Olive Garden Five Cheese Ziti Al Forno Food

OLIVE GARDEN FIVE CHEESE ZITI AL FORNO

Olive Garden Five Cheese Ziti al Forno image

Olive Garden Five Cheese Ziti al Forno copycat recipe made with marinara, alfredo, mozzarella, fontina, romano and parmesan cheese baked together with a cripy panko topping.

Provided by Sabrina Snyder

Time 45m

Number Of Ingredients 10

Ingredients

1 pound ziti pasta
4 cups marinara sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1/2 cup Fontina cheese (shredded)
2 cups mozzarella cheese (shredded)
1/2 cup panko breadcrumbs
1/4 cup romano cheese (grated)
1/4 cup parmesan cheese (grated)
2 cloves garlic (minced)

Steps:

Preheat the oven to 375 degrees.
Cook the pasta one minute shy of the directions on the box and drain.
In a large metal bowl add the pasta, marinara sauce, alfredo sauce, ricotta cheese and fontina cheese and mix well.
Add to a large oven safe skillet or 9x13 pan.
Mix the mozzarella, panko, romano, parmesan and garlic together and add the topping over the pasta.
Bake for 30-35 minutes uncovered until golden brown and bubbly.

Nutrition Facts : ServingSize 1 g, Calories 534 kcal, Carbohydrate 55 g, Protein 23 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 85 mg, Sodium 1431 mg, Fiber 3 g, Sugar 8 g

FIVE-CHEESE ZITI AL FORNO

Five-Cheese Ziti al Forno image

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. -Keri Whitney, Castro Valley, California

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds (about 7-1/2 cups) uncooked 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
Optional: Minced fresh parsley or basil, optional

Steps:

Preheat oven to 350°. Cook the pasta according to the package directions for al dente; drain., Meanwhile, in a large saucepan, combine the marinara sauce, Alfredo sauce, 1 cup mozzarella and the ricotta, provolone and Romano. Cook 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 mozzarella cheese., In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over the pasta., 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 the unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from the 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 : Calories 449 calories, Fat 15g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 960mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 4g fiber), Protein 21g protein.

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