leftovers – if you actually have any left.
Ingredient Notes:
This dish is all about rich, creamy, cheesy goodness. Here’s a breakdown of what makes it work:
- Ziti Pasta (1 pound) – Holds up to the thick sauce and bakes beautifully.
- Marinara Sauce (2 cups) – A little tangy, a little sweet, and the base of the dish.
- Heavy Cream (1 cup) – Adds that silky, luxurious texture.
- Diced Tomatoes (15 oz, drained) – Brings in a fresh, slightly chunky tomato bite.
- Sugar (1 teaspoon) – Balances out the acidity from the tomatoes (trust me on this one).
- Parmesan, Romano, Asiago Blend (¾ cup) – Salty, nutty, and full of umami flavor.
- Fontina Cheese (½ cup, or Monterey Jack substitute) – Melts like a dream.
- Mozzarella Cheese (1½ cups, grated) – For that classic stretchy, gooey texture.
- Breadcrumbs (¼ cup) – Because a crunchy top layer makes everything better.
How To Make Olive Garden Five Cheese Ziti Al Forno?
Step 1: Cook the Pasta
Start by boiling your ziti according to the package directions, but here’s the trick—undercook it by about 1-2 minutes. It’ll finish cooking in the oven, and this keeps it from turning mushy. Drain, toss with a little olive oil to prevent sticking, and set aside.
Step 2: Make the Cheese Sauce
In a large saucepan over medium heat, stir together the marinara, heavy cream, diced tomatoes, and sugar. Let it simmer for a couple of minutes to let the flavors come together.
Then, stir in ¾ cup of the Parmesan-Romano-Asiago blend, ½ cup of Fontina, and ½ cup of mozzarella. Keep stirring until the cheeses melt into a smooth, creamy sauce.
Step 3: Assemble the Dish
Want To Save This Recipe?
In a 9×13-inch baking dish, add the cooked ziti. Pour the cheesy sauce all over the pasta and stir gently to coat every piece.
Then, top with the remaining 1 cup of mozzarella and ¼ cup of Parmesan-Romano-Asiago blend, followed by a sprinkle of breadcrumbs for that signature crispy top.
Step 4: Broil Until Golden & Bubbly
Preheat your oven’s broiler and place the dish on the middle rack. Keep an eye on it—within a few minutes, the cheese will turn golden brown and the breadcrumbs will crisp up perfectly.
Step 5: Serve & Enjoy!
Let it cool for just a couple of minutes (I know, I know—it’s hard to wait), then dig in!
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F for 15 minutes, or microwave for a quicker fix.
Variations and Substitutions:
Want to mix things up? Try these tweaks:
- Make it spicy – A pinch of red pepper flakes or a drizzle of hot sauce does wonders.
- Add protein – Toss in grilled chicken, sausage, or even shrimp.
- Gluten-free option – Use GF pasta and swap out the breadcrumbs for crushed pork rinds or GF breadcrumbs.
- Different cheeses – Swap Fontina for Provolone, Gouda, or Havarti.
What to Serve with Olive Garden Five Cheese Ziti Al Forno?
This dish is rich, cheesy, and satisfying on its own, but if you want a full meal, here are a few perfect pairings:
- Garlic Bread – More carbs? Always.
- A Fresh Side Salad – Something light and crunchy to balance the richness.
- Roasted Vegetables – Broccoli, zucchini, or asparagus work well.
- A Glass of Red Wine – Try a Chianti or Cabernet Sauvignon for the perfect pairing.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Assemble everything, cover, and refrigerate for up to 24 hours. Just broil it when ready to serve.
Can I use a different pasta shape?
Absolutely! Penne, rigatoni, or even rotini work just as well.
What if I don’t have a broiler?
No worries! Just bake at 375°F for 10-15 minutes until bubbly and golden on top.
If you love rich, cheesy, comforting pasta, you need to try this Olive Garden Five Cheese Ziti Al Forno. It’s easy, crazy delicious, and just as good (if not better) than the restaurant version.
So tell me—are you a crispy breadcrumb topping person, or do you go all in on extra cheese? Either way, you’re in for a treat!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
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Olive Garden Five Cheese Ziti Al Forno
Ingredients
- 1 pound Ziti
- 2 cups marinara sauce
- 1 cup heavy cream
- 15 ounces diced tomatoes drained or 2 diced tomatoes
- 1 teaspoon sugar
- 3/4 cup Parmesan cheese blend grated Parmesan, Romano, Asiago
- 1/2 cup Fontina cheese you can use grated Monterey Jack
- 1 1/2 cups mozzarella cheese grated
- 1/4 cup breadcrumbs
Instructions
- Cook one pound of ziti according to the instructions, on the package. After cooking drain the ziti, rinse it with water and then mix it with two tablespoons of olive oil. Keep it aside for now.
- In a saucepan combine two cups of marinara sauce, one cup of heavy cream, fifteen ounces of diced tomatoes (drained) and one teaspoon of sugar. Let this mixture simmer for a while. Then add three-fourths cup of Parmesan cheese blend, half a cup of Fontina cheese and half a cup of mozzarella. Stir everything together until it becomes bubbly. Once done remove the saucepan from heat.
- Now take a dish and place the cooked ziti in it. Pour the cheesy sauce over the ziti evenly. Sprinkle one cup of mozzarella and one fourth cup Parmesan cheese blend, on top. Lastly, add breadcrumbs for a crunch.
- Turn on your broiler. Let it cook until the top turns brown in color. Before serving your dish garnish it with some grated Parmesan cheese.
- Sit back. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
